Blueberry and vanilla filled sugar bun

Photo: Jakob Fridholm/


Blueberry and vanilla filled sugar bun

  • 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

  1. Heat the milk to 37°C/100°F. Dissolve yeast in some of the milk.
  2. 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.
  3. Let rise until almost double in size.
Vanilla and blueberry filling:
  1. 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.
  2. Beat granulated sugar, egg yolks and cornstarch airy.
  3. Turn over the hot milk while whipping.
  4. 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.
  5. Add the butter, let melt and let the vanilla cream cool. Remove the vanilla pod
  6. Season with blueberries.
  1. Roll out the dough into a large squared shape. Form into round cakes, about 9 cm in diameter.
  2. Add a dollop of cream on each cake. Pinch rolls into small bundles.
  3. Place them, seam-side down on a greased baking tray or on a baking sheet. Let them rise until doubled.
  4. Brush the baked buns with melted butter and turn them immediately in powdered sugar.
  5. Place them on the center oven rack and bake for 10 minutes at 250°C/480°F.