Finnish Blueberry Sweet Buns (Mustikkapulla)
Soft, cardamom-scented Finnish sweet buns topped with juicy blueberries and a sprinkle of sugar. Perfect with coffee, tea, or a cold glass of milk.
If pulla and blueberry pie had a Finnish summer baby, it would be Mustikkapulla. These sweet cardamom buns are a staple at summer cottages, coffee tables, and family gatherings throughout Finland.
Ingredients
Dough
- 1 cup + 1 tbsp (250 ml) warm water
- 2½ tbsp instant skim milk powder
- 0.9 oz (25 g) fresh yeast OR 1 packet (7 g / 2¼ tsp) active dry yeast
- ½ cup + 1 tbsp (125 ml / 100 g) sugar
- 1 tsp salt
- 1 large egg
- 1 tsp ground cardamom
- 6–6½ cups (750 g) all-purpose flour
- ⅓ cup + 1 tbsp (100 g) melted butter
Filling
- 2 cups (300 g) blueberries
- 2 tbsp potato starch (or cornstarch)
For Brushing
- 1 egg, beaten
After Baking
- ¼ cup (50 g) sugar
For Serving (Optional)
- Whipped vanilla custard, vanilla sauce, or whipped cream
Instructions
Step 1
Mix the milk powder and yeast into the warm water.
Add the sugar, salt, egg, and cardamom. Stir well.
Add part of the flour and mix until smooth. Gradually knead in the remaining flour and melted butter until you have a soft, elastic dough.
Cover with a clean kitchen towel and let rise until doubled in size, about 45–60 minutes.
Step 2
Divide the risen dough into 20 equal pieces.
Roll each piece into a smooth bun and place on parchment-lined baking sheets.
Cover and let rise again until puffy.
Step 3
Preheat the oven to 400°F (200°C).
Using the bottom of a drinking glass, press a deep indentation into the center of each bun. Dust the glass with flour occasionally to prevent sticking.
Brush the edges of the buns with beaten egg.
Fill each indentation with blueberries.
If using frozen blueberries, toss them with the potato starch before adding them to the buns.
Step 4
Bake in the center of the oven for about 10 minutes, or until lightly golden and cooked through.
Immediately after removing from the oven, sprinkle the tops with sugar.
Step 5
Serve warm or at room temperature with whipped vanilla custard, vanilla sauce, or whipped cream.
Notes
About the Yeast
- If using active dry yeast, warm the liquid to approximately 108°F (42°C) and mix the yeast with a small amount of the flour before adding it to the dough.
- If using fresh yeast, use lukewarm liquid (around 98°F / 37°C).
About the Berries
Traditional Finnish bakers often use wild bilberries (metsämustikka) rather than cultivated blueberries. Bilberries are smaller, darker, and more intensely flavored.
Storage
These buns are best enjoyed the day they are baked, but can be stored in an airtight container for up to 2 days or frozen for up to 3 months.
Recipe source: Valio.fi
