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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 buns 155g Recipe makes 8 buns) |
||
| Calories 356 | ||
| Calories from Fat 66 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 393mg | 16% | |
| Potassium 174mg | 4% | |
| Total Carbohydrate 64.3g | 21% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 24.7g | ||
| Protein 8.8g | 17% | |
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Toronto Blueberry Buns
By: Sharon123
May 3, 2005
Adapted from Torontos Open Window Bakery by way of Matthew Goodman, you have to try these! Prep time is an estimate.
8 buns
Ingredients
Dough
- 1 (1 ounce) package active dry yeast
- 1/2 cup warm water
- 3 cups flour (1/2 whole wheat and 1/2 white is good)
- 1/3 cup sugar
- 1 teaspoon salt
- 3 tablespoons vegetable shortening
- 2 eggs
- 1/2 teaspoon vanilla
Filling
- 2 cups blueberries (fresh or frozen and thawed)
- 1/2 cup sugar
- 1 tablespoon cornstarch, dissolved in
- 1/4 cup water
- 1/4 teaspoon salt
- 1 egg, beaten with 1 teaspoon water for an egg wash
- sugar, for sprinkling
Directions
1
In a small bowl, dissolve the yeast in the warm water. Let stand until mixture starts to bubble, about 5 minutes.2
Sift together flour, sugar and salt. Place in the bowl of an electric mixer. Add shortening, yeast and water, eggs and vanilla and beat until dough is smooth. Let stand while you are preparing filling.3
Mix filling ingredients in a medium saucepan. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.4
On a well floured surface, roll out dough to 1/8-inch thickness. Add flour whenever dough begins to stick. Cut dough into pieces 5 inches square. Place 1 tablespoon filling in center of square, then fold dough over on top and pinch to close. Pinch ends closed. Cover buns with a towel and let stand 30 minutes.5
Preheat oven to 375 degrees. Brush buns with egg wash and sprinkle tops with sugar. Bake until browned, about 16 minutes. Serve warm or at room temperature. Enjoy!
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Browse similar recipes by category
- Course > Breads > Yeast
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Gifts
- Occasion > To Go... > Potluck
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: TorontoCook
On Jul 29, 2008
I laughed out loud when I saw the name of the recipe, because I am from Toronto and i wanted to replicate the blueberry buns I remember my mother buying from Health Bread (which was unfortunately sold to Open Window and was never as good IMHO). I read the reviews and thought it was a lot of work to only make 8, so I changed the quantity to make 12. I am far from an experienced baker, but I thought the dough was too 'bready'; I remember the 'shell' of the buns being quite thin and tender. While making it it I thought it needed more liquid because 4 1/2 cups of flour were not being absorbed easily at all. ALso, when preparing yeast in other recipes I've usually had to add some sugar to activate the yeast. This recipe didn't call for it and I'm wondering if that made a difference?? The filling was lovely.
From: Studentchef
On Dec 30, 2007
These were so good, they didn't even last two days. I made them smaller so I could try to double them but I still only got 12 of them. I should double the recipe next time.
From: LuvMyWeim
On Sep 11, 2006
Wonderful!! Just like I remember from the OPen Window Bakery. My Mom used to get these all the time, until the bakery closed down 
Now I can make them myself!! Very easy to prepare, make sure not to overfill the buns or they will be tough to seal and the delicious filling will leak all over your baking pan. I lined my baking trays with parchment to make for an easy clean up. I would highly recommend these blueberry buns, thank you very much for sharing this wonderful recipe!
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