Ingredients
Dough
1 (1/4 ounce) package dry active yeast
2 tablespoons granulated sugar
1 1/4 cups warm milk
2 large egg yolks
1/4 cup unsalted butter, melted
4 cups all-purpose flour
1 teaspoon salt
Filling
1/2 cup blueberries
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For the dough: Place the yeast, sugar and milk in the bowl of a stand mixer. Set aside for 5 minutes until slightly frothy. Add the egg yolks, melted butter, flour and salt. Fit the stand mixer with the dough hook and mix everything together on a medium speed for 6 minutes until soft, elastic and slightly sticky. Pour a bit of vegetable oil over the dough in the bowl, then turn the dough in the bowl to coat. Cover with a damp, clean kitchen towel and leave somewhere warm until doubled in volume (1-2 hours). Shape the buns: Use some of the melted butter (from the filling ingredients) to brush the inside of a 9 x 13-inch rectangular pan. Tip the risen dough out onto a lightly floured work surface. Divide into 4 equal pieces. Roll two of the pieces out into 8 x 10 inch rectangles. Brush a quarter of the melted butter over each rectangle. Sprinkle on 1 tablespoon of the sugar. Lay 1/2 cup of the sliced strawberries over each of the rectangles. Starting at the long edge, roll up into logs. Cut each log into five 2-inch pieces. Have the buttered 9 x 13 inch pan with the long edge facing you. Place the cut pieces along the bottom long edge of the buttered 9 x 13 inch pan, in rows of 5. Roll another of the dough pieces out into an 8 x 12 inch rectangle. Brush a quarter of the melted butter over the rectangle. Sprinkle with 1 tablespoon of the sugar and lay on the remaining strawberries. Starting at the long edge, roll up into a log. Cut into six 2-inch pieces. Place in a 3 x 2 grid on the top right-hand side of the buttered pan. Roll the last dough piece out into an 8 x 8 inch square. Brush with the remaining butter and sprinkle 1 tablespoon of sugar over it. Scatter over the blueberries, roll up into a log and cut into four 2-inch pieces. Place in a 2 x 2 grid in the top left-hand side of the buttered pan. Cover the pan with a damp, clean kitchen towel and leave somewhere warm for 30 minutes to rise. Meanwhile, preheat the oven to 350 degrees F. Once the buns have risen an
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Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs