1 package active dry yeast
¼ cup warm water, ½ cup milk, scalded and cooled to lukewarm
1/3 cup sugar
½ teaspoon ground cardamom
¼ cup raisins
½ teaspoon salt
¼ cup softened butter
2 ½ cups all-purpose flour
1 pint of fresh blueberries
1 tablespoon cornstarch / cornflour
2 tablespoons sugar
1 slightly beaten egg
2 tablespoons milk
- In a large mixing bowl, dissolve the yeast in the water; add the milk.
- Let stand 5 minutes. Add the sugar, egg, cardamom, raisins, and salt.
- Add the softened butter and 1 cup of the flour; beat until smooth and satiny.
- Gradually add the remaining flour, mixing until dough is smooth and satiny, not quite stiff enough to knead. Cover and let rise for 1 to 2 hours until doubled.
- Meanwhile, combine the blueberries, cornstarch and sugar.
- Preheat oven to 400 degrees.
- Dust the risen flour. Shape into a ball, dusting with flour lightly, if necessary, to prevent stickiness. Lightly oil a work surface.
- Turn dough out onto the work surface and divide into 12 parts.
- Cover a baking sheet with parchment or lightly grease it. Roll dough into smooth balls and place on the baking sheet with the smooth side up.
- Let rise until puffy, 45 minutes to 1 hour.
- With a floured glass, press an indentation into the center of each round of dough, and a rounded edge on each ball.
- Spoon filling into the center of each bun.
- Beat the egg and milk to make a glaze and brush edges of the pastries with the mixtures.
- Bake for 10-15 minutes or until golden brown.
Makes 12 buns.