Sticky blueberry miso buns
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.