Name: Swedish Blueberry Vanilla Buns (Blåbärsbullar)
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 20
Cuisine: Swedish recipes
Ingredients: 35g fresh yeast; 1½ cup (36 cl) milk; ½ cup (120g) butter; ½ cup (100g) white sugar; 1 large egg; 1 teaspoon salt; 1 Tablespoon ground cardamom; 6 ¼ cup (750g) all purpose flour; 1/4 cup (60 ml) milk; 1 vanilla pod; 6 egg yolks; 1/3 cup (70g) granulated sugar; 3 Tablespoons (45g) corn starch (maïzena); 2 Tablespoons butter; 1/2 cup (120g) butter, softened at room temperature; 1/4 cup (50) sugar; 1 Tablespoon fresh ground cardamom; 1-2 cups (150-300g) fresh small blueberries (avoid frozen ones); 3 Tablespoons (45g) melted butter; 1/2 cup (100g) sugar

Swedish Blueberry Vanilla Buns (Blåbärsbullar)

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Author: Delphine Fortin
Prep Time: 2 hours
Cook Time: 10 mins
Total Time: 2 hours 10 mins
Yield: 20 1x
Category: Breads and Brioches
Cuisine: Swedish recipes

Baked with fresh berries, a delicious vanilla cream and a kick of cardamom, these sweet buns are off the chart!

Ingredients

Scale

For the buns:

35g fresh yeast
1½ cup (36 cl) milk
½ cup (120g) butter
½ cup (100g) white sugar
1 large egg
1 teaspoon salt
1 Tablespoon ground cardamom
6 ¼ cup (750g) all purpose flour

For the vanilla cream:

1/4 cup (60 ml) milk
1 vanilla pod
6 egg yolks
1/3 cup (70g) granulated sugar
3 Tablespoons (45g) corn starch (maïzena)
2 Tablespoons butter

For the filling:

1/2 cup (120g) butter, softened at room temperature
1/4 cup (50) sugar
1 Tablespoon fresh ground cardamom
1–2 cups (150-300g) fresh small blueberries (avoid frozen ones)

For the glaze:

3 Tablespoons (45g) melted butter
1/2 cup (100g) sugar

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Instructions

Crumble the yeast in a bowl and stir in a few Tablespoons 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.