PolishJagodzianki
Blueberry crumble buns
Polish summer buns stuffed with blueberries under a sweet crumble
When the forest blueberries (jagody) arrive in July, Polish bakeries start selling jagodzianki by the trayful, and queues form for them warm. Each oval bun is soft, buttery yeast dough wrapped around a juicy pocket of blueberries, topped with a crunchy butter crumble and sometimes a drizzle of icing. They are a summer treat for the beach, the train or an afternoon with coffee, and children eat them by the bagful, staining their fingers purple. Berries tossed in sugar alone burst through the seams; the potato starch thickens the juice so it stays inside. Chef's tip: pinch the seams very firmly and set the buns seam side down, then press the crumble on with your palm so it sticks to the egg wash.
- Prep
- 125 min
- Cook
- 20 min
- Difficulty
- Medium
- Serves
- 12
- Per serving
- 280 kcal
Ingredients
For the dough
- 1 ⅛ lb plain flour
- ⅓ oz instant dried yeast
- 2 ½ oz caster sugar
- ½ tsp salt
- ¾ cup whole milklukewarm
- 1 egg
- 1 tsp vanilla extract
- 2 ½ oz buttermelted and cooled
For the filling
- 14 oz blueberriesfresh, or frozen and not thawed
- 2 tbsp potato starch or cornflour
- 2 tbsp sugar
For the crumble
- 2 ⅛ oz plain flour
- 1 ⅜ oz sugar
- 1 ⅜ oz buttercold, diced
To finish
- 1 eggbeaten; or brush with milk or a little cream for an egg-free finish
- 2 ⅞ oz icing sugar (optional)for an optional drizzle
- 1 tbsp lemon juice (optional)for the drizzle
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Method
0/9 doneStep 1: Mix 1 ⅛ lb plain flour, ⅓ oz instant dried yeast, 2 ½ oz caster sugar and ½ tsp salt. Add ¾ cup whole milk, 1 egg, 2 egg yolks, 1 tsp vanilla extract and 2 ½ oz butter and mix to a soft dough.
Step 2: Knead for 8–10 minutes, until smooth and elastic. Cover and leave in a warm place for 1 hour, until doubled.
70 minStep 3: Rub 2 ⅛ oz plain flour, 1 ⅜ oz sugar and 1 ⅜ oz butter together with your fingertips until it forms small clumps. Chill.
Step 4: Just before shaping, toss 14 oz blueberries with 2 tbsp potato starch or cornflour and 2 tbsp sugar.
Step 5: Divide the dough into 12 pieces. Flatten each into a 12 cm round, spoon a heap of berries into the middle and bring the edges up over them, pinching firmly into an oval.
Step 6: Set seam side down on lined trays, spaced well apart. Cover and prove for 30 minutes, until puffy. Heat the oven to 375°F (350°F fan).
30 minStep 7: Brush with 1 egg, scatter over the crumble and press it on gently.
Step 8: Bake for 18–20 minutes, until golden and the buns spring back when pressed at the sides.
19 minStep 9: Cool for 15 minutes. For the drizzle, mix the icing sugar with the lemon juice and zigzag it over. Best the same day.
15 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jagodzianki take?
- About 145 minutes in total: 125 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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