Sourdough discard blueberry cream filled buns
Servings: 5 large buns, or 6 small
Ingredients
Dough
- 300 g wholegrain spelt flour, or 225 g (SEE NOTES) I did a mix of T65 spelt, T150 spelt and T65 wheat
- 150 g milk/ buttermilk/ kefir/ clabber at room temp or 75 g, SEE NOTES
- 30 g melted butter
- 1 egg at room temp 50g
- 20 g sugar
- 1 lemon zested, rubbed with sugar
- 3 g instant dry yeast or 3.6g active dry yeast, or 9g fresh yeast
- 5 g salt
- 2 T cornmeal for the baking dish
Filling
- 300 g curd cheese (dry cottage cheese) I used homemade cottage cheese
- 2-3 T creme fraiche optional
- 1 egg white and any that remains of the glazing yolk & milk mixture
- 20 g coconut sugar or a little extra for sweeter filling (in that case, omit topping)
- 120 g blueberries I used frozen, half mixed in filling and half reserved for topping. Any other berry can also be used
Glazing
- 1 egg yolk
- 10 g milk
Topping
- 1 lemon juiced
- 2 T honey
Instructions
- Make the filling. Break up the cottage cheese. Add the egg white and rub sugar and lemon zest. Mix until well combined. If using frozen blueberries, Cover and leave in the fridge for later.
- Make the glaze. Mix the egg yolk and milk. Cover and leave in the fridge.
- Make the dough.
- If using sourdough discard, follow instructions in NOTES and adjust dough ingredient amounts accordingly
- In a large bowl combine the milk, yeast, salt, egg, melted butter, and sugar. Mix well.
- Add the flour and mix to a dough. *Desired dough temperature 25C (77F). If the dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
- Cover and ferment for 30 minutes.
- Dust top of dough with flour and invert in floured surface. Fold.
- Ferment for another 30 minutes, or 4-8 hours for a long-fermented dough. Dust top of dough lightly with flour, and invert onto lightly floured surface.
- Divide in 5 equal pieces and pre-shape to balls. Can also form 6 balls for smaller buns.Bench rest uncovered for 15 minutes.
- Shape into round balls and place on a non-stick paper lined or cornmeal lined tray.
- Final proof 45 minutes. During this time, preheat oven to 170℃ (340℉) fan on. Take the filling out of the fridge to come up to room temperature.
- Stretch the dough balls, so they have a dip in the center brush with the egg glaze. If any glaze is left over, add it to the filling mixture.
- If using frozen berries, mix half in the filling. Fill buns with the cottage cheese mix, about 1 large tablespoon in each. Stud with more blueberries and tidy up the edges of the filling.
- Bake for 25 minutes.
- For the topping, mix lemon juice and honey and drizzle on top of warm (not too hot!) buns.
- Can be enjoyed warm but are also great the next day.
Notes
I added 150 g sourdough discard (100% hydration) and reduced the flour by 75 g and the milk by 75 g.
After kneading and performing the first fold, I let the dough ferment at room temperature for 4 hours before proceeding to portioning out the dough.
Based on this recipe
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