Cottage cheese buns with blueberries

Ingredients:

Buns

• 2 tsp dry active yeast
• 4 tablespoons of warm water
• 0.5 cup milk, room temperature
• 1 egg at room temperature
• 2 tablespoons of sugar
• 2.5 cups premium flour
• 0.5 tsp salt
• 0.5 tsp ground nutmeg
• 0.5 cups butter, room temperature
• 0.5 cups cream cheese, room temperature
• 2 cups fresh or frozen blueberries
• Equipment: 12-serving muffin pan

Filling

• 0.5 cups butter, room temperature
• 1 cup brown sugar
• 3 tablespoons maple syrup
• 1 tbsp. cinnamon
• Mix the ingredients in a separate bowl.

Preparation:

1. Using a mixer fitted with a paddle attachment, dissolve the yeast in water and let sit for 5 minutes.
2. Add the milk, egg, and sugar and mix. Add the flour, salt, and nutmeg and mix for 1 minute to combine. Add the butter and cream cheese and mix for 5 minutes on medium speed.
3. Place the dough in a lightly oiled bowl, cover and let rise for 1 hour in a warm, draft-free place.
4. Preheat oven to 175°C.
5. On a lightly floured surface, roll out the dough into a 1/2-inch thick rectangle.
   
   The first methodSpread the filling over the dough, sprinkle with blueberries, and roll up along the long side. Cut the rolls into 12 equal portions. Place the rolls in a baking pan so they form muffins when baked.
   
   The second methodRoll the dough into a log, cut into 12 equal circles. Place them in the indentations and top each with 1 cup of filling, sprinkling with berries.
6. Let rise for 30 minutes. Bake for 30 minutes, and transfer to a serving platter while still warm.