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.
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!
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.
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!
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
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?:)