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Blueberry Pinwheel Buns

This week’s recipe is inspired by our very own HC Kitchen team member, Liberato Pulsone. During quarantine Liberato has been making these beautiful blueberry pinwheel buns and wanted to make sure that the recipe could be shared with everyone. Happy baking, HC!

– Chef Anna

 

Blueberry Pinwheel Buns

 

Blueberry Pinwheel Buns

Ingredients

Dough

¾ cup warm milk
2 ¼ tsp active dry yeast
¼ cup sugar
1 whole egg + 1 egg yolk
¼ cup melted butter
3 cups all purpose flour
2 tsp salt

 

Filling

2 2/3 cup fresh or frozen blueberries
½ cup white sugar
2 tsp corn starch
2 tsp lemon zest
2 tsp lemon juice

 

Cream Cheese Icing

4 oz. cream cheese at room temperature
3 tbsp unsalted butter at room temperature
¾ cup powdered sugar
½ tsp vanilla extract
1 tbsp lemon juice
1 pinch salt

 

Directions

Dough

  1. Gently heat milk and sugar to 110 °F/43 °C and pour into a bowl. Whisk in yeast and leave to sit for about 10 minutes until frothy. Mix in the melted butter and wait for a few minutes for the mixture to cool before whisking in the egg.
  2. Using a stand mixer with a dough hook add the flour and salt into the bowl. Add the wet ingredients into the bowl and mix on low for one minute to just bring the ingredients together. At medium speed mix the dough for about 8-10 minutes. After a few minutes the dough should start to pull away from the sides and bottom of the bowl, if the dough is still too sticky add 1-2 tbsp of flour, one at a time.
  3. Place the dough in a greased bowl and cover with saran wrap. The dough will need to proof and double in size, about 1 ½ hours.

 

Filling

  1. Combine the blueberries, sugar, corn starch, lemon zest and lemon juice in a bowl and mix well.

 

Cream Cheese Icing

  1. Using a stand or hand mixer blend the butter and cream cheese until smooth. Add the powdered sugar, vanilla extract, lemon juice and salt. Mix and set aside.

 

The Buns

  1. Once the dough has doubled in size you need to roll it into a 9″ x 14″ rectangle. The easiest way is to cut two pieces of parchment paper to 9″ x 14″. Place the dough between the two pieces of parchment paper and roll it out until the dough fills the whole paper evenly.
  2. With the width of the rectangle facing you, spread the blueberry filling evenly, leaving ¼” margin at the far end for sealing your roll. Carefully roll up your dough and pinch together the seam at the end.
  3. With the seam side down trim off the ends which may not have sufficient filling. Cut the roll into nine 1″ pieces and place them into a 9″ pan lined with parchment paper (reuse your parchment from rolling out your dough). Cover the pan with saran wrap and a towel and leave somewhere warm for about 30 minutes.
  4. In a preheated oven bake at 350 °F for about 20-35 minutes, until the top is golden brown. Allow the buns to cool for 5 minutes before icing and then serve immediately.