Mixed Berry Buns with Greek Yogurt Glaze
Things you need…
Fluffy Yeast Dough
1 package quick rise yeast (slow rise yeast works fine too, it will just take longer to rise)
1/2 cup whole milk, warmed
1/3 cup granulated sugar
1 large egg, room temperature
1/4 cup butter, softened
2 – 2 1/4 cups all purpose flour
pinch of cinnamon
1/4 tsp salt
Berry Filling
1/3 cup butter, softened
1/3 cup brown sugar
2 tbsp all purpose flour
1 tsp lemon zest
1/2 tsp pure vanilla extract
1 1/2 cups mixed berries (I used raspberries and blueberries)
Greek Yogurt Glaze
1/2 cup powdered sugar
2 tbsp plain greek yogurt
1 tsp lemon juice (optional)
How to make…
Fluffy Yeast Dough
In the bowl of a stand mixer fitted with the dough hook add your yeast and a couple tsp of the sugar. Pour the warmed milks over the yeast and sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. When you come back to your yeast after 5-10 minutes it should be frothy – this indicates that your yeast is active and good to go. If you come back and your yeast hasn’t gotten frothy or foamed up, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.
Once you have proofed your yeast, add the remaining sugar to the mixture as well as the softened butter and turn your mixer onto low to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten egg and allow to mix until combined. Slowly begin to add your flour 1/2 cup at a time allow the flour to incorporate slightly before each addition.
Once you have added all of your flour, turn your mixer onto medium speed and allow it to mix the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl. Allow to turn on medium speed for 5 minutes.
Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 30-45 minutes or until doubled in size. ** Note If you are using regular yeast, this will take 1 1/2 – 2 hours
** My oven has a warming function, so I usually set the warming function to low and let my dough sit in here to rise. If your oven has this feature, this is a great way to let your dough rise. If not, simply preheat your oven to about 200 degrees, shut it off and place the dough in there to rise as there will be enough residual heat in your oven to keep it nice a warm.
Berry Filling
In a medium bowl, beat together butter, lemon zest and sugar with an electric mixer until pale and fluffy. Add in vanilla, and all purpose flour and beat until combined.
Assembly
Once your dough has risen, punch dough down and turn out onto a lightly floured surface. Roll out into a rectangle that is 1/4 inch thick.
Spread butter and sugar filling out across the dough, leaving a 1 inch border at the bottom. Sprinkle with berries across the surface of the dough evenly and gently press down into the sugar filling.
Roll dough up jelly-roll style and pinch the end together to seal. Cut into 12 even 1 inch rolls. Place rolls into a 10 inch round or a 9×9 inch square baking dish. Set aside to rise again in a warm place for another 30 – 45.
While your rolls are rising, preheat your oven to 350 degrees. Sprinkle with granulated sugar and bake for 20-25 minutes or until golden. Remove from oven and allow to cool 5-10 minutes before glazing.
** Overnight / Make-Ahead Directions
After you have sliced and placed your rolls into the baking dish, tightly wrap them with plastic wrap and set in the fridge to chill overnight. The next morning, remove them from the fridge and set them in a warm place to rise for the second time for about 45 minutes to 1 hour or until doubled in size. Bake at 350 for 20-25 minutes.
Greek Yogurt Glaze
While you are waiting for your rolls to cool slightly; prepare your glaze.
In a small mixing bowl, combine all ingredients and whisk until smooth and creamy. If your glaze is a bit too runny, simply add more powdered sugar 1 tbsp at a time until desired consistency is achieved. Drizzle over warm buns and serve.
Storage Note: I like to just store these on the counter with a tea towel covering them.
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