Blueberry Custard Rings von Food with Style, fertig angerichtet
Pastry

Blueberry Custard Rings Recipe

These yeast-dough rings are not only a real eye-catcher but also an absolute treat. A pastry that is sure to delight everyone – perfect...

مشاركة
حصص
8 pieces
وقت التحضير 1 hour 20 minutes
وقت الخبز 20 minutes

المكونات

طريقة التحضير

  1. 1
    Sift flour into a bowl, make a well, add yeast, a little sugar, and some milk. Let sit 5–10 min until foamy. Add remaining milk, sugar, salt, and half the egg, then knead. Finally, knead in butter until smooth (8–10 min). Cover and let rise 1 h until doubled.
  2. 2
    For the custard, whisk milk, sugar, cornstarch, yolks, and vanilla in a saucepan. Bring to a boil, stirring, until thickened. Remove from heat, cover with plastic wrap, let cool, and fill into a piping bag.
  3. 3
    Divide dough into 8 balls, roll each into a rectangle. Pipe a custard line along the long side, add 4–5 blueberries. Fold and seal edge. Cut 5–6 slits into the other side, roll up, and shape into a ring, pressing ends together.
  4. 4
    Place rings on a tray, cover, and let rest 15–20 min. Brush with egg yolk and bake at 180 °C / 350 °F (top/bottom heat) for 20–25 min until golden. Cool on a rack and dust with powdered sugar. Extra custard makes a nice dessert in a glass with fresh fruit. Your Blueberry Custard Rings are ready: golden outside, creamy inside, with a fruity surprise.

Video

Blueberry Custard Rings Questions

The dough should turn smooth and elastic and pull away from the bowl once the 30 g soft butter is fully worked in; if it stays sticky, knead longer before adding extra flour. It has risen enough when it has visibly grown and springs back slowly when you press it with a fingertip. Since only 125 ml lukewarm milk carries the yeast, make sure the milk is warm - not hot - or the rise will be sluggish.

Yes, but add them still frozen and do not thaw them, otherwise the juice runs into the custard and softens the seam. Because the rings are only filled with 4-5 berries each, frozen ones also work well distributed as they are. Pat off any ice crystals so the fold seals cleanly.

Because of the milk-and-yolk custard filling, store the cooled rings covered in the fridge and eat them within about two days. They are best on the day of baking, when the yeast dough is still soft. For longer storage, freeze them baked and unglazed, then thaw and warm them briefly before dusting with sugar.

The custard is the ideal make-ahead component: cook it, cover it directly with plastic wrap so no skin forms, and chill it until you need it. Whisk it smooth again before piping, as it stiffens in the fridge. You can also shape the rings and let them do their 15-20 minute rest while the oven preheats to 180 °C / 350 °F.

The most common cause is too much custard or piping it too close to the edge - keep the line along the long side with a clear border so the fold can be pressed shut firmly. Press the seam well and make sure the 5-6 slits are cut only into the opposite side, not through the filled seam. Overfilled rings also burst because steam from the blueberries needs somewhere to escape.

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