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Polish sweet buns with blueberries (jagodzianki)

Summer is only complete with these buns. This is one of my favourite recipes for sweet Polish jagodzianki. Of course, they would be perfect with wild blueberries, but I had to settle for shop-bought blueberries… It didn’t take long to look for this recipe because I love recipes from the reliable Tatter. I highly recommend it; they are delicious!

Ingredients for 16 buns:

  • 500 g strong white bread flour
  • 7 g dry yeast or 14 g fresh yeast
  • pinch of salt
  • 250 ml milk
  • 1 egg
  • 80 g butter, melted (or 60 ml sunflower oil)
  • half a cup of sugar
  • 8 g vanilla sugar

Ingredients for the blueberry filling:

  • 300 g wild blueberries
  • 3 Tbsp sugar
  • 1 Tbsp potato starch

Mix all ingredients for the blueberry filling.

Sift the flour and mix with dried yeast (with fresh yeast, first make the leaven). Add the rest of the ingredients and knead, adding melted butter (or oil) at the end. Knead for a few minutes until the dough is smooth and elastic (even though the dough will be slightly sticky, try not to add any extra flour). I recommend using a mixer with a dough hook attachment or a bread machine. Form the dough into a ball and place it in a bowl previously sprinkled with flour. Cover and set aside in a warm place to double in volume (about 1.5 hrs).

After this time, place the dough on a floured surface and briefly knead. Divide into 16 parts, about 60 g each. Form round balls, flatten each and put a full tablespoon of blueberry filling. Wrap the dough around the filling, pressing the edges carefully together and avoiding adding a bit of flour where the dough joins together (the buns won’t stick together correctly and might open during baking). Place the buns on a surface with the seams of the dough facing down, then roll and shape to an oval. Place on a baking tray lined with baking paper and leave to double in volume for about 45 minutes (or longer).

Bake at 180ºC for about 20 – 22 minutes or until golden brown. Remove from the oven and cool on a wire rack. When cooled, brush with icing.

Ingredients for icing:

  • 1 cup icing sugar
  • a few Tbsp hot water

Mix the ingredients with the back of the spoon. The best consistency would be icing on the runnier side; apply with a brush.

Making in a bread machine:

Place all the ingredients in the bread machine in the following order: liquids, dry ingredients, and dried yeast (or check your owner’s manual and use the order explicitly recommended for your machine). Choose the dough setting and press start. When the entire cycle is finished, remove the dough and follow the recipe above.


Polish sweet buns with blueberries (jagodzianki)


Polish sweet buns with blueberries (jagodzianki)


Polish sweet buns with blueberries (jagodzianki)

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