Heavenly Juicy Buns
Heavenly Juicy Buns are a delicious and easy-to-make treat that will leave your taste buds wanting more. These buns are perfect for breakfast, brunch, or as a snack any time of day. Made with a soft and fluffy dough, these buns are filled with a juicy and sweet filling that will melt in your mouth.
To make Heavenly Juicy Buns, you will need the following ingredients:
For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup warm milk
- 1 large egg
- 1/4 tsp salt
- 2 1/4 tsp active dry yeast
- 1/4 cup warm water
For the filling:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
To make the dough, combine the warm water and yeast in a small bowl and let it sit for 5 minutes until it becomes frothy. In a large mixing bowl, combine the flour, sugar, salt, melted butter, warm milk, and egg. Add the yeast mixture and mix until a soft dough forms. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour.
To make the filling, combine the blueberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until the mixture thickens. Remove from heat and let it cool.
Preheat the oven to 375°F. Roll out the dough on a floured surface into a rectangle shape. Spread the blueberry filling over the dough, leaving a 1-inch border around the edges. Roll up the dough tightly and cut it into 12 equal pieces. Place the pieces in a greased baking dish and let them rise for 30 minutes.
Bake the buns for 20-25 minutes until they are golden brown. Serve warm and enjoy the heavenly juicy buns!
These Heavenly Juicy Buns are a perfect combination of soft and fluffy dough with a juicy and sweet blueberry filling. They are a great treat for any occasion and are sure to impress your guests. This dish can be classified as a dessert and its main ingredients are blueberries, sugar, and flour.
