Lingonberry Dark Chocolate Buns


Where does your inspiration come from?

My inspiration comes from life around me, from watching people going about their lives. The writer in me is a receptacle open to the impressions and influences I am exposed to on a daily basis. Me, the photographer, captures the visuals and scenes, branding them into my memory for reference at a later date. 

One of my favorite hobbies is people watching or eavesdropping on snippets of conversation. I have created some of my best stories, written thought provoking posts or informative articles after listening in to discussions or conversations while sitting in a coffee shop or standing in the queue at the grocery store. Sometimes they are only fragments of dialogue, but enough to jerk my memory, or tickle my curiosity, driving me to my notebook to scribble down the ideas.


I absolutely love being able to retreat to this special place within me, a place that is mine and can never belong to anyone else. This place is a refuge for my soul and a place that nourishes my creativity. If I choose to invite anyone it would be by special invitation. Then I have allowed the words or the images that have struggled to be set free, to finally flow. As if having a mind of their own, they spill out onto the paper, painting visionary pictures for those who choose to read my words.


Inspiration can arrive unexpectedly at my door, but it leads me to be driven with a passion that comes from deep within. Inspiration cannot be defined nor can it be controlled, where seemingly ordinary moments in life become more than they appear. To find inspiration you need to look everywhere!

Where I find my inspiration might seem staid and stale to others who are experiencing the exact same moment with me. Stunning sunsets and breathtaking waterfalls are not necessary to stir the soul, sometimes it’s as simple as watching my 9 year old son sitting in the corner playing with his Lego Star Wars figures and imagining a fantastic galaxy filled with colorful characters and mighty battles.


When inspiration for these decadent fruity and chocolaty buns struck, I gave into them contentedly. While the initial idea was to use cherries, the jar of lingonberries in my pantry appealed to me a lot more. Together with the dark chocolate chunks these buns are a delicious way to awaken inspiration.

I’d also like to share with you an exciting project recently re-launched by my friend Sabra Krock and her husband. Everything but Water is the largest independent retailer of swim and resortwear in the US. Their stunning style section features lookbooks, fashion inspiration/trends and great videos from their fashion shoots. I am loving browsing through their wonderful stories created each week as I find them to be a great source of inspiration on many levels. For example, the Couture Cocktails story – a recipe for summer fun – stunning looks paired with designer cocktails or how about Trina Trunk’s Moroccan-inspired resort collection. Please take some time and check out their amazing work!

Recipe: Lingonberry Dark Chocolate Buns

Printable version of recipe here

 Lingonberry Dark Chocolate Buns by Meeta K. Wolff

Prep Time: 30 minutes
Total Time: 3 hours


    For dough
  • 235 ml water
  • 235 ml milk
  • 115g butter
  • 140g sugar
  • 2 eggs
  • 1 ½ teaspoon salt
  • 4 teaspoons yeast
  • 595g flour
    For filling and topping
  • 500g Lingonberry preserves
  • 350g dark chocolate, coarsely chopped
  • 130g icing sugar
  • 2 tablespoons milk
  • Pistachios, coarsely chopped


  1. In a saucepan combine the milk and water. Heat just to a scald.

  2. Pour the liquid into a large bowl and add the butter. Stir till the butter is melted.

  3. Add the sugar and stir till the sugar has dissolved. Before continuing check the temperature of the mixture to make sure it's not too hot. The temperature should be around 40-45 degrees C.

  4. Once the mixture has cooled add the eggs, instant yeast and about 2 cups of flour. Mix till smooth and allow to sit uncovered for 10 minutes.

  5. Add the salt and some more flour and mix. The mixture will eventually become too hard to mix, at this point transfer onto a flat surface and continue to add the flour and knead. The best way to continue is to roll up your sleeves and knead with your hands.

  6. Continue kneading for about 10 minutes. Rub the sides of a clean bowl with a little oil. Place the kneaded dough into the bowl and turn over till all sides are very lightly coated with the oil.

  7. Cover with plastic wrap and allow the dough to rise until it has doubled in volume. This will take about 1 - 1 ½ hours.

  8. Transfer to a flat surface. Place a sheet of baking paper under the dough. With a rolling, roll out the dough into a 40x54 cm rectangle. Spoon out the lingonberry preserve and spread over the dough, leaving approx. 2 cm edge all around.

  9. Sprinkle the chopped dark chocolate, covering the preserve.

  10. Similar to cinnamon buns, roll the dough from the long side up, using the baking paper as an aid as you roll upwards. Pinch the dough together to close as best as possible.

  11. With a floured sharp knife cut about 12-15 slices, about 4 cm wide, from the dough roll, making sure to flour the knife in between each cut.

  12. Place the buns in a lightly buttered oven-proof dish or place on a baking sheet. Cover with plastic wrap and allow to rise for 1 hour.

  13. In the meantime preheat the oven to 175 degrees C. Once the buns have doubled place in oven and bake for 25 to 30 minutes.

  14. Prepare the icing by mixing the sugar and the milk in a small bowl until it is smooth and thick. Once the buns are done, allow them to cool on a rack, then scatter a few chopped pistachios and drizzle generously with the icing.



Where do you find your inspiration?

