Blueberry almond buns

With a vegan conversion;)

Ingredients -Vg conversion in brackets()

For the dough

200ml warm milk (250ml soy milk)

120g melted butter (120g plant based butter)

1 egg (no egg)

500g strong white bread flour

7g instant dried yeast

10g salt

50g caster sugar

Blueberry almond filling

125g blueberries (fresh or frozen)

150g ground almonds

75g icing sugar

4 drops almond extract

100g soft butter (100g plant based butter)

To top

100g icing sugar

2 drops almond extract

1-2 tbsp water

Flaked almonds

Blueberries (optional)

Method

1) Begin with the wet ingredients (always start with the wet) and combine all the dough ingredients in a large mixing bowl. Knead by hand for 8 minutes or use a stand mixer with a dough hook for 5 minutes. Allow the dough to rest for 5 minutes to relax the gluten, then knead again for another 3-4 minutes.

2) Transfer the dough to a lightly oiled bowl, cover with a cloth, and let it prove for 1 hour. Then, place it in the fridge to firm up for anywhere between 1 to 24 hours, depending on how long you’d like to wait.

3) To make the filling, mix together the ground almonds, icing sugar, almond extract, and butter in a bowl until well combined.

4) Turn the dough out onto a floured surface and roll it into a rectangle about 1cm thick. Evenly spread the almond filling over the surface, then scatter the blueberries on top. Roll the dough lengthwise into a log, then slice it into 12 pieces. Arrange them face-up on a lined baking tray, leaving space between each piece. Cover with a cloth and let them rest in a warm spot for 1 hour, until puffy and slightly risen.

5) Preheat the oven to 220°C (200°C fan). Lightly brush the buns with an egg wash (a mix of egg and a splash of milk), then bake for 20-25 minutes until golden brown. Let them cool for 20-30 minutes.

6) While the buns cool, whisk together icing sugar, water, and almond extract to make the glaze. Drizzle over the buns, then sprinkle with flaked almonds and chopped blueberries if desired.

Enjoy!