Monday, July 14, 2008

Blueberry Crumble Buns

Blueberries are beginning to ripen in the fields on the farm next door. This recipe is a good way to use up the berries in your freezer. . .or the fresh ones that come your way.
When freshly baked they can be served without icing. . .but I couldn't resist a wee bit of cream cheese icing to finish them.

Dough

  • 2 tablespoons yeast
  • 1 teaspoon sugar
  • 1/2 cup lukewarm water

In a large bowl, put the yeast and sugar and add the warm water. Let stand until it poofs .. .about 10 minutes.

  • 1/2 cup of soft butter
  • 1 teaspoon salt
  • 2 tablespoons of instant potato flakes
  • 1 cup of hot water

In another small bowl, stir together the butter, salt, potato flakes and the hot water. Let this sit while the yeast poofs.

Add 1 egg to the butter and potato mixture. Then .. .add to the yeast.

Add 1 cup of flour at a time stirring well. Continue to add enough flour to make a soft dough. You will need about 4 - 5 cups of flour. Knead until the dough is smooth. Put the dough into a greased bowl and let rise. . covered until double. . about an hour.

Crumble

  • 1 cup of large cut oatmeal
  • 1/2 cup of brown sugar
  • 1/4 cup flour
  • 1/4 cup melted butter

Combine the crumble mixture. In 2 9X13 pans. . .line with Parchment paper. Divide the crumble mixture between the two pans.

When the dough has finished rising. Roll it out to a rectangle 20 X 10. Spread a bit of butter on the dough and sprinkle with blueberries. I didn't measure how many blueberries, but I likely used about 2 cups. Next time I will lay the blueberries down a little heavier. . Roll up jelly roll style and mark the dough into 24 pieces and cut with a sharp serrated knife. Lay the rolls on top of your crumble.

Cover and let rise again about an hour or until nice and puffy and double.

Cream Cheese Icing. . .4 tablespoons cream cheese, 2 tablespoons soft butter. . .2 cups of icing sugar and enough cream to make a nice smooth icing. I add a 1/2 teaspoon of vanilla.

Preheat the oven to 325 F. I baked mine on Convection at 325 for 25 minutes on a lower but not the lowest rack. I wanted to make sure the crumble got nice and brown. It looks really nice, served with the crumble on top. . .a drizzle of icing and you are done. Wrap them well and freeze the same day if you can't eat them all.

9 comments:

  1. Oh I so wish I had one of those in my hand right now so I could eat it while I'm enjoying my coffee! Sigh....

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  2. Oh my..this looks fantastic, Lovella. I had forgotten about these, my Mom used to make them..it always was such a treat.
    Thanks for 'reviving' memories.
    I will be making these in the near future.
    Great photos..looks like I should be able to grab one right off the page!

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  3. Oh, my these look so yummy.
    I think I will have to make those on a rainy day and make a blueberry crumble instead with ice-cream today.

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  4. You sold me when I noticed the "crumble" part. I've never had on like this and I have to smile that someone else likes to guess how a coffee shop made something and try it out. Your pictures are amazing too!

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  5. Yummy! So preatty and so tasty looking. Coffee and a good chat would go wonderful with these buns. Kathy

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  6. I am new to this web page but i think it looks wonderful... the pictures and the diffrent recipes are wonderful for my up comming wedding!!

    THANKS!!

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  7. I am new to this web page but i think it looks wonderful... the pictures and the diffrent recipes are wonderful for my up comming wedding!!

    THANKS!!

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  8. I'm thinking I will be trying these later this morning. I don't have a Convection oven...guessing I can use the temp my cinnamon rolls bake at. My mouth is watering for the taste of blueberries.

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  9. These were delicious. My teenage son really likes the addition of blueberries. (I actually used saskatoons.) I will be making these again.

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