Toronto Blueberry Buns
Adapted from torontos open window bakery by way of matthew goodman, you have to try these! Prep time is an estimate.
Steps
In a small bowl , dissolve the yeast in the warm water.
Let stand until mixture starts to bubble , about 5 minutes.
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.
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.
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.
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 tem.
Ingredients
active dry yeast, warm water, flour, sugar, salt, vegetable shortening, eggs, vanilla, blueberries, cornstarch, water, egg