Finnish Blueberry Buns: Yes, I'm baking again.

Well I woke up this morning thinking I owuld make some more Nan-i-Afghani. But instead I saw The Finnish Cookbook by Beatrice Ojakangas that I got for Christmas several years ago. I started flipping through it and came across Blueberry Buns. Since I have massive amounts of Blueberries thanks to the bushes on my estate (doesn't that sound impressive for 5 acres?) I thought this sounded like a plan.
They came out wonderfully. Not neat or pretty per se. I don't have that whole presentation thing down very well but taste wise it is nice.
For those who care to try it---

You start with the basic yeast pastry.

1 package active yeast: 1/4 cup warm water: 1 cup milk, scalded and cooled to luke warm: 1 teaspoon salt: 1 egg, well beaten: 1/2 cup sugar: 4-41/2 cups sifted white flour: 1/2 cup soft or melted butter.

Disolve the yeast in the water. Combine the milk, salt, egg, and sugar in a large mixing bowl. Add the yeast, stir in 2 cups of the flour, and beat until smooth and elastic. Stir in the butter until blended, add the remaining flour, and mix until a stiff dough forms. Turn the dough out onto a lightly floured board and knead until smooth. Place in a lightly geased bowl, turn to grease the top, and let rise until doubled (about 1 hour). Punch down and let rise again (about 30 min); the dough will be puffy but not doubled.

Filling: 1 cup mashed blueberries: 2 tablespoons lemon juice: 1 egg, beaten: 1/2cup sugar (or more depending on tartness of the berries)

Divide the dough into 12 equal parts, flatten, and shape each into a round about 4 inches in diameter. Turn up the edges slightly to hold the filling. Combine the blueberries, lemon juice, egg, and sugar. Use about 2 tablespoons of this mixture to fill each round of dough. Let the buns rise for 30 minutes, brsuh the edges with milk, and bake in a hot oven (400 degrees) for 10 minutes or until lightly browned. Serve hot or cold.



NOTE: my berries are really quite sweet so I only added 1/4 cup of sugar to the filling instead of half. And I brushed the edges not with milk but with a milk and egg white mix.

When hot they go VERY well with whipped topping on them. I think I'll go eat another one.