• Blueberry Buns with Almond Paste

    • Blueberry Buns with Almond Paste

    • KronJäst
    • about 30
    • 45 min
    • 2 hours 55 minutes

    A moist bun with flavors of blueberries and almond paste. Your fingers are sure to turn blue after shaping these delicious buns, but it’s definitely worth the effort. Serve with coffee, or why not pair them with a glass of blueberry juice?

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    225 Votes

    Here's how:

    • 1

      Dissolve the yeast in the milk and water.

    • 2

      Combine all the ingredients in a stand mixer. Knead the dough for 2 minutes on low speed and 8 minutes on high speed. Double the time if you're kneading by hand.

    • 3

      Let the dough rest for 30 minutes, covered with a kitchen towel or plastic wrap, at room temperature.

    • 4

      Start by making the filling: mix the butter and almond paste until smooth.

    • 5

      Roll out the dough into a large rectangle, spread the filling and then the jam on top, and finally sprinkle with vanilla sugar.

    • 6

      Fold the top edge of the dough toward the center and the bottom edge toward the top edge, then cut into strips.

    • 7

      Twist into knots and place in molds on a baking sheet lined with parchment paper; let rise under a kitchen towel and plastic wrap at room temperature for about 90–120 minutes.

    • 8

      Preheat the oven to 250 °C. Place the buns in the oven and bake for about 8–10 minutes.

    • 9

      Brush the warm buns with melted butter and let them sit for a minute before rolling them in granulated sugar.

    Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!

    Ingredients

    • 50 g (1 packet) KronJäst for Sweet Doughs, fresh
    • 200 g (about 2 dl) water, about 20°C
    • 300 g (about 3 dl) milk, about 20°C
    • 1,100 g (about 18 dl) wheat flour
    • 200 g (about 2 dl) granulated sugar
    • 150 g butter
    • 250 g (about 2.5 dl) kesella or quark
    •  10 g (about 1 ½ tsp) salt
    • 10 g (about 1 tbsp) cardamom, ground 

    Filling

    • 300 g almond paste
    • 150 g butter
    • about 1.5–2 dl blueberry jam, at room temperature
    • 20 g (about 2 tbsp) vanilla sugar

    Topping

    • 2 dl granulated sugar

    Brushing

    • 25 g butter, melted
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    The recipe comes from

    kronjast.se


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