Recipe for Polish blueberry buns {jagodzianki}
Today, I’m sharing a recipe for one of my favorite foods: sweet buns. Jagodzianki are soft and sweet yeasted buns filled with blueberries and topped with buttery crumble. They usually prepared in the midst of summer, when wild blueberries are picked.
Spring and summer season bring a lot of wild blueberries to our tables so I’m cooking up my own version. It is quite common here in Poland to venture out into the woods and pick wild blueberries. The wild berries are smaller and quite juicy. They are dark blue, almost black when they’re ripe. We used to pick blueberries quite a bit, when we were kids. It was hard not to eat whatever we picked and we always left with our fingers and tongues dark purple – dead giveaway that it’s just not possible to resist.
Polish blueberry sweet buns
Ingredients
- For blooming yeast:
- ½ c / 60 g of all-purpose flour
- ½ c / 120 ml of warm milk
- 1 packet (1/4 oz) of dry yeast or 40 g of fresh yeast
- 2 Tbsp of sugar
- For dough:
- 3 c / 375 g of all purpose flour
- ½ c / 120 ml of milk
- 2 Tbsp / 25 g of melted and cooled butter
- 2 whole eggs
- 1 tsp of vanilla extract
- ¼ c / 50 g of granulated sugar
- Additionally:
- About 2 lbs / 1 kg of fresh blueberries
- ⅛ c / 15 g of corn starch
- Granulated sugar
- 1 egg
- Crumble:
- ⅔ c / 80 g of all-purpose flour
- ⅓ c / 40 g of powdered sugar
- 2 oz / 55 g cold butter
Instructions
Place all ingredients for blooming yeast in a large mixing bowl, mix and set aside for 10–15 minutes, until the mixture bubbles.
To yeast mixture add flour, milk, melted butter, eggs, vanilla and sugar and mix to combine, then knead for 10–15 minutes, until dough is smooth. Set aside in a warm spot covered with a clean kitchen towel until it doubles in size.
While dough is resting prepare crumble. Place all ingredients in a small bowl and massage with your fingers to combine and mixture starts to clump. Refrigerate until later.
Wash and dry blueberries and mix with corn starch, set side.
Prepare a cookie sheet by lining it with parchment paper.
Take dough out of the bowl, and weigh out about 2.5 oz / 65–70 g of dough for each bun. Stretch the portion out to form a circle of about 4.5 inches / 12 centimeters in diameter. Place dough circle in a shallow bowl and to it add about ½ cup / 65 grams of blueberries and a pinch of granulated sugar. Bring edges of the circle together to seal the ball. Place the bun on the prepared parchment paper, seal down. Continue making buns until all buns are done. Whisk the egg with a fork and brush each bun with it. Cover all buns with crumble. Cover them with a clean towel and set aside for about 15 minutes.
Preheat oven to 350°F / 180°C. Bake buns for 13–15 minutes, until golden brown.
This recipe will be included in the upcoming Polish dessert cookbook “Polish Your Kitchen; Sweet Traditions” – coming this fall. Please subscribe to my page to catch it when it’s released.
Please let me know how this recipe turned out for you!
Happy cooking and smacznego!
From Poland with love!
Anna
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