Jagodzianki, or Polish blueberry buns, are the essence of a Polish summer. These light and fluffy yeast buns are filled with fresh blueberries, topped with a delicious crumble, and baked to perfection. I’m sure you’ll love them!
About the recipe
Jagodzianki are a big deal in summer in Poland. All the bakeries are competing to see who can bake the best jagodzianki, and the cooking magazines are posting their yearly rankings of the best ones.
The name “jagodzianki” comes from the word “jagody,” which means wild blueberries in Polish. These wild blueberries are smaller, darker, juicier, and have a more intense flavor compared to the larger, milder American blueberries. Unfortunately, jagody can be hard to find where I live, so I used regular blueberries in this recipe. While the taste might differ slightly, the result is still delicious and captures the essence of this traditional Polish treat.
In Poland, foraging for wild blueberries (jagody) and wild mushrooms is a beloved summer tradition for many families. Store-bought jagodzianki can be quite expensive (4-5 USD for one, the last time I bought them in Cracow!), so many people make them at home.
Jagodzianki from this recipe taste better than from a bakery and you can eat them fresh, just slightly warm, straight from the oven (it’s the best, right?). The yeast dough is soft and fluffy and they have the perfect ratio of dough to the filling, which is often not the case with store-bought buns. They taste amazing even the next day!
Ingredients
Here’s what you need for the yeast dough:
Here are the remaining ingredients:
For the blueberry filling, you will need: blueberries, powdered sugar (you can also use granulated sugar, but I find that powdered sugar coats the blueberries better while granulated sugar just sliced at the bottom of the bowl), vanilla extract, and corn starch.
For the crumble, you will need: cold butter, flour, salt, and granulated sugar (not powdered sugar).
You will also need an egg for the egg wash.
How to make it step-by-step
Make the dough
Heat the milk (1/3 cup + 1 tablespoon (95g) until pleasantly warm to the touch (it’s best to check its temperature with a thermometer, it should be 100-110°F (38-43°C). The milk can’t be too cold or too hot or the yeast won’t work.
Add the milk to a small bowl, add the yeast (1 packet instant yeast, 2 1/4 teaspoons or 7g), and 1/2 tablespoon of sugar. Stir together and set aside to proof for 10 minutes. After this time, the yeast should be foamy, if it’s not, start over.
It is not necessary to proof instant yeast, but I’ve found that when doing this, the dough rises better and faster and also, you can be sure that your yeast is working properly.
In the meantime, make the crumble: Add all the ingredients for the crumble to a medium bowl and work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Place the bowl in the fridge.
(3 tablespoons (42g) cold butter, 1/2 cup (62g) all-purpose flour, spooned and leveled, not scooped, 3 tablespoons granulated sugar, big pinch of salt)
To a medium/large mixing bowl, add flour, salt, and the remaining sugar. Stir together. Add the egg, egg yolk, and vanilla. Knead the dough by hand or with a stand mixer fitter with a paddle attachment until it comes together.
(2 1/2 tablespoons sugar, 2 1/4 cups (280g) all-purpose flour, spooned and leveled, not scooped, 1/4 teaspoon fine sea salt, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract)
How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
Slowly add the soft butter, tablespoon after tablespoon, adding the next one when the previous one has been incorporated into the dough. Knead the dough for a couple more minutes until smooth.
(5 tablespoons (72g) soft butter)
First rise
Cover the bowl with the dough with plastic foil and put in a warm place to rise until it doubles its volume, about 1 hour (I’m putting it in a turned-off oven with a light on).
Shape the buns
When the dough is risen, prepare the blueberries. Wash them and thoroughly pat dry with paper towels then combine with corn starch and powdered sugar.
(13 ounces (365g) blueberries, 1 3/4 tablespoons corn starch, 2 tablespoons powdered sugar)
Transfer the dough to a very lightly floured counter or a rolling mat. Divide the dough into 6 equal parts.
Flatten each part of the dough, making sure the middle is not thinner than the edges. Top with the blueberry filling, making sure to scoop also the dry ingredients. Pinch all the edges together until the blueberries are enclosed in the dough. Make sure there are no gaps and the dough is well sealed.
Second rise
Place the buns on a baking sheet lined with parchment paper seam-side down.
Cover the baking sheet with a kitchen towel and let the buns rise for 20 minutes.
Set the oven to 375°F (190°C).
