The Sudbury Blueberry Festival features a new event this year.
Area bakers are invited to bake blueberry buns, a decadent, calorie-filled treat once widely enjoyed in the Toronto Jewish community.
The Sudbury Arts Council will be awarding prizes for the best blueberry buns at 10 a.m. July 21 as part of the Blueberry Bash at The Market on Elgin St.
According to information posted on the Sudbury Blueberry Festival website, for decades Sudbury blueberries have been sent to Southern Ontario, and have contributed to our local economy each summer.
For some families, especially during depression years, it was a main source of income and even now provides extra dollars for those willing to spend hours out in the many blueberry patches in our area.
What happened to all of those northern blueberries once they arrived in communities to the south?
Sudbury Blueberry Festival organizers have discovered one little known treat enjoyed in the Toronto Jewish community for many decades in the mid portion the last century – they were called shirtzlach, or Toronto Blueberry Buns – a delicious treat fondly remembered by many from that period by now largely forgotten.
Now, for this edition of the Sudbury Blueberry Festival, organizers are calling on local cooks to recreate these tasty confections using our native blueberries.
The recipe can be found on the Sudbury Blueberry Festival website or below in this article.
Shtritzlach (Toronto Blueberry Buns)
For dough:
- 1 package active dry yeast
- 1/2 cup warm water
- 3 cups flour
- 1/3 cup sugar
- 1 tsp. salt
- 3 tbsp. vegetable shortening
- 2 eggs
- 1/2 tsp. vanilla
For filling:
- 2 cups fresh or thawed frozen blueberries
- 1/2 cup sugar 1 tbsp. corn starch dissolved in 1/4 cup water
- 1/4 tsp. salt 1 beaten egg plus
- 1 tsp. water for egg wash
- sugar for sprinkling
1. In a small bowl, dissolve the yeast in the warm water. Let stand until mixture begins to bubble, about 5 minutes.
2. Sift together flour, sugar and salt. Place in the bowl of an electric mixer. Add shortening, yeast and water, eggs and vanilla and beat until dough is smooth. Let stand while preparing filling.
3. Mix filling ingredients in a medium saucepan. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.
4. On a well-floured surface, roll out dough to 1/8 - inch thickness. Add flour whenever dough threatens to stick. Cut dough into pieces 5 inches square. Place 1 tbsp. of filling in center of square, then fold dough over on top and pinch to close. Pinch ends closed. Cover buns with a towel and let stand 30 minutes.
5. Preheat oven to 375°F. Brush buns with egg wash and sprinkle tops with sugar. Bake until browned, about 16 minutes. Serve warm or at room temperature.
Makes eight buns or double recipe for 16 to share more with family and friends.
Note: If you make changes to the recipe please indicate when you bring your baked buns to be judged.
