Blueberry buns with streusel

Preparation

1. Set aside 40 g of the flour, 20 g of the butter and 20 g of the sugar for the streusel.
2. Put the rest of the butter and sugar into a pan with the milk. Warm it over a low heat until the butter melts, then let it cool to lukewarm.
3. Tip the remaining flour, the salt and the cinnamon into a large bowl. Add the lukewarm milk mixture, the crumbled yeast, the egg and the vanilla extract.
4. Knead the dough for about 10 minutes, until it is smooth and stops sticking to your hands. Cover the bowl with a tea towel and leave it somewhere warm for about 1 hour, until doubled in size.
5. Make the streusel: rub the reserved flour, butter and sugar between your fingers into crumbs.
6. Divide the dough into equal pieces and shape them into long buns. Set them on a lined baking tray, cover and leave for 20 minutes to puff up.
7. Scatter the buns with the streusel and bake for about 20 minutes at 180°C, until golden.

Why keep it in your rotation

The whole dough comes from nine basic ingredients. Most of the time goes on proving — the hands-on work is a quarter of an hour of kneading and shaping.

The buns bake for about 20 minutes at 180°C, until golden. They are at their best the same day, still slightly warm.