Traditional Polish Jagodzianki
Delightful blueberry sweet buns that bring a taste of Poland right to your kitchen. These fluffy pastries filled with fresh blueberries are perfect for breakfast, brunch, or an afternoon snack.
Servings: 12 buns
Calories: 250kcal
Ingredients
Dough Ingredients
- 4 cups all-purpose flour 480 g
- 1 cup warm milk 240 ml
- 1/2 cup unsalted butter, melted 115 g
- 1/3 cup granulated sugar 67 g
- 2 large eggs
- 2 1/4 teaspoons active dry yeast one packet
- 1/2 teaspoon salt
Filling Ingredients
- 2 cups fresh blueberries 300 g
- 1/4 cup granulated sugar 50 g
- 1 tablespoon cornstarch
Egg Wash Ingredients
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
For Dusting
- Powdered sugar for dusting
Instructions
Dough Preparation
- In a small bowl, dissolve the active dry yeast in the warm milk and let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Stir them together for even distribution.
- Add the frothy yeast mixture, melted butter, and eggs to the flour mixture. Stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead it for about 10 minutes until it’s smooth and elastic.
- Place the kneaded dough into a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Filling Preparation
- In a medium bowl, toss the fresh blueberries with the 1/4 cup of sugar and cornstarch until the blueberries are well coated.
Bun Shaping
- Once the dough has risen, punch it down to release the air and divide it into 12 equal pieces.
- Flatten each piece into a circle, placing a spoonful of the blueberry mixture in the center.
- Pinch the edges of the dough together to seal the filling inside and shape it into a bun.
- Place the buns seam-side down on a baking sheet lined with parchment paper.
- Cover the buns with a towel and let them rise for another 20-30 minutes to puff up.
Baking
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the egg and milk for the egg wash. Brush the tops of the buns lightly with this mixture.
- Bake the buns in the preheated oven for 18-20 minutes or until they are golden brown on top.
Serving
- Allow the buns to cool slightly on a wire rack before dusting them with powdered sugar.
Notes
Yeast Activation: Ensure your milk is warm but not too hot. Scalding milk can kill the yeast, preventing your dough from rising. Blueberry Filling: If you don’t have fresh blueberries, you can use frozen ones. Just make sure to thaw and drain them to avoid excess moisture. Extra Sweetness: For a twist, try adding a little lemon zest to the filling or use a flavored glaze on top after baking.