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A glass of 250 ml
Spoon 15g
Ingredients for 16 large blueberry muffins
Cake:
75 g fresh yeast at room temperature
375 ml of warm (not hot) milk
750 g of wheat flour
8 egg yolks at room temperature
2 eggs at room temperature
150 g of sugar
150 g of butter
Filling:
500 g of berries
2 tablespoons of sugar
1 tablespoon of potato flour
Crumble:
150 g of wheat flour (1 cup)
75 g sugar (5 heaping tablespoons)
1 vanilla sugar (16 g)
75 g of butter
PREPARATION:
75 g yeast (previously taken out of the fridge)
180 ml warm (not hot) milk (from 375 ml from a 2.5 cup recipe)
1 tablespoon of sugar (of the 150 g in the recipe)
2 tbsp wheat flour (of which 750 g is in the recipe)
Mix. Cover with a cloth and leave in a warm place for about 15 minutes.
8 egg yolks (at room temperature)
2 whole eggs (at room temperature)
remaining sugar 135g
Beat to a white fluffy mass.
Cover with a clean cloth and leave in a warm place for about 50 minutes.
Crumble:
150 g of wheat flour (1 cup)
75 g sugar (5 heaping tablespoons)
1 vanilla sugar (16 g)
75 g of butter
Knead the crumble.
500 g of berries
2 tablespoons of sugar
1 tablespoon of potato flour
Mix gently.
Sprinkle the table with flour and gently knead the dough.
Cut the dough into equal pieces (I used 100g each)
Flatten each piece of dough slightly, put blueberries in the center and glue the whole thing together. Place on a tray lined with baking paper.
Cover with a clean cloth and let it rise for about 20 minutes.
Brush the grown blueberries with the beaten egg and sprinkle generously with the crumble.
Bake for about 15-20 minutes without convection, heater up and down in an oven heated to 180 degrees on the 2nd level from the bottom.
Music: Exhale Library - Jeremy Blake
15 июл 2023
