Autumn is getting closer, the days are shorter and the rain is here. It’s time to cuddle up with a nice cup of tea and some buns. What about these lovely ones with bilberries? They are truly delicious; the filling is moist, sweet and the crumbles are crispy. Everything fits really well and their taste makes your mood a bit lighter during those cold dark nights.
Bilberry Buns with Lemon, Almond paste and Crumbles
(From Swedish magazine “Allt om Mat”, makes 40 buns)
50 gr fresh yeast
150 g butter
500 ml milk
100 ml sugar
0.5 tsp salt
1 tsp cardamon
840 gr flour
Lemon and Almond paste filling:
200 g almond paste
100 g butter, roomtemperatured
2 tbsp marsán powder (this is a vanilla cream powder that you mix with milk to make vanilla sauce or custard)lemon zest from 1 lemon
1 tsp of lemon juice
100 g butter, cold
100 ml sugar
300 ml flour
150 g bilberries
2 tbsp icing sugar
1 tbsp maizena
1. Melt the butter and add the milk, heat to lukewarm (about 37 °C /99 ° F). Crumble the yeast in a bowl and add the milk and butter. Combine until the yeast dissolves. Add sugar, salt and cardamon. Add the flour, a little at a time and stir with a wooden spoon until mixture is smooth and not sticky, but still soft and pliable. Knead for 5-10 minutes. Dust the top of the dough with flour, cover with a clean cloth and let rise in a warm, dry place until double in size, about 30 minutes.
2. Lemon and Almond paste filling: Grate the almond paste and combine with butter, lemon zest, marsán powder and lemon juice. Roll 40 small balls and put in the fridge.
3. Turn dough onto a floured board and knead for some minutes adding flour as needed to keep the dough from sticking. Divide the dough into 40 pieces and roll the dough bits into round buns. Place buns in paper baking molds. Cover buns with a clean cloth and let rise about 30 minutes.
4. Preheat oven to 225 °C (425 °F).
5. Crumble: Combine butter, sugar and flour to a crumbly dough
6. Bilberry filling: Combine bilberries, icing sugar and maizena
7. When the buns have risen, press down a lemon almond ball in each bun. Brush the tops of the buns with a whipped egg and then add the bilberry filling. Sprinkle some crumble dough. Bake the buns in the oven for about 8 minutes until golden brown.