After 20 minutes, prepare the egg wash: in a small bowl, whisk together the egg and water.
Brush the buns with the egg wash and top with the crumble.
Bake the buns
Bake until browned, about 23-24 minutes.
Let cool slightly then enjoy (you can eat them slightly warm)!
Storage
These buns keep very well. Store them at room temperature, tightly wrapped in plastic foil. You can rewarm them slightly in the oven at 325°F (160°C) for a couple of minutes until slightly warm. They taste great the next day, especially re-warmed.
More delicious Polish recipes
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Jagodzianki (Polish Blueberry Buns)
Ingredients
for the dough:
- 1/3 cup + 1 tablespoon (95g) milk
- 1 packet instant yeast 2 1/4 teaspoons or 7g
- 3 tablespoons sugar divided
- 2 1/4 cups (280g) all-purpose flour spooned and leveled, not scooped
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 5 tablespoons (72g) soft butter
crumble topping (kruszonka):
- 3 tablespoons (42g) cold butter
- 1/2 cup (62g) all-purpose flour spooned and leveled, not scooped
- 3 tablespoons granulated sugar
- big pinch of salt
for the blueberry filling:
- 13 ounces (365g) blueberries
- 1 3/4 tablespoons corn starch
- 2 tablespoons powdered sugar
egg wash:
- 1 egg
- 1 tablespoons water
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Instructions
Make the dough:
- Heat the milk until pleasantly warm to the touch (it's best to check its temperature with a thermometer, it should be 100-110°F (38-43°C)). The milk can't be too cold or too hot or the yeast won't work.1/3 cup + 1 tablespoon (95g) milk
- Add the milk to a small bowl, add the yeast, and 1/2 tablespoon of sugar. Stir together and set aside to proof for 10 minutes. After this time, the yeast should be foamy, if it's not, start over. It is not necessary to proof instant yeast, but I've found that when doing this, the dough rises better and faster and also, you can be sure that your yeast is working properly.1 packet instant yeast
- In the meantime, you can make the crumble: Add all the ingredients for the crumble to a medium bowl and work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Place the bowl in the fridge.3 tablespoons (42g) cold butter, 1/2 cup (62g) all-purpose flour, 3 tablespoons granulated sugar, big pinch of salt
- To a medium/large mixing bowl, add flour, salt, and the remaining sugar (2 1/2 Tbsp). Stir together. Add the egg, egg yolk, and vanilla. Knead the dough by hand or with a stand mixer fitter with a paddle attachment until it comes together.2 1/4 cups (280g) all-purpose flour, 1/4 teaspoon fine sea salt, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
- Slowly add the soft butter, tablespoon after tablespoon, adding the next one when the previous one has been incorporated into the dough. Knead the dough for a couple more minutes until smooth.5 tablespoons (72g) soft butter
First rise:
- Cover the bowl with the dough with plastic foil and put in a warm place to rise until it doubles its volume, about 1 hour (I'm putting it in a turned-off oven with a light on).
Shape the buns:
- When the dough is risen, prepare the blueberries. Wash them and thoroughly pat dry with paper towels then combine with corn starch and powdered sugar.13 ounces (365g) blueberries, 1 3/4 tablespoons corn starch, 2 tablespoons powdered sugar
- Transfer the dough to a very lightly floured counter or a rolling mat. Divide the dough into 6 equal parts.
- Flatten each part of the dough, making sure the middle is not thinner than the edges. Top with the blueberry filling, making sure to scoop also the dry ingredients. Pinch all the edges together until the blueberries are enclosed in the dough. Make sure there are no gaps and the dough is well sealed.
- Place the buns on a baking sheet lined with parchment paper seam-side down.
Second rise:
- Cover the baking sheet with a kitchen towel and let the buns rise for 20 minutes.
- Set the oven to 375°F (190°C).
- After 20 minutes, prepare the egg wash: in a small bowl, whisk together the egg and water.1 egg, 1 tablespoons water
- Brush the buns with the egg wash and top with the crumble.
Bake the buns:
- Bake until browned, about 23-24 minutes.
- Let cool slightly then enjoy (you can eat them slightly warm)!
Notes
- These blueberry buns are not overly sweet. If you’d like them sweeted, sprinkle some granulated sugar on top of the blueberries when you are filling the dough with them or make icing sugar to pour on top of the baked buns.
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
- Calories = 1 large bun (1/6 of the recipe). This is only an estimate!
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