Jagodzianki (Polish Blueberry Buns)

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

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!