Blueberry Lemon Sticky buns

sticky buns

blueberry lemon sticky buns-8

These blueberry lemon sticky buns are beyond delicious! They are super good,sticky,and fingerlicking.My kids loved them…my family members loved them…Im sure you’ll love them too. Perfect with cup of coffee in the morning.Kids liked them with milk, and great with hot cup of tea as well.

Ingredients-

yields 18-20 rolls

Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil

1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream

2 ozs cream cheese*

1 teaspoon vanilla

3 1/2 – 4 cups Canadian flour(highly recommended)  or all purpose flour**
1 egg for egg wash

1 tablespoon water

 

Filling:

2 lemon zested

3/4 cup white sugar

3/4 flour

1/2 (1/4 cup) butter melted

blueberries

 

Glaze-

2 cups powdered sugar

1/2 lemon juice squeezed

lemon zest from 1 lemon optional

1/4 cup butter melted

1/2 cup milk

 

* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.
Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.

Melt butter,let it cool.

In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.

Whisk in milk mixture to egg mixture.

Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.

Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Filling-

 

In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.

Whisk in flour.

Pour in butter and rub the mixture with your hands to create crumbs.

 

Making buns-

Preheat oven to 350 degrees.

Butter or grease 2 small or 1 large baking pans/dish.

Roll the dough into large thin ractangle.

Brush on a thin layer of melted butter or spread evenly using your fingers.

Sprinkle the filling mixture over buttered dough.

blueberry lemon sticky buns-2

Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.

blueberry lemon sticky buns-3

Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.

blueberry lemon sticky buns-4

Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.

Whisk egg and water together and brush on buns.

Bake for 25-30 minutes or until they are deep golden brown.

Glaze- Combine all ingredients together using a whisk.

Remove buns from oven and pour the glaze over them while hot.

Serve warm or room temperature.

sticky buns

Blueberry Lemon Sticky buns

Ingredients

  • yields 18-20 rolls
  • Dough:
  • 1 cup warm milk (not hot)
  • 1/2 cup sugar
  • 1/4 cup butter melted (1/2 stick)
  • 2 large or 3 medium eggs
  • 1 1/2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon yeast
  • 1 tablespoon sour cream
  • 2 ozs cream cheese*
  • 1 teaspoon vanilla
  • 3 1/2 – 4 cups Canadian flour(highly recommended) or all purpose flour**
  • 1 egg for egg wash
  • 1 tablespoon water
  • Filling:
  • 2 lemon zested
  • 3/4 cup white sugar
  • 3/4 flour
  • 1/2 (1/4 cup) butter melted
  • blueberries
  • Glaze-
  • 2 cups powdered sugar
  • 1/2 lemon juice squeezed
  • lemon zest from 1 lemon optional
  • 1/4 cup butter melted
  • 1/2 cup milk
  • * you can replace for 1/4 cup sour cream
  • **Most European/Russian stores and Winco Foods carry it.

Instructions

  1. Direction using bread maker:
  2. Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.
  3. Melt butter,let it cool.
  4. In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.
  5. Whisk in milk mixture to egg mixture.
  6. Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.
  7. Set your setting on "dough".
  8. With stand mixer:
  9. 1.Follow steps 1-4
  10. 2.Whisk in butter.Transfer mixture to stand mixer bowl.
  11. 3.Add flour.
  12. 4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
  13. 5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
  14. I like to place it in the microwave(don't turn it on!).
  15. 6.Let dough rise,about 2 +/- hours.
  16. Filling-
  17. In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.
  18. Whisk in flour.
  19. Pour in butter and rub the mixture with your hands to create crumbs.
  20. Making buns-
  21. Preheat oven to 350 degrees.
  22. Butter or grease 2 small or 1 large baking pans/dish.
  23. Roll the dough into large thin ractangle.
  24. Brush on a thin layer of melted butter or spread evenly using your fingers.
  25. Sprinkle the filling mixture over buttered dough.
  26. Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.
  27. Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.
  28. Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.
  29. Whisk egg and water together and brush on buns.
  30. Bake for 25-30 minutes or until they are deep golden brown.
  31. Glaze- Combine all ingredients together using a whisk.
  32. Remove buns from oven and pour the glaze over them while hot.
  33. Serve warm or room temperature.
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Poppy seed roll

Poppyseed rolls

Poppyseed rolls

 

I think poppy seed roll to Russians/Ukrainians is like cinnamon rolls to Americans.They are classic European sweet dough rolls with homemade poppy seed walnut filling.

Nothing beats homemade fresh goodies like pastries,rolls, and buns.The smell of baking fills the house making kids to wait impatiently for them to be done. Seriously….They are the best tasting rolls and especially good with cold glass of milk.

If for any reason you don’t like poppy seeds,you can make them with other variety of fillings like walnut+sugar,fruit preserve,raisins+sugar,cranberries or melted butter+sugar.

