Blueberry-filled buns from The Great Scandinavian Baking Book by Beatrice Ojakangas

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Notes about this recipe

  • Curlymirta on July 05, 2024

    It was a nice recipe. I left out the raisins as well.

  • Avocet on September 06, 2022

    These were very good, and pretty easy to make. Like Anya, I left out the raisins, which I don't think would work with the blueberries. I used fresh berries, and the sugar cornstarch mixture didn't completely melt either. Next time, Ill add a little lemon zest and a squeeze of lemon juice to the berry, sugar and cornstarch mixture and let it sit for a while before topping the buns. I'll also flatten the balls of dough more before letting them rise.

  • anya_sf on July 18, 2021

    I prefer to omit the raisins from the dough when making blueberry buns (I leave them in for cheese buns, which use the same dough). I shaped the dough into balls the night before baking, then proofed and filled them in the morning before baking. Frozen berries worked, although the sugar/cornstarch mixture didn't fully melt. The buns were lightly sweet and delicious.

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