Toronto Blueberry Buns


Blueberries are one of my favorite fruits. I love their flavor, I love their color. In fact, look at the beautiful color of the filling for these buns…

The filling was so pretty and so tasty, that my husband and I devoured all the extra filling immediately. He spread it on rice cakes, I ate it with almond butter.  What a treat!

I messed up when cutting the dough, I misread the recipe and cut the dough too small and didn’t realize it until I had put the filling on. So it was pretty much a mess.  But I pulled it all together and ended up with delicious (if not beautiful) buns.

A perfect summer breakfast treat.

Toronto Blueberry Buns aka Shtritzlach

from Jewish Food: The World at Table by Matthew Goodman

For the filling:
1 1/2 cups fresh or thawed frozen blueberries (from Fifer Orchards)
1/4 cup sugar
1 tbsp. corn starch dissolved in 1/4 cup water
1/4 tsp. salt

For the dough:
1 package (~ 2 1/2 tsp) active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 tsp. salt
3 tbsp. vegetable shortening or butter
2 eggs (from Farmer Kim)

1 beaten egg beaten with 1 Tbsp. water for egg wash
Sugar for sprinkling

Directions

Make the filling: Combine all the ingredients in a medium saucepan over medium heat. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.

Make the dough:  In a small bowl, dissolve the yeast in the warm water with 1/2 tsp sugar. Let stand until mixture begins to bubble, about 5 minutes.

Combine the flour, the rest of the sugar, and salt in the bowl of a standing mixer. Mix briefly to combine. Add shortening, yeast mixture  and the eggs and beat to form a stiff dough that pulls away from the sides of the bowl. Use the dough hook to knead for about 2 minutes. Divide the dough into 2 balls. Cover abd let rest at room temperature for about 45 minutes.

Make the blueberry buns: Set out a bowl of cold water. On a lightly floured surface, roll out each dough ball into a 12″ by 10″ rectangle. Cut the rectangle into quarters (one cut crosswise and one lengthwise), creating 4 pieces, each 6″ x 5″. Place a heaping tablespoon of the filling in the center of each piece.

Moisten the edges of the dough with the water, fold the short end over (creating a 3″ x5″ bun), and pinch the edges tightly closed.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Place the buns on the baking sheets and cover with a towel and let stand 30 minutes. Brush buns with egg wash and sprinkle tops with sugar.

Bake until browned, about 15 minutes. Transfer to a wire cooling rack.

 

Serve warm or at room temperature. Enjoy!

Makes 8 buns.

Categories: Blueberries, Bread, Breakfast, Kosher, Recipe | Leave a comment

Post navigation

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: