When I used to be really baking-obsessed, aka past calorie-counting but belonging to the “true bread is homemede bread” league,  I loved trying out the recipes that included kneading. Releasing frustrations? Not necessarily, I guess it was just the aroma of a fresh loaf that had us waiting patiently for a piece or two, with butter, garlic and fresh summer vegetables with sour cream or kefir (because simplicity is the key) on the side.

My mum used to say that yeast need to “like” you; thankfully, I’ve never had a problem with that – and never really screwed any bread or yeast cake up. Isn’t it intriguing, considering the fact that my hands get ice-cold far too quickly, and yeast like all things warm? Maybe this is just the exception. Or they like my “make everything whole-wheat” enthusiasm, even though they have to do much more work with that specific type of flour?

The recipe is the effect of trying to hit the taste of the bilberry buns, which take over all the Polish confectioneries over the summertime. The summer is not complete if you don’t try them at least once! Even if I substituted the original fruit for blueberries and used the type of flour that normally wouldn’t be found in those little summery treats – the credit for the recipe belongs mostly to Dorota from Moje Wypieki (who, on the other hand, was inspired by Tatter), one of the best sweet treat bloggers from Poland.

And I sat on the stairs and ate them alongside just warm milk (Imagine if it was fresh! ah, the wishes of a girl raised in a village…)

Whole-Wheat Blueberry Buns

Makes 14-16 little buns | Preparation time: active < 50 mins, total ~3 hrs 40 mins

Ingredients

Dough

500g of whole-wheat bread flour

3 teaspoons of dried yeast (2 packets)

1 cup of milk

1 egg

1/4 cup of sunflower oil

1/2 cup of sugar

2 tablespoons of vanilla essence

a pinch of salt

Filling

250g of blueberries

3 tablespoons of sugar

 

Mix the filling ingredients together.

Combine the flour with salt, sugar and yeast. Mix the egg with the liquid ingredients and add them to the flour mixture. Knead the dough until all the ingredients are well-combined and till it becomes soft. Leave it in a warm place, covered with a tea towel, for two hours and let it rise until it doubles in size. Knead it shortly once again, then separate the dough into sixteen pieces. Form the rolls and leave them to puff up for additional 20 minutes. Preheat the oven to 200 Celsius degrees.

Flatten every single piece and fill it in with sugared blueberies. Stick the edges of the pieces together and roll them into small balls. When the rolls are shaped, place them on a baking tray lined with parchment paper, cover them with a cloth and leave them for 50 minutes to rise in a warm place again. Optionally, glaze them with an egg yolk (looks fairly better on the buns made with plain flour, gets dark on the whole-wheat buns). Put the buns in the oven and bake for around 15-20 minutes. When ready, leave them to cool down on a rack.

Eat them warm with hot milk for a perfect breakfast!

Kasia Kwasniewska

Editor in Chief

Loves reading, watching films, eyeing (and producing) good design, listening to music and stuffing her face with chocolate whenever the opportunity arises. Cooks from time to time, and drinks far too much coffee to be a normal human being. Liked my work? Buy me a coffee!

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