Salty-sweet treat

Sticky blue­berry miso buns

The Guardian - Feast - - News -

Prep Rise Cook Makes 30 min 2½ hr 30 min 12

For the dough 75g un­salted but­ter 300ml milk

1 tbsp soft light brown sugar

2 tsp vanilla ex­tract 10g dried yeast 500g strong white flour

1 tsp salt

For the fill­ing 75g un­salted but­ter, soft­ened

100g soft light brown sugar

2-3 tsp miso paste 1 tsp vanilla ex­tract 200g blue­ber­ries

For the glaze 100g ic­ing sugar 1 tsp vanilla ex­tract 20-25ml wa­ter You can eas­ily de­crease the amount of miso here – it’ll still add a pleas­ing salti­ness, even if you don’t add enough to taste the miso it­self.

Melt the but­ter in a small pan, then add the milk and heat un­til luke­warm. Re­move from the heat and whisk in the sugar, vanilla and yeast, and set aside for five min­utes for the yeast to spring into ac­tion.

Com­bine the flour and salt in a large bowl, then pour in the milk mix­ture: you might not need all of it, so just keep adding it un­til the dough is soft and slightly sticky. Knead the dough for 10 min­utes, un­til springy and smooth, then put in a bowl, cover with cling­film and put in a warm spot to rise.

Mean­while, for the fill­ing, beat the but­ter with the sugar un­til smooth and fluffy. Add miso to taste, stir in the vanilla and set aside.

After 90 min­utes, the dough should have dou­bled in size. Roll it out on a lightly floured sur­face to a roughly 50 x 60cm rec­tan­gle. Spread with the fill­ing, then evenly scat­ter over the blue­ber­ries. Roll the dough tightly from long edge to long edge, cre­at­ing a swirled log. Trim the ends, then di­vide into 12 us­ing a large, sharp knife.

Line a 20 x 30cm roast­ing tin with bak­ing pa­per, then ar­range the buns cut side up in the tin, spac­ing them evenly. Cover with cling­film and leave to rise for 45-60 min­utes; heat the oven to 180C/350F/gas 4.

Once the buns are puffy and risen, bake for 25-30 min­utes. They’re ready when they’re golden on top, mot­tled with bub­bling blue­berry juice and springy to the touch. Quickly whisk to­gether the glaze, grad­u­ally adding the vanilla and wa­ter to the ic­ing sugar to get a smooth, very runny ic­ing. Brush this over the tops of the hot buns us­ing a pas­try brush, then leave to cool.

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