Uploaded November 2025 | Updated September 2026, 1 week ago

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Blueberry Buns
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~Recipe yields 8 buns~
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*Streusel*
30g butter
15g Icing sugar
50g low protein flour
➡️ mix everything up to crumbly texture
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*Swee Stiff Starter*
30g starter
90g high protein flour
40g water
20g sugar
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*Dough*
200g high protein flour
20g sugar
4g salt
1egg
90g milk
20 butter
All of the sweet stiff starter
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Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 8 equal parts
➡️ round up each dough, leave for final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ indent the dough middle part with a rolling pin (you may dust the pin with flour)
➡️ egg wash on the dough side then pipe the blueberry jam in the middle
➡️ place blueberries into the jam then sprinkle streusels
➡️ Bake at 180C for 15-18mins