Blueberry Pull-Apart Buns

blueberry pull-apart buns | Vagabond BakingThese delicious buns are made with a soft dough, lightly spiced with cinnamon and nutmeg which has been layered with spiced sugar and fresh juicy blueberries. The buns will fill your kitchen with an incredible smell while they bake, and they’re impossible to resist as they come out all risen, bubbling and golden.

They were originally going to be a pull-apart loaf after I saw a photograph of one the other day. I was just about to line the loaf tin when I though, how about making them into individual buns and baking them in the muffin tin? Yes, that’s pretty much how my internal monologue sounds. I like a portable bun.

So, I put the tin back into the cupboard and lined my muffin tin with paper cases instead. The dough is very easy and can be used to make normal buns and it would make perfect hot cross buns {I’ll be making them soon} too with the addition of dried fruit.

I’d seen a wonderful pull-apart loaf on a lovely blog ages ago and I’ve been meaning to make one. I simply used my hot cross bun recipe, altering it slightly in sweetness and spices, and omitting the fruit. Rather than shaping the dough into buns, I rolled it out flat, cut and stacked it to make layers which I then cut and popped into my muffin pan.

Don’t be put off by the idea of making bread, yes it takes a while but the majority of that time is taken waiting for the dough to rise, you can just put it to one side and go off and do something else. The making of the dough itself is quick and easy.

Blueberry Pull-Apart Buns | Vagabond Baking

Blueberry Pull-Apart Buns

For the dough

  • 2 tsp fast-action yeast
  • 1/2 tsp sugar
  • 100 ml {just under 1/2 cup} hand hot water
  • 400 g (3 + 1/5 cup} strong {bread} white flour
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • a good pinch freshly grated nutmeg
  • scant tsp salt
  • 50 g {3 tbsp} caster sugar
  • 50 g {1/2 stick} butter
  • 2 +1/2 tbsp milk
  • 1 tsp vanilla extract
  • 1 free-range egg, beaten

Place the hot water into a jug and stir in the sugar and yeast. Set aside for 5 minutes or so while you prepare the rest of the ingredients. After a while it should get a frothy head, that’s the yeast starting to work.

Into a large bowl sift the flour, spices and salt and mix together, I like to use a whisk for this. Stir in the sugar.

Place the butter in a small bowl and microwave for 25 seconds or until just melted. Add the milk and microwave for a further 15 seconds. Stir in the vanilla.

Pour the yeast mixture, the butter mixture and the beaten egg into the flour and use your hands to mix it all together and to bring it into a soft dough. Add a teaspoon or so more milk if it needs it, it should leave the bowl clean of flour.

Transfer to a clean work surface and knead it for about 8 to 10 minutes, it should become soft and smooth, with plenty of elasticity.

kneading dough techniqueThis is my kneading technique, it’s basically about stretching and folding the dough.

Alternatively you could use a bread machine for all this. Add the ingredients in the order recommended by the manufacturer and use a dough setting.

Put a tiny drop of oil into a clean bowl and roll your kneaded dough to lightly coat it. Cover the bowl with a damp cloth or clingfilm and leave in a warm place for an hour or so. During this time, the dough should double in size.

Blueberry Pull-Apart Buns | Vagabond Baking

Let’s turn this dough into pull-apart muffins

Oven 210 C / gas 6 / 410 F

12 hole muffin pan lined with paper cases if you like, or lightly greased.

  • 200 g fresh blueberries
  • 50 g {1/2 stick} butter
  • 100 g {1/2 cup} caster sugar
  • freshly grated nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract

Knock the risen dough down with your knuckles then tip out onto a clean work surface. Pat into a rough flat rectangle then use a rolling-pin to roll it out to about 40 cm by 25 cm.

Melt the butter in the microwave for 20 seconds, stir in the sugar, nutmeg, cinnamon and vanilla. Use a spoon to spread this mixture over the dough, right to the edges. Sprinkle the blueberries over the top and press them down slightly.

Cut the rectangle into 5 strips. Layer each strip on top of each other.

Cut slices off the strip about 2 cm thick and place them into the muffin tin holes. Cover the tin loosely with cling film and leave in a warm place for half and hour or so for the buns to plump up.

Bake for about 12 minutes until risen, bubbling and golden. Use a spoon handle to carefully remove the buns from the tin as soon as you can. The blueberries will have released their gorgeous purple juice, it will set as it cools so you want to get those buns out before that happens. Cool on a wire rack.

Blueberry Pull-Apart Buns | Vagabond Baking

These would be perfect for breakfast, the buns can be prepared up to the point where the rolled, stacked dough is put into the muffin tin the day/evening before. Cover with cling film and place the tin in the fridge overnight. Get out as soon as you get up, to bring to room temperature, then bake when you’re ready. Blueberry Pull-Apart Buns | Vagabond Baking

Eat as fresh as possible.

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19 responses to “Blueberry Pull-Apart Buns

  1. I had already liked this just at your first photo – and then I scrolled down and OH MY GOODNESS this recipe looks incredible. *drooling*

  2. Pingback: Blueberry Pull-Apart Buns « homethoughtsfromabroad626·

  3. I have to say these looks fantastic! The individual portions idea is great!
    I’m sure they taste really good as well. And not to mention, they look fun to pull apart and eat.

    • Thank you! Not all my posts are baked and written in the van, staying with friends, family and much house sitting. Many of the posts are though, I have a little kitchen in my van and a little laptop. Wifi is pretty easy to find, even if it means having a coffee/drink. I write the posts up first {we don’t have a tv so evenings are good for writing} then it’s just a case of uploading.

  4. Pingback: Hot Cross Buns – Vagabond Baking·

  5. Pingback: Nutella Swirl Faux Brioche Buns | Vagabond Baking·

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