Blueberry Streusel Buns

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, whisk together the egg yolks, sugar, cornflour and salt until smooth.

Step 2

In a saucepan, heat the milk over medium heat until steaming but not boiling. Gradually pour the hot milk into the yolk mixture, whisking constantly.

Step 3

Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened. Once large bubbles begin to break at the surface, cook for 30 seconds more, then remove from the heat.

Step 4

Whisk in the vanilla paste and cream cheese until smooth. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate until completely chilled, preferably overnight.

Step 5

Combine the blueberries, sugar, lemon juice and water in a saucepan. Cook over medium heat, stirring occasionally, until thick and jammy. Transfer to a bowl and cool completely.

Step 6

In a stand mixer bowl, combine the bread flour, sugar, yeast, salt and milk powder. Add the egg yolks and water and knead until a smooth dough forms (about 10-15 mins). Add the butter and continue kneading until smooth and elastic, about 10–15 minutes. Cover and proof until doubled in size, about 1 hour.

Step 7

Once the dough has doubled, knock out the air. Roll the dough into a rectangle approximately 30 x 40 cm. Using a 6 cm round cutter, stamp out 20-22 circles.

Step 8

Gather the scraps, let the dough rest for a few minutes, then roll it out again and continue cutting until you have 30 circles. Fold each circle in half to form a semicircle, then fold again to create a teardrop shape, pinching the seam and base to seal. While shaping, keep the remaining dough covered to prevent it from drying out.

Step 9

Arrange 5 petals together to form a flower. Repeat with the remaining dough to make 6 daisies. Transfer to lined baking trays, leaving space between each bun. Cover and proof until doubled in size and puffy, around 30 minutes to 1 hour.

Step 10

Meanwhile, make the crumble. Make the crumble. Rub together the flour, brown sugar, caster sugar and butter until small clumps form. Refrigerate until needed.

Step 11

Using the back of a spoon, gently press into the centre of each flower to enlarge the cavity for the filling. Loosen the cream cheese custard with a whisk, then pipe into the centre and between the petals. Spoon over the blueberry compote, then pipe a small mound of custard in the centre of each flower. Sprinkle generously with crumble.

Step 12

Bake at 200°C for 15–18 minutes or until golden brown. Cool slightly before enjoying :)