Yeast Cakes & Breads
For the yeast dough:
For the blueberry filling:
For decoration:
Traditional Polish blueberry buns, known as jagodzianki, are soft, fluffy yeast buns filled with sweet, juicy wild blueberries. Made with Gellwe Vanilla Sugar, these golden homemade treats have a delicate vanilla flavour and a generous fruity filling. Finished with a dusting of icing sugar, they're perfect for summer breakfasts, afternoon tea or a delicious homemade snack.
Sift the flour into a bowl. Add the dried yeast, sugar, Gellwe Vanilla Sugar and salt, then mix well.
Pour in the warm milk and add the egg yolks. Knead the dough by hand or using a stand mixer until it comes together and forms a firm consistency. Towards the end of kneading, gradually incorporate the melted butter.
Cover the dough and leave it in a warm place to rise for approximately 1 hour.
Wash the blueberries and drain them in a sieve. Transfer to a bowl, mix with the sugar and set aside.
Gently knead the risen dough again until smooth and elastic. Divide it into portions weighing approximately 80 g each and shape them into balls.
Flatten each ball of dough or roll it out with a rolling pin. Brush the edges with beaten egg to help them stick together when sealing.
Spoon the blueberry filling into the centre of each piece of dough and pinch the edges together, as you would when making pierogi. Place the buns seam-side down on a baking tray lined with baking parchment. Brush the tops with beaten egg using a pastry brush, then leave to rise again.
Bake at 200°C using conventional top and bottom heat until golden brown. Leave to cool on a wire rack.
Before serving, dust the blueberry buns with Gellwe Icing Sugar.
Enjoy!
