DUG Blueberry Sweetbuns

Method

1. Fool proof Brioche dough:
2. Warm up the DUG barista till it’s (finger) hot. Add the warm DUG barista into your bowl attached to a stand mixer.
3. Add the yeast, sugar and salt and stirr till dissolved.
4. Add in your flour and mix on low to medium speed for 5 min. before adding the vegan butter and mix on high speed for 8 more minutes.
5. Grease a bowl and your hands and form the dough into a ball. Add it into the greased bowl and cover with plastic foil.
6. Let it proof for 1 hour.
7. Custard filling:
8. Bring the DUG barista to a simmer on low to medium heat. Add cornstarch, vanilla paste and sugar and keep whisking until it thickens
9. Blueberry compote:
10. Bring all the ingredients to a simmer in a saucepan.
11. Cook the blueberries for 10 minutes till the water evaporates.
12. Assembling:
13. When the dough has proofed for 1 hour dust your hands with some flour and roll the dough into small (70-100 g balls).
14. Place them in an oven tray with parchment paper attached and let them proof again for 40 minutes.
15. Press a hole down in the middle of the balls and fill them with your vanilla custard. Brush with egg wash and bake at 200 C. (Fan oven) for 24 min. After baking, fill them with blueberry compote and dust with icing sugar! Enjoy!