<\/span><\/strong><\/p>\n

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Summer isn\u2019t complete without these buns. This is one of my favourite recipes for sweet Polish jagodzianki. Of course, they\u2019re best made with wild blueberries, but I had to settle for shop-bought ones\u2026 It didn\u2019t take me long to choose this recipe, as I always trust Tatter\u2019s baking recipes. I highly recommend them – they\u2019re absolutely delicious!<\/em><\/p>\n<\/blockquote>\n

Makes 16 buns.<\/p>\n

Ingredients for the buns:<\/u><\/p>\n

\n
• 500 g strong white bread flour<\/li>\n
• 7 g\u00a0dry yeast or 14 g\u00a0fresh yeast<\/li>\n
• a pinch of salt<\/li>\n
• 250 ml\u00a0milk<\/li>\n
• 1 egg<\/li>\n
• 80 g butter, melted (or 60 ml sunflower oil)<\/li>\n
• \u00bd cup of sugar<\/li>\n
• 8 g vanilla sugar<\/li>\n<\/ul>\n

  Ingredients for the blueberry filling:<\/u><\/p>\n

  \n
  • 300 g wild blueberries<\/li>\n
  • 3 Tbsp sugar<\/li>\n
  • 1 Tbsp potato starch<\/li>\n<\/ul>\n

    All ingredients should be at room temperature. Mix all the ingredients for the blueberry filling and set aside.<\/p>\n

    Sift the flour and mix with the dry yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients and knead, adding the melted butter (or oil) at the end. Knead for a few minutes until the dough is smooth and elastic. Although the dough will be slightly sticky, try not to add any extra flour. I recommend using a stand mixer fitted with a dough hook or a bread machine. Shape the dough into a ball and place it in a lightly floured bowl. Cover and leave to rise in a warm place until doubled in size (about 1\u00bd hours).<\/p>\n

    Once risen, transfer the dough to a floured surface and knead briefly. Divide into 16 portions (about 60 g each). Shape each piece into a ball, then flatten it and place a heaped tablespoon of blueberry filling in the centre. Fold the dough around the filling and pinch the edges together tightly, avoiding dusting the seam with flour (otherwise the buns may open during baking). Place the buns seam-side down, gently roll into an oval shape, and transfer to a baking tray lined with baking paper. Cover and leave to rise again for about 45 minutes, or until doubled in size.<\/p>\n

    Bake at 180\u00b0C for 20\u201322 minutes, or until golden brown. Remove from the oven and cool on a wire rack. Once cooled, brush with icing.<\/p>\n

    Ingredients for the icing:<\/u><\/p>\n

    \n
    • 1 cup\u00a0icing sugar<\/li>\n
    • a few Tbsp hot water<\/li>\n<\/ul>\n

      Mix the ingredients using the back of a spoon until smooth. The icing should be on the runnier side. Brush over the cooled buns.<\/p>\n

      Making the dough in a bread machine:<\/strong><\/p>\n

      Place all the ingredients in the bread machine in the following order: liquids first, then dry ingredients, and finally the dry yeast (or follow the order recommended in your owner\u2019s manual). Select the dough setting and press Start. Once the cycle is complete, remove the dough and continue with the recipe as instructed above.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Summer isn\u2019t complete without these buns. This is one of my favourite recipes for sweet Polish jagodzianki. Of course, they\u2019re best made with wild blueberries, but I had to settle for shop-bought ones\u2026 It didn\u2019t take me long to choose this recipe<\/p>\n","protected":false},"author":1,"featured_media":1367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[63,20],"tags":[110,129],"duration":[],"tag_group":[],"class_list":["post-1366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-buns","category-yeast-cakes","tag-blueberry","tag-yeast"],"acf":[],"yoast_head":"\n