Blueberry & Sumac Country Rolls with Vanilla Sauce

Bring together the cosy magic of Swedish autumn and my Indigenous heritage into your kitchen with these soft, fluffy country rolls, filled with hand-picked wild blueberries from the forest, a tangy touch of sumac, traditionally foraged and used in Indigenous foodways, and drizzled with homemade vanilla sauce. Sweetened with cane sugar instead of refined white sugar, they bring warmth, tradition and a little taste of home to every bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the flour, sugar, cardamom, and salt.

Step 2

In a small bowl, combine lukewarm milk with a pinch of cane sugar and instant yeast. Stir gently and let it sit for a few minutes until foamy.

Step 3

Mix the eggs and vanilla into the flour, using a fork or wooden dough spatula, until combined.

Step 4

Add the foamy yeast mixture and stir until everything is well combined. Add melted butter, stir it in and let it sit for a few minutes.

Step 5

Turn the shaggy dough onto a floured surface and knead until soft, smooth, silky and slighly glossy.

Step 6

Tip: the dough should feel soft and supple, not overly sticky. The exact time depends on your dough and whether you're kneading by hand or using a mixer.

Step 7

Transfer the ready dough to a large bowl, cover, and leave to rise until doubled in size. Meanwhile, prepare the blueberry and sumac filling.

Step 8

Once the dough has doubled in size, check if it's ready. Gently press a floured finger into the dough. If it springs back and remains slightly visible, the dough is likely ready. If it springs back quickly, cover and let it rise a little longer. If the indentation stays and doesn't spring back, the dough may be fully proofed or overproofed.

Step 9

Roll out the dough Transfer the dough onto a well-floured surface. Using a rolling pin, roll it out from the centre outwards into a large rectangle, keeping the thickness as even as possible. For a neater finish, trim any uneven edges with a pizza cutter to create a more uniform rectangle.

Step 10

Spread the Filling Evenly spread the blueberry filling over the rolled-out dough, leaving a small border along one long edge to help seal the rolls when you roll it up.

Step 11

Next roll the dough into a log, pinch the edge to seal the log, and then cut it into equal-sized pieces using unflavoured dental floss, or use a pizza cutter to slice the dough into long, equal strips and roll each strip into an individual spiral.

Step 12

Arrange the rolls in your prepared baking dish, greased or lined with baking paper. For a cast iron pan, grease it well with oil or butter first, then line it with baking paper for easy removal.

Step 13

Cover the baking dish and let the rolls rise in a warm place until doubled in size.

Step 14

Brush the risen rolls with heavy cream, mixed with a drizzle of honey.

Step 15

Bake in a preheated oven at 175°C (350°F) for 20-25 minutes, or until golden brown and cooked through.

Step 16

Once out of the oven, let the rolls rest for 5 minutes. Pour the warm vanilla sauce and finish with chopped roasted salted pistachios.

Step 17

Add the blueberries to a cold saucepan and place over medium heat

Step 18

Let the berries release their juices and soften, stirring occasionally.

Step 19

Once the liquid has formed and the berries are soft but not mushy, add lemon juice, sugar, and a pinch of salt. Stir until the sugar dissolves.

Step 20

Once you have a glossy liquid base, mix 1 tsp cornflour with 1 tsp cold water. Slowly stir the slurry into the blueberry mixture and cook until the filling thickness.

Step 21

Stir in the sumac, orange zest, black pepper, and vanilla until well combined. Remove from the heat, cover, and let the filling cool completely before using.

Step 22

Add cold milk, butter, sugar, and a pinch of salt to a saucepan over medium heat.

Step 23

In a separate bowl, whisk cold milk with cornflour and egg yolk until smooth.

Step 24

Once the butter and sugar have melted, whisk a little warm milk from the saucer into the slurry until smooth. Pour it back into the pan, whisking until the sauce starts to thicken, then remove from the heat. Add the vanilla and continue stirring until smooth and thickened.

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