Prep 45 mins
Cook 20 mins
Adapted from Torontos Open Window Bakery by way of Matthew Goodman, you have to try these! Prep time is an estimate.
- 1 (1 ounce) package active dry yeast
- 1⁄2 cup warm water
- 3 cups flour (1/2 whole wheat and 1/2 white is good)
- 1⁄3 cup sugar
- 1 teaspoon salt
- 3 tablespoons vegetable shortening
- 2 eggs
- 1⁄2 teaspoon vanilla
- 2 cups blueberries (fresh or frozen and thawed)
- 1⁄2 cup sugar
- 1 tablespoon cornstarch, dissolved in
- 1⁄4 cup water
- 1⁄4 teaspoon salt
- 1 egg, beaten with 1 teaspoon water for an egg wash
- sugar, for sprinkling
- 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!
I live in Toronto and knew Health Bread Blueberry Buns to be the best in the City.<br/>I agree with Toronto cook about the dough. It was tough, bready and would not roll out to 1/8 inch thick. I also cut into to 5.5" rounds. I prefer Norene Gilletz "Yummy Yeast Dough recipe from Pleasures of Your Processor and let it rise. It is sweeter and rolls out far better.<br/>I do like the filling, however I mix the blueberries and sugar together and heat, then add the cornstarch so the dry ingredients don't clump together.
I have baked these and though the taste is good there are major concerns about the filling. The recipe calls for much less cornstarch then is needed to make a thick enough filling that won't burst out of the product while baking, no matter how well sealed. Also, the recipe calls for only 1 tablespoon of filling each for 8 buns, well then why does the filling produce 2 cups of filling, which is 32 tablespoons? If I ever make these again I will make sure to very much increase the amount of cornstarch called for in the recipe.
You know, when I looked at this recipe, I was worried if I could pull it off... fancy turnovers? In reality, though, it was very simple, and the previous reviewers are so right - the filling is so delicious! I did add a splash of lemon juice to highlight the blueberry flavour - I do this in other blueberry recipes, and did so when making blueberry jam last weekend. I'm glad I did, because while the before/after difference was subtle, it did further enhance the yummy filling. For the dough, I used 1 cup all purpose, 1 cup bread, and 1 cup whole wheat bread. Next time I make them, I will likely use white flour only, though. I sprinkled the buns with demerara sugar (on top of the egg wash.) I did sort of wonder if I could squeeze any more filling into them, though! I made a dozen, and also thought I could have managed to squeak out 16 or 20 if I wanted smaller buns. Great recipe, Sharon! Thank you! Made for Veg*n Swap 12.