Today’s recipe is for blueberry buns. I love those tine blue balls. In Poland we have wild blueberries that grow in forrests, but you can buy them almost everywhere in July. They stain like hell but are so amazing in taste, you must try them at least once in your life – in pierogi with sour cream, in coctails or in blueberry buns called jagodzianki in Polish.
You can use regular blueberries in this recipe as well, but remember when you see the wild ones to give them a try.
I decided to use cardamom in the dough, as I love it in all yeast cakes. If you don’t like the taste of cardamom just skip this step. You can’t skip the recipe though because there is nothing better than a warm yeast bun filled with blueberries. Trust me 🙂
- 25 g fresh yeast
- 250 ml lukewarm milk
- 1 egg, beaten
- 100 g sugar
- 1 t crushed cardamom seeds
- 500 g plain flour
- 100g butter, melted
- 1 egg, beaten for brushing
- 300g blueberries frozen
- 3 T powder sugar
- 1 T vanilla extract
- 1 t corn starch
- 30 g butter, softened
- 40 g plain flour
- 20 g brown sugar
- To make the dough sprinkle the yeast into lukewarm warm milk mixed with 40g of sugar.Mix until dissolved. Leave for a few minutes. Add egg, melted butter and the flour in a mixer with a dough hook. With the motor running, gradually add the flour until it is all incorporated and the dough has come together. Transfer the dough to a bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size.
- Mix frozen bluberries with vanilla, sugar and corn starch.
- After an hour, punch down the dough and transfer to a lightly floured surface. Divide into four and then into four, so you end up with 16 pieces.Roll each into a ball and press the middle with your finger making a hole. Put roughly a tablespoon of bluberry mixture and close the dough like you would with a dupling but forming a ball filled with bluberries. Make sure the seems stick well. Put on a baking paper- seems side down and let prove for half an hour. Cover with a towel first.
- Preheat the oven to 200C.
- Make crumble- blend butter, flour and sugar in a mixer. It should resemble wet sand and be easy to form with fingers.
- Brush buns with egg and sprinkle with crumble.
- Bake the buns in the preheated oven for 20-25 minutes, or until golden brown.