Toronto Blueberry Buns.
There seem to be two widely distributed versions of this regional treat – one by Mark Goodman (supposedly with ties back to the Open Window Health Bread Bakery) and one by Marcy Goldman. For my initial foray I went with the Mark Goodman version (traditional), calculating 115 g. per cup of flour.
Goodman’s recipe is rather vague about the length of the initial proof. I gave it about 45 minutes at 78 degrees before scaling and rolling out the buns – dough was noticeably puffy, but not doubled. I gave it 30 minutes for the second proof, as per the recipe.
I used my empanada press to form the buns, although ended up re-pinching the seal. A half-recipe made 6 five-inch buns with 2 T. filling each.
I really liked these – more than I expected to. Not pie, not pastry, not gooey or jammy – just light, sweet and very berry-ful. I can see trying apples in the fall.
You can read a little more about the history of the Toronto blueberry bun here.
