Blueberry sweet rolls with lemon glaze


Blueberry sweet rolls with lemon glaze - an easy and delicious snack idea. Did you know that you can make the perfect yeast dough with Thermomix by activating the yeast in the Thermomix at 37 degree Celsius? This makes the dough as fluffy as a cloud.


    • 130 g milk
    • ½ cube fresh yeast (20 g)
    • 80 g sugar
    • 1 geh. teaspoon vanilla sugar, homemade
    • 60 g butter, in pieces, and a little more for greasing
    • 400 g flour and a little more to work with
    • 2 eggs
    • ½ lemon, untreated, zest grated, juice squeezed out
    • 1 pinch of salt
    • 120 g blueberry jam
    • 150 g blueberries, as small as possible
    • 100 g cream cheese


1 Put the milk, yeast, 40 g sugar and vanilla sugar into the mixing bowl and heat for 3 minutes/37°C/speed setting 1. During this time, grease a large bowl.


2. Add the flour, butter, eggs, lemon zest and salt to the mixing bowl, knead the dough mode/3 minutes, transfer to the prepared bowl, cover and leave to rise in a warm place for approx. 30 minutes. During this time, rinse the mixing bowl and grease a springform pan (Ø 26 cm).


3. Knead the dough briefly on a floured work surface, roll out into a rectangle (approx. 30 x 45 cm), spread with jam and spread the blueberries on top, leaving a border of approx. 2 cm all around. Roll up the dough from the long side and cut into 12 slices with a sharp knife. Place the slices upright, spaced apart, in the prepared springform tin, cover and leave to rise in a warm place for approx. 1 hour. At the end of this time, preheat the oven to 180°C.


4. Bake the blueberry yeast buns for 25-30 minutes (180°C). Continue with the recipe during this time.


5. Put 40 g sugar into the mixing bowl, pulse for 15 seconds/speed setting 10 and scrape down with the spatula.


6. Add the cream cheese and 1 teaspoon of lemon juice, mix for 1 minute/37°C/speed setting 1 and spread over the still-warm snails. Leave the icing to dry a little and serve the blueberry and yeast buns lukewarm or cold.

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