Ingredients for filling:

1 1/2 cups poppy seeds

1 cup water/milk

1 – 1 1/2 cup sugar

1/2 cup walnuts

Dough:

2 cups warm milk  (not hot)

1 cup sugar

1/2 cup butter melted (1 stick)

4 large or 5 medium eggs

3 tablespoons oil

1 tablespoon yeast

1/4 cup sour cream

1 teaspoon vanilla

6 1/2 – 7  cups flour  [amazon asin= highly recommended or all purpose flour*

1 egg for egg wash

 

*Most European/Russian stores and Winco Foods carry it.

Direction using bread maker:

1.Add sugar to milk.Stir until sugar disolves.Stir in yeast and set aside.

Poppyseed rolls

2.In another mixing bowl whisk eggs,sour cream,oil,salt,vanilla.

Poppyseed rolls

3.Melt butter,let it cool.

Poppyseed rolls

4.Whisk in milk mixture to egg mixture.

Poppyseed rolls

5.Whisk in butter.Add flour,mix and transfer dough mixture to bread maker.

Poppyseed rolls

6.Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk  in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Place poppy seeds in a small saucepan and cover with water.Bring to boil then reduce heat to low  and cook for 10 minutes.When cooled,grind poppy seeds with walnuts using meat grinder.If you don’t have one you can use coffee grinder or good blender(if you don’t have any of that,it’s still ok not to grind).Grind before cooking poppy seeds.Mix in sugar and set aside.

Poppyseed rolls

Prepare egg wash-whisk egg with 1 tablespoon water.

Apply a little bit of oil to your hands and rolling pin if needed.

Poppyseed rolls

Divide the dough in half for 2 large rolls or  in three parts for 3 medium rolls.

Roll out the dough into rectangular or oval shape.Spread thick layer of poppyseed mixture.Roll it up half way and tuck in the sides and continue to roll all the way. Carefully place the roll on baking sheet lined with parchment paper.

Poppyseed rolls-6

Poppyseed rolls

Preheat your oven on lowest setting for 5 minutes and turn it off.Place rolls in slightly warm oven.Let rolls slightly rise for about 15-20 minutes.Apply egg wash and bake rolls on 325 degrees for about 40-45 minutes.

Poppyseed rolls-4

Let them cool completely before slicing.Enjoy with tea,milk or coffee.

 

Poppyseed rolls

Poppyseed rolls

Ingredients

  • Ingredients for filling:
  • 1 1/2 cups poppy seeds
  • 1 cup water/milk
  • 1 - 1 1/2 cup sugar
  • 1/2 cup walnuts
  • Dough:
  • 2 cups warm milk (not hot)
  • 1 cup sugar
  • 1/2 cup butter melted (1 stick)
  • 4 large or 5 medium eggs
  • 3 tablespoons oil
  • 1 tablespoon yeast
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 6 1/2 cups flour
  • 1 egg for egg wash

Instructions

  1. Direction using bread maker:
  2. 1.Add sugar to milk.Stir until sugar disolves.Stir in yeast and set aside.
  3. 2.In another mixing bowl whisk eggs,sour cream,oil,salt,vanilla.
  4. 3.melt butter,let it cool.
  5. 4.Whisk in milk mixture to egg mixture.
  6. 5.Whisk in butter.Add flour,mix and transfer dough mixture to bread maker.
  7. 6.Set your setting on "dough".
  8. With stand mixer:
  9. 1.Follow steps 1-4
  10. 2.Whisk in butter.Transfer mixture to stand mixer bowl.
  11. 3.Add flour.
  12. 4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
  13. 5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
  14. I like to place it in the microwave(don't turn it on!).
  15. 6.Let dough to rise,about 2 +/- hours.
  16. Place poppy seeds in a small saucepan and cover with water.Bring to boil then reduce heat to low and cook for 10 minutes.When cooled,grind poppy seeds with walnuts using meat grinder.If you don't have one you can use coffee grinder or good blender(if you don't have any of that,it's still ok not to grind).Grind before cooking poppy seeds.Mix in sugar and set aside.y seeds.Mix in sugar and set aside.
  17. Prepare egg wash-whisk egg with 1 tablespoon water.
  18. Apply a little bit of oil to your hands and rolling pin.I add a small amount of oil to the surface too.
  19. Divide the dough in half for 2 large rolls or in three parts for 3 medium rolls.
  20. Roll out the dough into rectangular shape.Spread thick layer of poppyseed mixture.Roll it up half way and tuck in the sides and continue to roll all the way. Carefully place the roll on baking sheet lined with parchment paper.
  21. Preheat your oven on lowest setting for 5 minutes and turn it off.Place rolls in slightly warm oven.Let rolls slightly rise for about 15-20 minutes.Apply egg wash and bake rolls on 325 degrees for about 40-45 minutes.Let them cool completely before slicing.Enjoy with tea,milk or coffee.
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Russian Potato Piroshki

Russian Potato Piroshki with Moms famous dough recipe-Пирожки

Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that is still celebrated the most.Its a hand pie out of fluffy soft dough and potato,caramelized onion, and dill filling.

