---
title: "Jagodzianki (Polish Blueberry Buns)"
url: /jagodzianki-polish-blueberry-buns/
canonical_url: https://flowers-recipes.com/jagodzianki-polish-blueberry-buns/
language: en
alternates:
  pl: https://flowerek.com/jagodzianki/
  de: https://barbaras-kochbuch.de/jagodzianki-polnische-heidelbeerbroetchen/
  en: https://flowers-recipes.com/jagodzianki-polish-blueberry-buns/
  x-default: https://flowers-recipes.com/jagodzianki-polish-blueberry-buns/
published: "2011-07-16"
last_updated: "2011-07-16"
type: recipe
author: Basia
prerequisites:
  - /category/baking-and-desserts/
  - /category/desserts/
related:
  - /raspberry-sorbet/
  - /plums-in-batter-with-vanilla-ice-cream/
  - /buchty-with-lemon-curd/
  - /currant-kisiel/
categories:
  - "Baking & Desserts"
  - Desserts
  - Fruit
  - Bread
tags:
  - buns
  - fruit
  - bread
servings: "24 small buns"
rating:
  score: 10
  best: 10
  votes: 2
comments: 4
image: https://flowers-recipes.com/images/2011/07/jagodzianki11-230x150.jpg
summary: "Small, adorable buns with a wonderful blueberry filling. You can also use other fruit instead of blueberries."
---

# Jagodzianki (Polish Blueberry Buns)

Small, adorable buns with a wonderful blueberry filling. You can also use other fruit instead of blueberries.

**This page in other languages:** [Polski (pl)](https://flowerek.com/jagodzianki.md) · [Deutsch (de)](https://barbaras-kochbuch.de/jagodzianki-polnische-heidelbeerbroetchen.md)

**Published:** July 16, 2011 · **Author:** Basia · **Servings:** 24 small buns · **Rating:** 10/10 (2 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/)
- [Category: Desserts](https://flowers-recipes.com/category/desserts/)
- [Raspberry Sorbet](https://flowers-recipes.com/raspberry-sorbet/) — Raspberry sorbet, no ice cream maker needed
- [Plums in Batter with Vanilla Ice Cream](https://flowers-recipes.com/plums-in-batter-with-vanilla-ice-cream/) — A quick and easy way to make a good dessert. Plums are perfect, but bananas and apples can be fried in batter too.
- [Buchty with Lemon Curd](https://flowers-recipes.com/buchty-with-lemon-curd/) — Fluffy, tender buns with a creamy lemon surprise inside. Perfect not only for a holiday breakfast.
- [Currant Kisiel](https://flowers-recipes.com/currant-kisiel/) — Homemade currant kisiel made with fresh fruit. The best.

## Ingredients

- 500 g all-purpose flour
- 2 egg yolks
- 1 egg white
- ½ block of butter, melted
- 1 tbsp oil
- 1 ½ tsp dry yeast
- vanilla sugar
- ½ cup sugar
- 1 cup lukewarm milk
- 2 cups blueberries or bilberries (preferably fresh, but frozen are fine too)
- sugar to taste (can be vanilla sugar)

## Instructions

I'm sure everyone knows them. Small, adorable buns with a wonderful blueberry filling. You can also use other fruit instead of blueberries. I've tried them with sour cherries and black currants. This is my favorite recipe for these buns.

[Recipe by the irreplaceable Bajaderka](http://www.mniammniam.com/Buleczki_z_jagodami-1718p.html)

jagodzianki

**Instructions:**

Make a starter (sponge) from the yeast, 1 tsp of the sugar, 1 tbsp of the flour and ¼ cup of the milk, and leave it to rise. Meanwhile, sift the flour into a large bowl, then add the sugar, egg yolks, egg white and a pinch of salt. Next, add the risen starter and mix well. Add the oil and the lukewarm butter, then knead the dough, gradually pouring in the remaining ¾ cup of milk (you don't necessarily have to use all of it). The dough should be smooth, elastic and shiny. Leave it to rise for about 1 hour.

Preheat the oven to 180°C (350°F). Mix the blueberries with the sugar. Turn the risen dough out onto the counter, shape it into a log and cut it into 24 pieces. Flatten each slice into a small round, put a spoonful of blueberries in the middle and seal it, shaping it into a flattened ball. Place the buns seam side down on a baking sheet greased with butter, cover with a kitchen towel and leave to rise again. Once they've puffed up, bake for about 15 minutes, until golden brown.

Additional information:

Before baking, you can brush the buns with butter or with an egg yolk beaten with 2 tbsp of cream. You can also sprinkle them with streusel (crumb topping).

Enjoy!

## Comments (4)

- **kulinarne-smaki** · 2011-07-16 12:05
  Wonderful – I love them especially for breakfast
  - **flowerek (Author)** · 2011-07-16 14:22 · reply
    Thank you :) It's true, they're perfect for breakfast.
- **tuptusia** · 2011-07-16 14:41
  I'm actually planning to bake jagodzianki today! :)  
  The blueberries are already waiting :>
  - **flowerek (Author)** · 2011-07-16 15:34 · reply
    Must be some kind of telepathy ;) I just ate the last one :D It was sooo good :D Happy baking!

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