Jagodzianki Lux, najlepszy przepis | Rozkoszny

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.

Melt the butter and add milk. Let it cool. In a large bowl, mix flour, sugar, salt, and yeast. Make a well and pour in the milk and butter mixture, add the egg and sour cream. Knead until smooth, about 10 minutes. Cover with plastic wrap and refrigerate overnight. The dough will double in size.

The next day, mix potato starch with sugar and combine with blueberries. Start shaping the buns immediately to prevent the blueberries from releasing juice.

Dust the work surface with flour. Divide the dough into 9 equal parts. Roll each into a large circle, about 13 cm in diameter. Place each circle into a bowl or ramekin. Add 3-4 tbsp of blueberries, pressing them down. Fold the longer sides over each other, sealing them. Then fold the ends inward and seal them with the sides, ensuring no juice can escape. Shape the bun and check for any openings.

Place the sealed buns seam-side down on a baking sheet lined with parchment paper. Cover with a towel and let rise for 1-2 hours until noticeably puffed.

Meanwhile, prepare the crumble. Mix flour with sugar and a pinch of salt. Add diced cold butter and rub it into the flour with your fingers. Form into a ball and refrigerate.

Preheat the oven to 200°C (top-bottom heat). Brush the risen buns with the egg and milk glaze gently to avoid disturbing the thin dough. Sprinkle with crumble and coarse sugar if desired. Bake for 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens