M is for Mustikkapiiraat

Hello, I’m back and catching up on things.  Sorry that I’ve been away for so long but have had lots of interesting things to do and also as I’m sure you all know, The Great British Bake Off takes over most of my baking time whilst it’s on (as I like to bake the challenges), but that’s no excuse, so here I am back on the Alphabet Challenge.

These little buns originate from Finland and are basically blueberry filled buns, the photo showed them oozing with blueberry juice, yum, how could I resist making them!


For the Pastry

  • 20g fresh yeast or 6g instant yeast
  • 100ml milk
  • 70g caster sugar
  • 400g plain flour
  • 60g softened butter
  • 1 egg (plus 1 egg yolk for glaze)
  • 1/2 tsp ground cardamom
  • 50g raisins
  • Pinch of salt

For the Filling

  • 375g fresh blueberries
  • 1tbsp cornflour
  • 40g caster sugar


  1. If you are using fresh yeast, dissolve the yeast in the milk and sugar and wait for 10 minutes.
  2. Put the remaining ingredients (apart from the raisins)  in a bowl and add the yeast mixture (or if you are using instant yeast, add this together with the milk and sugar).  Bring the ingredients together and turn out onto the worksurface and knead for 10 minutes until you have a smooth dough.  If you are using a mixer, use the dough hook and knead until the dough is smooth.  Finally, add the raisins and incorporate them into the mixture
  3. Place the dough back into the bowl, cover and leave for an hour or so until it has doubled in size.
  4. Make the filling by combining the blueberries, cornflour and caster sugar together.
  5. Once the dough has doubled in size, turn it out and divide it into 12 equal pieces.
  6. Roll each piece into a smooth ball and place on a lined baking sheet.  Leave them in a warm place for 20 minutes.
  7. Preheat the oven to 180C/Gas Mark 4
  8. Using your thumb make an indent in the top of each bun (you do need these to be quite deep and big otherwise the blueberries will roll out!).
  9. Spoon the filling into the top of each bun and glaze the dough with the beaten egg yolk.
  10. Bake in the oven for 15 minutes.
  11. Once baked, remove from the baking tray and cool on a wire rack.

If you can’t resist, as I couldn’t, eat one within a few minutes of removing from the oven.  They are truly delicious little buns, so tasty.  One won’t be enough …

The family obviously loved these too as they were gone within a flash.





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