Vitushki buns in sticky glaze with blackberries and hazelnuts

Ingredients:

Caramel hazelnut topping

• 5 tbsp unsalted butter, plus extra for greasing
• 1 cup fresh or frozen blackberries
• 2 tbsp. granulated cane sugar
• 1 tbsp. freshly squeezed lemon juice
• 0.5 cup light brown muscovado sugar
• 3/4 cup toasted hazelnuts, coarsely chopped

Filling and dough

• 1 package (500 g, 2 sheets) puff pastry, defrosted
• 4 tablespoons unsalted butter at room temperature
• 2 cups fresh blackberries, halved
• 1/3 cup granulated cane sugar
• 2 tsp ground cinnamon
• Flour for working with dough

Preparation:

1. Grease a standard 12-cup muffin tin, even if you have a nonstick one.
   
   

   Caramel hazelnut topping:

2. Combine blackberries, granulated sugar, and lemon juice in a small bowl. Let sit at room temperature for 30 minutes.
3. Mash the berries with a fork, then strain the juice into a small bowl and discard the solids. Melt the butter in a small saucepan over medium heat. Add the muscovado sugar and blackberry juice and cook until the mixture is smooth and slightly thickened.
4. Pour the caramel mixture into the molds.
5. Then sprinkle with hazelnuts.
6. Preheat oven to 190°C. Place the pan on a baking sheet lined with parchment paper.
   
   

   Blackberry filled buns:

7. Lightly flour your work surface.
8. Place each sheet of puff pastry on a floured surface and roll out lightly with a rolling pin to an even thickness (3 mm).
9. Grease both sheets with butter, leaving a 2.5 cm border around the edges.
10. In a small bowl, combine granulated sugar and cinnamon and sprinkle over the surface of each sheet of dough.
11. Place the blackberries on top of the butter.
12. Starting from the long edge closest to you, roll the dough tightly into a log and place it seam side down.
13. Cut the roll into 6 equal pieces, each approximately 4 cm wide. Trim the ends of the roll by about 2.5 cm and discard.
14. Place each piece spiral-side up into 6 muffin cups. Repeat with the remaining sheet of dough.
15. Bake until the buns are golden brown and firm to the touch, 30 minutes. Remove from the oven, transfer to a wire rack, and let cool for 5 minutes.