Can you believe berry season is already over? I am really going to miss buying baskets of fresh blueberries, blackberries and red strawberries at the farmers’ market. But, I am also excited for fall, because with fall come pears and apples. And this means endless possibilities-pies, tarts, cakes and what not. The most exciting thing being an apple pie. Nothing beats an apple pie right? Just a plain simple rustic apple pie..yummm!!!
This year passed by SO fast, much like all of them do. I felt like we put up our Christmas tree just a few weeks back and it is almost time to put it up again. I am not complaining, I am so excited it is holiday season, now I can bake all the cookies and pies I want, without any guilt. After all, isn’t that what you are supposed to do during the holidays?
Oh and how could I forget about hot chocolate. The last weekend we were at this cute chocolatier, and since we had just tried their chocolates a few days back, I opted to get some hot chocolate instead . My first hot chocolate of the year, it was super rich and decadent ! It was not the standard “let’s put some cocoa powder in some hot milk and serve it” hot chocolate. They melted the amazing chocolate that they make and mixed it with hot milk, using a weighing machine to make sure the chocolate/milk ratios were perfect. I know this sounds silly, but I have never had hot chocolate with real melted chocolate before, even though it sounds like the most obvious way to make it. Anyways, I am super excited about this and of course this is how I am going to make my chocolate from now on 🙂
Getting back to berries, G found this pretty awesome Blueberry Buns recipe by Jamie Oliver right before the blueberries started disappearing from the farmers’ market. Have I ever mentioned that he is probably the biggest Jamie Oliver fan around? Obviously, we had to make it right away. It is a simple recipe, nothing super complicated, but we decided to make it together. which doesn’t work out very well (though we are getting better at sharing kitchen space now ). First, one of us killed the yeast (I won’t say who). Then someone (again, I won’t mention names) for the stove burner was hot, put the packet of sugar on it and burnt a hole in the bottom of the bag. All the sugar ended up on the floor but luckily, we had already measured out the sugar we needed for the recipe, or else one of us (not me) was going to have to run out to get sugar at 10 in the night.
In the end, I totally shooed away G from the kitchen ( he was more than happy to leave by this point) and proceeded with the recipe in peace 😉 The buns turned out fine, packed with flavor and as Jamie Oliver would say delish!!
Swedish Blueberry Buns (adapted from Jamie Oliver’s recipe)
Makes 8 buns, I halved the recipe, so you see only 4 in the picture
- 1 x 7 g packet of yeast
- 375 ml warm milk
- 1 heaped teaspoon ground cardamom (or about 20 cardamom pods)
- 2 large eggs, preferably free-range or organic
- a pinch of sea salt
- 200 g caster sugar
- 50 g melted butter
- 800 g plain flour, plus extra for dusting
- 15 g unsalted butter
- 75 g demerara sugar
- 400 g blueberries
- 75 g caster sugar
- 1 orange
To make the dough
- Stir the yeast into the warm milk in a bowl, then put it aside for about 10 mins till the yeast becomes active and you see little bubbles on top of the mixture
- If using cardamom pods, lightly bash them in a pestle and mortar, then pick out the husks and pound the seeds to a fine powder.
- Beat the eggs and salt in a large bowl, then add the cardamom, sugar, melted butter, 500 g of the flour and the milk and yeast mixture.
- Whisk constantly as you add everything so you end up with quite a thick, gluey consistency. Mix in the remaining 300g of flour until you have a dough.
- Use clean floured hands to bring the dough together, then dust the top with flour. Cover the bowl with clingfilm and leave in a warm place to prove for 1 hour, or until the dough has doubled in size and is full of air pockets.
To make the filling
Meanwhile, put the blueberries and caster sugar into a bowl. Finely grate the orange zest and add most of it to the bowl, along with a good squeeze of orange juice, then mash together with a potato masher.
To put the dough and filling together
- Line a large baking tray with grease proof paper, then dot the paper with a few knobs of the butter and sprinkle over half the demerara sugar.
- Dust a clean surface and your hands with flour and gently stretch and pull the risen dough out until it’s a bit bigger than an A4 piece of paper.
- This next bit is pretty messy, so have a bowl of flour on hand to help you handle the dough and don’t be alarmed if it seems quite wet.
- Use a slotted spoon to move half the mashed blueberries on to the dough. Try not to include too much juice. Use the back of the spoon to spread the blueberries around the dough. P
- ull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together.
- Cut the dough into 8 equal portions, then pull and stretch each one into a long, thin sausage shape, twisting them around on themselves so you get a sort of rough knot.
- Arrange them on the tray, leaving enough room between for them to spread as they cook. Push your fingers into the top of each one to make a little well, then spoon in a few of the remaining mashed berries and gently push them down.
- Spoon over a little of the blueberry juice from the bowl, then sprinkle with the rest of your demerara and the reserved orange zest. Cover with a damp tea towel and leave to prove for about 20 minutes in a warm place.
- Preheat your oven to 180ºC/350ºF/gas 4. Once the buns have risen, put them into the oven and cook for 25 minutes, until golden and crispy. Serve them, hot and delicious, by themselves or with warm custard.
Such a fun recipe, the cardamom makes the buns even more delightful, so eat up and enjoy!! Won’t these also be great for breakfast? Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com