Soft cinnamon buns with plums, made with juicy damsons and fresh orange zest for a subtle festive twist. Absolutely delicious! Baked spaced apart, they stay wonderfully soft and juicy, generously glazed and fresh for longer. Highly recommended!
Adorable apple-shaped yeast buns – filled with apples and styled to look like little apples themselves! With cinnamon “stems” and baked in a muffin tin to keep their shape, they are as delightful to look at as they are to eat. Made with stewed apples (or grated apples)
These soft yeast buns are made using your favourite dough for classic Viennese buchteln. While they may look different from traditional filled buns, the taste is just as wonderful. Filled with homemade vanilla custard, fresh strawberries, and topped with crumble
The best apple crumble buns! Soft, fluffy dough, moist filling, and not overly sweet. You can use ready – made stewed apples from a jar, but fresh apples cooked down (like for apple pie) work just as well. The crumble with walnuts or pecans adds wonderful depth of flavour.
Summer simply wouldn’t be complete without blueberry buns. Alongside the classic version, this year I’m sharing a truly delicious twist – soft yeast buns filled with custard (crème pâtissière) and blueberries. It’s a combination everyone seems to love.
Cherry and chocolate buns are simply irresistible. You already know how well cherries and chocolate work together – there was no way these could be missing here. I had to wait a little for good cherries (I rely on deliveries to local Polish shops!),
Raspberry buns – soft yeast buns generously filled with fresh raspberries and topped with a buttery crumble. A truly irresistible treat and a sweet rival to classic blueberry buns ;). Made with a rich, fluffy dough enriched with egg yolks and packed with as much as 1 kg
Blueberry crumble buns with icing are a version of jagodzianki, but shaped like the classic yeast buns you probably know well. They are fluffy, soft, buttery and simply delicious – yet another reason to bake blueberry buns! During the season it’s best to use fresh
Soft, swirled sweet buns with an almond filling – rich in marzipan flavour. The dough is the classic yeast dough used for buns, similar to those you may know from Cinnabon-style cinnamon rolls. The almond filling can be enhanced with dried fruit, such
Sweet buns with chocolate chips. Fluffy and shiny – perfect with warm milk. Delicious when freshly baked and still warm. Great for breakfast :).
Summer isn’t complete without these buns. This is one of my favourite recipes for sweet Polish jagodzianki. Of course, they’re best made with wild blueberries, but I had to settle for shop-bought ones… It didn’t take me long to choose this recipe