Blueberry crumble buns

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 blueberries, but in winter frozen berries work just as well. Highly recommended.

Makes 12 buns.

Ingredients for the yeast dough:

• 550 g plain flour (type 550)
• 15 g dried yeast or 30 g fresh yeast
• 2 large eggs
• 80 g sugar
• 250 ml milk
• ½ teaspoon salt
• 80 g butter, melted

Mix the flour with the dried yeast (if using fresh yeast, first prepare a starter). Add the remaining ingredients and knead the dough, adding the melted butter at the end. Knead until the dough is soft and elastic. Shape the dough into a ball, place it in a lightly floured bowl, cover with a kitchen towel and leave in a warm place until doubled in size (about 1½ hours).

Line two baking trays with baking paper.

Turn the risen dough out onto a lightly floured surface, knead briefly and divide into 12 equal portions (about 85–90 g each). Place the buns on the trays, leaving space between them (if placed on one large tray they will touch). Cover and leave to rise for about 40 minutes, until doubled again.

Using the base of a cup, press a deep centre into each bun. Fill generously with blueberries, gently pressing them in so as many as possible fit inside. Sprinkle with crumble topping and brush the dough with beaten egg.

Bake at 190°C for about 20 minutes. Remove from the oven and cool on a wire rack, then drizzle with icing.

Additionally:

• 600 g blueberries
• 1 egg beaten with 1 tablespoon water (for brushing)

Ingredients for the crumble topping:

• 50 g butter, melted
• 100 g plain flour
• 50 g sugar

Place all ingredients in a bowl and rub between your fingers until crumbly.

Ingredients for the icing:

• 1 cup icing sugar
• 2–3 tablespoons hot water

Mix the ingredients in a bowl using the back of a spoon until smooth. The icing should be thick but easy to drizzle. Adjust the consistency by adding more icing sugar or water if needed.

For bread machine users:

Place all dough ingredients in the bread machine in the following order: liquids, dry ingredients, yeast last. Run the “dough” programme (about 1½ hours). Once finished, remove the dough, knead briefly and continue following the recipe above.

Enjoy!