Blueberry Sugar Buns - Sockerbullar med blåbär

BLUEBERRY SUGAR BUNS

Sockerbullar med blåbär

36 buns

1.7 oz fresh yeast

7 oz butter

2 cups regular milk

0.6 cup sugar

1 teaspoon salt

1 egg

approx 6 cups flour

Filling:

0.8 cup regular milk

2 egg yolks

2 tablespoons sugar

2 tablespoons potato starch

1 teaspoon vanilla sugar

0.6 cup blueberries

Decoration:

melted butter

sugar

Preheat oven to 437F.

Crumble the yeast in a bowl. Melt the butter in a saucepan and add the milk. Heat to 99F, or "finger warm", as we say in Sweden. Pour this over the yeast and stir until dissolved. Add sugar, salt, egg and most of the flour and work the dough well in a machine until smooth and pliable. Cover and leave to rise for 45 minutes.

Beat together milk, egg yolks, sugar and potato starch in a saucepan. Heat while stirring until the creme thickens. Allow to cool, then stir in the vanilla sugar.'

Take up the dough onto a floured work surface and part in two. Roll out each to a rectangle, 9 x 18 inches or slightly bigger, and cut in squares, 3 x 3 inches or just slightly bigger. Put a dab of vanilla creme on each square and also some blueberries. Pinch together to buns and place seamside down on a paper-lined baking plate.

Cover the buns and leave to rise for 30 minutes. Bake for about 8 minutes. When serving, brush the buns with melted butter and dip them in sugar.

Enjoy!

Bella