Vitushki buns in sticky glaze with blackberries and hazelnuts

Votes: 2

Time: 1 hour 40 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 419, total fat 30 G., saturated fats 10 G., proteins 5 G., carbohydrates 36 G., fiber 4 G., cholesterol 23 mg, sodium 107 mg, sugar 14 G.

Using store-bought puff pastry, you're one step closer to these amazing sticky buns, which are especially delicious thanks to the blackberry and hazelnut filling. And the caramel topping at the very end makes them incredibly delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Caramel hazelnut topping

5 tbsp unsalted butter, plus extra for greasing
1 cup fresh or frozen blackberries
2 tbsp. granulated cane sugar
1 tbsp. freshly squeezed lemon juice
0.5 cup light brown muscovado sugar
3/4 cup toasted hazelnuts, coarsely chopped

Filling and dough

1 package (500 g, 2 sheets) puff pastry, defrosted
4 tablespoons unsalted butter at room temperature
2 cups fresh blackberries, halved
1/3 cup granulated cane sugar
2 tsp ground cinnamon
Flour for working with dough

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, blackberry, brown sugar, lemon juice, hazelnuts, cinnamon

Cooking the dish according to the recipe:

Grease a standard 12-cup muffin tin, even if you have a nonstick one.

Caramel hazelnut topping:

Vitushki buns in sticky glaze with blackberries and hazelnuts

Combine blackberries, granulated sugar, and lemon juice in a small bowl. Let sit at room temperature for 30 minutes.

Mash the berries with a fork, then strain the juice into a small bowl and discard the solids. Melt the butter in a small saucepan over medium heat. Add the muscovado sugar and blackberry juice and cook until the mixture is smooth and slightly thickened.

Pour the caramel mixture into the molds.

Then sprinkle with hazelnuts.
Preheat oven to 190°C. Place the pan on a baking sheet lined with parchment paper.

Blackberry filled buns:

Lightly flour your work surface.

Place each sheet of puff pastry on a floured surface and roll out lightly with a rolling pin to an even thickness (3 mm).

Grease both sheets with butter, leaving a 2.5 cm border around the edges.

In a small bowl, combine granulated sugar and cinnamon and sprinkle over the surface of each sheet of dough.

Place the blackberries on top of the butter.

Starting from the long edge closest to you, roll the dough tightly into a log and place it seam side down.

Cut the roll into 6 equal pieces, each approximately 4 cm wide. Trim the ends of the roll by about 2.5 cm and discard.

Place each piece spiral-side up into 6 muffin cups. Repeat with the remaining sheet of dough.
Bake until the buns are golden brown and firm to the touch, 30 minutes. Remove from the oven, transfer to a wire rack, and let cool for 5 minutes.