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Bilberry ‘Wild Blueberry’ Buns

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Delightful soft buns filled with luscious wild blueberries, perfect for breakfast or as a snack.

Ingredients

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  • 1 1/4 cups (300 ml) whole milk
  • 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
  • 6 tablespoons (75 g) granulated sugar
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons ground cardamom
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 1/3 cup (75 g) lightly salted butter, cut into small pieces
  • 2 1/2 cups (250 g) wild blueberries, frozen or fresh
  • 1/2 cup (100 g) granulated sugar
  • 2 teaspoons freshly squeezed lemon juice
  • Butter, melted for brushing
  • Granulated sugar for dipping

Instructions

  1. Heat the milk over low heat until lukewarm.
  2. In a stand mixer fitted with the dough hook, combine flour, sugar, yeast, cardamom, and salt.
  3. Add lukewarm milk and egg, and knead on low for 8 minutes.
  4. Add butter and knead on medium for 5 more minutes until the dough is elastic.
  5. Transfer the dough to a lightly buttered bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  6. In a medium saucepan, cook wild blueberries, sugar, and lemon juice over medium-high heat for 15-20 minutes until thickened. Set aside to cool.
  7. Roll out the dough into a 20 x 15 inches rectangle.
  8. Spread the blueberry filling evenly across the dough.
  9. Roll the dough into a log and cut into 12 equal buns.
  10. Place buns on a baking sheet, cover, and let rise for 40 minutes.
  11. Preheat the oven to 400°F (200°C) and bake buns for 10-12 minutes until browned.
  12. Brush tops with melted butter and dip in sugar while warm.

Notes

Store buns at room temperature in an airtight container for up to 2 days. For longer storage, freeze them wrapped tightly for up to a month.

Nutrition

Find it online: https://www.simplefamilydishes.com/bilberry-wild-blueberry-buns/