Delight in these baked treats, which pair the sweetness of blueberries with a spice kick from cardamom for the full package.
| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 60 minutes |
| Serves | 12 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 581 |
| Fat | 13g |
| Saturates | 6g |
| Protein | 12g |
| Carbs | 105g |
| Sugars | 31g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFZest the orange and 1 lemon.
To make the dough, place the milk and yeast in the bowl of a mixer and stir to dissolve. Add four eggs, flour, 1 tsp cardamom, softened butter, caster sugar, honey, salt and zest. Using a dough hook, knead the dough for 8-10 minutes or until a soft, smooth dough forms. Add more milk if necessary. Cover with a clean dish towel and allow to rest for 15 minutes. Mix in four egg yolks then cover again and allow to rise in a warm place until puffy and doubled in size, approx. 1 hour or refrigerate overnight.
To make the filling, place the blueberries and half the granulated sugar in a small pot over a medium heat. Cook until the blueberries are soft and begin to break down. Place in a blender and blitz until smooth. Return to the pot.
Combine 1 tsp cardamom, corn flour, the remaining sugar and water in a small bowl. Add it to the blueberry mixture, whisking to combine. Bring to a simmer, stirring constantly. Once it starts to boil, remove from the heat and spread into an even layer on a baking sheet or oven-proof dish. Place a piece of cling film on the surface and cool at room temperature.
When the dough has risen and the filling has cooled to room temperature, begin assembling the rolls. On a lightly floured surface, roll out the dough into a rectangle approx. 38cm x 55cm. Spread the filling in an even layer all over the surface of the dough leaving 2cm open along the edges.
Starting with one of the shorter sides, begin to roll the dough into a tight spiral log. With a serrated knife, cut the dough into 12 even pieces. Transfer the rolls to a greased 22cm x 33cm tray – they should be barely touching. Let rise for 30-45 minutes, until they’ve expanded slightly and look noticeably puffy.
When there’s 15 minutes of rise time left, preheat the oven to 170°C, gas mark 3½.
Place the tray in the oven and bake until golden brown, approx. 25-30 minutes.
Allow the buns cool for 10-15 minutes.
Meanwhile, make the icing. In a medium bowl, whisk together the icing sugar and cream (or swap the cream for yoghurt or buttermilk). The mixture should be quite thick, because you’ll apply it while the buns are still warm, and it will soften and spread a bit.
Drizzle the icing all over the warm buns and serve immediately.
