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.
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
- Warm the milk to lukewarm and stir the yeast in a bowl, then put it aside for 15 minutes.
- Sift the flour into the bowl of your stand mixer with the dough hook attached.
- Add the softened butter and with the mixer running on low, add the milk mixture, caster sugar, cardamom, salt and egg.
- Mix until you have a smooth dough. If the dough is too sticky add a little more flour.
- 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.
- Meanwhile make the filling by combining the blueberries, cornflour and sugar in a bowl.
- Tip the bowl out onto a slightly greased work surface and form into a smooth ball. Divide the dough into 12 equal pieces.
- Line a large or two smaller baking trays with baking parchment.
- 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.
- During the last 10 minutes of rising preheat the oven to 180C/160C fan.
- Using a small cup or a pestle to make an indent in the center of each bun.
- Divide the filling between the buns and then brush the dough with the beaten egg yolk.
- Bake in the preheated oven for 15 minutes.
- Remove the buns from the oven and transfer to a wire rack to cool.