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Betty Bossi Koch-Center
How it's done
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Mix the blueberries, sugar, lemon juice and ginger in a pan, cover and simmer for approx. 5 mins. Remove the lid, reduce to a syrupy consistency for approx. 5 mins., stir in the butter, leave to cool, cover and chill.
On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the filling over half of the dough, fold the other half over the top. Cut the dough lengthwise into strips approx. 3 cm wide. Twist each strip and shape into a button. Place the buttons on a baking tray lined with baking paper.
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide the buttons onto a rack and leave to cool. Mix the icing sugar, ginger and lemon juice to create a thick glaze, drizzle over the buttons, leave to dry.
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