Introduction

Polish Blueberry Buns, known as Jagodzianki, are soft, pillowy yeast buns generously filled with sweet, juicy blueberries and topped with a buttery streusel crumble. These delightful pastries are a beloved summer treat in Poland, perfect for breakfast, an afternoon snack, or dessert. Their irresistible combination of fluffy dough and bursting blueberry filling makes them a must-try for any baking enthusiast.

Origin and Cultural Significance

Jagodzianki have been a staple in Polish bakeries for generations, especially during the summer months when fresh blueberries (or jagody, in Polish) are in season. Traditionally enjoyed with a cup of tea or milk, these buns bring nostalgic memories of childhood for many Poles. While variations exist—some with a sugar glaze, others with streusel topping—each version captures the essence of Poland’s rich baking traditions.

Ingredients Quantity

For the Dough:

• 4 cups all-purpose flour
• 1 cup warm milk
• ½ cup unsalted butter, melted
• ¼ cup sugar
• 2 ¼ tsp (1 packet) instant yeast
• 1 tsp vanilla extract
• 1 egg
• ½ tsp salt

For the Blueberry Filling:

• 2 cups fresh blueberries
• ¼ cup sugar
• 1 tbsp cornstarch

For the Streusel Topping:

• ¼ cup all-purpose flour
• 2 tbsp sugar
• 2 tbsp cold butter, cubed

Optional Additions

• Lemon zest in the dough for extra freshness
• Cinnamon in the streusel for warmth
• Powdered sugar glaze for added sweetness
• A sprinkle of almond flakes for a nutty crunch

Tips for Success

• Use warm milk (not hot!) to activate the yeast properly.
• Let the dough rise in a warm, draft-free space for a light, fluffy texture.
• Coat the blueberries in cornstarch to prevent excess moisture from making the dough soggy.
• Don’t overfill the buns—too much filling may cause them to burst open while baking.
• Bake until golden brown and let them cool slightly before enjoying.

Instructions

1. Prepare the Dough:

1. In a bowl, whisk together warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Add melted butter, egg, vanilla, and salt. Gradually mix in the flour until a dough forms.
3. Knead for about 8-10 minutes until smooth and elastic.
4. Cover the dough with a towel and let it rise in a warm place for 1-1.5 hours, until doubled in size.

2. Prepare the Filling:

1. In a bowl, toss blueberries with sugar and cornstarch. Set aside.

3. Assemble the Buns:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Punch down the dough and divide it into 10-12 equal portions.
3. Flatten each piece into a small disc, place a spoonful of blueberry filling in the center, and seal the edges tightly.
4. Place buns seam-side down on the baking sheet.

4. Make the Streusel & Bake:

1. In a bowl, mix flour, sugar, and butter with your fingers until crumbly.
2. Brush the buns with a little milk or egg wash and sprinkle with streusel.
3. Bake for 18-22 minutes until golden brown.
4. Let cool slightly before serving.

Description

Jagodzianki are soft, fluffy, and slightly sweet with a deliciously fruity blueberry filling. The contrast between the tender dough, juicy blueberries, and crumbly streusel topping makes each bite a delightful experience. They taste best fresh out of the oven but can also be enjoyed the next day with a cup of coffee or tea.

Nutritional Information (Per Bun – Approximate)

• Calories: 250-280 kcal
• Carbohydrates: 40g
• Protein: 5g
• Fat: 8g
• Fiber: 2g
• Sugar: 12g

Conclusion

Polish Blueberry Buns are a comforting, homemade treat that showcases the beauty of simple ingredients. Whether you enjoy them plain, with a drizzle of icing, or alongside a warm beverage, they bring a taste of Polish tradition to any kitchen.

Recommendation

For the freshest flavor, use wild blueberries if available, as they have a more intense taste. If you prefer a less sweet version, reduce the sugar slightly and let the natural sweetness of the fruit shine.

Embracing Healthful Indulgence

To make these buns a bit healthier, you can:

• Use whole wheat flour for added fiber.
• Reduce the sugar slightly and rely on the natural sweetness of the fruit.
• Swap butter for Greek yogurt in the dough for a lighter version.

Fluffy, fruity, and utterly delicious—these Jagodzianki will make you fall in love with Polish baking!