Inspiration is a personal thing and each one of us resource if from different elements. I guess, it is important to be open and observant in daily life. I realize inspiration comes easily to me when I am emotionally engaged in daily life, my inspiration comes from living!

These buns combine beautiful flavors and bring them together in perfect harmony. Biting into the fluffy softness of the dough and experiencing the tartness of the lingonberries with the rich dark chocolate will inspire you to new creations. Enjoy!

I am sending these to the lovely Kulsum of Journey Kitchen, who is my current hostess of the Monthly Mingle. I am hoping that the theme yeasted doughs inspired you all to create something delicious too and I really look forward to seeing you all at the roundup.


The theme for the next Monthly Mingle has also been announced. My hostess for September is Divya from Dil Se and she has would like you all to bring along your Scintillating Salads to the event. The deadline in 30th September 2011. Hope you will be joining us!

You might like these ideas from WFLH:

Nutella Flakey Swirls Red Current and Marzipan Swirls Rhubarb Spiced Coffee Cake

All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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  1. Mmmm! Looks so good! Living in Sween as an expat, I've wanted to do something to take advantage of the giant boxes of lingonberries now at the farmers' markets... look like that problem just got solved! Thanks again for another delicious-looking recipe!

  2. Amazing buns! That filling is so original and mouthwatering.



  3. Very interesting combo Meeta...I guess its time to use my jar of lingonberry as well ;-) and stunning pics!

  4. Dear Meeta,

    your writing defining inspiration is great - just as it reminds something somehow intangible.

    Especially when it comes to food, I like these moments of inspiration when I get a sudden idea of how I want to compose some ingredients and I really want to try immediately out in order to see the result. It has a lot to do with spontaneity, but for some recipes also with exact planning and measuring.

    So, your post is, especially the composition with the Lingonberry Buns and the beautiful pics really "inspiring"!


  5. Hi Meeta!
    I love your blog, I love your pictures and I never enough time to spoil me through recipes.
    Ador this dough and prepare the family always.
    Have a good day

  6. Lovely Meeta, for breakfast these buns will go down a treat and yes, you do have the hottest buns, he-he!

  7. Wow! That looks amazing! Lignonberry reminds me of when I spent a summer in Norway. We were always eating those delicious berries, and now whenever I go to IKEA I can find a jar of Lignonberry jam. To add with dark chocolate and pastry? YUM!

  8. I am speechless and I want these NOW! seriously whatever your inspiration is Meeta you have the ability to tempt! :) beautiful!

  9. Wow I have to agree with Soma you inspire :-) Those look absolutely amazing. Perfect for mingle!

  10. Wow, this looks really delicious. I think I'll give it a try ;-)
    Beautiful pics ;-)
    Greetings from Stockholm.

  11. oh my bf LOVES lingonberries! he eats lingonberry jam like there's no tomorrow.. he would love this!

  12. I just love the way you said this " Inspiration cannot be defined nor can it be controlled, where seemingly ordinary moments in life become more than they appear. To find inspiration you need to look everywhere!" Many times we go through life on automatic and fail to see the inspiration that lies all around us everyday. It takes effort to stop for a moment and that's when it usually appears.

  13. This is lovely Meeta! Especially so because I have never come across lingonberries here in Sydney and they've always felt distant and exotic to me. The buns look so gooey!

  14. these looks so delectable and pictures look lovely,Meeta.

  15. Thank you for sharing such a sumptuous post with us. It is very inspired! The photos are exceptional and draw us into your recipe. Your Blog is becoming one of my favorites!

  16. Ah such wonderful buns you created here Meeta. Where does my inspiration come from? I think that can actually be just about anything, and really depending on my mood.
    I love the new Monthly Mingle theme too...

  17. Those buns look just amazing Meeta!! The ones coming out of the oven aren't too bad either!! HAHAHAHA! Sorry, sorry, just couldnt resist being naughty. Seriously, great flavours. Hope all is well in you side of the world! Hugs!

  18. Meeta, inspiration is unique to all of us and yet there's a common thread that ties us together. And, like you, I find it in familiar places.

    Love these buns. I bet the flavour burts with every bite. Lovely post. Again!

  19. Hi Meeta, I come from Sylvie's site. And I'm so pleased to visit your gorgeous blog :) Those buns look absolutely mouthwatering-Thanks for sharing!

    Have a wonderful day!


  20. Mmmmm, love those buns. As the summer is saying goodbye now, I will surely do them...

  21. Inspiration can indeed be sudden and unexpected...lovely post and decedent flavorful treats :)

  22. I love what you've said Meeta! I believe inspiration is everywhere, the world is ripe with it, we just have to open our eyes and minds :) These buns are truly inspiring!

  23. So true... Sometimes I experienced exactly the same event as somebody else and I remember something so vivid and inspirational about it, but for the others who experienced it with me, it was a mundane moment, now lost in time and memory. To find inspiration, first you have to be OPEN to inspiration :) LOVE your hot buns ;o)

  24. I must try these buns, what a surprise - never thought of using lingonberries in cakes.I always have lingonberry jam in my pantry, because we cannot eat fried flounders without it.

    Try that!

    Elsebeth, Denmark


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