I digress , , , I thought it would be interesting to look up the author on the Internet. She does have a web page plus a facebook page and has written numerous cookbooks on Jewish cooking. PLUS she has several recipes on her website. This is where I found this recipe. So I thought I would make these for my husband to honor his distant Jewish relatives.
Fortunately, I did have most of the ingredients (and blueberries are reasonably cheap in the supermarkets!). I did not have sour cream, so I substituted plain yogurt).
Blueberry Buns by Joan Nathan
Ingredients:
2 3/4 cups all-purpose unbleached flour, divided, plus flour for kneading (I used King Arthur's UnBleached All Purpose Flour)
1/2 teaspoon of salt ** (I omitted)
1 c sugar, divided, plus 1 tablespoon sugar
1 stick unsalted butter at room temperature, divided
1 T yeast
2 large eggs plus 1 egg yolk
2 heaping T sour cream (I used plain yogurt)
1 1/2 C blueberries (about)
2 tablespoons chopped candied ginger (optional) - I omitted
1 c sugar, divided, plus 1 tablespoon sugar
1 stick unsalted butter at room temperature, divided
1 T yeast
2 large eggs plus 1 egg yolk
2 heaping T sour cream (I used plain yogurt)
1 1/2 C blueberries (about)
2 tablespoons chopped candied ginger (optional) - I omitted
Directions:
Combine 2 1/2 cups of flour, the salt, and 3/4 cup of sugar in a mixing bowl. add half the butter. Mix well. Make a well in the center of the flour mixture.
Mix the yeast with 1/4 cup of warm water and stir into the flour mixture.
Add the 2 whole eggs and the sour cream, mixing well with a spoon. (You can also put everything in a standing mixer.) Then cover with plastic wrap and let sit for about 2 hours until the dough doubles in volume.
Using your fingers, blend the remaining 1/2 cup of flour and 1/4 cup of sugar with the remaining butter and set aside in a bowl.
Preheat the oven to 350 degrees and cover two baking sheets with parchment paper.
Dust a baking board with flour and roll out the dough to a circle about 1/8 inch thick, adding more flour if the dough sticks (the dough is VERY sticky!!!).
Cut into 12 three-inch rounds (I used the ring from a large mason jar) and press at least 12 blueberries** into each round of dough and sprinkle with a little of the remaining tablespoons of sugar and the candied ginger if using. Then, cradling the filled circle of dough in one hand, use your second hand to carefully pinch it closed into a 3-by-5-inch oblong shape. Repeat with the remaining dough and blueberries. Put the buns on the baking sheets.
Brush the buns with the remaining egg yolk, pat the streusel – the flour-sugar-butter mixture – on top of the buns,
and bake for about 25 minutes or until golden – don’t worry if some of the juices boil over. That is part of the buns’ charm.
**Yield: 12 blueberry buns - I got 18 buns.
Entire recipe:
Blueberry Buns by Joan NathanIngredients:
2 3/4 cups all-purpose unbleached flour, divided, plus flour for kneading (I used King Arthur's UnBleached All Purpose Flour)
1/2 teaspoon of salt ** (I omitted)
1 c sugar, divided, plus 1 tablespoon sugar
1 stick unsalted butter at room temperature, divided
1 T yeast
2 large eggs plus 1 egg yolk
2 heaping T sour cream (I used plain yogurt)
1 1/2 C blueberries (about)
2 tablespoons chopped candied ginger (optional) - I omitted
1 c sugar, divided, plus 1 tablespoon sugar
1 stick unsalted butter at room temperature, divided
1 T yeast
2 large eggs plus 1 egg yolk
2 heaping T sour cream (I used plain yogurt)
1 1/2 C blueberries (about)
2 tablespoons chopped candied ginger (optional) - I omitted
Directions:
Combine 2 1/2 cups of flour, the salt, and 3/4 cup of sugar in a mixing bowl. add half the butter. Mix well. Make a well in the center of the flour mixture.
Mix the yeast with 1/4 cup of warm water and stir into the flour mixture.
Add the 2 whole eggs and the sour cream, mixing well with a spoon. (You can also put everything in a standing mixer.) Then cover with plastic wrap and let sit for about 2 hours until the dough doubles in volume.
Using your fingers, blend the remaining 1/2 cup of flour and 1/4 cup of sugar with the remaining butter and set aside in a bowl.
Preheat the oven to 350 degrees and cover two baking sheets with parchment paper.
Dust a baking board with flour and roll out the dough to a circle about 1/8 inch thick, adding more flour if the dough sticks (the dough is VERY sticky!!!).
Cut into 12 three-inch rounds (I used the ring from a large mason jar) and press at least 12 blueberries** into each round of dough and sprinkle with a little of the remaining tablespoons of sugar and the candied ginger if using. Then, cradling the filled circle of dough in one hand, use your second hand to carefully pinch it closed into a 3-by-5-inch oblong shape. Repeat with the remaining dough and blueberries. Put the buns on the baking sheets.
Brush the buns with the remaining egg yolk, pat the streusel – the flour-sugar-butter mixture – on top of the buns, and bake for about 25 minutes or until golden – don’t worry if some of the juices boil over. That is part of the buns’ charm.
**Yield: 12 blueberry buns - I got 18 buns.
ENJOY!!
Comments:
I did drizzle these with a powdered sugar icing which made them WONDERFUL!!! These are definitely a winner! My husband was snacking on them all night!! And I put 3 of them in his lunch for today.
