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Jagodzianki (Polish Blueberry Buns) with Streusel
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Source: https://recipheon.com/en/recipes/desserts/jagodzianki-polish-blueberry-buns-with-streusel
About this recipe
Jagodzianki with crumble are yeast buns filled with bilberries or blueberries and topped with a buttery crumble. The dough is kneaded with softened butter, left to rise, then divided into ten portions and filled with fruit. Sealing the edges carefully helps keep the juice inside. After baking, wait until the hot filling has cooled slightly before serving.
Ingredients
Yeast Dough
500 g all-purpose flour
250 ml warm milk
60 g sugar
7 g dry yeast
1 egg
1 egg yolk
80 g softened butter
1/2 teaspoon salt
Blueberry Filling
300 g wild or cultivated blueberries
2 tablespoons sugar
1 tablespoon potato starch
Streusel
50 g all-purpose flour
30 g sugar
30 g cold butter
For Finishing
1 egg, for brushing
1 tablespoon milk, for brushing
Steps
Place the flour, yeast, sugar, and salt in a large bowl. Add the warm milk, egg, and egg yolk and mix until combined. Knead for 5 minutes, add the softened butter, then knead for another 8–10 minutes, until the dough is smooth and elastic.
Cover the bowl with a kitchen towel and leave the dough in a warm place for about 60 minutes, until doubled in volume.
Gently rinse fresh bilberries or blueberries and dry them thoroughly. Keep frozen berries frozen and separate any that are stuck together. Toss whichever berries you use with the sugar and potato starch just before filling the buns so they do not release too much juice. Separately, rub the flour, sugar and cold butter together into loose crumbs. Line a baking sheet with parchment paper.
Divide the risen dough into 10 equal portions. Flatten each portion into a round, spoon some blueberries into the center, and pinch the edges together firmly. Shape into oblong buns and arrange seam-side down on the baking sheet.
AI-generated Cover the buns and let them rise for 20 minutes, until slightly puffy. Brush them with the egg beaten with the milk, then sprinkle evenly with the streusel.
AI-generated Preheat the oven to 180°C with top and bottom heat. Bake the buns on the middle rack for 18–20 minutes, until golden. Leave to cool for 10 minutes after baking so the filling thickens slightly.
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