Warm and soft yeast pastries with blueberries, homemade vanilla custard, and a crunchy crumble topping!

You should try this! 😋😋😋

The recipe yields 15 pieces. 
 

Ingredients: 

Yeast dough: 
♥ 5 dl milk
♥ 150 g butter
♥ 125 g icing sugar
♥ 50 g yeast
♥ 1 tsp cardamom
♥ 750 g all-purpose flour

Vanilla custard: 
♥ 5 dl heavy cream
♥ 1 tbsp vanilla paste (see tips)
♥ 4 egg yolks
♥ 25 g cornstarch
♥ 125 g sugar

Blueberry filling:
♥ 300 g blueberries

Crumble topping:
♥ 100 g butter
♥ 100 g sugar
♥ 100 g all-purpose flour
♥ 2 tsp vanilla sugar
♥ 1 tsp cinnamon

Decoration:
♥ a sprinkle of icing sugar

Instructions: 

Vanilla custard: 

Ideally, start the day before by preparing the vanilla custard (see separate post HERE):

Bring the heavy cream and vanilla to a boil. Remove the pan from the heat.

In another bowl, lightly whisk together the egg yolks, cornstarch, and sugar.

Gradually pour the hot vanilla cream into the egg mixture. Mix well with a hand whisk. Then return everything to the pan.

Heat again over medium heat, stirring constantly, but be very careful not to let the custard boil, as it may separate. The vanilla custard will thicken as it heats.

Remove the pan from the heat and let the vanilla custard cool to room temperature, stirring occasionally. Then place the vanilla custard in the refrigerator until it is completely thickened (preferably overnight, covering with some plastic wrap to prevent a skin from forming on the surface).
 

Yeast dough:

Bring milk, butter, and icing sugar to a boil. Cool the mixture until it is finger warm (maximum 37°C). 

Dissolve the yeast in the lukewarm liquid. Mix in cardamom and all-purpose flour. Knead the dough until it is smooth. The dough can rise for 30–45 minutes (I usually do), but it is not absolutely necessary with this dough.

Crumble topping: 

Melt the butter. Mix in the sugar, all-purpose flour, vanilla sugar, and cinnamon to form a soft dough. 
 

Shaping and baking:

Divide the dough into 15 equal pieces. Shape into large, round buns. Flatten the buns with your hands and place them on two baking sheets lined with parchment paper. Let the buns rise for about 50 minutes.

Use your fingers to press a deep indentation into each bun.

Put the vanilla custard in a large pastry bag. Fill each indentation with vanilla custard.

Place blueberries on top of the vanilla custard and press them down slightly so they stick. 

Spoon over the crumble dough. 

Bake the buns in the middle of the oven at 220°C for about 10–15 minutes, until they are golden and fully baked. 

Cool. Dust with icing sugar before serving. 

This is a popular yeast pastry! 😄

Tips:

♥ Homemade vanilla custard obviously gives the best flavor, but if you prefer, you can also use 5 dl store-bought vanilla custard instead of homemade. For the homemade vanilla custard, I use vanilla paste, a dark vanilla syrup available in most Norwegian supermarkets. 

♥ Here I have used my favorite recipe for yeast dough from The World’s Best Buns (half portion). You can, of course, use any other type of yeast dough to make these blueberry buns. 

♥ Granulated sugar in the crumble dough can be replaced with brown sugar. If you like, you can also add 50 grams of chopped nuts or oats to the dough. 

♥ As with all yeast pastries, the buns taste best the same day, but they can be stored until the next day. In that case, wrap them well in plastic so they don't dry out.

♥ See also Rhubarb Buns with Vanilla Custard and Crumble Topping, which is based on the same recipe. More variations of delicious yeast pastries with blueberries can be found HERE. 

Delicious blueberry buns! 

😍

♥ ♥ ♥ ♥ ♥ ♥