Iced Blueberry Buns
"These buns are filled with a hefty layer of blueberry filling. The process starts a bit like making classic cinnamon buns, where the dough is rolled into a large rectangle. Instead of rolling up into a log from the long side of the pastry, it is rolled from the shorter side, which means swirlier buns in the end, featuring more layers of the deep purple blueberry filling...."
INGREDIENTS
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FOR THE DOUGH:
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1 cup (227 grams) whole milk
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3/4 cup (170 grams) unsalted butter, cut into 1 tablespoon/14 gram pieces
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1/2 cup (113 grams) cold water
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4 1/2 cups (542 grams) all purpose flour
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1/3 cup (66 grams) granulated sugar
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2 1/4 teaspoons (7 grams) instant yeast
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3/4 teaspoon (3 grams) fine sea salt
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1 large (50 grams) egg
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1 splash egg wash, as needed for finishing
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FOR THE FILLING:
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2 pints (680 grams) blueberries
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1/2 cup (99 grams) granulated sugar, divided
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1 vanilla bean, halved and scraped
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1/4 cup (28 grams) cornstarch
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FOR THE ICING:
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1 1/2 cups (170 grams) powdered sugar
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2 to 3 tablespoons heavy cream
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1/2 teaspoon vanilla extract
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