Blueberry Almond Buns

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More blueberry recipes coming your way as we sadly bid farewell to the last of this season’s fruit. But in actuality, not really, since we can freeze them, immortalizing its peak summer ripeness. In other news, mention of “pumpkin spice” has already started, which is not okay in my book. I guess it should be, seeing as it’ll be September in a mere few days… but summer is my favourite season, which makes fall my least favourite by default. Fall is the Mondays of seasons. The back-to-school season.

I’ve been hiking loads and baking loads, so nothing new happening around here. Except these multigrain buns, of course…

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Fragrant with almonds, soft and tender, mildly sweet, with a bit of multigrain goodness and crunch of millet… it’s indulgent but not. Relatively healthy, but disguised. Perfectly acceptable for breakfast.

I took my trusted milk bread recipe and used my multigrain bread flour. I made my maybe-genius marzipan. I tossed the fresh blueberries in a bit of cornstarch. The first rise is two hours, the second rise is one hour. Fifteen minutes before the last hour is up, you preheat the oven. It’s like clockwork, and this bread recipe is one I’ve been making for a while now, but with different variations. Totally a go-to type of basic recipe that you can play with.

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Blueberry Almond Buns

  • Servings: 12 rolls
  • Difficulty: easy
  • Print

A variant of this recipe

INGREDIENTS
For the roux

  • 1/3 cup all purpose flour
  • 1 cup water

For the bread

  • 2 1/2 cups multigrain bread flour
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 125g roux, cooled
  • 2.25 tsp or 1 packet of active dry yeast
  • 5 tbsp unsalted butter, room temperature

For the filling

  • 200g almond flour
  • 14oz (397g or 1 can) condensed milk
  • 1 tsp almond extract
  • 1 1/2 cup blueberries
  • 1 tbsp cornstarch

For the egg wash

  • 1 large egg

METHOD

Make the roux

  1. In a heavy-bottomed saucepan over medium-high heat, mix flour and water together and whisk until homogeneous and no lumps remain.
  2. Stir constantly as the pot heats up. It will thicken, and as soon as your whisk leaves a visible trail in the roux, it’s done. Make sure to not cook the roux long past this point.
  3. Allow to cool to room temperature.

Make the milk bread

  1. Combine the flour, sugar, salt, and active dry yeast in a mixing bowl.
  2. In a large glass measuring cup, warm up 1/2 cup milk in the microwave until it reaches 110°F.  Whisk in your room temperature egg, and 125g tangzhong.
  3. Add the wet ingredients to the dry in the mixing bowl. Using the dough hook attachment, knead the dough until a ball forms.
  4. Add the butter, one tablespoon at a time, while the machine is kneading.
  5. Knead the dough for 20-30 minutes (depending on your mixer), until the dough is elastic and makes a slapping noise. On a Kitchenaid, this would be speed 2 for 20 minutes.
  6. Lightly oil a large bowl, and toss your dough around to lightly coat all sides with oil. Cover with a damp kitchen towel, and allow to proof in a draft-free, warm spot. Some ovens have a “proof” setting, otherwise, leave it on top of your refrigerator.

Make the filling

  1. In a medium saucepan over medium-high heat, heat the condensed milk until it almost starts to boil.
  2. Add the almond flour all at once, and stir vigorously to combine.
  3. Turn the heat to medium, and cook until it has thickened to a paste-like consistency, about one and a half minutes.
  4. Take off the heat and allow to cool to room temperature.
  5. Stir in the almond extract, and set aside.
  6. In a large bowl, toss your blueberries in cornstarch.

Roll and bake   

  1. After your dough has doubled in size (allow 1-2.5 hours for this, mine usually takes 2 hours), roll out the dough to an approximately 15′ by 11′ rectangle on a clean cutting board.
  2. Evenly spread your marzipan onto the dough. Scatter the blueberries, then press them gently into the dough. With the long side horizontal to you, roll the dough into a tight log. Cut  in half with dental floss or a sharp knife. For each half, cut it in half again (for four quarters). Cut each quarter into 3 pieces.
  3. Arrange the rolls in two 9′ cake pans, lined with parchment paper. Fit 6 rolls in each pan. Allow to rise for another hour.
  4. Place a large pan (that you’re okay with potentially being warped) on the lowest rack in your oven. Preheat oven to 350°F about 15 minutes before the rolls are finished rising. When the hour is up, brush the rolls with egg wash.
  5. Carefully pour cold water onto the pan (or use a water gun, à la Thomas Keller), being careful of the steam burning your face/hands. Quickly place the 2 pans of rolls in the oven.
  6. Bake for ~30 minutes, or until the buns are golden brown and a toothpick comes out clean.
  7. Best enjoyed warm!

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