Finnish Blueberry Pulla Cruffins

Ingredients

In this Finnish adaptation of the cruffin, we incorporate the traditional Finnish ingredient of blueberries. The original French cruffin recipe is typically filled with various sweet fillings such as chocolate or pastry cream. However, in this Finnish version, we infuse the dough with Finnish blueberries, giving it a unique Nordic twist. The use of blueberries adds a burst of flavor and a touch of tartness, which complements the buttery and flaky texture of the cruffin. We alse have the original recipe for Cruffin, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
• 1 egg 1 egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (150g) Finnish blueberries 1 cup (150g) Finnish blueberries
• 1/4 cup (50g) granulated sugar (for rolling) 1/4 cup (50g) granulated sugar (for rolling)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, softened butter, egg, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Punch down the dough and gently fold in the Finnish blueberries.
7. 7.
   Divide the dough into 8 equal portions and shape each portion into a ball.
8. 8.
   Roll each dough ball in granulated sugar to coat evenly.
9. 9.
   Place the coated dough balls into a greased muffin tin, cover with a kitchen towel, and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the cruffins for 20-25 minutes or until golden brown.
12. 12.
    Remove from the oven and let them cool for a few minutes before dusting with powdered sugar.
13. 13.
    Serve warm and enjoy!

Treat your ingredients with care...

• Finnish blueberries — If using frozen blueberries, make sure to thaw and drain them well before incorporating them into the dough. This will prevent excess moisture and ensure the cruffins bake properly.

Tips & Tricks

• For an extra touch of sweetness, you can drizzle a simple glaze made with powdered sugar and lemon juice over the cooled cruffins.
• If you prefer a more intense blueberry flavor, you can add a teaspoon of blueberry jam or compote to the dough along with the fresh blueberries.
• Serve the cruffins warm for the best texture and flavor.
• These cruffins are best enjoyed on the day they are baked, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
• Feel free to experiment with different fillings such as Finnish lingonberries or raspberries for a variation of flavors.

Serving advice

Serve the Finnish Blueberry Pulla Cruffins warm as a delightful breakfast or brunch treat. They pair perfectly with a cup of freshly brewed coffee or a pot of aromatic tea. Dust them with powdered sugar for an elegant touch before serving.

Presentation advice

Arrange the Finnish Blueberry Pulla Cruffins on a beautiful serving platter, allowing their golden-brown exteriors to shine. Sprinkle some additional powdered sugar on top for a touch of elegance. Consider adding a sprig of fresh mint or a few extra blueberries as a garnish for a pop of color.