MISO & BLUEBERRY BUNS WITH BROWNED BUTTER GLAZE

Miso paste has become my favourite slightly unusual addition to sweet dishes. 

I mean let's all take a moment to appreciate Crème London's insanely good miso and white chocolate cookies which I re-created in lockdown 1.0 and which were probably the best cookie I ever managed to rustle up in the kitchen. Since then I have been left curious into which other sweet dishes I could incorporate Miso paste, moving it away from its more standard use in savoury Asian cooking. 

Being a big bun fan anyways (especially Swedish style cardamon and cinnamon buns) I couldn't help but be more than intrigued when I came across this recipe for blueberry and miso buns. 

I usually do not really dig / have the patience for the whole working with yeast and waiting for it to rise thing but I found these buns super fun to make - though be warned the dough does take a little time. 

I would say make them the day before you want to eat them (ideally starting in the morning or afternoon) to give the dough and the final buns plenty of time to rise and to make them as light and fluffy as possible. 

I finished off the oozy buns (blueberries work so well as a filling here, combined with miso, sugar and softened butter) with the most amazing browned butter sugar glace. A standard sugar and water glaze could have also done the job but BOY the browned butter takes this to an indulgent next level.

These buns are SO worth the effort -  a pretty special pastry that is perfect as breakfast, dessert or as general good for the soul food!

INGREDIENTS

FOR THE DOUGH

• 75g unsalted butter
• 300ml milk
• 1 tbsp soft light brown sugar
• 2 tsp vanilla extract
• 10g dried yeast
• 500g strong white flour
• 1 tsp salt

FOR THE FILLING

• 75g unsalted butter, softened
• 100g soft light brown sugar
• 2-3 tsp miso paste
• 1 tsp vanilla extract
• 200g blueberries

FOR THE BROWNED BUTTER GLAZE

• 4 tablespoons unsalted butter1-1/2 cups icing sugar
• Pinch kosher or fine sea salt
• 1 teaspoon vanilla extract 
• 1-3 tablespoons milk

METHOD

BUNS

• Melt the butter in a small pan, then add the milk and heat until lukewarm. 
• Remove from the heat and whisk in the sugar, vanilla and yeast, and set aside for five minutes for the yeast to spring into action.
• Combine the flour and salt in a large bowl, then pour in the milk mixture: you might not need all of it, so just keep adding it until the dough is soft and slightly sticky – if too dry, it’ll be tough and difficult to knead. 
• Knead the dough for 10 minutes, until springy and smooth, then put in a bowl, cover with clingfilm and put in a warmish spot to rise.
• Meanwhile, for the filling, beat the butter with the sugar until smooth and fluffy. 
• Add miso to taste: you might prefer just a hint of that saltiness, or maybe (like me) you’ll prefer a more full-on savoury kick. 
• Stir in the vanilla and set aside.
• After 90 minutes or so, the dough should have more or less doubled in size (if not, leave it for a further 30 minutes). 
• Roll it out on a lightly floured surface to a roughly 50 x 60cm rectangle. 
• Spread with the filling, then evenly scatter over the blueberries. 
• Roll the dough tightly from long edge to long edge, creating a swirled log. 
• Trim off the ends, then divide into 12 equal portions using a large, sharp knife.
• Line a 20 x 30cm roasting tin with baking paper, then arrange the buns cut side up in the tin, spacing them evenly. 
• Cover with clingfilm and leave to rise for 45-60 minutes; heat the oven to 180C/350F/gas 4.
• Once the buns are puffy and risen, put in the oven and bake for 25-30 minutes. 
• They’re ready when they’re golden brown on top, mottled with splashes of bubbling blueberry juice and springy to the touch. 

GLAZE

• Cut butter into tablespoon-sized pieces and melt over medium heat in a small heavy-bottomed saucepan. When foaming subsides, continue cooking, swirling the pan frequently, until the milk solids are golden brown and the butter has a nutty aroma. (Watch it closely! It can burn quickly.)
• Immediately pour brown butter into a bowl, leaving behind as much of the dark solids in the pan as possible. 
• Set aside to cool just slightly while you sift and measure your powdered sugar.
• Gradually add the powdered sugar to the brown butter, whisking to combine. 
• Whisk in vanilla extract and enough milk or half and half to thin the glaze to your desired consistency for dipping, drizzling, or pouring.

Brush or drizzle this over the tops of the hot buns, then leave to cool and then ENJOY!