Jagodzianki – Polish Blueberry Buns Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

blueberries

🥗Healthier: mixed berries

💰Cheaper: frozen blueberries

Mixed berries offer a variety of flavors, while frozen blueberries are often more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less expensive.

Simply wash and dry the blueberries.

Alternatively, coat the blueberries with potato starch and some sugar to make the filling more jelly-like.

Melt butter with milk.

Mix all the ingredients for the dough together. Knead for at least 5 minutes. Do it using your hands or a food processor.

Place the dough into a big bowl.

Cover the bowl with a cloth and wait for about 2 hours for the dough to double in size. Alternatively, place the bowl in the fridge and let the dough grow there overnight.

When the dough is ready, start making jagodzianki by taking a small, walnut-sized piece of the dough. Roll it out and place blueberries inside. To make it easier, take a 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.

Place the bun on the baking tray lined with parchment paper (sealing down).

Repeat the process until the entire dough is used.

Cover ready jagodzianki with a clean kitchen cloth until you are done with everything to make sure they don't dry out.

Mix all the ingredients for the crumble.

Preheat the oven to 200°C / 390°F.

Brush jagodzianki with whisked egg and sprinkle with a crumble.

Bake for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens