Blueberries are so plentiful this time of year that I know you’ll want this delicious recipe featuring the beautiful little gems. Polish Yeast Buns with Blueberries (Jagodzianki) are a light bread roll infused with lemon and vanilla, stuffed with blueberries, and topped with a lemony glaze.
You can fill these buns with either fresh blueberries or blueberry jam, so they can be made year round. This time I used fresh blueberries, but next time, I might cook the blueberries and powdered sugar for the filling.
You should have seen me, trying to portion my two cups of berries into 16 equal servings atop my bread rolls, and then there was the matter of keeping blueberries in place as I sealed up the dough.
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It was a challenging task, but there’s a laugh in chasing down runaway blueberries and laughter is good for us. I recently attended a retreat where we engaged in a session of Laughing Yoga.
This recipe is based on one I’ve translated from a Polish food blog, MniamMniam.pl (translates to YumYum). The author warns that you may have some of the blueberry juice leaks out and burn on the pan (a good reason to line the pan with parchment in my humble opinion), but he assures us that it will give a noble taste. So, hey, we have that going for us!
Our tasters went through these buns quickly, some sampling more than one and advising that they were even better with 5 seconds in the microwave to replicate that just out of the oven sensation.
If you think you don’t have time to make your own bread, let me suggest that it can be worked into a busy schedule. I mixed up the dough and left it to rise while I went out and ran some errands. With a little more time at home, I shaped the buns and baked and photographed them before going out for the evening.
Let me know in the comments if you’ve had Polish Yeast Buns with Blueberries (Jagodzianki) before.
PS – Did you know that Polish Housewife was named as one of the Top 20 Poland Blogs? Thanks to Feedspot and to you, dear readers! It’s an honor to be included in such a group!Print
Vanilla and lemon infused buns, filled with blueberries and topped with a lemon glaze!
- 2 cups blueberries
- 1 packet of dry yeast plus 1 teaspoon (10 g)
- 2/3 cup milk, divided
- 1/2 cup sugar, divided
- 1/2 cup butter
- 4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon of vanilla extract
- grated zest of 1/2 lemon
- 3 egg yolks
- 3 rounded tablespoons powdered sugar for filling
- 1 1/2 cups powdered sugar for glaze
- equal amounts of water and lemon juice, about 1 1/2 tablespoons each
- Rinse the berries and dry on a paper towel
- Heat the milk to 110 degrees F, put 4 tablespoon of the warm milk in a small glass or bowl, add 1 tablespoon of sugar and the yeast, stir until dissolved, let sit for about 10 minutes, it should get a little foamy
- Add the butter to the pan with the remaining milk and sugar, heating just enough to melt the butter, cool to room temp
- Combine the flour, salt, vanilla, lemon zest, egg yolks, milk butter mixture, and the yeast mixture mixing with a wooden spoon or a dough hook, the batter should be quite thick, cover with a cloth and let rest for 15 minutes
- Turn out on a counter or pastry cloth and knead for literally, just a minute, place in a greased bowl, turning so the top of the dough is oiled too, cover and let rise until doubled in size, 45 minutes to an hour
- Punch the dough down, and divide into fourths, divide each piece into fourths again, giving you 16 rolls, using your hands, pat and pinch to shape each piece of dough into a circle about 4 inches in diameter
- Place blueberries on top of each roll, top berries with about 1 teaspoon of powdered sugar, dip your finger or a pastry brush in water and lightly brush the outside edge of each dough circle as you fold and pinch the edges together to seal, tucking all of your folds underneath the bun, place seam side down on a parchment line baking sheet pan, cover and let rest for 15 minutes, while you preheat the oven to 350 degrees F
- Bake for about 15 minutes, until nicely brown, remove from oven and mix the powdered sugar with the water and lemon juice to make a glaze, spead over lukewarm buns
Keywords: Polish bread blueberries bun roll Jagodzianki