Blueberry Rolls (Tangzhong Method)
The recipe for blueberries sweet rolls is a great idea for a sweet breakfast. You can prepare the dough the day before and leave it to rise in the fridge and the next day wrap it in a roulade, cut out the snails and bake. Thanks to which you will enjoy warm sweet buns in the morning.
Such rolls with blueberries are also a great alternative to traditional buns or yeast cake.
You can also make cinamon rolls with this recipe. All you have to do is add cinnamon mixed with soft butter and sugar instead of jam.
In this recipe, I use Tangzhong, which allows you to get soft and fresh rolls for many days. This method can also be used in other recipes that rely on yeast dough, such as a Polish Pączki recipe.
You can prepare these rolls with any fruit. You can use store-bought jam but in this recipe I show you how to make your own blueberry jam in 25 minutes.
What is Tangzhong?
Tangzhong is a Japanese method of preparing bread, also known as ‘water roux’. It consists in adding pudding made of flour and water or milk to the dough. For its preparation, use a flour with a high content of gluten thanks to which the flour is able to absorb more moisture and the bread stays soft and fresh for longer.
You can use this method to bake any kind of bread or yeast dough. Buns, brioche, challah, rolls, cakes or breads will be extremely fluffy and moist.
How to prepare tangzhong?
Mix the flour with cold water (or milk) in a ratio of 1:5. Pour the cold mixture into a cold pan and heat over low heat, stirring constantly. The mixture should reach a temperature of approx. 65 C. Don’t worry, you don’t need to check the temperature with a thermometer. When the mixture begins to thicken and become glassy, it is ready. The mass should not boil – no bubbles should appear.
Remove the finished mixture from the heat and cover with a cloth. When the tangzhong cools down, you can add it to the dough.
What flour to use?
To make the buns as fluffy as possible, it is worth using flour with a high gluten content. Preferably use bread flour (type 650-850) but you can also use plain wheat flour (type 405-550).
(I used bread flour 850 for this recipe.)
How to make a leaven?
For the solution, use lukewarm milk (the temperature should not exceed 40 ° C so as not to brew the yeasts).
It is good to take the yeast out of the fridge beforehand so that it is at room temperature.
You can use both fresh yeast and instant yeast.
Sprinkle yeast with sugar, add flour, pour in milk and mix so that there are no lumps. Cover with a cloth and let it cool for 15 minutes. We prepare such a solution to activate the yeast, it affects the consistency and fluffiness of the dough. If you use instant yeast, it is not necessary to prepare the leaven. You can immediately mix all the ingredients together and knead the dough.
How to prepare blueberry jam?
With 600 g of blueberries I got 300 g of thick jam. Just pour the blueberries into the pan, sprinkle with sugar and heat until you get a thick jam.
You can use ready-made jam, you can use your favorite flavor, e.g. apricot, strawberry, currant, plum, etc.
The best will be jam without gelatin, which under the influence of temperature would dissolve in the oven and a significant part of the jam could flow out of the buns.
How to decorate buns?
To decorate rolls, you can prepare classic frosting (powdered sugar + water), cream cheese frosting (powdered sugar + cream cheese), for blueberry buns I prepare icing with milk because it is more white than icing on water. I always add a little lemon juice to the icing to break the sweet taste.
Instead of icing, you can prepare crumble (100 g of flour, 50 g of butter and 50 g of sugar).
How to store buns?
I close the cooled rolls in an airtight container and store them at room temperature for up to 3 days.
Blueberry snails are ideal for people on vegetarian, flexitarian and pescatarian diets.
The following proportions make 14 sweet buns.
Read the step-by-step recipe on how to prepare blueberry sweet rolls and watch the video below the recipe.
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Blueberry rolls
Blueberry Rolls Recipe
Ingredients
Tangzhong
- 20 g flour
- 100 g water
Leaven
- 25 g fresh yeast (or 7 g dry yeast)
- 1 tbsp sugar
- 2 tbsp flour
- 150 g milk
Dough
- 50 g butter
- 2 eggs
- 350 g flour
- 1 tsp salt
- 100 g sugar
Jam
- 600 g blueberries
- 2 tbsp sugar
- 12 g vanilla sugar (or a tsp of vanilla extract)
Icing
- 2 tbsp milk
- 200 g powdered sugar
- 1 tbsp lemon juice
Additionally (to grease the cake)
- 1 egg yolk
- 2 tbsp milk
Instructions
Jam
- If you want to make your own jam, it's best to make it at the very beginning so that the jam can cool while the dough rises. Pour the washed blueberries, sugar and vanilla sugar into the pan. Cook over medium heat, stirring occasionally, until you get the thick consistency (approx. 25 minutes). Set the jam aside to cool.600 g blueberries, 2 tbsp sugar, 12 g vanilla sugar
Tangzhong
- During this time, you can prepare Tangzhong. Mix 20 g of flour with 100 g of cold water. Then pour the mixture into a cold pan and heat over low heat. Heat until pudding consistency, stirring constantly. Do not bring the mixture to a boil! The mass should not reach a temperature exceeding 65 degrees. Put the finished mass in a bowl, cover with a cloth and wait until it cools down.20 g flour, 100 g water
Leaven
- Mix yeast, sugar, warm milk and flour in a bowl. Stir, cover with a cloth and leave to rise for 15 minutes.25 g fresh yeast, 1 tbsp sugar, 2 tbsp flour, 150 g milk
Dough
- Add the cooled Tangzhong, flour, eggs, sugar and salt to the risen leaven. Knead the dough for about 10 minutes. Add the melted butter and knead for another 10 minutes until a smooth dough is obtained. Cover the kneaded dough in a bowl with a cloth and leave it to rise for 1-2 hours.50 g butter, 2 eggs, 350 g flour, 1 tsp salt, 100 g sugar
- Transfer the risen dough onto a floured surface. Knead with your hands and then roll out. Spread the cooled, previously prepared blueberry jam on the rolled out dough. Then wrap the dough in a roulade and cut it into slices about 5 cm thick. I recommend doing this with dental floss, which won't crush the dough like a knife.
- Put the sliced "snails" on a baking sheet or round form lined with baking paper, cover with a cloth and leave to rise for 15 minutes. Brush the risen rolls with egg yolk and milk and place in a preheated oven at 180 ° C (356 °F) for about 35 minutes. Set the baked rolls aside to cool.1 egg yolk, 2 tbsp milk
Icing
- Mix powdered sugar with milk and lemon juice.2 tbsp milk, 200 g powdered sugar, 1 tbsp lemon juice
- Cover the cooled rolls with the icing.
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
