300g bread flour + 50 g for kneading
80ml tepid milk
2 eggs (room temperature)
60ml sunflower oil
35g fresh yeast (room temperature) or 12g dry yeast(go for fresh!)
3-4 tbsp lemon juice
pinch of salt
150g blueberries,washed and drained ;) ( I know,I know-it's pretty obvious)
2 tbsp sugar
1 tbsp cornflour
70g icing sugar
1 and 1/2 tbsp hot water
1 tbsp lemon juice
1.Crumble fresh(or dry) yeast into a bowl add 1 pinch of sugar, lukewarm milk and 2 tbsp flour.Mix until smooth and let it rest for 10-15 minutes.It should be bubbling and foamy after that amount of time.
2.Sift 300g of flour with a pinch of salt into a large bowl and add yeast mixture,combine using a wooden spoon.Add lightly beaten eggs,oil,sugar and lemon juice.Mix till the dough comes together.Add a little flour onto a flat surface and knead the dough for around 10 minutes adding just a little flour at a time.The dough should not be sticky but quite playable.
3.Cover the bowl with a cotton tea towel and leave to rise (around 1 hour to 1 and 1/2 hours).(Just remember yeast dough doesn't like droughts).
4.Prepare the filling.Just mix all the ingredients together.
5.Preheat the oven 190 C/170 C fan/Gas 5 and grease round 26cm(10 and 1/4 ")baking form(I used a flan dish-without greasing). When the dough doubles in size,punch it down and place on a slightly floured surface.Knead for 2-3 minutes and pull apart into 10 equal parts.Flatten each part with hands and put a blueberry filling in the center of every one,seal it through and form a ball.Place then in a baking dish(ideally 8 around and 2 in the middle). Let it ''grow'' for 30 minutes.
5.Bake for 20 minutes(I do the last couple of minutes on fan). Test it pricking with a wooden skewer.It's ready when the skewer comes out clean.If they get too ''brown'' I cover them with aluminium foil and carry on baking.(after about 10 minutes).
6.Mix all the ingredient for the icing and pour on the top of the buns when they cool down.