Jagodzianki – Polish Blueberry Sweet buns with Crumble
Have you ever heard of Jagodzianki – a famous Polish Blueberry Sweet Buns with Crumble?
They are delicious and irresistible. Imagine sweet, pillowy yeast buns made of soft dough filled to the rims with blueberries, sweetened with lavender sugar, and topped with a buttery crumble.
Did I get your attention? I bet I did. Drooling a little? I bet you do 🙂
The traditional Polish recipe is excellent, but I wanted to make the Jagodzianki even more special. In this recipe, I used mascarpone cheese and an extra egg yolk to make the yeast dough soft, tender, and rich in flavor. Well, let me tell you, it worked.
I guarantee you won’t resist having one or two, even on a diet. They are best made during blueberry season using wild blueberries, but they are so good that you will be making them more often.
Why you will love this recipe
Burst of Flavor – fresh blueberries provide a juicy sweetness that contrasts beautifully with the soft, slightly sweet dough.
Texture – soft, pillowy dough topped with crunchy, buttery crumble topping creates a delightful contrast of textures that is very satisfying to bite into.
Versatility – Jagodzianki can be enjoyed as a breakfast item, a snack, or a dessert. Click HERE to find more ways to enjoy them.
Ingredients, Variations and Substitutions
All-Purpose Flour – the primary structure-building ingredient, providing the gluten necessary for dough elasticity. Use unbleached flour for a slightly richer flavor. Measure carefully to avoid a dense dough. You can use bread flour for a chewier texture or a mix of all-purpose and whole wheat flour for a heartier bun.
Blueberries – the filling provides a sweet and juicy contrast to the rich dough. Use fresh, ripe, wild blueberries for the best flavor. Frozen can be used but may release more liquid. Other berries like raspberries, blackberries, or chopped cherries can be used.
Mascarpone Cheese – adds richness and a creamy texture to the dough, making it tender and moist. Ensure it’s at room temperature for easy mixing. For a tangier flavor, cream cheese can be used. Sour cream or Greek yogurt can also be used.
White Sugar – sweetens the dough and helps with browning during baking. Honey or maple syrup can be used, but reduce the liquid content slightly if using these.
Brown Sugar – adds a deeper, caramel-like sweetness to the crumb topping. You can substitute it with an equal amount of granulated white sugar plus a small amount of molasses (about 1 tablespoon per cup of white sugar for light brown sugar, and 2 tablespoons for dark brown sugar). Alternatively, coconut sugar can be used for a similar depth of flavor, though the final texture might differ slightly.
Milk – activates the yeast and adds moisture to the dough. Use milk around 110°F (43°C) to avoid killing the yeast. Water can be used, though milk adds a richer flavor. Non-dairy milk works as well.
Eggs and egg yolk – provide structure, richness, and color to the dough. Ensure eggs are at room temperature for better incorporation into the dough. For a vegan version, you can use a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
Active Dry Yeast – leavens the dough, making it rise and become fluffy. Make sure your yeast is fresh and activate it in warm liquid. Instant yeast can be used in the same amount, though it doesn’t need to be dissolved in liquid first. You can also use fresh yeast, just be sure to dissolve it in warm milk before adding it to the yeast dough.
Unsalted Butter – adds richness and tenderness to the dough. Margarine or a neutral oil can be used, but the flavor and texture may slightly differ.
Salt – enhances flavor and controls yeast activity. Don’t skip the salt, as it balances sweetness and improves the dough’s flavor. Sea salt or kosher salt can be used; adjust quantity to taste.
Vanilla Extract – adds a sweet, fragrant flavor to the dough. Use pure vanilla extract for the best flavor. Almond extract or other flavored extracts can be used for a different flavor profile.
Lemon Zest – adds a bright, citrusy flavor to the dough. Fresh zest gives the best flavor, so use a microplane to zest just the yellow part of the lemon. Orange zest or lime zest can be used for a different citrus flavor. For a tangy twist, you can add a bit of lemon juice to the blueberry filling.
Cornstarch – thickens the blueberry filling as it bakes, preventing it from being too runny. Ensure it’s well mixed with the blueberries to avoid clumps. Arrowroot powder or potato starch can be used as a thickener, though the texture may vary.
Culinary Lavender – adds a fragrant, floral note to the filling and crumble topping. Use culinary lavender sparingly, as it can be strong. Finely grind for even distribution. Dried rosemary or thyme can be used for a savory twist or omit if you prefer a more traditional flavor.
