Blueberry Jam Buns2018-06-28
- Yield : 18
- Servings : 18
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 1:40 h
Here is another great recipe using that timesaver, cake mix. Blueberry jam made from fresh blueberries fills these yummy yeast raised buns. Another timesaver, you can let the dough rise overnight in the refrigerator! Switch out the berries to suit your taste, and take advantage of summer produce.
This is a great recipe if you are intimidated by yeast because it takes very little skill level to create the dough, and you will have tasty results!
What about the leftover dry cake mix? Use it to make this wonderful Lemon Curd and Blueberry Cheesecake Slices.
- 2-1/2 - 3 cups all purpose flour
- 1-3/4 cups dry mix from Duncan Hines Classic Yellow cake mix, (7-1/8 oz)
- 1 pkg (2-1/4 tsp) quick rising yeast, or bread machine yeast
- 1-1/4 cups warm water
- 2 TB melted coconut oil, or unsalted butter
- Blueberry Jam:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 4 oz cream cheese, room temperature
- 2 TB honey
- 1 TB milk
- 2/3 - 1 cup powdered sugar
Combine 2 cups flour, cake mix, yeast, and water in a large bowl until a shaggy dough forms.
Sprinkle work surface with a little of remaining flour. Turn out dough and any dry mixture onto work surface. Start kneading and incorporating those dry bits into the dough. Continue to knead adding more of the remaining flour as needed to prevent stickiness.
Knead for about 5 minutes until dough is smooth, and tacky. Tacky is different from sticky in that the dough will pull away cleanly from finger. Place dough into an oiled bowl turning to coat dough with oil. Cover with a towel and set aside in a warm place for 1 hour, or until doubled.
While dough is rising, make jam by combining blueberries and sugar in a medium pot set over medium high heat. Bring to a boil, adjust heat to maintain a quick simmer. Continue to simmer until juicy are reduced, and consistency is jam-like, about 25 minutes. Stir a lot especially towards the end to prevent burning. Remove from heat. Pour onto a parchment paper lined baking sheet and pop into the freezer until needed.
Once dough is proofed, Deflate dough and turn out onto a lightly floured work surface. Roll, or simply press out by hand into a 14" x 10" rectangle. Brush with melted coconut oil. Remove jam from freezer. Spread cooled jam over top leaving 1/2" borders all the way around.
Roll up from a long side. Cut into 18 slices. Place slices into greased muffin cups. Cover and let rise for 20 minutes, or until doubled. Preheat oven to 375 degrees. NOTE: The dough will be very relaxed, so the slices will be a little sloppy looking. Don't fret. Once they rise, they fill in.
Make the frosting while the buns are rising by combining cream cheese, honey, and milk in a large bowl using a handheld mixer. Gradually add powdered sugar until a thick, but spoonable frosting is attained. Set aside until needed.
Once buns are risen, place in preheated oven. Bake for 12-17 minutes, or until dough is golden brown. Remove from oven, and cool completely before frosting. Store leftovers in a covered container in the refrigerator.
NOTE: If you don't have 18 muffin cups, use two 9" x 13" baking dishes that have been sprayed with non stick baking spray.