for 9 pieces

Pastry

500 g	white flour
1 ¾ tsp	salt
3 tbsp	coarse cane sugar
½ cube	yeast (approx. 20 g), crumbled
60 g	butter, cut into pieces
3 dl	milk

Filling

200 g	double cream cheese (e.g. Filona)
2 tbsp	coarse cane sugar
1 tbsp	Maizena cornflour
1	organic lemon, use a little grated zest and 1 tbsp of juice

To shape

a little

white flour

Buns

1	egg, beaten
250 g	blueberries
1 tbsp	coarse cane sugar

How it's done

Pastry

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and milk, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Place the cream cheese in a bowl along with all the other ingredients up to and including the lemon juice, mix well.

To shape

Divide the dough into 9 equal portions, shape into balls on a lightly floured surface, and arrange on a baking tray lined with baking paper, leaving plenty of room between each ball. Cover and leave to rise at room temperature for approx. 30 mins.

Buns

Use your fingers to press a deep hollow (approx. 5 cm Ø) into the centre of each dough ball. Brush the edge of the bun with a little egg. Distribute the cream cheese filling inside. Scatter the blueberries on top, then sprinkle with the sugar.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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