We don’t all have the same traditions, enjoy the same dishes, or even call holidays the same names, but surely we can all share an appreciation of how food can bring us together and this is why I find food so powerful!
I have stacks of cookbooks, old and new; some for pictures, others for stories, and of course for the recipes. If I had the space, I’d probably cover my walls and shelves in books, but now I find I only hold onto cookbooks that hold something special. With the ease of the internet I can create storyboards of recipes in Pinterest and cut down on the space used inside my home. But there is just something about flipping those pages, seeing the grease stains and the faded ink rubbing away that the internet will never be able to give.
Once upon a time I met a new friend who only stayed in my life for a very short period. He sent me a book from New York that I have treasured ever since. It’s funny how people come in and out of our lives but can touch us in so many ways. When I received this book, I understood how much he knew me without actually spending a lot of time with me. This book not only carries recipes but stories on entertaining simply, uncomplicated and less contrived. There is something about a table shared with friends that anchors relationships and energizes us. Now if you do know me, I think we can all agree this book is for me?!
It’s called Kinfolk, a magazine of beautifully inspiring artists and I’m so grateful that Henry introduced me to it, as I continually find inspiration within Kinfolk (even the video I created with Sebastien was inspired by Kinfolk).
I’ve been wanting to make this particular recipe ever since I got the book, but for some reason never got around to it (or I think I was intimidated for sometime). I’m so happy I did get around to making it! It was fun wrapping dough around blackberries and creating little bundles of bread and fruit together then drenching the bread in custard (one of the best parts, if you ask me).
In the book at the top of the recipe it mentions how this recipe has been passed down from generation to generation, that it may have been baked in different ovens but its smell and taste will always be reminders of how it was lovingly made! How beautifully spoken and true in recipes I love to share. How could I not want to bake this recipe?!
Thank you Henry if you ever find yourself reading this post someday, thank you for inspiring me.
Happy Baking my Friends!Print
Blackberry Buns with Custard
This is a fun recipe from Kinfolk magazine. Cute little buns of dough wrapped around fresh blackberries and drenched in custard. Makes a yummy dessert, paired with a little summer meal. This recipe comes from Kinfolk Magazine Volume Six
- Prep Time: 1 hour 30 mins
- Cook Time: 30 mins
- Total Time: 2 hours
- Yield: 20 buns 1x
- Category: Breakfast
- Cuisine: American
- 3 cups (500 g) all-purpose flour
- 1 cup (250 ml) whole milk
- 1/4 cup (50 g) white sugar
- 2 1/2 teaspoons active dry yeast
- 1/2 cup (120 g) unsalted butter, softened
- 1 egg
- pinch of salt
- 2 pints (300 g) fresh blackberries for the filling
- 1/3 cup (75 g) unsalted butter, melted for brushing buns
- 1 (15 g) Tablespoon cornstarch
- 1/2 (80 g) cup sugar
- 5 egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 2 (500 ml) cups full milk
- 1 (250 ml) cup whipping cream
- Warm the milk, mix 5 tablespoons of the warm milk and 1 tablespoon of sugar with the yeast and pour the mixture into a large bowl. Allow to rise for about ten minutes. Now add ½ cup of the butter, the remaining milk and sugar, the egg and salt, mix to combine. Add flour and knead with hands until dough is smooth and elastic. Cover with a kitchen towel, and let rise in a warm place free from drafts, for 40 minutes.
- In the meantime make custard. Mix cornstarch, sugar, and egg yolks in a separate bowl. In a big pot boil up milk, cream. Add vanilla. Pour about 1/3 of the hot liquid into the egg mixture; stir thoroughly, then pour this back into the original pot of milk-cream mixture and reheat. Stir thoroughly, until the sauce thickens. Remove from the stove.
- When the dough has risen, punch down and knead again on the worktop. Form a roll and cut off 20 equal portions.
- Press them flat individually with the palm of your hand and put 3-4 blackberries in the middle. Press the dough rims together to form a small ball. Put the buns into a buttered, oven-safe baking dish with the joined ends below (upside down). Cover with a kitchen towel and let rise for another 15 minutes.
- Preheat oven to 350° F. Melt the rest of the butter, gently brush the buns, and bake until golden-brown for 30–40 minutes. Let cool down and dust generously with powdered sugar. Serve with warm vanilla sauce.
I used two regular size pie dishes as I could not fit all 20 buns into one pan.
- Serving Size: 1
- Calories: 199
- Sugar: 9.1g
- Sodium: 36ml
- Fat: 6.4g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30g
- Fiber: 1.6g
- Protein: 5.4g
- Cholesterol: 78mg
Keywords: Buns, Blackberry, Custard, Yeast
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