Blueberry or bilberry buns
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
• 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).
|300 ml||(1¼ cups)||whole milk (3-4% fat)|
|75 g||unsalted (sweet) butter (two-thirds of a stick)|
|500 g||(4 cups)||strong white flour (bread flour)|
|75 g||(2½ oz)||caster (superfine) sugar|
|¾ tsp||ground cardamom|
|7 g||(¼ oz)||fast action "instant" dried yeast|
|125 g||(4½ oz)||blueberries or bilberries|
|3 tbsp||blueberry jam or blåbärssylt|
|1||egg, lightly beaten|
|3 tbsp||pearl sugar|
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).
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.
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).
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.
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