METHOD
Put the flour, sugar, milk, yeast, honey and egg yolk in a bowl and mix. Add the salt and start kneading. Gradually add the butter and let the dough absorb completely. Knead to obtain a smooth and compact dough.
Cover with cling film and leave to rise for 90 minutes until it has doubled in volume.
Once the time has elapsed, cut the dough into 9 pieces and form balls.
Transfer them to the baking tray lined with baking paper and cover with a cloth. Let them rise for 40 minutes.
Place the cream cheese, sugar, cornstarch and lemon zest in a bowl and mix with a spatula. Fill into the piping bag.
After 40 minutes, press a glass cup into the center of each dough ball to create an indentation.
Fill the buns with the prepared filling and place a few blueberries on top. Bake in the oven at 180°C/360°F for 25 minutes.
Arrange cheesecake rolls on the serving plate and decorate with powdered sugar
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