Vanilla and blueberry buns

vanilla and blueberry buns

I hope you have tried my popular vanilla buns recipe. Want some variation and don’t know how? Vanilla and blueberry buns of course! I had some blueberry jam left from the blueberry caves I made yesterday, and I had to try it together with the vanilla. So, I divided the dough in two parts, filled one with vanilla and one with blueberry jam. When forming to a bun, I tok one strip from the vanilla and one from the blueberry and twisted them around each other. The result was awesome!

Next time I will try to find a thicker jam, so it doesn’t come out while twisting. I think I put one decilitre jam in the filling, and half of it come out haha! So I will write half a decilitre jam in the recipe, but if you have thicker jam you can go on and add more. You can of course add the blueberry jam on half of the dough and roll it lika a cinnamon roll and cut if you want to make it easier.

If you like buns, you have to try the classic cinnamon buns too!

Recipe for 24 perfect vanilla and blueberry buns (Swedish vanilj och blåbärsbullar)

  • 150 g salted butter, room temperature
  • 5 dl milk
  • 50 g fresh yeast
  • 1 dl sugar
  • 0.5 tsp salt
  • 14 dl (approx.) flour
  • 100 g salted butter, room temperature
  • 1.75 dl sugar
  • 3 tbsp vanilla sugar
  • 0.5 dl blueberry jam
  • 1 egg
  • Pearl sugar


Crumble the yeast in a large bowl. Heat the milk in a saucepan to around 37 degrees C. Pour it over the yeast and add sugar and salt. Blend until the yeast is dissolved, and then add the soft butter.

Add most of the flour and mix. Work the dough smoothly, either in a machine or by hand. It should be smooth, but not too hard. Start with less flour and add just as much needed. You can always add more when you are rolling the dough. The dough is ready when it doesn’t stick to the bowl anymore but still is a bit sticky inside. Cover it with a towel and let it rise for about 40 minutes.

Line two trays with 12 larger muffins cases each. If you don’t have muffins cases, you can always use parchment paper. This will give you flatter buns, but still as yummy as the high ones.

The vanilla buns:

Take the dough out of the bowl and divide into two parts. Roll out one of the parts into a large rectangular shape and cover with half of the soft butter. Sprinkle with one decilitre of the sugar and three tablespoons vanilla sugar on top of the butter. Fold the dough into the middle and cut out 24 thin strips of the double folded dough.

Do the same with the other half of the dough, but add 0.75 decilitre sugar and blueberry jam instead of the vanilla sugar. Fold and cut like the first dough. Take one strip from each dough and twist them around each other. Roll them like a snail and put the end under the bun. Place the bun in the papre case. Do the same with all of the strips.

Let the buns rise for 30 minutes (under a towel) and preheat the oven to 225 degrees C.

Beat one egg (add some drops of water and a pinch of salt for easier application) and use a brush to cover the buns. Sprinkle with lots of pearl sugar! Bake in the upper part of the oven for 8-11 minutes until golden brown.


Variation ideas for this fika

Vanilla and berries is a very good combination. Change the blueberry jam to another berry jam, or why not fresh berries?

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