Polish blueberry buns

Dough:

1. Melt butter, cool and mix with milk and yeast.
2. Set aside for 10 minutes.
3. Then add the rest of the dough ingredients and knead for about 10 minutes.
4. Transfer the dough to a bowl, cover tightly with plastic wrap and let rise for about 2 hours.

Crumble:

1. Mix all the crumble ingredients together.
2. Using your fingers, rub in the butter and knead the crumble until it resembles wet sand.
3. Place in the refrigerator.

Filling:

1. Wash blueberries and combine with flour and sugar.
2. You can mash some of the blueberries with a spoon to get a more varied consistency.
3. I personally recommend using a combination of smaller forest blueberries and large American blueberries.
4. Remember to wait to mix the filling until the last minute. Otherwise, the blueberries will start to let go of the juice you want to seal inside your rolls.

Baking:

1. Preheat the oven to 350°F (180°C).
2. Divide the risen dough into 9-12 parts (depending on how thick you like your dough).
3. Then roll out the prepared portions on a floured work surface.
4. Put a portion of blueberries on the prepared dough.
5. To make stuffing easier you can put the dough into a small bowl. This will make it easier to put more blueberries on each bun.
6. After filling, fold the bottom of the blueberry rolls by wrapping the dough parts over each other and sticking them together with your fingers.
7. Arrange the buns on a baking tray lined with baking paper. Remember to put them with the seam down.
8. Cover the rolls with a damp cloth and set aside to rise again for about 30 to 60 minutes.
9. After rising I recommend brushing the top with beaten egg and then sprinkle generously with prepared crumble.
10. Finally, bake the rolls in a preheated oven for about 30 minutes.