Jagodzianki (Polish Blueberry Buns) with Streusel
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/desserts/jagodzianki-polish-blueberry-buns-with-streusel
About this recipe
Fluffy jagodzianki are classic Polish yeast buns filled with juicy blueberries and topped with buttery streusel. Their soft dough, thick fruit filling, and crisp topping are especially good while the buns are still slightly warm, whether served with coffee or tea or as a sweet breakfast. This dependable homemade bake works with fresh or frozen blueberries.
Ingredients
Servings: 10
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.
Toss the blueberries with the sugar and potato starch. In a separate small bowl, rub the flour, sugar, and cold butter together with your fingertips until loose crumbs form. 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.
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.
Bake at 180°C for 18–20 minutes, until golden. Let the buns cool for 10 minutes after baking so the filling can thicken slightly.
Estimated nutrition
Rate this recipe
1 rating
Comments