Poppy Seed Buns with Blueberry Craquelin

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
230 g Plain flour 100 g Wholegrain flour 2 tsp Blueberry powder 90 g Buttermilk, at room-temperature 12 g Fresh yeast (or 6 g dried active yeast) 60 g Honey 2 Eggs, at room-temperature 1/4 tsp Sea salt 50 g Unsalted butter at room temperature 180 g Poppy filling (would use 240 or even 300 grams for the filling next time)	60 g Unsalted butter, softened 40 g Super fine granulated sugar 35 g Egg, lightly beaten 2 tsp Blueberry powder (or other superfood powder) 50 g Cake flour 1 tsp Poppy seeds

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:

Pam 23/5/23 21:05: Yum! They look and sound so tasty.
Cooking Julia 23/5/23 22:47: These buns are beautiful, especially before they are cooked (the color is gorgeous)!
DEZMOND 23/5/23 23:12: I do like anything with blauberren!
Christine 23/5/23 23:26: Makes me hungry
Tom 23/5/23 23:29: ...I like poppy seeds, but I recent read that eating them may cause you to test positive if drug tested.
roentare 23/5/23 23:46: These look so scrumptious!
Brian's Home Blog 24/5/23 00:19: Those look so darn good and I know they must be delicious!
Raymund 24/5/23 01:36: 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.
My name is Erika. 24/5/23 02:32: 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.
J.P. Alexander 24/5/23 04:10: Gracias por la receta. se ve rica y sana. Te mando un beso.
Anonymous 24/5/23 04:20: I have a feeling that would taste good with my morning coffee!
Citu 24/5/23 04:46: Rica receta . se ve muy sana. Te mando un beso.
Margaret D 24/5/23 06:50: Yummy, they look ever so delicious.
babYpose 24/5/23 11:36: Poppy seed buns turned out so yums. Impressed you are good in baking bread and buns.
Javier 24/5/23 11:48: These poppy seed buns with blueberry craquelin looks terrific
eileeninmd 24/5/23 12:14: Hello,
The buns do look delicious, another great recipe. Take care, enjoy your day!
Rose world 24/5/23 13:53: I like poppy seeds on buns. I would love to have this bun. I couldn't resist blueberries.
Dawn @ Words Of Deliciousness 24/5/23 13:57: These look so yummy!
Norma2 24/5/23 17:51: Angie, the craqueline has become fashionable to cover different types of doughs especially to cover the chouxs pasta eclears.
Carol @Comfort Spring Station 24/5/23 19:46: Your treat looks amazing and I always learn something new when visiting you. Thank you!
Anne in the kitchen 24/5/23 20:34: 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.
Bill 24/5/23 21:16: They look good!
Sherry's Pickings 25/5/23 06:54: you are so clever Angie. these look the bomb!
Rainbow Evening 25/5/23 13:43: poppy seed buns sound great.... yummy
speedy70 25/5/23 16:03: Fantastici, che voglia di assaggiarne uno!!!
Whats Cookin Italian Style Cuisine 25/5/23 18:16: You didnt make enough I just ate them all! LOL delicious and great job my friend!
Anonymous 25/5/23 23:45: 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
Federica Simoni 27/5/23 18:19: Wow super golosi!!!