Description
A tangy, sweet, and pillowy sourdough roll filled with fresh blueberries and zesty lemon sugar, topped with a creamy lemon glaze.
Ingredients
Scale
- 100g Active Sourdough Starter
- 500g All-Purpose Flour
- 250ml Whole Milk
- 75g Unsalted Butter
- 50g Granulated Sugar
- 1 Large Egg
- 3 Lemons (zested)
- 1 tsp Sea Salt
- 1.5 cups Fresh Blueberries
- 100g Granulated Sugar (for filling)
- 1 tbsp Cornstarch
- 115g Cream Cheese
- 150g Powdered Sugar
Instructions
- Mix the dough using starter, milk, sugar, egg, flour, and zest; let rest for 20 minutes.
- Knead in softened butter until smooth and elastic (windowpane test).
- Bulk ferment at room temperature for 6-8 hours or until doubled.
- Roll dough into a rectangle, cover with melted butter, lemon-sugar, and cornstarch-tossed blueberries.
- Roll into a log, slice into 12 pieces, and place in a baking dish.
- Proof for 2-3 hours until puffy, then bake at 375°F for 25-30 minutes.
- Apply lemon cream cheese glaze while rolls are warm.
Notes
Natural fermentation aids digestion, rich in Vitamin C from citrus, and utilizes natural yeast for better shelf life.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 340 kcal