Begin with 1 recipe sourdough pulla, through the bulk fermentation stage.

When bulk fermentation is complete, prep two baking sheets by lining with parchment paper. Lightly flour a clean work surface.

Form the dough into balls: measure out 24 pieces of dough, 50-55 grams each. Form each piece into a tight ball and place, pinched side down, on the prepared baking sheets.

Cover the baking sheets lightly with plastic and leave on the counter to proof for 90 minutes. At the end of proofing buns should be noticeably puffy.

Preheat oven to 400 degrees Farenheit.

Prep the egg wash by whisking the egg and milk or cream together in a small bowl.

Prep the blueberry filling by placing the blueberries, sugar and cornstarch in a small mixing bowl and whisking together.

Press a deep well into the center of each bun. You can use your fingers or the bottom of a cup. I like to make a fairly large, deep well, as these will rise quite a bit during baking.

Brush the egg wash over each bun.

Fill each bun by placing 1 Tbsp of the blueberry filling in the center of the well.

If you want, you can sprinkle a little pearl sugar around the edge of the blueberry filling.

Place the baking sheets in the oven and bake for 18-23 minutes, until golden brown and fragrant.

Allow to cool for a few minutes on the baking sheet before removing to a cooling rack.

Enjoy! These are best fresh, or they freeze well.