Blackberry Buns with Warm Vanilla Sauce

We recently released a recipe in Volume 6 that we wanted to share with you in US standard measurements as we only had it in metric in the issue. It's the perfect Holiday treat, worth the share, and the wait for the conversion. Enjoy.

Blackberry Buns with Warm Vanilla Sauce
(Brombeerbuchteln mit Warmer Vanillesauce)

Dough
Just shy of 4 cups flour
1 cup milk
¼ cup sugar
3 Tbsp fresh yeast (mixed with water) fresh yeast
1 cup minus 2 Tbsp soft butter
1 egg
a generous pinch of salt

Vanilla sauce
1 Tbsp starch
½ cup sugar
5 egg yolks
1 vanilla bean
2 cups milk
1 cup whipping cream

Filling
300 gr blackberries

.... and some powdered sugar to let it snow.

Directions
Pour the flour into a big bowl, and with your hands, form a small hollow in the middle. Warm the milk. Mix 5 tablespoons of the warm milk and 1 tablespoon of the sugar with the yeast and pour the mixture into the hollow. Allow to rise for about ten minutes. Now add just over ½ cup of the butter, the remaining milk and sugar, and the egg and salt, and knead with your hands until you get homogenous dough. Form a ball, cover with a kitchen towel, and let rise in a warm place free from drafts, for 40 minutes.

In the meantime mix starch, sugar, and egg yolks in a separate bowl. Halve the vanilla bean and scratch out the pith. In a big pot boil up milk, cream, vanilla pith, and scratched-out bean. Pour about 1/3 of the hot liquid into the egg-starch mixture; stir thoroughly, then pour this back into the original pot of milk-cream mixture and reheat. Stir thoroughly, until the sauce thickens. Remove from the stove.

When the dough has risen, knead again on the worktop. Form a roll and cut off about 20 equally big slices.

Press them flat individually with the palm of your hand and put 4–5 blackberries in the middle. Press the dough rims together to form a small ball. Put the buns into a buttered, oven-safe baking dish with the joined ends below (upside down). Cover with a kitchen towel and let rise for another 15 minutes.

Preheat a convection oven to 350° F. Melt the rest of the butter, gently brush the buns, and bake until golden-brown for 30–40 minutes. Let cool down and dust generously with powdered sugar. Serve with warm vanilla sauce.

-Kathrin Koschitzki

Follow Kinfolk | Facebook | Twitter | Vimeo

Photos

01. Kathrin Koschitzki

20 Comments

Comments

[wendy]

oh my goodness i want to smother myself in these.

[cyn]

These look amazing. I have to make these

[Brent]

I'm definitely going to make these before the world ends on the 21st! It would really be a shame to miss out what may actually be THE best thing ever!!

[kimberly]

simply lovely.

[Jade Sheldon]

Oh my, simply delightful...

[gorgeousminute]

Wowzers! These look absolutely gorgeous! Do you think they're freezable? x

[michele]

Starch? Is there a particular kind you're using? Corn, potato, etc?

Obrigada!

[Christine]

I love Kathrins work!!

[TJ]

I made them... and they are wonderful! The process of this particular dish reminded me of baking with my german grandparents. So good, for so many reasons.

[anna belle]

i have been waiting for the perfect special opportunity to make these! christmas eve morning it is! the family is in for a treat! ..and i'm looking forward to my afternoon of baking :]

[Ryan J]

Oh, they were delightful. The "warm vanilla sauce" was the standout. It was like the custard that I grew up enjoying as a youngster in South Africa. I'll make these again soon.

[maryrachel]

These look splendid. x

[Autumn A.]

These were so delightful! My husband and I made them for New Years. The vanilla sauce was definitely a standout. Thanks for sharing the US measurements! I wrote them in the magazine because I love having your magazine(versus my laptop) next to me when I'm using a recipe from it.

[michele]

a nice idea...

you could smell the yeast in the final product. 3 tablespoons seems a bit excessive.

if it's 5 blackerries in a round, with 20 rounds, that's 100 blackberries- not 300.

please add the baking pan size. I used a 9 inch round and had dough bursting over the sides like a lil muffin top.

Loved the dusting of sugar on top, that was a beautiful touch.

[Gracie]

these were so delicious!
i tried this recipe yesterday and they tasted amazing. my whole family loved them, which is a rarity here. wonderful recipe.

[Marie]

This sounds so good!!

[val]

it looks so amaizing!!

[Larry]

Making these babes today for friends. awesome!

[Grace]

Does anyone know if the dough balls can be made a day in advance, to be baked the next morning?

[Ms. E]

They're in the oven at the moment, looking adorable. Thank you for the simple recipe - these were a joy to make. And yes, the sauce is delicious - I made a lighter version with only 1% milk, which is still very good (I can imagine the extra deliciousness using the called-for dairy).