Equipment you will need
- Mixing Bowls
- Measuring Cups and Spoons
- Kitchen Scale
- Whisk
- Rolling Pin
- Pastry Brush
- Baking Sheet
- Parchment Paper
- Wire Rack
- Pastry Cutter
- Small Food Processor or Spice Grinder
- Rolling Mat
Top Tips for Making Jagodzianki
Knead the dough thoroughly – until it becomes smooth and elastic. This will ensure proper structure and good rise. Allow the dough to rise in a warm, draft-free area.
Seal the buns well – make sure to seal the edges tightly to prevent the filling from leaking out during baking.
Avoid overfilling – while it might be tempting to pack in as many blueberries as possible, overfilling can cause the buns to burst or become difficult to seal.
Crumb topping – apply it generously! This not only adds flavor but also a delightful crunch.
Egg wash for shine – brushing the buns with an egg wash before baking gives them a beautiful golden sheen and helps the crumb topping adhere better.
Control oven temperature – bake the buns in a preheated oven at the right temperature. Too high, and the outside may burn before the inside is cooked; too low, and the buns might not rise properly or brown evenly.
Cooling – after baking let the buns cool on a wire rack. This prevents the bottoms from becoming soggy and helps maintain their shape and texture.
Step-by-step instructions
- In a small bowl, combine warm milk, 1 tbsp sugar, and the yeast. Stir and let it sit in a warm place for 5-10 minutes until frothy.
- Whisk the flour, remaining sugar, and salt in a large mixing bowl. Mix the flour thoroughly to ensure the dry ingredients are evenly distributed.
- In a separate bowl, beat the eggs, egg yolk, mascarpone cheese, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients (mascarpone and yeast mixture) to the dry ingredients. Add the lemon zest and mix until a dough forms.
- Knead the dough for 8-10 minutes, either by hand or using a stand mixer with a dough hook attachment, until smooth and elastic. Add extra flour as needed to prevent sticking.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until the dough doubles in size.
- Pulse the lavender buds in a small food processor or spice grinder. Set aside
- Mix 1.5 cup blueberries, 2 tbsp sugar (you can also add 1 tsp of the ground lavender), 1 tbsp cornstarch, and zest of one lemon. Set aside.
- Mix the flour and brown sugar in a small bowl. Add cold butter.
- Use a pastry cutter or fingers to cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
- Punch down the risen dough and divide it into 12 equal pieces (57-60g).
- Flatten each piece of dough into a small disk and place a spoonful or two of the blueberry filling in the center. You can use a small ramekin to hold the dough in place.
- Pinch the edges of the dough together to seal the filling inside and shape it into a bun. Place the buns seam-side down on a parchment-lined baking sheet.
- Cover the buns with a towel and let them rise for another 30 minutes.
- Preheat your oven to 350°F (190°C).
- Prepare the egg wash by whisking one egg and milk together. Brush the buns with the egg wash.
- Sprinkle the crumble topping generously over each bun.
- Bake the buns for 20-25 minutes or until golden brown.
- Let the buns cool on a wire rack.
- Optionally, dust the baked buns with powdered sugar mixed with the ground lavender before serving. You can also make a sugar glaze.
How to best enjoy Jagodzianki
Eat warm and fresh from the oven
Make them into French toast, bread pudding, ice cream sandwiches, or Jagodzianki Trifle.
Enjoy Jagodzianki for breakfast with yogurt.
Jagodzianki Waffles, anyone?
Toast them for a delicious twist and enjoy with fruit with Jam
Drizzle with lemon glaze
Enjoy Jagodzianki in a Parfait
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Storage instructions, reheating
- Let the Jagodzianki to cool completely on a wire rack before storing. This helps prevent condensation and keeps the buns from becoming soggy.
- Room Temperature:
- You can store the cooled buns at room temperature for up to 2 days in an airtight container or resealable plastic bag.
- To maintain their freshness, place a piece of parchment paper or a paper towel inside the container to absorb any excess moisture.
- Refrigeration:
- If you need to keep the buns for more than 2 days, you can refrigerate them. Place them in an airtight container or resealable plastic bag to prevent them from drying out. They should stay good for up to 1 week in the refrigerator.
- Freezing:
- Wrap each bun tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating:
- Room Temperature:
- If stored at room temperature, the buns can be enjoyed as is, or you can warm them briefly.
- Refrigerated Buns:
- To reheat refrigerated buns, place them in a preheated oven at 300°F (150°C) on low heat for about 5-10 minutes or until warmed. You can also microwave them on a microwave-safe plate for about 15-20 seconds; don’t overheat, as this can make them chewy.
- Frozen Buns:
- Remove the buns from the freezer and let them thaw at room temperature for about 30 minutes.
