Cardamom Blueberry Swirls

Soft yeast buns with Swedish cardamom, cinnamon and juicy blueberries, simply baked and ideal with coffee or a cozy breakfast. The rye flour blend gives the dough a slightly nutty aroma.

By yumbelo · 4 servings · 120 minutes

Ingredients

• 400 g Wheat flour type 405
• 100 g Rye flour
• 250 ml Milk
• 80 g Butter
• 1 pack Dry yeast
• 60 g Sugar
• 1 pc Egg
• 0.5 tsp Salt
• 2 tsp Cardamom, ground
• 60 g Butter, softened
• 60 g Brown sugar
• 2 tsp Cinnamon
• 150 g Blueberries, fresh or frozen
• 1 pc Egg for brushing, beaten
• 20 g Pearl sugar

Method

1. Warm the milk slightly until lukewarm, but not hot. Melt the butter in it and let the mixture cool.
2. Mix the wheat flour, rye flour, dry yeast, sugar, salt and 1 tsp cardamom in a large bowl.
3. Add the egg and the lukewarm milk-butter mixture and knead everything into a smooth, elastic dough, about 8 minutes by hand or with a stand mixer.
4. Cover the dough and let it rise in a warm place for about 60 minutes, until visibly doubled in size.
5. For the filling, mix the softened butter, brown sugar, cinnamon and remaining cardamom.
6. Roll the dough out on a floured work surface to about 35 x 30 cm and spread the cinnamon butter evenly over it.
7. Distribute the blueberries evenly over the filling, press them in lightly and roll up the dough from the long side.
8. Cut the roll into 12 equally thick slices and place them in a baking paper-lined pan, leaving some space between them.
9. Let the buns rise again, covered, for 30 minutes.
10. Preheat the oven to 200 °C conventional heat.
11. Brush the buns with the beaten egg and sprinkle with pearl sugar.
12. Bake the buns for about 20 to 25 minutes until golden brown, then let them cool briefly in the dark and serve lukewarm.