These buns are based on the Finish Mustikkapiiraat. They are so perfect still warm from the oven and I especially like them with a good cup of coffee. I first came across them when a good friend from Helsinki came to visit and baked them for me. I have been making them ever since and they have become a favourite weekend breakfast.

Blueberry Buns

INGREDIENTS

For The Dough

• 150ml full fat milk
• 7g easy blend yeast
• 400g plain flour
• 70g caster sugar
• ½ tsp ground cardamom
• 3g salt
• 60g unsalted butter, softened
• 1 egg

For the Filling

• 380g fresh blueberries
• 1 tbsp cornflour
• 40g caster sugar
• Plus 1 egg yolk, beaten

METHOD

1. Warm the milk to lukewarm and stir the yeast in a bowl, then put it aside for 15 minutes.
2. Sift the flour into the bowl of your stand mixer with the dough hook attached.
3. Add the softened butter and with the mixer running on low, add the milk mixture, caster sugar, cardamom, salt and egg.
4. Mix until you have a smooth dough. If the dough is too sticky add a little more flour.
5. Cover the bowl with cling film or a shower cap and leave to rise in a warm place until at least doubled in size. This will take an hour or more.
6. Meanwhile make the filling by combining the blueberries, cornflour and sugar in a bowl.
7. Tip the bowl out onto a slightly greased work surface and form into a smooth ball. Divide the dough into 12 equal pieces.
8. Line a large or two smaller baking trays with baking parchment.
9. Roll each piece of dough into a smooth ball and place well apart onto the baking trays. Cover the buns with greased cling film and leave to rise in a warm place for 30 minutes.
10. During the last 10 minutes of rising preheat the oven to 180C/160C fan.
11. Using a small cup or a pestle to make an indent in the center of each bun.
12. Divide the filling between the buns and then brush the dough with the beaten egg yolk.
13. Bake in the preheated oven for 15 minutes.
14. Remove the buns from the oven and transfer to a wire rack to cool.