Blueberry Buns from a Toronto Jewish Bakery: #143 of 1000 Sustainable Food Experiments

Every time I visit my parents in Toronto, it’s a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet. We decided to try making them at home, with good results!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.50 total for 9 buns)

1 tbsp active dry yeast – $0.50
1 tsp sugar – $0.02
1/2 cup hottest tap water – free
3 cups flour – $0.48
1/4 cup sugar – $0.22
1 tsp salt – $0.05
3 tbsp coconut oil – $1.65
2 eggs – $0.58
1/2 tsp vanilla – $0.10
2 cups frozen blueberries – $1.25
1/2 cup brown sugar – $0.13
1 tbsp cornstarch dissolved in 1/4 cup warm water – $0.10
1/4 tsp salt – $0.02
1 egg, beaten, to brush over buns – $0.28
Sugar to sprinkle on top (optional)

Directions

1. Make the dough: in a small non-metal bowl, dissolve the yeast and 1 tsp sugar in the hot tap water. Let it sit for 5 minutes to bloom and form a thick foam on top. In a large metal bowl, mix the flour, 1/4 cup sugar and salt, then add the yeast mixture to the flour mixture along with the coconut oil, eggs, and vanilla. Mix together well until it forms a ball of dough. Knead briefly and set aside.

2. Make the blueberry filling: in a medium pot, heat the blueberries, brown sugar, dissolved cornstarch, and salt over medium heat. Bring to a boil, stirring occasionally, then turn the heat down once it boils and stir continuously until it’s nice and thick. Pour onto a plate to cool it off before filling the buns.

3. Assemble and bake: on a floured board, roll out the dough to about 18×18″ square. Cut out squares roughly 5 or 6 inches wide, and put about a tablespoon of blueberry filling in the middle of each square. Pick up the top and bottom sides and pinch them together, then pinch all the way along each edge until the sides are sealed too. For an extra secure seal and a nice pattern, fold the pinched edge over on itself to make a little lip as in the photo. Brush each filled bun with the beaten egg, sprinkle with sugar if you like, and bake at 375F for 16-20 minutes until golden brown on top. Enjoy! Leftovers freeze well too.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17

Experiment Outcome: This recipe gets added to our Family Favorites! 🙂

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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