Finnish blueberry buns.
For the dough I used a recipe from The Nordic Baking Book - Sweet Wheat Bun Dough #2 Tove’s Recipe (P. 258). For the filling I followed a blog post to which I linked previously.
I baked off two of the buns yesterday, just to make sure I was on the right track with the dough. So good! Tender with just a bit of chew (bread flour), and lightly scented with cardamom. Using large-ish cultivated blueberries, however, resulted in about a third of the berries rolling off the bun during baking.
For today’s bake (shown here), and after an overnight retard of the dough, I pierced the berries a couple of times each with a bodkin, thinking that might help. Kinda sorta. Fewer runaways than yesterday, but I still got several (which I put back on as soon as they came out of the oven). It might be possible to add a smidge of jam (or sweetened cream cheese? or quark?) to hold the berries in place, and a few roll-aways is not enough to discourage me from making these again - we LOVE them.
