Blueberry or bilberry buns

Blåbärsbullar

Blueberry buns (Blåbärsbullar)

Two ingredients regularly found in Swedish baking are blåbär (bilberries/blueberries) and cardamom and this recipe uses both to create a little bun, perfect for an afternoon snack - not too sweet but just enough to carry you over until dinner. Edd Kimber

Summary

Recipe summary for blueberry buns

Tips

A jar of bilberry jam

• These taste even better if made with blåbärssylt (bilberry jam) and bilberries if you can find any.
• The good news is that this dough is really light. The bad news is that means that it needs to be quite a wet dough, so it is quite messy to work with initially.
• If you don't like getting your hands messy then this is a good dough to mix by machine. It takes about 8 minutes using a kMix on level 3 (level 5 on the KitchenAid).

Ingredients

Dough

300 ml (1¼ cups) whole milk (3-4% fat)
75 g   unsalted (sweet) butter (two-thirds of a stick)
1   large egg
500 g (4 cups) strong white flour (bread flour)
75 g (2½ oz) caster (superfine) sugar
¾ tsp   ground cardamom
1 tsp   salt
7 g (¼ oz) fast action "instant" dried yeast

Filling

125 g (4½ oz) blueberries or bilberries
3 tbsp   blueberry jam or blåbärssylt

Glaze

1   egg, lightly beaten
3 tbsp   pearl sugar

Method

1. To make the dough place the milk and butter into a saucepan over medium/low heat and cook until the butter has melted. Remove from the heat and allow to cool slightly. Once lukewarm mix in the egg.

2. Place the flour, cardamom, sugar and salt into a large bowl and mix together.

3. Add the yeast and mix thoroughly.

4. Add the liquid mixture and mix to form a rough dough. Tip out onto the worksurface and knead for 5-10 minutes until the dough is smooth and elastic.

5. Place the dough in a clean bowl and cover with clingfilm. Place somewhere warm and allow to rise until doubled in size, about an hour.

6. Line two trays with baking parchment.

7. Once risen, tip the dough out onto the worksurface and gently knead to knock back. Divide into 15 equal pieces of dough and cover with clingfilm (so they don’t dry out).

The three steps to filling and shaping the blueberry buns

8. Mix the blueberries and jam together. Working with one piece of dough at a time flatten into a round about 8-9 cm (3½") diameter and top with a generous teaspoon of the blueberry mixture. Fold over the edges of dough and press together to seal in the filling. Turn over and place seam side down on to the prepared baking tray.

Blueberry buns on tray and covered with a tea cloth

Cover the bun with a kitchen towel, repeat with the remaining dough and then allow the buns to rise again for about 45-60mins or until almost doubled in size.

9. Preheat the oven to 200°C (400°F, gas 6, fan 180°C).

Golden brown blueberry buns

10. When ready to bake, brush the buns with a little beaten egg and sprinkle with pearl sugar. Bake in the preheated oven for about 15 minutes or until golden brown.

11. Leave the buns to cool on a wire rack, but they are nicest if they are eaten when they are still warm.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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