Cheese Buns with Blueberries – Drozdzowki
Yeast mixture:
– 1 (2¼ tsp or ¼ ounce or 7 g) package active dry yeast
– 1 cup (250 mL) warm milk (at 105-110 F)
– 1 tsp sugar
Dissolve the yeast in the warm milk with sugar. Let it proof in warm room temp. for 10-20 min.
Kruszonka:
– 2 tbsp flour
– 1 tbsp butter (room temp)
– 1 tbsp granulated sugar
Mix all ingredients in bowl with fork, fingers, or blender until looks like sand. Chill in fridge.
Cheese cream:
– 2 oz cream cheese
– 2 ½ tbsp granulated sugar
– 1 tsp vanilla extract
– 1 yolk
– 1 tsp orange or lemon zest
Mix it all until combined.
To brush before baking:
– 1 egg white
With fork beat it for a min. to create an egg wash.
Dough:
– ½ cup (100 g) granulated sugar
– 2 eggs, room temp.
– 6 tbsp butter, melted, cooled
– 1 tsp salt
– 4 cups (500 g) all purpose flour
– 1 tsp vanilla extract
Option 1:
In mixer w/ paddle attachment mix sugar with eggs until fluffy. Then add butter, salt, vanilla extract, and flour. Mix only until combined. Pour the milk/yeast mixture and using the dough hook, mix until well incorporated for about 8 min, or until dough no longer sticks to the bowl (mixer: level 4).
Place dough into buttered bowl, spray dough with oil or butter so it doesn’t form hard skin. Cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface (do not punch it, but just fold it); form a log/ roll. Cut the roll into 1-1 1/2 inch slices with serrated knife (10-12 pieces), which then each piece form into a ball.
Place the balls on the baking sheet (make sure they don’t touch each other and have room to grow) and cover them with towel. Let them rise again for another 30- 60 minutes or until they double in size (not longer because they grow too much). Then create a ridge in the middle, place cheese cream and a few blueberries on top. Then brush the sides with egg wash. Sprinkle with kruszonka on top.
Preheat oven to 350 F degrees. Bake for 20-22 minutes or until light golden brown (longer time, 30 min, for larger pieces).
Option 2:
In mixer w/ paddle attachment mix sugar with eggs until fluffy. Then add salt, vanilla extract, and flour. Mix only until combined. Pour the milk/yeast mixture and mix until just combined. Add butter and using the dough hook, mix until well incorporated for about 8 min, or until dough no longer sticks to the bowl (mixer: level 4).
