Today I bring you...May Day Buns at the end of May!
Thanks to the Transplanted Baker, I had the opportunity to test my hand at dare I say the best baked good I've ever made? Well, the sweet potato cheesecake with maple whipped cream comes pretty close, but for a pastry, these May Day Buns are not to be dismissed.
Why you ask? Well friends, I must profess that it's all in the cardamom (and the sour cream and blueberries). Before Sunday, I'd not touched a recipe with cardamom. I ran to the store (literally) and bought 1 tablespoon of the stuff because and entire container was $15. This spice I tell you is quite strong when you first take a whif, but baked in, it's truly something amazing.
But first, you must be patient. There is lots of dough rising time necessary.
And don't skimp on the butter. I'm usually guilty of such an act, but not this time.
The recipe called for straight blueberries, but because I was using mine from a Costco bag of blueberries, raspberries and marionberries, I allowed some of the other berries to sneak in.
Before baking with a little sugar sprinkled on top...
Piping hot from the oven...
Once you pop one of these into your mouth, you'll be happy you spent a few days babysitting this dough. I honestly proclaimed that this was the tastiest pastry I'd ever made with my own two hands. The pairing of sour cream with blueberries and cardamom is something divine.
What is your favorite pastry that you can make yourself or that buy at your favorite bakery? Oh and I forgot to mention that these things are really healthy. Hello...sour cream (calcium) and blueberries (fruit and antioxidants). Nevermind the butter.
Who else is happy it's almost FRIDAY?! Doing anything fun this weekend? We Oregonians are just hoping this monsoon breaks sometime before Memorial Day Weekend. And I wouldn't mind a little sunshine and a hike.