Swedish Blueberry Vanilla Buns (Blåbärsbullar

• Vegetarian

• Produce

  • 1 cups Blueberries, fresh small

• Refrigerated

  • 1 Egg, large
  • 6 Egg yolks

• Baking & Spices

  • 6 1/4 cup All-purpose flour
  • 1 tbsp Cardamom, ground
  • 1 tbsp Cardamom, fresh ground
  • 3 tbsp Corn starch
  • 1/3 cup Granulated sugar
  • 1 tsp Salt
  • 3/4 cup Sugar
  • 1 Vanilla pod
  • 1/2 cup White sugar
  • 35 g Yeast, fresh

• Dairy

  • 1 5/16 cup Butter
  • 1 3/4 cup Milk

Found on delscookingtwist.com

Description

Ingredients

• 35g fresh yeast
• ½ cup white sugar
• 1½ cup milk
• 1 large egg
• ½ cup butter
• 1 tsp salt
• 1 tbsp ground cardamom
• 6 ¼ cup all purpose flour
• ½ cup butter, softened at room temperature
• ¼ cup sugar
• 1 tbsp fresh ground cardamom
• 1-2 cups fresh small blueberries (avoid frozen ones)
• ¼ cup (60 ml) milk
• 1 vanilla pod
• 6 egg yolks
• ⅓ cup granulated sugar
• 3 tbsp corn starch (maïzena)
• 2 tbsp butter
• 3 tbsp melted butter
• ½ cup sugar

Directions

• Crumble the yeast in a bowl and stir in a few tbsp of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough for approx. 10-15 minutes (very important). Let the dough rise while covered at room temperature for a minimum of 30 minutes.
• For the vanilla cream: mix all the ingredients in a saucepan. Let it simmer over medium heat, stirring constantly until the custard had thickened. Let it cool.
• Roll out the dough into a large rectangle on a lightly floured surface.
• Blend together softened butter with sugar and freshly ground cardamom, and spread over half of the dough, lengthwise. Display the blueberries (choose them small) on top of it.
• Fold the dough so that the empty side covers the filled one.
• Make cuts in the dough, about 1 cm wide. Take 2 stripes at a time, and twist very carefully to make a rope, trying to avoid losing too many blueberries during the process. Fold into a sort of bun and place in a paper baking cup. Cover with a dishcloth and leave to rise for 30 minutes.
• Fill in a piping bag with the vanilla cream and top each bun with a generous dollop of cream.
• Bake the blueberry and vanilla buns in the oven to 420F (200 C) for about 10 minutes, until slightly golden brown.
• Combine melted butter with sugar and brush the buns with this mixture straight after you removes them from the oven Dip the buns into sugar to cover all sides. Transfer to a rack and let cool completely before serving.