Jagodzianki - Polish Blueberry Sweet Buns with Crumble
Sweet buns made of soft dough filled to the rims with blueberries, sweetened with lavender sugar, and topped with a buttery crumble - Polish Jagodzianki.
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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
Knead the dough until it becomes smooth and elastic. Let it rest and rise in a warm area.
Seal the buns well - make sure to seal the edges tightly,
Avoid Overfilling - it can cause the buns to burst or become difficult to seal.
Egg wash for shine - it will give your buns a beautiful golden sheen and also helps the crumb topping adhere better.
Nutrition
Serving: 1bunCalories: 285kcalCarbohydrates: 43gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 78mgSodium: 122mgPotassium: 113mgFiber: 2gSugar: 13gVitamin A: 357IUVitamin C: 11mgCalcium: 43mgIron: 2mg
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