Toronto Bakery Blueberry Buns
According to culinary writer/reporter Matthew Goodman buns from the Open Window Bakery are legend. His recipe, calls for a lean dough and vegetable shortening. The BB Test kitchen used butter and/or oil, (we are not keen on shortening), and we made the dough a bit richer to offset staling. The result is a plump blueberry bun that is authentic Open Window Bakery-inspired but a bit better and more appropriate to the home kitchen. This bun takes an egg wash and some dusting sugar but I suggest a crumb topping. Instead of square buns, these are cut in large circles and folded in half for half-moon shaped pastries. Matthew Goodman’s fine write-up on the Blueberry Bun can be found at www.forward.com/issues/2001/01.04/27/fastl.html. Incidentally, the scent, let alone taste of the fresh blueberry filling are so summery and good you might forget to save some for the buns. This recipe is similar to my own for Cherry Buns in my first cookbook, A Treasury of Jewish Holiday Baking River Heart Press 2017)
Fresh Blueberry Filling
For the dough, hand whisk the water and yeast together. Then add a cup of the flour to the mixture, then add in the sugar, eggs, butter or oil, salt, vanilla extract and most of the remaining flour. Knead on slow speed, 5-8 minutes to make a soft dough. Remove dough hook from the machine, spray the dough with nonstick cooking spray, and cover entire machine with a large plastic bag. Let rise about 70-90 minutes.
Meanwhile, place blueberries, lemon juice, and sugar in a small pot and heat gently. Stir in cornstarch mixture and over medium heat, stir to cook berries, letting them just burst open and until mixture becomes like pie filling, about 3-4 minutes. Remove from heat, turn out into a bowl, covered with greased wax paper and refrigerate until needed.
Line a doubled up baking sheet with parchment paper.
Gently deflate the dough on a lightly floured work surface. Divide in two and roll out, allowing dough to rest a few minutes so it does not retract too much, in-between rolling. Cut dough in 5-inch circles (or squares). Brush with egg wash, deposit some blueberry filling in the middle of each. Seal, press edges with a fork.
Place on prepared baking sheet and brush with egg wash. Lightly cover with plastic sheet and let rise 30-60 minutes. Preheat the oven to 350 F. Bake buns until golden brown, about 25-30 minutes.
Makes 12-16 buns
© This is a Marcy Goldman/BetterBaking.com original recipe
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