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Blackberry Buns #TwelveLoaves

by Savoring Italy

Blackberry Buns

Do any of you find a recipe and stare at it for weeks..whether you printed it out or have it bookmarked on your computer or phone? Maybe weeks go into months and you still haven’t made said recipe because you’re missing one ingredient. That happened with these blackberry buns. I had the recipe opened on my phone for about 2 months.

I found it in Kinfolk magazine. A really gorgeous magazine that I’ve found at Anthropologie.

Every time I would go on the internet I would first see their gorgeous fluffy pillows bursting with blackberries and dream…

I would dream that blackberry season would hurry on over so I could make these! And then finally they appeared at the fruit market. I know the first photo does not show the berries. I was contemplating having the first photo be with blackberries exposed or not. I like to get you in the mood of the recipe when I can. Especially when it’s a hot and sticky bread like this one. So you see, the first photo is me just ripping the first bun off and burning my fingers. Then I’m stopping myself and also fending off 4 little hands and my husband just rolling into the kitchen looking for breakfast. What do you mean I can’t have one?!? Please…I beg them. Just let me take a few more photos.

Back away, people!

Blackberry Buns

At this point, I allowed the first sample to go because I want to hear that it’s amazing. We are all waiting a couple of hours for this moment. A little stroking of my ego is needed at this part of the baking process.

I hear a couple “mmm’s” and “I want a piece!”

I begin to hurriedly toss more hot buns at them and try to catch a few shots of the incredible tempting filling. Dangerous. The only way to describe these buns. It really is a monkey bread, I suppose. Or a pull-apart bread. But since they’re round and filled, I’m sticking with buns.

Blackberry Buns

This is how I came to my new favorite breakfast bread recipe and it was absolutely perfect to share with our summer buns theme for #TwelveLoaves June!

#TwelveLoaves June: Summer buns! Summer is all about lazy mornings and easy lunches. Outside barbecues and lots of grilling! Share your favorite summer bun recipe (sweet or savory). Let’s get baking!<!–[if gte mso 9]>

You must see what our very talented #TwelveLoaves bakers have created this June!

Raspberry Cream Cheese Brioche Pockets from That Skinny Chick Can Bake

Macadamia Coconut Buns from Vintage Kitchen

Look at what we’ve baked this past year!

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads

April: Berries

May: Open theme

It’s really not that difficult to assemble. Just make sure you have your ingredients all ready to go! Rip off small pieces of dough and flatten it out a little. Add in the middle a few of the blackberries and cover it over pinching the seams together to make your little bun. Dip in the butter and roll aroud in the sugar. Start placing them around the bottom of your sprayed (or buttered) bundt pan.

When one layer is done, start stacking on top. I did seam side up on the first layer and seam side down of the buns on the second layer. That way in case any weren’t properly sealed, the berries would stay as much as possible in the middle when they burst open.

I used the recipe that is my all-time favorite recipe for so many sweet breads. It is always reliable and I have a long list of other recipes I want to share here with this same dough (I hope you don’t mind!). I even recently used it in this sensational strawberry monkey bread.  

If you can’t find any blackberries, I think it would be delightful filled with blueberries. The original recipe from Kinfolk calls for a luscious vanilla sauce. Why I didn’t make it, I just don’t know. Maybe you will and you’ll tell me all about it?:)

Blackberry Buns
A yeast based dough bread filled with sweet blackberries.

Blackberry Buns

by Savoring Italy
Keywords: bake bread blackberries

Ingredients
  • 1 cup whole milk
  • 1 (1/2 ounce) envelope active dry yeast
  • 1/4 cup warm water (100 to 110 degrees)
  • 3 tablespoons granulated sugar
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 4 1/2-5 cups all-purpose flour
  • 1/2 teaspoon salt

filling:

