Ingredients for Toronto Blueberry Buns
- Active Dry Yeast
- 1 cup warm water (105-115°F)
- 4 cups all-purpose flour, plus more for dusting
- granulated sugar for sprinkling (optional)
- 1 teaspoon salt
- Vegetable Shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- Blueberries
- Cornstarch
- Water
- Egg
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How to Make Toronto Blueberry Buns
- In a small bowl, dissolve the 2 1/4 teaspoons of active dry yeast in 1 cup of warm water (105-115°F). Let stand until foamy, about 5-10 minutes.
- In a large bowl, whisk together 4 cups of all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt.
- Add 1/2 cup vegetable shortening, the yeast mixture, 2 large eggs, and 1 teaspoon vanilla extract to the flour mixture.
- Using an electric mixer, beat the dough until smooth and elastic (about 5-7 minutes).
- While the dough rests, prepare the filling: In a medium saucepan, combine 4 cups of blueberries, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 2 tablespoons lemon juice.
- Bring the filling to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until thickened, stirring frequently.
- Remove the filling from heat and let cool completely.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness.
- Cut the dough into 5-inch squares.
- Place 1 tablespoon of the cooled blueberry filling in the center of each square.
- Fold the dough over to form a triangle, pinching the edges to seal.
- Place the sealed buns onto a baking sheet lined with parchment paper.
- Cover the buns loosely with a clean kitchen towel and let rise for 30 minutes in a warm place.
- Preheat the oven to 375°F (190°C).
- Brush the buns with the egg wash (1 beaten egg and 1 tablespoon water) and sprinkle with granulated sugar (optional).
- Bake for 16-20 minutes, or until golden brown.
- Let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
98g
Fat
10g
Carbs
21g
