Sweet Rolls with Pudding and Blueberries
Recipe for yeast sweet rolls with blueberries and pudding
If you’re craving something truly delicious and homemade, then these sweet rolls with pudding and blueberries are a bullseye! Soft, fluffy yeast swirls, which hide creamy vanilla pudding and juicy blueberries inside, are a perfect suggestion for a sweet breakfast, dessert, or an afternoon snack. Their aroma and taste will steal the heart of every sweet tooth — be sure to try this recipe and enjoy homemade sweetness!
Table of content
Sweet rolls with pudding and blueberries recipe step by step
If you love yeast sweet rolls and delicious baked goods with fruit, then be sure to try this recipe and save it for later!
Buns with pudding and blueberries recipe with video
Wyposażenie
- Baking pan approximately 20/30 cm in size or a large oven tray.
Składniki
ingredients for yeast dough for buns
- 15 g fresh yeast
- 1 teaspoon sugar (for the yeast)
- 125 ml milk (lukewarm)
- 300 g all-purpose flour (2 cups)
- 50 g sugar (¼ cup)
- 1 egg (size L)
- 40 g butter (soft)
ingredients for the bun filling
- 1 package vanilla pudding (for half a liter of milk – approx 40 g)
- 3 teaspoons sugar (if you have sugar-free pudding)
- 380 ml milk
- approx. 250-300 g blueberries
ingredients for bun icing
- 100 g powdered sugar (⅔ cup)
- approx 2-3 tablespoons milk (to consistency)
Instrukcja
How to make buns with pudding and blueberries step by step
Step 1 – preparing the yeast starter
- Crumble the yeast into a bowl, add sugar and mix together.15 g fresh yeast, 1 teaspoon sugar
- Pour in the milk (it must not be too hot!) and mix until you get a uniform liquid.125 ml milk
- Cover the bowl with the starter with cling film or a cloth and set aside in a warm place (without drafts) for about 20 minutes.
- The starter is ready when it visibly puffs up and thickens.
Step 2 – preparing the dough for sweet buns
- Pour the flour into a large bowl and add the remaining ingredients, then pour in the yeast starter.300 g all-purpose flour, 50 g sugar, 1 egg, 40 g butter
- Knead together into an elastic and smooth dough – I do this with a mixer.
- Cover the bowl with the dough with cling film or a cloth and set aside in a warm place (without drafts) for about an hour to rise.
Step 3 – preparing the pudding for the filling
- Pour about half a glass of milk (intended for the pudding) and add the pudding powder and sugar (if using) to this reserved portion – mix.1 package vanilla pudding, 380 ml milk, 3 teaspoons sugar
- Pour the rest of the milk into a saucepan, add the mixed pudding and heat together (stirring frequently) until you get a thick pudding.
- Cover the pudding with cling film, ensuring the film touches the surface of the pudding, and set aside to cool.
Step 4 – preparing the buns
- Once the dough has doubled in volume, briefly knead it by hand.
- Remove the dough onto a lightly floured countertop and lightly knead it again.
- Roll out the dough into a thin flat cake about 0.5 cm thick.
- Spread the cooled pudding over the top of the dough.
- Sprinkle blueberries over the pudding.approx. 250-300 g blueberries
- Roll the dough into a log, starting from the narrower side.
- Cut the dough into slices to get 8 buns.
- Arrange the buns in a buttered and floured baking dish, then cover the dish with cling film or a cloth and leave the buns for about 30 minutes – for them to puff up and rise slightly.
Step 4 – baking the buns
- While the buns are rising, preheat the oven to 170℃ in convection mode or 180℃ in top/bottom heat mode.
- Remove the film from the risen sweet buns and place the dish in the oven.
- Bake the buns for about 25 minutes – until they are nicely browned.
- After baking, cool the buns.
Step 5 – preparing the icing for the buns
- Pour the powdered sugar into a bowl and add two tablespoons of milk – mix – if the icing is too thick or all the sugar has not dissolved, add a little more milk.100 g powdered sugar, approx 2-3 tablespoons milk
- Glaze the top of the buns with icing.
Film
Uwagi
Wartości Odżywcze
Yeast sweet roll swirls with blueberries – notes
It’s been a long time since I baked homemade yeast sweet rolls, and I must admit, I was already ‘craving’ them ;) Although on my family trip to the lake I baked traditional blueberry buns there, with 13 people, they disappeared in no time. Now I had a better chance to enjoy the taste of these sweet rolls, because there were far fewer eager mouths ;) The sweet rolls turned out sensational! Super fluffy and soft, with refreshing blueberries and delicious pudding. And I’ll add that thanks to such a filling, the sweet rolls were perfect to eat even on the second day! You must try them!
What ingredients are necessary to prepare yeast sweet rolls with blueberries and pudding?
To bake these snail-shaped yeast buns, you will only need a few very basic ingredients. Below is a shortened list of products I used and possible substitutes.
- pudding – I used sugar-free vanilla pudding, the kind prepared with half a liter of milk. You can also use pudding with sugar; in that case, do not add sugar when preparing the pudding. If you wish, you can also use a different flavor of pudding.
- milk – I used regular 1.5% UHT milk, but you can also use milk with a different fat content, or even plant-based milk.
- all-purpose flour – flour type 500 or 550 will be best, but you can youse your favourite
- butter – I used 82% extra butter, but you can also use a butter blend, or completely replace it with plant-based butter, or even oil.
- blueberries – if you don’t have blueberries, you can use wild blueberries – you’ll get delicious yeast buns with wild blueberries and pudding, but you can also use, for example, raspberries – buns with them will be delicious!
What’s the best way to cut the dough for buns?
For these snail-shaped buns, where the yeast dough is thinly rolled out and then rolled up with the filling into a log, I find that dividing into portions with a regular thread works best. I used to use a sharp knife, but that caused strong pressure on the dough, making the filling ooze out significantly from the sides. Now I use thread – regular sewing thread or dental floss. The thread cuts the dough immediately through its entire diameter, so there’s no such pressure and the filling doesn’t ooze out. If you haven’t used thread to cut dough for buns before, you must try this method!
How to store buns with pudding and blueberries?
Buns with pudding and blueberries should be cooled well after baking and spread with icing – icing not only adds sweetness but also protects the top of the pastry from drying out. Completely cooled buns should be transferred to an airtight container with a lid so that the blueberry yeast buns retain their freshness for as long as possible.
Why does liquid collect at the bottom of my buns?
During baking, the pudding heats up and thins out, combining with the juice produced by the blueberries. Immediately after baking, when the buns are warm and the pudding is warm and thinner, some liquid may separate at the bottom. This is nothing to worry about. As it cools, the pudding will also thicken, and the separated liquid will be absorbed by the buns.
I hope these blueberry and custard yeast buns will be enjoyed by you and your loved ones. If you try the recipe, I would be absolutely delighted if you could share your impressions in a comment below the recipe.
P.S. By the way, I highly recommend following my Instagram profile, where you will find this and my other recipes in a form that is easy to save for later.
Must-try yeast bun recipes
You should definitely try my other recipes for delicious homemade yeast buns in various flavors and with different toppings. I highly recommend these three recipes, and you can find many more on the blog.
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