These soft buns filled with blueberries come from the Polish tradition and they are called jagodzianki (transl. “full of blueberries” “made with blueberries” ). They are small fluffy and sweet brioches/buns with a delicate lemon aftertaste. Traditionally they are filled with wild blueberries that you can buy on the local markets during the summer season. In replacement, you can use large American blueberries that are present at the supermarket all year round or you can use frozen fruit. The filling can change according to preferences or according to the fruit we have available. There are versions with blackberries, with jam or with spices like cardamom but I will remain faithful to the flavors that I have known since I was a child and today I would like show you the traditional recipe.
Jagodzianki – soft Polish buns filled with blueberries
- 250 ml milk
- 80 g butter I used Lurpak butter
- 110 g white sugar
- 10 g of fresh yeast or about 3 g active dry yeast
- 530 g of all-purpose flour
- 1 pinch of salt
- 1 egg
- 1 yolk
- 1 teaspoon vanilla extract
- 1 lemon only the zest
The filling and the glaze
- 380 g of blueberries
- 3 spoons of white sugar
- 1 tablespoon of potato starch
- 1 cup of icing sugar
- q.s. of water or lemon juice
Instructions Jagodzianki – soft Polish buns filled with blueberries
- For this recipe I used unsalted butter made by Lurpak but you can also use the salted one just ommit the pinch of salt.
- In a bowl mix the blueberries with sugar and potato starch and set aside.
- Heat the milk together with the butter until it melts. Set aside until it becomes lukewarm. Add yeast and sugar. Stir and set aside for 10 minutes until the yeast becomes foamy.
- Add flour, lemon zest, vanilla extract, a pinch of salt, an egg and one yolk. Mix well and set aside for 5 minutes.
- Knead the dough by hand or in a mixer with dough hook until it becomes smooth and very elastic (minimum 10 minutes). It will be slightly sticky but if you knead it for enough time it shall not stick to your hands.
- Put the dough in a slightly greased bowl and cover it with the cotton cloth. Let it grow until it doubles in volume (about 2 hours in my case).
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Deflate the dough and divide it into approximately 16 similar pieces. Flatten each piece and create a disc. On each disck place a generous portion of blueberries with sugar and starch.
- Close each disc indto a crescent and seal the edge very well. Place each bun on a baking tray covered with parchment paper with closing laying under the bun. If during cooking some juice comes out of the brioche don’t worry it is normal.
- Let them rise again for another 45 minutes – 1 hour. Before baking, spread each piece with some milk.
Wait for the icing to become firm and serve.
lot of love. B.
If you like soft stuffed croissants check also my recipe for Poppy seed brioche with tangerine marmalade. (foto below)