Bread Baking Day #2 Conchas with Blueberries

This is my entry for "Bread Baking Day" event that is hosted by Columbus Foodie. The theme is bread with fruit and I decided to make Mexican sweet bread called Conchas.

Concha means shell, as the pattern on the top of the buns reminds of the clam shell and it is a bit crunchy as well. I really like how sweet they look, you instantly know that you will not get disappointed by their taste. Usually they are plane sweet bread with a touch of Mexican cinnamon but I decided to put some blueberries and cardamom inside, and it was a hit.

Conchas
15 g fresh yeast
0.5 dl warm milk
1/2 tsp freshly ground cardamom
5 tbs sugar
1 egg
2 egg yolks
pinch of salt
60 g butter at room temperature
about 4 - 4,5 dl bread flour 
some 100 gr of blueberries

50 g butter
50 g icing sugar
50 g flour

Put the yeast in a bowl and pour warm milk over it. Stir until the yeast has dissolved. Add cardamom, eggs, egg yolks, sugar, salt and flour. When all combined, add butter and kneed until you have a smooth dough. It is a very sticky dough at the beginning but it does come together. Kneed for about 10 minutes before you add any extra flour. When I was done my dough was weighting 560 grams. 

Let rise for about 2 hours or until double in size. 15 minutes before the proofing is done make the topping for conchas. Mix butter and icing sugar very well. Add flour and mix until smooth. Divide in 14 pieces, 10-11 grams each.

Divide the dough for conchas in 14 pieces as well, about 40 grams each and carefully incorporate a bit of blueberries in each bun. Make round balls of all 14 pieces, put on a baking sheet and press each bun down so that it is a little bit flattened.
Now take the topping-dough and make it flat in your palm and as big as each bun. The topping should cover the whole surface of a bun. With the back of a knife make shell pattern. Let rise for 1, 5 hours and bake in preheated oven, 200C for about 10 minutes.