Overnight Yeasted Blueberry Morning Buns with Lavender Glaze

Well, Easter morning just got a whole lot tastier. Yeasty and buttery morning buns, filled with brown sugar-sweetened blueberries, and decorated with a gorgeous lavender glaze is just what your brunch guests need post egg-hunt. These buns are the perfect make-ahead breakfast treat, as all the heavy lifting happens the night before - on Sunday morning all you need do is bake them up and whisk together the glaze. Serve with extra berries on the side and a few slices of crispy bacon. 
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Overnight Yeasted Blueberry Morning Buns with Lavender Glaze

Well, Easter morning just got a whole lot tastier. Yeasty and buttery morning buns, filled with brown sugar-sweetened blueberries, and decorated with a gorgeous lavender glaze is just what your brunch guests need post egg-hunt. These buns are the perfect make-ahead breakfast treat, as all the heavy lifting happens the night before – on Sunday morning all you need do is bake them up and whisk together the glaze. Serve with extra berries on the side and a few slices of crispy bacon. 
Recipe Author Jessie Sheehan
Course Bread, Breakfast
Cuisine Cinnamon Buns

Ingredients

For the buns:

  • 1 1/2 cups all-purpose flour (215 g)
  • 1 1/2 cups bread flour (215 g)
  • 2 1/2 tsp instant yeast
  • 3 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 1/4 cup potato starch, optional (45 g)
  • 2 tbsp unsalted butter room temperature
  • 1 tbsp shortening
  • 1 cup whole milk room temperature
  • 1 large egg room temperature

For the blueberry filling:

  • 9 tbsp unsalted butter, melted, divided (127 g)
  • 1/4 cup all-purpose flour (35 g)
  • 2/3 cup light brown sugar (130 g)
  • 1/3 cup granulated sugar (70 g)
  • 1/4 tsp salt
  • 2 1/4 cups fresh or frozen blueberries (300 g)

For the egg wash:

  • 1 large egg
  • 1/4 tsp table salt

For the glaze:

  • 2 1/4 cups confectioners' sugar, sifted if lumpy (225 g)
  • 1/4 cup whole milk
  • A few drops red gel food coloring
  • A few drops blue gel food coloring

Instructions

  • In the bowl of a stand mixer, fitted with the paddle attachment, combine the flours, yeast, sugar, salt, and starch, if using, and mix on low until incorporated. Add the butter, shortening, milk, and egg, and continue to beat until a shaggy dough forms.
  • Remove the paddle, replace with the dough hook attachment, and on medium-low to medium speed, continue to knead the dough until a smooth mass forms that comes off the sides of the bowl and sticks – if at all – only a bit to the bottom, about 3 to 5 minutes. 
  • Transfer the dough to a medium bowl that has been greased with softened butter or sprayed with cooking spray. Turn the dough over in the bowl to coat it in butter/spray, cover the bowl with plastic wrap, and set aside to rise in a warm spot for about 1 to 1 1/2 hours, until it has practically doubled in size. While it is rising, make the filling.
  • To make the filling, combine 8 tablespoons of the melted butter with the flour, sugars and salt and whisk until a spreadable paste forms. Let rest on the counter before using.
  • To assemble the buns, grease a 13x9x2-inch pan with softened butter or cooking spray, cover the bottom in parchment, and grease again. Set aside.
  • Once the dough has doubled, melt the remaining one tablespoons of butter and set aside. Place the dough on a work surface and using your hands, roughly shape the dough into a rectangle (the long side of the rectangle should be closest to you) and roll it out until it is about 18-by-13-inches.
  • Brush the rectangle with the one tablespoon of melted butter. Using a small offset spatula, spread the filling in an even layer all the way to the edges of the rectangle. Evenly sprinkle the blueberries over the filling, lightly pressing them in with your hands. 
  • Begin rolling the rectangle up and away from you, into a long cylinder shape. Roll it as tightly and evenly as you can, and pinch the dough together at the seam along the long side of the cylinder.
  • Using a bench scraper, or sharp knife, cut the cylinder into 16 pieces and place in the prepared pan. Preheat the oven to 375 degrees. Loosely cover the pan with plastic wrap, and set aside for about 30 to 45 minutes or until the buns rise to about 1 1/2 times their size. 
  • If you want to make these the night before, and bake them off in the morning, wrap the pan in plastic wrap at this point, and place in the fridge over night, where the buns will continue to rise, albeit more slowly. In the morning, allow the buns to come to room temperature, and rise a bit more, about 45 minutes to an hour.
  • Make the egg wash by combining the egg and the salt and brush the wash on the buns. Place in the oven until the buns are nicely browned, about 25 to 30 minutes, checking the buns at about 24 minutes. They are ready when a paring knife stuck between two buns reveals cooked, dry, dough that is not sticky. While the buns bake, make the glaze.
  • To make the glaze, combine all of the glaze ingredients in a small bowl and whisk until smooth and fully incorporated, adding more milk if necessary, until pourable and thick and adjusting the food coloring until the lavender color is to your liking.
  • Transfer the buns from the oven to a cooling rack and let sit for 10 minutes. Invert the buns right side up on to a serving plate. 
  • Pour the glaze over the buns, and using a small offset spatula, or the back of a spoon, spread the glaze evenly over the buns so it drips decoratively down the sides. Serve immediately, while still warm.
  • The buns are best eaten the day they are made, but will keep on the counter tightly wrapped in plastic wrap for up to 3 days. 

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