This Monday is the Spring Bank Holiday weekend here in the UK, which means the perfect excuse for some more involved baking – particularly of the brunch variety! These blueberry and vanilla Scandinavian buns are relatively simple to make (for an enriched dough) and are a delicious treat for Bank Holiday Monday. If you make the dough tonight you can simply assemble the buns and give them their final prove in the morning before baking them fresh. Blueberry and vanilla pair beautifully together and using frozen berries makes them thriftier but just as delicious! Or if you’re after something plain and simple to have with homemade jam, why not try my twenty minutes cheat’s croissants this weekend. To make the buns, you will need:
25g fresh yeast or 13g fast action yeast
250ml whole milk, heated to body temperature
40g caster sugar
80g unsalted butter, melted and cooled
400-500g strong white bread flour
2 tsp ground cardamom
1 tsp salt
1 egg, beaten.
For the filling: 150g frozen blueberries, 80g unsalted butter
1 tbsp plain flour
1 tsp vanilla extract
100g granulated sugar
Simple sugar syrup, for brushing: 1 part sugar to 1 part water, boiled, then used warm.
Pour the warm milk into a bowl, then sprinkle over the dried yeast and whisk together. Cover with clingfilm and leave in a warm place for 15 minutes to become active and bubbly. Once active, pour into the bowl of a stand mixer. Mix the sugar into the yeasted milk using the dough hook attachment. Once combined, add the cooled, melted butter and mix on a medium speed for a minute until incorporated. In a separate bowl, weigh out 400g of the flour and mix in the cardamom and salt. Start adding the spiced flour to the mixture, a little at a time, stirring constantly.
When this is completely combined, add half the beaten egg (reserve the rest for brushing) and keep kneading for five minutes (Note: if you want to make the buns vegan, omit the egg at this stage and add less flour, plus use vegan butter and milk). You want the dough to be a little sticky, but not so much that it sticks to your fingers. Add more flour if you need but try not to, or your buns will be dry.
Leave the dough to rise in a warm place for 30 – 40 minutes or until doubled in size.
Meanwhile, make the filling. Mix the butter, sugar, flour and vanilla until they make a paste.
Turn the dough out onto a lightly floured surface and roll into a rectangle, about 40 x 50 cm. Spread the filling evenly over the dough and scatter with one third of the blueberries. Roll the dough into a sausage shape and cut into swirls.
Lay the buns on the baking sheet and press the remaining blueberries over the top of each bun.
Preheat the oven to 180C/ 350F/ Gas 4. Leave the buns to rise in a warm place for a further 20 minutes under a clean tea towel and then brush with the reserved beaten egg (unless you’re keeping it vegan, then simply brush with some of the sugar syrup) and bake for 7 – 9 minutes until golden. Brush with sugar syrup before serving.
What are you baking this long weekend?
Recipe for blueberry and vanilla Scandinavian Buns via Scandikitchen Summer.