Toronto blueberry buns from A Passion For Baking: Bake to Celebrate, Bake to Nourish, Bake for Fun by Marcy Goldman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on May 31, 2019

    Time consuming but delicious! The brioche-like dough was very light and airy and the filling tasted of fresh berries. I thought 70g dough per bun (16 filled and 2 plain made from scraps) was reasonable but they were huge! I don't know that I could make them smaller though as they were quite difficult to fill at this size. I had to knead my dough for 15 minutes to reach that silky, elastic stage and my bake time was 20 minutes.

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