  • 300 grams blackberries
  • 1/2 stick (4 Tablespoons) butter, melted
  • 1/2 cup sugar
  • 2-4 teaspoons cinnamon (depending on how much cinnamon flavor you like)
Instructions
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 Tablespoon of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 T sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
While dough is rising, melt the butter. Add sugar and cinnamon to a small bowl.Spray a bundt pan with baking spray and set aside. Preheat oven to 350 F.
Punch down dough.
Dump the dough out onto a clean counter. Rip off about 14 equally sized portions of dough. Flatten out each piece one at time and fill each one with about 3-4 blackberries. Pull the dough around the berries to form buns and make sure to tighten the seal on the bottom. Dip buninto the butter. Roll the buttered bun in the cinnamon sugar. Start to stack them in the bundt pan next to each other with the seam side up on the first row. When you start to stack the second row, have the seam side by down.
Place the bundt pan on a parchment lined baking sheet (you may have some blackberry juices overflow) and bake for a about 40-50 minutes or until it is a nice golden color. Check after 30 minutes. If it seems to be getting too brown too fast, cover with a loose layer of tin foil. When done baking, flip over onto your serving plate and dig in!

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  6. Holly says

    Loved how you took us through the process of your family sharing this treat with you. I can just see and nearly smell how it must have been in your kitchen and think it is wonderful that your writing could set the stage for us. Thanks for leading us in another month of baking!

    Reply

  10. Dionne Baldwin says

    Call these what you want, I'm making these too. Blackberries are one of my favorite berries and this bread looks ideal for having with my coffee as a late night snack. I adore the photos with the sunlight mixed with the shade. I am picturing a nice cool summer breeze and the smell of lemon and mint from fresh sun tea. Warm bread from the oven, even in the summer heat, is a very welcome fragrance because that means blackberry buns are here! Thank you for sharing this!

    Reply

  11. Lisa says

    These buns are AWESOME! My two favorite fruit flavors are raspberry and blackberry, so I'm pretty much enamored with these! When we first moved to Jersey from NYC, we rented an apartment while our new house was being renovated, There were wild blackberry bushes in the meadows behind the complex. We'd sit inside a circle of them and just eat and eat. What I would do to have those bushes now!

    Reply

  12. marcellina says

    What amazing, delicious looking buns! We don't get fresh blackberries here in North Queensland but blueberries would be a great substitute. Love your photos with the dappled sunlight!

    Reply

  13. Rossella says

    Great Buns.
    I really like your recipe. It remind me a lot of a typical Naples bread called Danubio. I've never tasted it in a sweet version as yours.

    Reply

  15. Renee says

    Worth the wait for the fresh blackberries! And I'd probably burn my fingers tearing off a hot piece of it too. What a great breakfast it must have been that day and I'm sure it was just as fantastic later too.

    Reply

  16. Karen says

    I have so many recipes on my to do list and now I have just added one more! This looks beautiful and I can't wait to try it!

    Reply

  17. Monet says

    Oh dear friend, this has to be one of the prettiest loaves I've seen! I love kinfolk magazine, and your pictures look just as stunning as theirs do. Thank you for sharing with me! I hope you have a blessed start to your week!

    Reply

  19. Paula @ Vintage Kitchen Notes says

    Wow Lora, this is an exceptional blackberry bread recipe! I think blackberries (with cherries) are my favorite ones, and the season is so short. Will make this bread next summer! After all, a monkey bread is a lot of buns put together!

    Reply

  20. Suzanne says

    These look so good and just in time for blackberry picking! I have stared at many recipes and dreamed about them for months and finally get to making them and wonder why did I take so long to make this :).

    Reply

  22. Patty says

    Such a fun and beautiful recipe-with the blackberries -just my kind of thing 😉 Yes, back away from the bread people-I can hear you saying that and trying to save your work of art for a few more minutes to snap a few pics!

    Reply

  29. Jen L | Tartine and Apron Strings says

    Oh, Lora! Why don't you have your own bakery? Because you should! Look at all the PERFECT breads you bake! I am in awe of your talent and skills in the kitchen. Look at me! I am going weak in the knees just looking at this blackberry bread!

    Reply

  35. Jamie says

    Oh oh oh I am making this! The bread itself is gorgeous! Just perfect…look at that texture! And the berries and cinnamon sugar is heaven! Another perfect bread, Lora…. (I am trying to catch up on all of your scrumptious recipes!)

    Reply

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