Laatst bijgewerkt op: 18/04/2026
The combination of fresh blueberry and soft vanilla cream gives these buns a light and fruity character. The inspiration comes from Scandinavian forests, where berries have an important place in the kitchen. The use of freeze-dried blueberry powder makes the taste extra intense and gives a beautiful deep color. The buns are filled with a creamy vanilla cream that you ideally make a day in advance so that the flavor can fully develop.
This recipe from the book Buns, like many other buns in the series, uses Tangzhong dough. This provides an airy and soft texture that goes well with the filling. On our overview page about Buns, you can find all the recipes we publish within our recipe section.
Check out the other recipes from Buns here:
American Cinnamon Rolls
White chocolate and passion fruit buns
For 10 sandwiches
25 g butter melted and cooled, plus extra for greasing
patent flour for dusting
1 ½ tbsp. freeze-dried blueberry powder
45 g fine granulated sugar
edible flowers of your choice
Vanilla Cream
200 g whole milk
3 egg yolks (55-60 g)
40 g fine granulated sugar
2 tsp vanilla sugar or 1 tsp vanilla paste
2 tbsp cornstarch
12 g butter cooled and diced into small cubes
55 g double cream or whipped cream
Start with the vanilla cream, preferably a day in advance. Bring the milk to a boil in a saucepan. In a bowl, beat the egg yolks, sugar, vanilla sugar and cornstarch until light and fluffy. Pour in the hot milk while continuing to whisk. Pour back into the pan and heat while whisking until the cream thickens and boils again. Pour the cream into a cold bowl and whisk in the cubed butter. Cover the surface with baking paper and let cool completely in the refrigerator.
Beat the cooled vanilla custard until smooth with an electric hand mixer. Beat the whipping cream to soft peaks and spat it into the custard. Store in the refrigerator until use.
Grease a muffin tray with melted butter. Whip the dough, weigh it and divide it into 10 equal portions. Form round buns by making a circular motion over each dough ball with a lightly floured hand. Place the dough balls in the muffin tray. Cover with a slightly damp tea towel and let rise for 1 to 1.5 hours until doubled in volume.
Preheat the oven to 190 °C (hot air setting). Bake the buns for 12 to 14 minutes until they are golden brown and sound hollow when you tap the bottom. Let cool on a wire rack.
Sift the blueberry powder into a shallow bowl to remove lumps. Mix in the fine granulated sugar.
Spoon the vanilla cream into a piping bag with a 1-inch mouth. Cut a small hole in the top of each bun and slightly hollow it out. Brush the tops with melted butter and dip them in the blueberry sugar until completely coated. Fill the buns with the vanilla cream and finish with a small curl on top. Garnish with edible flowers if desired.
Eat the buns the same day. At room temperature, they will keep well for several hours.
Tip: Replace the blueberry powder with freeze-dried raspberry or strawberry for a different flavor and color.
Share on
Get the best of KTC in English
Join the waitlist for our English newsletter
Want to learn more? Join koffieTcacao and get access to exclusive articles, interviews, and tips on specialty coffee, tea, and cacao. That way, you’ll always stay up to date on trends, gear, and events.
Arabica, Robusta, Bourbon, Gesha, or SL28: the plant names on a coffee bag reveal something about the variety, flavor, and origin.
Is a lot of foam a sign of good matcha? Not necessarily.
This bright green tea powder comes from a remote mountain community in China and is perfect for tea and (iced) matcha lattes.
