Photo: Jakob Fridholm/imagebank.sweden.se
Blueberry and vanilla filled sugar bun
: Sofia Hortlund & Nadia Nygren, Grythytte akademi
: Baking
Ingredients
Dough:
- 1dl (½ cup) milk
- 12g (7 dr) yeast
- 37,5g (1,3 oz) butter
- 1.5 tablespoons sugar
- 1 egg
- 4 dl (2 cups) wheat flour
Vanilla and blueberry filling:
- 5dl (2½ cups) milk
- 1 vanilla pod
- 1,5dl (¾ cup) granulated sugar
- 7 egg yolks
- 1,5dl (¾ cup) cornstarch
- 50g (1¾ oz) softened butter
- blueberries
- Oven: 250°C/480°F
Instructions
Dough:
- Heat the milk to 37°C/100°F. Dissolve yeast in some of the milk.
- Stir fat and sugar until smooth in a large bowl. Add the egg, yeast and the rest of the liquid. Work in the flour to a smooth dough.
- Let rise until almost double in size.
Vanilla and blueberry filling:
- Split vanilla pod lengthwise and scrape out the seeds. Add both the pod and seeds in a pot along with the milk. Bring milk to the boil.
- Beat granulated sugar, egg yolks and cornstarch airy.
- Turn over the hot milk while whipping.
- Pour mixture into pan and heat gently while whipping. Do not let it boil! As soon as mixture begins to thicken, pour quickly into a cold bowl.
- Add the butter, let melt and let the vanilla cream cool. Remove the vanilla pod
- Season with blueberries.
Buns:
- Roll out the dough into a large squared shape. Form into round cakes, about 9 cm in diameter.
- Add a dollop of cream on each cake. Pinch rolls into small bundles.
- Place them, seam-side down on a greased baking tray or on a baking sheet. Let them rise until doubled.
- Brush the baked buns with melted butter and turn them immediately in powdered sugar.
- Place them on the center oven rack and bake for 10 minutes at 250°C/480°F.
