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MUSTIKKAPULLA (BLUEBERRY BUNS)

  • Finland_Mustikkapullat - Copy (1)

What is it with Finns and private parts?  After serving Cosmin lady garden pastries for mains (karjalanpiirakka), I whipped out these beauties for afters which he swiftly renamed mystical willies.  Trust me to a Romanian this is funny.

Makes Dulcie's List   Makes Cosmin's List

ingredients

 Filling
  • 500g fresh blueberries (17.5 oz/5 cups)
  • 2 tbsp cornflour (US cornstarch)
Dough
  • 350ml milk (0.6 pints/1.5 cups)
  • 25g dried yeast (0.8 oz/2.5 tbsp)
  • 100g caster sugar (3.5 oz /0.8 cups) (US= superfine sugar, can be substituted with granulated)
  • 2 tsp ground cardamom
  • 5 tsp salt
  • 1 egg
  • 100g butter cubed and at room temperature (3.5 oz/0.4 cups/1 stick)
  • 650g strong bread flour (23 oz/5 cups+1tbsp)
 To Glaze and Finish
  • 3 tbsp icing sugar (confectioners/powdered sugar)

NUTRITIONAL CONTENT PER PORTION

  • Calories | 202
  • Fat | 5.3g

Serves | 20 portions

Prep Time | 2 hours 50 minutes (includes 2 hours 10 minutes proving time)

Cooking Time | 12 minutes

Method

  1. Heat the milk until it is lukewarm, be very careful not to overheat as it will kill the yeast. Transfer to a clean bowl and stir in the yeast and one tablespoon of the sugar until dissolved.  Cover and leave in a warm draft-free place for 10 minutes until the yeast has activated.
  2. Place the flour, remaining sugar, cardamom and salt in a large bowl and stir until fully incorporated. Add the butter and mix with your hands until you have a texture resembling bread crumbs. 
  3. Make a well in the centre and add the yeast mixture and egg, whisking with a fork from the inside out gradually incorporating the liquid into the flour mixture until you have a dough. Turn out onto a floured surface and knead for approximately ten minutes until smooth.
  4. Transfer the dough to a clean bowl, cover and leave in a warm draft-free place for approximately one hour until doubled in size.
  5. Roll the dough into a long sausage and divide into 20 pieces rolling each into a ball. Cover and leave to rise for a further hour until doubled in size.
  6. Place the blueberries in a bowl, sprinkle on the cornflour and stir until all the blueberries are coated.
  7. Indent each bun with a floured glass, glaze with whisked egg and spoon a heaped tablespoon of blueberries in each.
  8. Preheat the oven to 225°c/437°f adding a deep tray of water on the bottom shelf (be very careful when removing).
  9. Bake the buns for 10-12 minutes until golden.  Cool on a wire rack then sprinkle over icing sugar to serve

Based on a recipe found at www.yhteishyva.fi

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