Polishczech Blueberry Buns Recipes

POLISH/CZECH BLUEBERRY BUNS

Steps:

• Mix together all dry ingredients in bowl of stand mixer.
• Mix together milk, egg, and oil in 2 cup measure, add to flour mixture.
• Knead using dough hook until a very sticky dough forms.
• Scrape sown the sides of the bowl several times during kneading.
• Scrape down the bowl to 'neaten up' the dough ball and let rest/rise in a VERY LOW oven, the lowest possible setting-- for 1 hour-- or until double in bulk.
• Pinch off golf ball sized lumps of dough with floured hands and flatten into a disc, wrap about 6-8 blueberries in the dough, pinching it together, forming a neat ball. Place in steamer (I placed mine on squares of wax paper- don't know if this is absolutely necessary).
• Let rise again in low oven for about 20-30 minute.
• Steam over boiling water for 8 minutes.
• Spoon over some melted butter and cinnamon sugar-- enjoy!

TORONTO BLUEBERRY BUNS

Steps:

• In a small bowl, dissolve the yeast in the warm water. Let stand until mixture starts to bubble, about 5 minutes.
• Sift together flour, sugar and salt. Place in the bowl of an electric mixer. Add shortening, yeast and water, eggs and vanilla and beat until dough is smooth. Let stand while you are preparing filling.
• Mix filling ingredients in a medium saucepan. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.
• On a well floured surface, roll out dough to 1/8-inch thickness. Add flour whenever dough begins to stick. Cut dough into pieces 5 inches square. Place 1 tablespoon filling in center of square, then fold dough over on top and pinch to close. Pinch ends closed. Cover buns with a towel and let stand 30 minutes.
• Preheat oven to 375 degrees. Brush buns with egg wash and sprinkle tops with sugar. Bake until browned, about 16 minutes. Serve warm or at room temperature. Enjoy!

BLUEBERRY & LEMON HOT CROSS BUNS

Steps:

• Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).
• Knock the air out of the dough. Gently knead in the frozen blueberries. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.
• Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the maple syrup while still warm.