Sugar Buns with Blueberry Filling
KronJäst- 12
- 45 min
- 2 hours 30 minutes
These delicious buns are called “skoleboller” in Norwegian and are Norway’s answer to the cinnamon bun. The original version is filled with vanilla cream and dipped in coconut. Here, however, we have a recipe for a treat that’s just as delicious, with a fresher and tangier filling of blueberries and crème fraîche—yum!
3/5
1 VoteHere's how:
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1
Place all the ingredients in a bread machine. Knead the dough in the bread machine for about 10 minutes on medium speed, until the dough pulls away from the sides of the bowl. Double the time if you’re kneading the dough by hand. Cover the dough and let it rise for 30 minutes. Preheat the oven to 200 °C.
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2
Divide the dough into 12 equal portions, about 150 g each, shape into buns, and place them on a baking sheet lined with parchment paper. Space the buns apart, as they will rise and get larger. Gently press down on the buns to flatten them slightly. Cover and let rise for another 60 minutes or so, or until they have doubled in size.
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3
Use clean fingers to make a hole in the center of each bun, then add crème fraîche and blueberries.
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4
Bake in the middle of the oven for about 10–15 minutes. Let the sugar buns cool on a wire rack and dust them with a little powdered sugar before serving.
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
- 1,000 g (about 16 dl) wheat flour
- 150 g (1.6 dl) granulated sugar
- 6 g (1 tsp) salt
- 6 g (2 tsp) ground cardamom
- 500 g (5 dl) water or milk, cold
- 150 g butter, at room temperature
Filling
- 300 g (3 dl) crème fraîche
- 300 g (1.5–2 dl) blueberries, frozen or fresh
Garnish
- powdered sugar
The recipe comes from
kronjast.se
