Blueberry cheesecake is a classic cake, and I bet you must have eaten one before. However, what about a blueberry and cream cheese bun? I have never eaten a bread of which the dough is made of blueberry before, though there are breads with dried blueberries filling or fresh blueberries topping. Since there is a container of blueberry puree from Ravifruit in my kitchen, let the creativity begin.
The blueberry puree is incorporated into the bread dough itself, lending the dough a bright purplish hue, which people might mistaken it with a purple sweet potato bread dough. Look at how beautiful the dough is 😍:
After baking, the colour is not as vibrant as before, but nevertheless it carries a plum purplish shade. If you would like to preserve the bright purplish colour, I would recommend baking at the lower rack of your oven at a much lower temperature of 140 degrees Celsius for a longer duration, about 20 – 25 minutes; and perhaps reducing the sugar content in the bread dough. Do experiment with these modifications, and share with me your results.
Ingredients: (yield 12 buns)
(A) Bread dough
Bread flour 300g
Instant yeast 4g (~ 1 tsp)
Salt a pinch
Egg 1 no. (~ 50g)
Blueberry puree (Ravifruit) 140g
Cream cheese 150g
Maple syrup 20g
Additional bread flour for dusting
- To make the bread dough: In a mixing bowl, put in all the dry ingredients (i.e. bread flour, yeast, sugar and salt). Then, pour in blueberry puree, egg and water. (Important note: the amount of water you need may be more or less than 35g depending on the moisture content of your blueberry puree and the type of flour used. Therefore, please adjust the water amount accordingly.)
- Using a dough hook, knead the bread dough until it forms a ball, that clears the side of the bowl. Continue to knead the dough until the surface becomes smoother.
- Add in the butter, and continue kneading. Ensure all butter is well mixed.
- Eventually, the dough should be smooth and elastic. It is stretchable without breaking easily.
- Cover and rest the dough at room temperature for about an hour.
- Meanwhile, we make the cream cheese filling. Mix the cream cheese and maple syrup until smooth and creamy. Set aside for later use.
- After resting, divide the bread dough into 12 portions, about 47 – 48g each. Round the dough and rest for 15 minutes before shaping.
- Take a portion of the dough. Flatten it with your palm. Place about a tablespoon of the cream cheese filling at the centre. Seal the dough from the top tightly, to form a triangular shape.
- Repeat the step above. Place the buns on a baking tray, lined with parchment paper, with the seam side facing down. Proof the buns for about an hour, or until they almost double in size.
- About 20 minutes before proofing is completely done, start to preheat the oven at 200 degrees Celcius.
- Just before baking, dust the buns with a thin layer of bread flour. Score the buns to make patterns on them.
- Bake for 10 minutes, or until they are cooked. Let them cool on the cooling rack before serving.