Sweet fluffy yeasted buns filled with an irresistible poppyseed filling and a delicious blueberry flavoured cracked topping made with butter, sugar, and flour. They make the best afternoon tea snack with a strong cup of tea, or on the go breakfast or anytime you feel like indulge a bit. Craquelin, literally means cracker, is a cookie topping that is added to a choux pastry bun to give it a distinct sweet and crunchy texture. Traditionally, it is made of 3 simple ingredients: flour, butter, and sugar. I added a bit of egg here to make it pipable and some dried blueberry powder to flavour the mixture, but any other superfood powder would work great too. Here is another one I made with blackberry powder.
Dough | Craquelin / Cracked Topping |
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- Crumble the fresh yeast into the buttermilk in a mixing bowl. Cover and set aside for 10 minutes.
- In the bowl of your stand mixer attached with a dough hook, add the flours, blueberry powder, eggs, yeast mixture, honey, and salt. Knead for about 5-8 minutes or until a rough dough comes together.
- Add in softened butter and knead for another 5 minutes until butter fully incorporated in the dough. The dough should be smooth and elastic.
- Shape the dough into a ball and cover with a plastic wrap. Let it sit in a slightly warm place until doubled in size, about 1- 2 hours.
- Turn the dough onto a work surface. Divide the dough into 6 even pieces, each about 106-110 grams. Shape each piece of dough into a small round shape. Cover with a plastic wrap and set aside for 10 minutes.
- Gently flatten each dough ball with your fingers. Place 30 grams of poppy filling in the middle and shape dough around the filling to enclose. Place them on a baking sheet lined with a parchment paper. Place in a warm, draught-free spot for 45-60 minutes or until almost doubled in size.
- Meanwhile prepare the topping. Mix softened butter with sugar. Beat in egg in a few additions. Sift the blueberry powder and flour into the mixture until combined.
- Preheat the oven to 180C/350F. Slip a round tip into the bag and transfer the topping mixture into the piping bag. Pipe each bun with some mixture and sprinkle some poppy seeds over. Bake the buns in the middle of hot oven for about 18-20 minutes.
28 comments:
Yum! They look and sound so tasty.
These buns are beautiful, especially before they are cooked (the color is gorgeous)!
I do like anything with blauberren!
Makes me hungry
...I like poppy seeds, but I recent read that eating them may cause you to test positive if drug tested.
These look so scrumptious!
Those look so darn good and I know they must be delicious!
These yeasted buns with a poppyseed filling and a blueberry-flavored cracked topping sound absolutely irresistible! I can already imagine how they would pair perfectly with a strong cup of tea for a delightful afternoon snack or as a quick and indulgent breakfast on the go.
That craquelin looks great on the buns. I need to try making it sometime as I never have. I like the idea of adding blueberry powder.
Gracias por la receta. se ve rica y sana. Te mando un beso.
I have a feeling that would taste good with my morning coffee!
Rica receta . se ve muy sana. Te mando un beso.
Yummy, they look ever so delicious.
Poppy seed buns turned out so yums. Impressed you are good in baking bread and buns.
These poppy seed buns with blueberry craquelin looks terrific
Hello,
The buns do look delicious, another great recipe. Take care, enjoy your day!
I like poppy seeds on buns. I would love to have this bun. I couldn't resist blueberries.
These look so yummy!
Angie, the craqueline has become fashionable to cover different types of doughs especially to cover the chouxs pasta eclears.
Your treat looks amazing and I always learn something new when visiting you. Thank you!
How delicious! I had not realized how many of your recipes I had bookmarked until I was organizing them this morning. I probably should start an entirely new folder names Angie.
They look good!
you are so clever Angie. these look the bomb!
poppy seed buns sound great.... yummy
Fantastici, che voglia di assaggiarne uno!!!
You didnt make enough I just ate them all! LOL delicious and great job my friend!
Angie, I spotted this image on Foodgawker and immediately knew it came from you. Beautiful and can't wait to give it a go! :-) ~Valentina
Wow super golosi!!!
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