Shritzlach (Blueberry Bites)

2nd Place
Ashley Schemeley

Mix 2 1/2 cups flour, 1/2 teaspoon salt, and 3/4 cup sugar in a mixing bowl. Add 1/2 stick unsalted butter. Mix well.

In a separate bowl, mix 1 tablespoon yeast with 1/4 cup warm water and stir into flour mix. Add 2 whole eggs and 2 heaping tablespoons of sour cream, mixing well with the spoon. Cover with plastic wrap and rest for 2 hours.

In another bowl, using your fingers, blend 1/2 cup flour and 1/4 cup sugar with 1/2 stick butter. Set aside.

Preheat oven to 350 degrees and cover 2 baking sheets with parchment paper.

Dust baking board with flour and roll dough to a circle about 1/8 inch thick (add more flour if it sticks). Cut into 12 three-inch rounds and press blueberries into each round and sprinkle sugar on top. Pinch dough closed around blueberries. Repeat until all dough is used. Put buns on baking sheets.

Brush a beaten egg (yolk only) on the buns. Pat streusel (flour, sugar, butter mix) on top. Bake for 25 minutes. Enjoy!

*I used smaller rounds for smaller serving sizes. Some of them have a dash of ginger for an added flair.