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27 Oct Spelt & Blueberry Buns

Okay, so the last time I posted anything here was in January. That’s a long time. And a lot of changes have happened in my life since then. The most important one is that I moved to Milan. I know! It’s crazy and I still can’t really believe it. Sometime in the beginning of spring I started studying Italian for fun and one thing led to another and eventually I found myself moving to Milan. Well, there were more steps involved of course but it all unfolded in a magical way. So now I’m spending my days in school studying Italian and my afternoons drinking cappuccinos and eating gelato. A few weeks ago however I made a short visit back home to Stockholm and me and my dad made a trip to the forest to gather mushrooms. And to my surprise I found so many blueberries as well, in October! So when I came back home I couldn’t resist making spelt and blueberry buns. Because it’s like the tastiest thing in the world.

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To be honest I’ve been feeling guilty for not posting here for such a long time. And I’ve been really confused what to do with this space. What do I want to post? Do I even enjoy blogging? Why am I blogging? Why do I even keep the blog when I’m not even posting? I guess I’ve just been really low on inspiration and my last two years has been a bit of a quarter life crisis. But when I made these buns, I really felt like posting them here on the blog because they’re too good not to share with the world. Who knows when I’ll post next time or what I’ll post, but it doesn’t matter. This is a place I want to come to when I feel inspired and when I have something to share. It’s not a place where I force things or feel guilty. So, who knows what the future looks like? Guess we’ll just have to wait and see. 😉

Meanwhile, why don’t you make some blueberry buns and enjoy the autumn. Red and yellow leaves, hot chocolate and scarves. Yes please! blueberry buns-8

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Spelt & Blueberry Buns


  • 2 cups milk
  • 1 tsp ground cardamom
  • 50 g Fresh yeast
  • 50 g butter
  • 6-7 cups spelt fluor
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 350 g blueberries (fresh or thawed frozen)
  • 75 g sugar
  • 50 g butter, melted
  • 1 tsp vanilla extrakt
  • egg
  • pearl sugar


  1. In a small sauce pan, warm the milk with the cardamom to 37°C. Dissolve the fresh yeast in the milk. Add the butter and mix until dissolved.
  2. In a large bowl, whisk together the flour(start with 6 cups and add more while kneading), sugar and salt. Pour in the warm milk, stir and then knead by hand(about 10 minutes) until the dough comes together into a ball. Allow to rise in a warm spot, in a clean bowl, covered with a tea towel or plastic wrap, until doubled for about 1 hour.
  3. In a medium sized bowl, combine the blueberries, sugar, melted butter and vanilla extract. Set aside.
  4. On a lightly floured surface, tip out the dough and roll out to a large rectangle. Spread the blueberry mixture evenly on top. Roll into a tight roll. Cut the roll into about 12 pieces. This is going to be really messy, and don’t worry about the blueberry filling running out, it’ll be enough left! You’re not doing anything wrong.
  5. Place the rolls into an oiled pan, cover loosely with plastic wrap or a tea towel and let rise for 1 hour, or until doubled. Brush with a whisked egg and sprinkle pearl sugar on top.
  6. Preheat the oven to 225°C. Remove the plastic wrap and bake the buns for about 6-8 min. Lower the temperature to 200°C and cook for another 3-5 min, or until golden and cooked through.
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  • Dina Catchpole
    Posted at 18:16h, 27 October Reply

    Hi Thea don”t ever fee guilty for not posting. I love the collection of recipes and photography on your site. I make the bread regularly and always look at the recipe as I can never remember it. I enjoy looking at your site every time. I would feel heartbroken if you took it down. It’s an achievement getting any project off the ground, it doesn’t matter that you don’t have time for it now. It helped me come to terms with not being able to eat gluten. Thanks
    👍 Dina

    • Thea Tillberg
      Posted at 19:35h, 28 October Reply

      Thanks Dina for your sweet words! They really cheered me up and I’m glad you still like the blog! <3

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