Blueberry buns spiced with orange & cardamomPosted: August 27, 2012
This rather rainy, grey, miserable bank holiday weekend called for a little baking and so I decided to make these buns from the Swedish section of my Jamie Oliver cookbook. They turned out really well and were really deliciously tasty enjoyed with a fresh pot of coffee! 🙂 I love anything with berries in anyway, and these were lovely; not too sweet and with a really tasty unusual kick from the orange zest and cardamom seeds.
I halved the original recipe in order to make 4 rather than 8 buns and altered it slightly depending on what we had in the house;
- Half a standard 7g packet of yeast
- 187g of warm milk
- Around 10 cardamom pods
- 1 medium-large egg
- Pinch sea salt
- 100g caster sugar
- 25 g melted butter plus 7.5g unsalted butter
- 400g plain flour
For the filling;
- 200g blueberries
- 37g caster sugar
- 1 orange (we used 2 clementines which needed using)
Combine the yeast with the warmed milk and set to one side. Lightly bash the cardamom pods to release the seeds, discard the husks and crush the seeds into a fine powder.
Beat the egg with a pinch of salt in a bowl then add the cardamom, sugar, melted butter, 500g of the flour and the milk and yeast mixture, whisking constantly. This should result in a thick gluey-like mixture. Mix in the remaining 300g of flour until you have a dough. Use floured hands to bring the mixture together (this was very messy and sticky – I needed quite a bit of flour on my hands!) then sprinkle the top with flour and cover the bowl with a damp tea towel and leave in a warm place to prove for around an hour.
While the dough is proving, and once you’ve finally cleaned all the clinging-on dough off your hands and cleaned the flour off the worktop!, you can make the mixture for inside the buns. Add the blueberries and caster sugar to a bowl, zest the orange and add most of this to the mixture, along with around half a clementine’s worth of juice. Mash the mixture together.
Once the dough has doubled in size, dust a clean surface with flour and pull and stretch the dough out into a sort of rectangle shape. Spoon around half of the blueberries into the middle of the dough and spread around.
Pull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together. Divide the dough into four portions, and stretch each one out into a sort of sausage shape then twist into a rough knot. Place the buns on a greaseproof paper covered baking tray with dollops of butter and demerara sugar spread around it. Make a little hollow in the top of each bun with your fingers and add some more blueberries, pushing them down into the middle. Then spoon over the blueberry juice as well as the remaining orange zest and some extra demerara sugar. Leave to rest for around 10-15 minutes while the oven comes up to temperature than bake for 20-25 minutes at 180c.
Absolutely delicious eaten warm straight out of the oven after the aroma of the orange and blueberries has filled your kitchen for the last half hour! We also found that our remaining two buns made an exceedingly good breakfast eaten cold the next day!! I think this is a recipe I’ll definitely be making again 🙂