Description
Delicious Swedish Blåbärsbullar swirls warm blueberry magic into a simple pastry that brings Nordic comfort straight to your kitchen. Fragrant cardamom dough wrapped around sweet blueberry filling makes this traditional Swedish treat perfect for afternoon coffee breaks.
Ingredients
Scale
Main Ingredients:
- 500 g all-purpose flour
- 250 ml warm milk
- 75 g unsalted butter
- 200 g fresh blueberries
Sweeteners and Binding:
- 125 g granulated sugar
- 1 tablespoon cornstarch
- 1 egg
Seasonings and Leavening:
- 1 teaspoon salt
- 7 g active dry yeast
- Pearl sugar
Instructions
- Mix 500 g flour, 75 g sugar, 1 tsp salt, and 7 g yeast in a large bowl. Pour 250 ml warm milk and 75 g melted butter into the dry ingredients, stirring until a soft dough develops.
- Transfer the dough to a lightly floured surface. Knead for 6 minutes until the texture becomes smooth and stretchy. Place the dough in a greased bowl and cover with a towel. Let it rise in a warm spot for 60 minutes until it doubles in volume.
- Create the blueberry filling by combining 200 g blueberries, 50 g sugar, and 1 tbsp cornstarch in a saucepan. Cook over medium heat for 4-5 minutes until the mixture thickens and becomes glossy. Remove from heat and allow to cool completely.
- Gently deflate the risen dough and divide it into 4 equal portions. Roll each portion into a rectangular shape about ¼ inch thick.
- Spread the cooled blueberry filling evenly across each rectangle, leaving a small border around the edges. Roll each rectangle tightly from the long side, creating a compact log.
- Slice each log into 5-6 equal rounds. Arrange the rounds on a parchment-lined baking sheet, leaving space between each roll.
- Cover the rolls with a clean towel and let them rise for an additional 30 minutes at room temperature.
- Heat your oven to 180°C (350°F). Brush each roll with 1 beaten egg and sprinkle optional pearl sugar on top.
- Bake for 18 minutes until the rolls turn a deep golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
Notes
- Always use fresh, ripe blueberries for the most vibrant and flavorful filling.
- Ensure your milk is warm but not hot when adding to the dough to activate the yeast correctly.
- Kneading the dough thoroughly develops the gluten, creating a softer, more tender pastry.
- For a gluten-free version, substitute the wheat flour with a high-quality gluten-free flour blend designed for yeasted baking.
- Prep Time: 1 hour 40 minutes
- Cook Time: 15-20 minutes
- Category: Baked
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 8
- Calories: 256 kcal
- Sugar: 10 g
- Sodium: 159 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg