Uploaded December 2025 | Updated September 2026, 1 week ago

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~Blueberry Soufflé Buns~
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*Sweet Stiff Starter*
30g sourdough starter (active and strong)
90g bread flour
40g water
15g sugar
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*Dough*
230g bread flour
20g sugar
4g salt
110g milk
1 egg (55g)
20g unsalted butter
All of the sweet stiff starter
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*soufflé crust*
50g butter
25g icing sugar
50g low protein flour
45g milk
-mix softened butter with sugar
-add milk gradually and mix well
-add flour and fold to a paste form
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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
➡️ roll into a smooth ball, rest for 15mins
➡️ roll out the dough and pipe the raspberry jam on one end, then roll the dough up into a log form.
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ pipe the blueberry jam and soufflé on top
➡️ Bake at 180C for 15-18mins
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