01 -
In a big bowl, stir together a teaspoon of sugar, a quarter cup of warm milk, and the yeast. Leave it for 5 minutes or so until it starts bubbling up.
02 -
Pour in the rest of the milk, throw in the egg, vanilla, softened butter, and the dry stuff — flour, sugar, and salt. Mix and knead by hand for about 5-7 minutes until the dough feels smooth and stretchy.
03 -
Put the dough in a greased bowl, cover it with some plastic wrap, and let it rest somewhere warm for an hour until it swells up and doubles.
04 -
Divide the dough into 12 pieces, roll each into a ball, and set them on a parchment-lined baking tray. Cover with a towel and leave them alone for 15-20 minutes.
05 -
Preheat your oven to 350°F (180°C) while the buns take their final rest.
06 -
Grab a medium bowl and mix the cream cheese with powdered sugar, an egg, and some vanilla until it’s silky. Scoop it into a piping bag with a plain tip.
07 -
Press the center of each bun with a floured glass to make a small dip. Pipe in the cream cheese filling, toss on the fresh blueberries, and brush the edges with the beaten egg for shine.
08 -
Bake for 20 minutes, or until those buns are golden and gorgeous. Pop them onto a rack to cool off for a bit.
09 -
Right before serving, sift some powdered sugar on top for a final touch.