Jagodzianki* are traditional Polish sweet buns. Usually they are baked during Summer. You can buy them in every cake shop/bakery in Poland.
*"Jagoda" means blueberry in Polish :)
Ingredients for 7 big buns:
- 250-280 grams plain flour
- 1 teaspoon dried yeasts
- 1 teaspoon vanilla essence
- half cup warm (not hot!) whole milk
- 1 large egg (plus one small one for
- 50 grams sugar (for dough)
- 45 grams unsalted butter, in room temperature
- zest from one lemon
- blueberries (around 11 for each bun)
- around 1/3 teaspoon sugar (for each bun)
1. In warm milk melt the yeasts, 1 teaspoon sugar (from 50 grams) and 2 tablespoons flour. Mix it well and place it in a warm place for about 5 minutes.
2. Then add flour (250 grams), rest of sugar, rest of flour, butter, egg, vanilla essence, lemon zest. Mix the ingredients very well for few minutes. If dough is too loose add more flour.
3. On a lightly floured surface, knead the dough for about 7 minutes (you can always use stand mixer).
4. When the dough will be soft and elastic place in a lightly greased bowl and let rest for about 30-40 minutes (it needs to double in size).
5. Divide the dough into 7 equal balls and flat each of them into "pancake" shape.
6. Place the blueberries in the middle and sprinkle them with a sugar (around 1/3 teaspoon).
7. Carefully bring the edges together and seal. Place the sealed part down touching the paper liner. Repeat with the rest of the dough balls.
8. Brush buns with an egg.
9. Bake in oven pre-heated to 180 C (350 F) for about 30-40 minutes. If while baking buns will started to be too brown cover them with an aluminium foil.
10. Baked and cooled jagodzianki brush with glaze (I made it with icing sugar, lemon juice and double cream. You can replace double cream with milk).