Jagodzianki – Polish Blueberry Buns Recipe

It’s hard for me to imagine summer without using the Polish blueberry buns recipe at least once! They are delicious and very easy to make. One of the most time-consuming parts of making the buns is waiting for the dough to rise. This usually takes about 2 hours. A quick fix however is to make the dough the night before and place it in the fridge. That way, the dough will rise overnight and be ready for you in the morning. The trick is keeping the dough out a little earlier than when you need it. 

Despite the fact that it takes time for the dough to rise, you will find that the effort and time are definitely worth it! 

Polish blueberry buns taste best solo but you can also have them with milk. You can eat them for breakfast, dessert, or simply take them on a trip and eat them as a snack.

Jagodzianki – Polish Blueberry Buns Recipe

Prepare The Blueberries

Part I – Wash And Dry The Blueberries

Gently wash and dry the blueberries. Drying the blueberries is important because the excess water can turn the blueberry filling mushy which will interfere with the integrity of the dough.

Part II – Coat The Blueberries With Potato Starch (Optional)

Coat the blueberries with potato starch and sugar. The sugar will sweeten the blueberries and the starch will thicken the juices from the berries giving it a jelly-like consistency. This step depends on what kind of consistency you like in your blueberry filling. You can skip it altogether.

Prepare The Dough For The Polish Blueberry Buns

Part I – Melt The Butter With Milk

Add ½ cup of milk and ¾ cup of butter to a pan. Heat and combine both together.

Part II – Mix All The Ingredients

Once the butter and milk have combined well, add in 4 cups of flour, 2 tbsps. of instant yeast, ½ cup of sugar and 1 ½ tbsps. of sour cream. Mix all the ingredients together using either your hands or using a food processor. Knead the dough for at least 5 minutes till the dough is soft.

Part III – Place The Dough Into A Big Bowl

Part IV – Cover The Bowl And Wait For 2 Hours

Cover the bowl with a clean kitchen cloth. This will prevent the dough from drying out. Let the dough rest for 2 hours. You could also prepare the dough and place it in the fridge overnight. This way the dough will be ready in time for you to make Polish blueberry buns in the morning. 

The idea of letting the dough rest is to ensure that the yeast has time to do its work and for the dough to rise. Ideally, the dough needs to be kept in a warm environment and should double in size. If your dough doesn’t rise, you may want to wait a bit longer than 2 hours.

Making The Polish Blueberry Buns

Part I – Roll A Walnut Sized Piece Of Dough

The idea is to make a small ball that is approximately the size of a walnut. Place it on a floured surface and roll it out. Place the blueberries inside before covering it up.

If you find that this technique is hard, you can make it easier by using a small bowl. Roll the dough out and place it in a small bowl such that it lines the bowl. 

Now place the blueberries in the center using a spoon. Wrap the edges of the dough inwards such that you cover the blueberries and form a bun.

Part II – Place the Bun On A Baking Tray.

Line a baking tray with parchment paper. Now place the buns on the baking tray. Ensure that you keep some space between them. Also, ensure that the sealed side of the Polish blueberry buns are on parchment paper. This will prevent it from opening up when baking.

Part III – Repeat The Process Until The Entire Dough Is Used.

Part IV – Cover The Polish Blueberry Buns With A Clean Kitchen Cloth

Make sure that you cover the Polish blueberry buns with a clean kitchen cloth. This prevents them from drying out. 

Make The Crumble

Part I – Mix The Crumble Ingredients

In a bowl mix ⅓ cup of butter, 1 ½ cup of flour, and ⅓ cup of sugar. Combine the ingredients well. The resultant mixture will have a crumble-like texture.

Bake The Polish Blueberry Buns

Part I – Preheat the oven to 200°C / 390°F

Preheating the oven is an essential part when it comes to baking. It ensures that the oven is just the right temperature. Too hot and the dough will burn without cooking. Too cold and the dough won’t rise.

Part II – Brush The Polish Blueberry Buns With Egg

Whisk an egg in a bowl. Use a brush and brush the Polish blueberry buns with the egg. Now sprinkle the crumble on top of the buns.

Part III – Bake For 20 Minutes

Tips For Making And Baking Polish Blueberry Buns

Coat blueberries with potato starch if you want the filling to have a jelly-like consistency.

It’s not necessary, however, some Polish housewives do it to make the filling more solid.

Use any kind of blueberries.

Depending on the country you live in, you may have different kinds of blueberries available (American blueberries, European blueberries, wild blueberries, etc.).

Be sure to taste them first, if they are very sweet, you may add less sugar. If they are sour, add more sugar.

Store them in room temperature or fridge.

Be sure to keep them in an airtight container (like the bread), otherwise, they will quickly dry up.

You can use frozen berries.

Be sure to defrost them first and pour out all the water. 

Blueberries need to be dry before wrapping the dough around them.

Polish Blueberry Buns Recipe

Yield: 18 buns

Jagodzianki - Polish Blueberry Buns Recipe

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Jagodzianki are one of the most popular Polish sweet buns.

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 55 minutes

Ingredients

Blueberries

• 3-4 cups of blueberries
• 2 tbsps of potato starch (optionally)
• 4 tbsps of sugar (only if the blueberries are not sweet enough)

Dough

• 4 cups (500g) of flour
• 2 tbsps of instant yeast
• ½ cup of milk
• ¾ cup (170g) of butter
• ½ cup of sugar
• 2-3 tbsps of sour cream

Crumble

• ⅓ cup (75g) of butter
• 1 ½ cup (150g) of flour
• ⅓ cup (75g) of sugar

Others

• 1 egg + 1 tbsp of milk (optionally)

Instructions

How To Prepare The Fruits For Polish Blueberry Buns?

1. Simply wash and dry them.
2. Alternatively, you can coat the blueberries with potato starch and some sugar to make the filling more jelly-like.

How To Make Dough For Polish Blueberry Buns?

1. Melt butter with milk.
2. Mix all the ingredients for the dough together. Knead for at least 5 minutes. Do it using your hands or a food processor.
3. Place the dough into a big bowl.
4. Cover the bowl with a cloth and wait for another about 2 hours for the dough to double its size. Alternatively, place the bowl in the fridge and let the dough grow there overnight.

How To Make Polish Blueberry Buns?

1. When the dough is ready, start making jagodzianki. Do it by taking a small, walnut-sized piece of the dough. Roll it out and place blueberries inside.
   To make it easier, take the small bowl and place the dough inside it. Place the blueberries in the middle using a spoon. Then wrap the dough inside the blueberries, making sure everything stays inside.
2. Place the bun of the baking tray lined with parchment paper (sealing down).
3. Repeat the process until the entire dough is used.
4. Cover ready jagodzianki with a clean kitchen cloth until you are done with everything to make sure they don't dry out.

How To Make A Topping For Polish Blueberry Buns?

1. Mix all the ingredients for the crumble.

Bake Jagodzianki

1. Preheat the oven to 200°C / 390°F.
2. Brush jagodzianki with whisked egg and sprinkle with a crumble.
3. Bake for 20 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Blueberries - Jagody
• 
  Powdered Sugar - Cukier puder
• 
  Instant Dry Yeast - Drożdże suszone
• 
  Sugar - Cukier
• 
  Butter Unsalted - Masło
• 
  Eggs Organic Cage-Free
• 
  Milk - Mleko
• 
  All Purpose Flour

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 253Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 17mgCarbohydrates: 54gFiber: 4gSugar: 19gProtein: 6g

These data are indicative and calculated by Nutritionix

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