- 1 package dry yeast
- 250 ml almond milk
- 115 g vegan butter/margarine
- 1/4 tsp. salt
- 375 g Küchenmeister Wheat Flour T405
- 225 g fresh blueberries
- 50 g sugar
- 1 tsp. Küchenmeister Cornstarch
- Juice from one lemon
- 120 g powdered sugar
- 15 ml almond milk
In a pot, warm the almond milk and 3 tablespoons butter/margarine. Remove from the stove and allow to cool (ca. 34°C). Pour the almond milk mixture into a bowl and sprinkle with yeast. Allow the yeast to proof for 10-15 minutes. Then sprinkle with 1 tablespoon of sugar and a pinch of salt. Add the flour, and knead everything together until a smooth dough forms. Cover the dough and leave in a warm place for ca. 30-40 minutes, or until it has doubled in volume.
Sprinkle the blueberries with 50 g of sugar and 1 teaspoon cornstarch.
Grease a springform pan (ca. 26cm diameter) and lightly dust with flour.
On a lightly floured work surface, roll the dough out and spread with 3 tablespoons of butter. Evenly distribute the blueberries on the dough. Carefully roll up the dough, and using a knife cut into 10 equally sized portions. Place the rolls into the prepared springform pan. Melt the rest of the butter and brush onto the buns. Cover the springform with cling film and leave it again to rise in a warm place.
Preheat oven (165°C circulated air). Bake the blueberry buns for ca. 25-30 minutes. Remove from the oven and allow to cool.
For the lemon glaze, sieve the powdered sugar into a bowl. Add the lemon juice and almond milk and mix until smooth. You can add more powdered sugar until the glaze has reached your preferred consistency. Drizzle the lemon glaze on the blueberry buns.