Work quickly when shaping the buns so the first ones don’t over-proof. The dough is quite wet — you can use a dough scraper to help. Don’t reduce the sugar too much or the flavor will be too bland. These mini breads are best enjoyed fresh on the same day.
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Blueberry Bubble Bread
Other★★ Intermediate55min
Ingredients
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Bread Flour | 200g | ||
| Yeast | 2g | ||
| Granulated Sugar | 20g | ||
| Sea Salt | 4g | ||
| Milk | 160g | ||
| Corn Oil | 10g | ||
| Blueberries | 150g | ||
| Egg Wash | as needed |
Cooking Steps
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Step 1 DetailIn a large mixing bowl, combine the sugar and yeast. Gradually pour in the milk and whisk until the sugar and yeast are fully dissolved and the liquid is uniform. Add the bread flour, sea salt, and corn oil. Mix and knead until a smooth, elastic dough forms. Cover and let it rest for the first rise until doubled in size.
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Step 2 DetailPlace the risen dough on a clean work surface. Using a rolling pin, roll it out evenly into a large rectangular sheet. Use a dough scraper or knife to cut the sheet into small, uniform squares about 2cm (¾ inch) each.
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Step 3 DetailTake one small dough square and flatten it into a thin disc in your palm. Place a fresh blueberry in the center, gather the edges up around it, and pinch firmly to seal the fruit completely inside. Roll between your palms to form a smooth ball. Arrange the filled balls closely together on a parchment-lined baking sheet.
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Step 4 DetailOnce all the dough balls are arranged and have undergone their second rise until puffed up, brush the tops lightly with egg wash for a golden shine. Bake in a preheated oven at 180°C (350°F) for about 25 minutes until beautifully browned. Serve warm — each bite reveals a juicy, burst-in-your-mouth blueberry!