Toronto Blueberry Buns Recipes

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!

OVERNIGHT BLUEBERRY BUNS

Steps:

• Bring the milk just to a boil over medium heat in a small pot. Remove from the heat and add the butter to melt. Transfer the mixture to a bowl and let cool to between 105 to 110 degrees F. Add the egg and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt and 3 tablespoons of the granulated sugar. Add the milk mixture and mix until just combined. Switch to the dough hook and knead the dough on low speed until it is smooth and elastic, about 6 minutes. (You could also do all of this by hand.) Form the dough into a ball and transfer it to a buttered bowl. Cover with plastic wrap and set aside to double, about 1 hour. Butter a 12-cup nonstick muffin tin (the cups and the top) really well.
• On a very lightly floured surface, roll the dough out to about a 12-by-15-inch rectangle. Toss the blueberries with the cornstarch. Sprinkle the dough with the remaining 1/4 cup granulated sugar, then sprinkle with the blueberry mixture. Roll the dough up into a tight coil, then cut into 12 equal pieces. Set a piece of dough cut-side up into each cup in the muffin tin. Cover with plastic wrap and transfer to the fridge overnight.
• About 3 hours before you want to eat, take the buns out of the refrigerator. Let stand until doubled in size, 2 to 2 1/2 hours.
• Preheat the oven to 350 degrees F.
• Bake the buns until golden brown and set, 20 to 24 minutes. Transfer the muffin tin to a rack to cool for about 10 minutes, then use a small offset spatula to loosen and lift the buns out of the tin. Serve warm sprinkled with confectioners' sugar.

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!