Bilberry buns with icing
Soft and super fluffy bilberry buns with icing are yeast buns that can be made with both fresh and frozen bilberries. They are fantastic served for breakfast, dinner or as a sweet snack during the day. I am absolutely sure that you will love this simple recipe for bilberry buns.
I start preparing yeast bilberry buns by making the yeast dough. Since I use instant yeast, I don’t make a starter, but I immediately combine all the ingredients and knead until I get an elastic and uniform dough. I leave the yeast dough to rise, and when ready, I shape it into rolls, which I also let rise before putting the bilberries on them. Then, I fill the risen rolls with bilberries mixed with sugar and potato starch, immediately put them in the oven and bake until golden brown. When they have cooled, I decorate them with icing. I encourage you to try this easy recipe for bilberry buns with icing and please enjoy.
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Ingredients for bilberry buns with icing.
- 500 g cake flour
- 80 g powdered sugar
- 80 g soft butter
- 180 g lukewarm milk
- 1 egg yolk
- 1 large egg
- 7 g instant yeast
- 80 g lukewarm natural yoghurt
Additionally:
- 500 g fresh or frozen bilberries
- 2 tablespoons of potato starch
- 2 tablespoons of crystal sugar
- 1 egg
Icing:
- 120 g powdered sugar
- 25-35 g boiling water
How to make bilberry buns with icing.
Pour flour sifted through a sieve and add instant yeast into the bowl of a kitchen mixer, add the egg and egg yolk, powdered sugar sifted through a sieve, pour in lukewarm milk and natural yoghurt and mix the ingredients for a dozen or so seconds with hook attachment. Then, add the soft butter and knead the dough for 10 minutes. Cover the bowl with the dough with a cloth and leave it in a warm place to rise for 1.5 hours or until it doubles in volume. Put the risen dough on the kitchen counter, divide into 10 parts and shape each of them into a ball. Flatten the dough balls by making a large and wide indentation in the middle of each one – the diameter of each flattened pancake is 10 centimetres. Place the buns on a baking tray lined with baking paper and leave them to rise for 20 minutes.
Beat the egg with a fork and brush the risen buns with it. Mix the bilberries with the potato starch and crystal sugar, spread it in the middle of the risen buns, lightly pressing them down with a spoon. Place the buns in an oven preheated to 180 degrees Celsius for 24 minutes, and once they are out, leave them to cool after baking.
In a bowl, mix sifted powdered sugar with boiling water – you can add water gradually and just enough to get a fairly liquid icing. Cover each bun thoroughly with the icing – it’s best to spread the icing on the buns two or three times so that the layer of icing covers them nicely. The buns are of course tastiest on the day they are baked, because then they are the freshest.
Good to know when making bilberry buns with icing.
This recipe can be used with both fresh and frozen berries. Frozen berries should be removed from the freezer, combined with potato flour and sugar, and immediately spread on the buns. After placing the berries on the buns, the buns should be immediately placed in the oven. The berries should not be defrosted, as they will release juice and soak the buns with that juice.
Do you like buns with bilberries? If so, try our recipe for No-bake cheesecake with bilberries.
