prep time 2 hours 
total time 4 hours This recipe for yeast dough flowers with blueberry and vanilla custard filling is easier to make than it looks at first glance. The yeast flowers can be made in a few simple steps, you just need to allow a little time for this recipe. In the end, you will have a spectacular yeast flower for your next coffee table or a very special birthday.
This simple yeast dough is easily spiced up with a filling made from vanilla custard and some blueberries. The result is a moist yeast pastry with a fruity topping. The recipe is designed for 14 blueberry and vanilla custard flowers and can of course be modified as desired. To make it particularly quick, we have used a vanilla custard powder from the supermarket. Of course, you can also conjure up your own vanilla pudding if you prefer.
We hope you enjoy making your own!
Place all the ingredients for the yeast dough in a bowl and knead for about 5 minutes to form a homogeneous dough.
Cover the yeast dough and leave to rest for 2 hours.
For the filling, first heat the milk in a pan over a medium heat. As soon as the milk is warm, increase the heat and stir the custard powder and sugar into the milk. Stir the mixture constantly for a few minutes so that the pudding thickens. Then immediately remove the pan from the heat and stir for a further 2 minutes. Then cover the pan and set aside to cool.
After 2 hours, divide the yeast dough into approx. 12 parts (approx. 75g per part) and divide each part into 8 equal-sized pieces. Shape all the pieces into small balls. Flatten the first piece to form the base for the flower and place it on a baking tray lined with baking paper. Place 6 more balls around the centre, pressing the dough lightly together so that the pieces of dough are in contact with each other. This creates the spectacular flower shape in just a few simple steps.
Set aside the remaining 8th ball for later. Repeat the process for all 12 parts of the main dough until all parts have been used. There will be 12 small balls left, which can now be assembled into smaller flowers with a centre and 5 flower pieces each. Roll the balls for the flowers into a slightly elongated shape so that the centre is still completely surrounded by the flower dough pieces.
Note: Moulding the yeast pieces will take a little longer on the first attempt, allow about 1 hour.
Cover the yeast pieces and leave to rise for 30 minutes.
After rising, brush the yeast dough with a little milk to give it a nice brown colour when baking. Then fill each centre with approx. 1-2 tablespoons of pudding mixture and finish with a teaspoon of blueberries (approx. 4-6 pieces depending on size) on top of the pudding.
Preheat the oven to 175° fan.
Bake the buns for about 10 minutes until golden brown.
Once baked, sprinkle with icing sugar and serve.
Tip: Any leftover custard can be used for dipping!
Want even more quality? This recipe also works great with our organic yeast.
prep time total time 
prep time total time 
prep time total time 