This soft and fluffy dough recipe for piroshki comes from my mom. When making food like piroshki,pelmeni,manti or vareniki, we like to get together with mom and sisters at her house and make them together and just talk and drink some tea or coffee. The time runs much faster especially with pelmeni and vareniki and it brings so much childhood memories when we always used to make them with mom when growing up.

Dough recipe:
2 cups warm milk
4 cups + 8 heaping tablespoons flour
2 eggs
2 tablespoon sour cream
2 tablespoons oil
1 tablespoon yeast
1 1/4 teaspoon salt
1/4 teaspoon sugar

Directions:
In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.

Cover and set a side for about 10 minutes.It should rise and be foamy.

While it’s rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
Add 2 1/2 cups flour and mix/whisk.
Add the foamy yeast mixture.

Mix/whisk and add the rest of the flour and mix carefully.

Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)

Potato filling with mushroom:
5 potatoes peeled and cooked in salted water
1 med or 2 small onions chopped
1 stick butter (118 grams)
2 tablespoons olive oil
1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
salt and black pepper
2 tablespoon finely chopped dill(optional)

Directions:
Heat a saute pan on med-high heat.
Add olive oil and butter.
When butter melts add onions.
Saute onions until they will have a caramel color.
Add mushrooms and cook for another 5 minutes stirring occasionally.
Add salt and fresh ground pepper to taste.
Add dill if desired.

* Omit mushrooms if you don’t like them.

Steps in making Piroshki:
Note: The dough will be sticky, I like to apply oil on my hands so the dough won’t stick to them.

Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
Using your fingers stretch the dough a little.
Place about 1 1/2-2 tablespoons of filling.

Carefully pinch the sides together.

Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.

Heat a frying pan with lots of oil on med-high heat.

Place piroshki seam side down and deep fry piroshki in batches turning them over once.
Line a large plate or a bowl with paper towel and place fried piroshki to drain.

If you like garlic then here is another step for you;
Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
*You can also use olive oil or a combination of both.
And either dip your pirozhok in the garlic and butter or
mix piroshki in a bowl with garlic and butter.
I know it’s much more calories but it’s so good!

Russian Potato Piroshki with Moms famous dough recipe-Пирожки

Ingredients

  • Dough recipe:
  • 2 cups warm milk
  • 4 cups + 8 heaping tablespoons flour
  • 2 eggs
  • 2 tablespoon sour cream
  • 2 tablespoons oil
  • 1 tablespoon yeast
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • Potato filling with mushroom:
  • 5 potatoes peeled and cooked in salted water
  • 1 med or 2 small onions chopped
  • 1 stick butter (118 grams)
  • 2 tablespoons olive oil
  • 1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
  • salt and black pepper
  • 2 tablespoon finely chopped dill(optional)

Instructions

  1. Directions for dough:
  2. 1.In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.
  3. 2.Cover and set a side for about 10 minutes.It should rise and be foamy.
  4. 3.While it's rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
  5. 4.Add 2 1/2 cups flour and mix/whisk.
  6. 5.Add the foamy yeast mixture.
  7. 6.Mix/whisk and add the rest of the flour and mix carefully.
  8. 7.Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)
  9. Directions for Onions and mushrooms:
  10. 1.Heat a saute pan on med-high heat.
  11. 2.Add olive oil and butter.
  12. 3.When butter melts add onions.
  13. 4.Saute onions until they will have a caramel color.
  14. 5.Add mushrooms and cook for another 5 minutes stirring occasionally.
  15. 6.Add salt and fresh ground pepper to taste.
  16. 7.Add dill if desired.
  17. * Omit mushrooms if you don't like them.
  18. Steps in making Piroshki:
  19. Note: The dough will be sticky, I like to apply oil on my hands so the dough won't stick to them.
  20. 1.Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
  21. 2.Using your fingers stretch the dough a little.
  22. 3.Place about 1 1/2-2 tablespoons of filling.
  23. 4.Carefully pinch the sides together.
  24. 5.Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.
  25. 6.Heat a frying pan with lots of oil on med-high heat.
  26. 7.Place piroshki seam side down and deep fry piroshki in batches turning them over once.
  27. 8.Line a large plate or a bowl with paper towel and place fried piroshki to drain.
  28. If you like garlic then here is another step for you;
  29. Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
  30. *You can also use olive oil or a combination of both.
  31. And either dip your pirozhok in the garlic and butter or
  32. mix piroshki in a bowl with garlic and butter.
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