Swedish blueberry buns

INGREDIENTS (for 4 big buns):

DOUGH

7 g dried yeast

200 ml warm milk

1 heaped teaspoon ground cardamom

1 large egg

1 pinch of salt

100 g caster sugar

25 g melted butter

400 g plain flour (plus extra for dusting)

7 g unsalted butter

40 g sugar

FILLING

200 g blueberries

350 g caster sugar

1 orange

Method

1. Stir the yeast into the warm milk, then put it aside. Mix all the dough ingredients in a large bowl until you have a dough. Cover the bowl with clingfilm and leave it in a warm place to rise for 1 hour, or until the dough has doubled in size.

2. Meanwhile, put the blueberries and caster sugar into a bowl. Finely grate the orange zest and add most of it to the bowl, along with a good squeeze of orange juice, then mash together with a potato masher. 

3. Line a large baking tray with greaseproof paper.

4. On a flour-dusted surface gently stretch and pull the risen dough out until it’s a bit bigger than an A4 piece of paper. Move half the mashed blueberries onto the dough to spread around. Try not to include too much juice. Pull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together.

4. Cut the dough into 4 equal portions, then pull and stretch each one into a long, thin sausage shape, twisting them around themselves so you get a rough knot. Arrange them on the tray, leaving enough room between them to grow as they cook. Spoon over a little of the blueberry juice, then sprinkle with the rest of the sugar and some orange zest. Cover with a damp tea towel and leave to rise for about 20 minutes in a warm place.

Preheat your oven to 180ºC (gas 4). Once the buns have risen, put them into the oven and cook for 25 minutes, until golden and crispy.