Polish Steamed Buns with Blueberry Sauce

Steps

1. Activate the yeast: In a bowl, combine 1 cup of water with 2 tablespoons of dry yeast and let it sit for a couple of minutes until bubbles form.
2. Prepare the dough ingredients: In a separate mixing bowl, combine 6 cups of flour, 2 tablespoons of sugar, 2 egg yolks, 1 teaspoon of salt, and oil.
3. Mix the dough: Add the activated yeast mixture to the dry ingredients and mix everything together until combined.
4. First rise (Dough): Cover the dough and let it sit for about 10 minutes or until doubled in size. Note: The transcript mentions waiting for it to double, but later says 'wait about 20-30 minutes to double size' after shaping/portionng, so this step covers the initial bulk rise.
5. Prepare the blueberry sauce: On a high heat, pour blueberries into a pot with 1 cup of sugar, 1/4 cup of water, and 1 teaspoon of lemon juice. Cook for about 15 minutes until the sauce thickens.
6. Portion the dough: Once the dough has doubled in size, divide it into portions (the transcript mentions making '3-8' buns).
7. Second rise (Buns): Place the portioned dough on a lightly oiled surface and let it rest for about 20 to 30 minutes until doubled.
8. Prepare the steamer: Pour about half an inch of water into a steaming basket. Lightly grease the inside of the steamer with butter to prevent sticking.
9. Steam the buns: Place the dough in the prepared steamer, cover, and steam on medium-high heat for about 18 to 20 minutes until cooked through.