Toronto Blueberry Buns

As I researched this recipe, I realized that these blueberry buns are exclusive to Toronto. More specifically, Toronto Jewish bakeries. These blueberry buns bring back memories of my childhood. My Bubbie Pola used to work in a bakery and she would always bring back these blueberry buns, as they were my Dad’s (her son’s) favourite treat.

I personally am not a baked blueberry fan, but I decided to make these for my Dad. The verdict, the dough needs to be thinner, I like more filling… well, I tried.

I got this recipe off the Internet where the famous Toronto blueberry buns (shtrizlach) recipe was shared publicly. I found if you didn’t really pull the dough tight, the buns would open in the oven.

Give it a try and don’t beat yourself if they don’t come out perfectly, your efforts will still be worth gossiping about!

Toronto Blueberry Buns

Yield: 8-10 blueberry buns

INGREDIENTS:
For dough:
1 package active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 tsp salt
3 tbsp vegetable shortening
2 eggs
1/2 tsp vanilla
For filling:
2 cups fresh or thawed frozen blueberries
1/2 cup sugar
1 tbsp corn starch dissolved in 1/4 cup water
1/4 tsp salt
1 beaten egg plus 1 tsp. water for egg wash
sugar for sprinkling

DIRECTIONS:
1. In a small bowl, dissolve the yeast in the warm water. Let stand until mixture begins 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 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 threatens to stick. Cut dough into pieces 5 inches square. Place 1 tbsp. of 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°F. Brush buns with egg wash and sprinkle tops with sugar. Bake until browned, about 16 minutes. Serve warm or at room temperature.

*** Recipe from Jewish Food: The World At Table by Matthew Goodman as printed in Chatelaine Magazine