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Ingredients
Scale
- 400 grams (3 cups) frozen wild blueberries
- 100 grams (½ cup) granulated sugar
- 100 grams (½ cup) brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 313 grams (2 ½ cups) all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- 120 grams (½ cup) whole milk
- 7 grams (1 standard packet) instant or active yeast
- 50 grams (¼ cup) granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 71 grams (5 tablespoons) unsalted butter, room temperature, cut into cubes
- 1 egg (for egg wash)
- 2 tablespoons heavy cream
- 2 tablespoons blueberry jam
- 30 grams (¼ cup) powdered sugar
- 1 tablespoon milk or heavy cream
Instructions
- In a pot, combine frozen blueberries, granulated sugar, brown sugar, and lemon juice. Heat until defrosted.
- Mix cornstarch with water and add to blueberries. Simmer until thickened, reserving some jam for later.
- Combine flour, salt, and nutmeg in a mixer. Warm milk, mix with yeast and sugar, then combine with dry ingredients along with eggs and vanilla.
- Add room temperature butter gradually, knead until smooth.
- Let the dough rise in a greased bowl until doubled.
- Roll out dough, spread with blueberry jam, and fold.
- Slice into pieces, twist and place in a baking pan. Let rise again.
- Preheat oven, brush with egg wash, sprinkle with remaining jam, and bake until golden.
- Prepare glaze with jam, powdered sugar, and milk, and pour over warm rolls.
Notes
Ensure your yeast is fresh for proper rising.
Allow filled rolls to rise in a warm spot for quicker proofing.
Don’t skip the second rise for fluffy texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 160
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 60