Almond sweet buns filled with wild blueberries

They are traditional Polish sweet buns called ‘jagodzianki’ (what means kind of blueberry maidens). They could be made with different amount of filling depending on baker style. When I as a child bought them in near bakery was quite disappointed if got a huge fluffy bun with several blueberries inside. So my recipe is for thin yet still fluffy dough covering huge load of fruits. Preparing is not very complicated and the effect – amazing. The addition of almonds only makes everything better. Enjoy!

 

20-25 buns

 

Dough:

  • 3 cups 2 tablespoons (500 g) bread flour
  • 4 ½  teaspoons dried yeast
  • ¾  cup (180 ml) lukewarm milk
  • 1/3 cup (70 g) sugar
  • 1 teaspoons salt
  • 1 egg
  • 1 teaspoon pure almond extract
  • 1/3 cup (70 g) butter, melted

Filling:

  • 500-600 g fresh wild blueberries
  • 1/3 cup (70 g) sugar

Top:

  • 1 egg
  • 1 tablespoon milk
  • 2-3 tablespoons sliced almonds

Icing:

  • 2-3 tablespoons blueberry juice
  • ½ cup (80 g) icing sugar

 

 

Dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add egg, almond extract and yeast mixture and mix. Mixing on medium speed gradually add butter. Knead with the mixer for about 5-6 minutes then remove from the bowl and knead by hands for further 3-4 minutes until smooth. Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

Line two baking sheets with parchment paper.

Make the filling: in a bowl mix gently blueberries with sugar. Let stand for 15 minutes.

Once dough is ready punch down and divide into half. Roll out one piece to 1/5 inch (5-6 mm) thick piece. Cut off circles 3 inch (7-8 cm) in diameter. Working with one piece at the time roll it out into a thin oval. Place about 2-3 teaspoons of filling in the center then seal the edges – first longer sides then shorter and place each bun on the baking sheet (sealed side down). See the last picture below the text for visual guide. Make in this way all prepared circles then  roll out the second piece of the dough and repeat all steps.

Preheat oven to 350°F (180°C). Let stand sheets with buns in a warm place for 20-30 minutes to puff and rise.

Make egg wash: in a small bowl beat egg and milk. Brush top of each bun. Sprinkle with almonds’ slices.

Bake in batches for 15-20 minutes. Remove from the oven and cool on a wire rack.

Icing: mix blueberry juice and icing sugar until smooth, thick but still liquid mixture. Pour over cooled buns.


 
 

Category: Yeast cakes.

Tags: almonds, blueberries, yeast.

Join my Newsletter

Subscribe to get my latest recipes and tutorials by email.

    We respect your privacy. Unsubscribe at any time.

    Powered By ConvertKit