- Place thawed buns in a preheated oven at 300°F (150°C) for 10-15 minutes to reheat them. If you’re in a hurry, you can microwave them on a microwave-safe plate for 30-60 seconds, but they may not be as crisp as when reheated in the oven.
Jagodzianki – Polish Blueberry Sweet Buns with Crumble
Equipment
- mixing bowls
- measuring cups and spoons
- kitchen scale
- whisk
- Rolling Pin
- pastry brush
- baking sheet
- parchment paper
- wire rack
- small food processor or spice grinder
- rolling mat
Ingredients
- 3 cups all-purpose flour
- ¼ cup mascarpone cheese softened
- ¼ cup granulated sugar
- ½ cup milk warmed to about 110°F/43°C)
- 2 large eggs at room temperature
- 1 egg yolk
- 1 packet of active dry yeast 2 ¼ tsp or 7g
- ¼ cup unsalted butter melted and cooled
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Blueberry Filling
- 1 ½ cups fresh blueberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp lemon zest
Crumble Topping
- ⅓ cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp unsalted butter cold and cubed
- 1 tsp culinary lavender finely ground with white sugar
Egg Wash
- 1 egg
- 1 tbsp milk
Lavender Sugar
- 2 tbsp white sugar
- ½ tsp culinary lavender finely ground
Instructions
- In a small bowl, combine warm milk, 1 tbsp sugar, and the yeast. Stir and let it sit for 5-10 minutes until frothy.
- Whisk together the flour, remaining sugar, and salt in a large mixing bowl. Mix the flour thoroughly to ensure the dry ingredients are evenly distributed.
- In a separate bowl, beat the eggs, egg yolk, mascarpone cheese, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients (mascarpone and yeast mixture) to the dry ingredients. Add the lemon zest and mix until a dough forms.
- Knead the dough for 8-10 minutes, either by hand or using a stand mixer with a dough hook attachment, until smooth and elastic. Add extra flour as needed to prevent sticking.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until the dough doubles in size.
- Pulse the lavender buds in a small food processor or spice grinder until well ground. Set aside
- In a bowl, mix the 1.5 cup blueberries, 2 tbsp sugar (you can also add 1 tsp of the ground lavender), 1 tbsp cornstarch, and zest of one lemon. Set aside.
- Mix the flour, brown sugar in a small bowl. Add cold butter.
- Use a pastry cutter or fingers to cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
- Punch down the risen dough and divide it into 12 equal pieces (57-60g).
- Flatten each piece of dough into a small disk and place a spoonful or two of the blueberry filling in the center. You can use small ramekin or bowl to hold the dough.
- Pinch the edges of the dough together to seal the filling inside and shape it into a bun. Place the buns seam-side down on a parchment-lined baking sheet.
- Cover the filled buns with a towel and let them rise for another 30 minutes.
- Preheat your oven to 350°F (190°C).
- Prepare the egg wash by whisking one egg and milk together. Brush the buns with the egg wash.
- Sprinkle the crumble topping generously over each bun.
- Bake the buns for 20-25 minutes or until golden brown.
- Let the buns cool on a wire rack.
- Dust the baked buns with powdered sugar mixed with ground lavender if desired before serving. You can also make a sugar glaze.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Jagodzianki, blueberry-filled sweet buns are a treat you will want to make again and again. The tender dough, juicy blueberry filling, and buttery crumble topping are irresistible.
Whether you enjoy them fresh out of the oven or with yogurt for breakfast the next day, these buns are sure to sweeten your day.
FAQ
What is Jagodzianki?
Jagodzianki are traditional Polish sweet buns filled with fresh blueberries, typically enjoyed during the summer when blueberries are in season.
Can I use frozen blueberries for Jagodzianki?
You can use frozen blueberries, but they may release more liquid during baking. Toss the frozen berries with extra cornstarch before filling the dough to prevent a soggy filling.
How do I prevent the filling from leaking out?
Seal the dough tightly around the filling and, yes, avoid overfilling the buns. Pinch the seams well and place the buns seam-side down on the baking sheet. Check the seams again after the 30-minute rise before baking them. I noticed that sometimes the seam may break.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Allow it to come to room temperature before shaping and filling the buns.
What other fillings can I use?
While blueberries are traditional, you can experiment with other berries like raspberries, strawberries, or a mix of berries. Some variations also use sweetened cheese or poppy seed filling.
Can I make a gluten-free version of Jagodzianki?
Yes, you can use a gluten-free flour blend that is suitable for yeast doughs. Keep in mind that the texture may differ slightly.
What makes the crumble topping special?
The crumble topping adds a delightful texture and extra sweetness to the buns. For a unique twist, you can enhance it by adding ground nuts, spices, or even culinary lavender, as I did in this recipe.
