Summer and blueberry buns
The blueberries are ready to be picked in the archipelago forest where I´m spending my summer. I would just like to share my best blueberry bun recipe with you. Enjoy! /Love Camilla
Make a bun dough by mixing 50 g of yeast with 0,5 g salt and 1,5 dl casted sugar. Then add 5dl of lukewarm milk and stir until the yeast has dissolved. Add 1 tea spoon of cardamom, 15 dl white flour and 125 g butter. Work the dough until smooth. Leave for 30 minutes in the bowl under a cloth and let it rise until it has double it´s size.
Divide the dough into two. Work one dough at the time with a roll and make a large flat thin square. Spread butter on the dough and then add blueberries all over (quite many). Finally spread casted sugar and vanilla on the surface (you decide how sweet you want your buns). Roll the dough to a tight roll , keeping the blueberries inside. Then cut 2,5 cm thick slices of dough and place them on a owen plate. Leave for 20-30 minutes to rise and then put them in the owen for about 8-10 minutes.
PRETTY IN PINK
This afternoon we enjoyed the blueberry buns we baked earlier today. The small Littlephant mugs are great for kids but also for grown ups. I usually use them to serve both cocoa, tea and coffee for the entire family. The summer season is fantastic, anything from the forest or garden makes a lovely bouquet. I mixed wild Strawberries with Peonys, Roses, Clematis, Daises and Aquilegias and what a lovely scent!