Authentic Polish Blueberry Buns (Jagodzianki)
Today, I'm excited to share with you a game-changing hack for making beloved Polish blueberry buns (Jagodzianki) with a twist: using oil instead of butter in the dough.
Ingredients
- 12 oz blueberries
- 3 cup all purpose flour
- 1 cup milk
- 1/4 cup oil
- 1 egg + 2egg yolks
- 3/4 cup sugar
- 2 pkgs of dry yeast
- powder sugar or frosting for topping
Instructions
- **Preparing the Dough:**
- In a large bowl mix 1 cup of warm milk, 2 pkgs of dry yeast, 1/2 cup of sugar, and 1/2 cup of flour to activate the yeast.
- Let the mixture sit for 10-15 minutes until it becomes frothy and bubbly.
- Add 2 egg yolks, 1 whole egg, 2 1/2 cups of flour, 1/4 cup and oil to the mixture. Mix until it forms a shaggy dough.
- Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- **Letting the Dough Rise:**
- Place the dough back to a bowl, cover it with a cloth, and let it rise in a warm, draft-free area for 30-45 minutes or until it has doubled in size.
- **The Filling:**
- Mix blueberries and granulated sugar together in a bowl.
- **Assembling the Jagodzianki:**
- Divide the dough into 12 equal pieces and flatten each piece slightly.
- Place 2 spoonfuls of blueberry filling in the center of each piece.
- Fold the edges of the dough over the filling to create a neat package.
- Place the filled buns on a baking tray lined with parchment paper.
- Let them rise for an additional 20 minutes.
- **Baking:**
- Preheat oven to 350°F (175°C).
- Brush the buns with milk and bake for 20-25 minutes or until golden brown.
- **Finishing Touches:**
- Let the Jagodzianki cool on a wire rack.
- Dust with confectioners sugar or frost with your favorite icing for added flavor and visual appeal.
Video
Notes
With a soft, fluffy dough and a sweet blueberry filling Jagodzianki are sure to become a new favorite in your household.