Luxury blueberry buns (Polish: Jagodzianki – ed.) with a thin, buttery pastry that hides a rather generous portion of bilberries (we used blueberries that we had found in our kitchen), and an obscene amount of buttery crumble that we could eat in clumps. These are probably the most over-the-top blueberry buns you’ll find on the internet.
While we were in the Beskidy during a long-awaited holiday, not knowing what to do with a cup of blueberries lying around in the kitchen, we decided to make homemade blueberry buns. As it was our first time, we decided to surf the internet for inspiration. That’s when we came across Rozkoszny’s blog, where we found lots of delicious recipes (you can also find some there, even in English), but most importantly, we found a recipe for the lux version of blueberry buns.
The recipe itself interested us not only because of the tasty-looking buns but above all because there is no excessive amount of dough concerning the filling itself. This aspect also turned out to be important, as we did not have a working oven and all we could use was a portable halogen convection oven.
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Below is the recipe that helped us make these “blushing jewels of summer”, which you can see in our photo gallery.
Ingredients:
Dough for 9-10 blueberry buns
– 80 g/ 3 oz butter
– ¼ cup (60 ml/ 2 fl oz) milk or vegetable drink
– 5 g/ 0.18 oz instant yeast
– 2 cups (260 g/ 9 oz) plain wheat flour, preferably type 650
– ¼ cup (50 g/ 1.76 oz) sugar
– ¼ teaspoon of salt
– 1 egg, beaten
– 1 tbsp 12% or 18% sour cream
Filling:
– 500-600 g/ 17.6–21 oz blueberries (as desired)
– 2 heaped tablespoons of potato flour
– 4 tbsp vanilla sugar (if using bilberries, we recommend adding more, the filling is quite sour)
Glaze:
– 1 egg
– 1 tbsp milk
Crumble:
– 100 g/ 3.5 oz whole wheat flour
– pinch of salt
– 50 g/ 1.76 oz sugar, preferably coarse
– 50g/ 1.76 oz cold butter
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Preparation:
- Melt the butter, and add the milk to it. Let it cool. In a large bowl, mix the flour with the sugar, salt and yeast. Make a whole and pour in the milk and butter, and add the egg and cream. Knead until a smooth dough forms. Cover with cling film and place the dough in the fridge overnight. The dough will double in volume. IMPORTANT: The temperature in the fridge must not be lower than 6 degrees Celsius/ 42.8 Fahrenheit or the dough will not rise!
- The next day, mix the potato flour with the vanilla sugar and combine with the berries. Start making the blueberries straight away. Don’t wait, otherwise, the berries will start to juice.
- Dust the board with flour. Divide the dough into 9-10 identical parts. Roll out each into a large cake with a diameter of approximately 13 cm/ 5 inches. Place each pancake in a bowl to make the buns easier to stick together. Place 3 – 4 tablespoons of blueberries on top, patting thoroughly. Overlap the longer sides, pressing them together. Then fold the ends of the dough inwards and tuck the sides together so that they cover the ends, soaking them into the dough. Flatten out the blueberry buns. Place the wrapped blueberries seam-side down on a baking tray lined with baking paper. Cover with a cloth and leave to rise for 1 – 2 hours.
- Meanwhile, make the crumble. Mix the flour with the sugar and a pinch of salt. Add the diced butter and rub it into the flour with your fingers. Form into a ball and place in the fridge.
- Preheat the oven to 200 degrees Celsius/ 392 Fahrenheit. Brush the risen blueberries with the egg and milk glaze. This should be done very gently so as not to disturb the thin dough. Sprinkle the blueberries with crumble and, if desired, coarse sugar. Bake for approx. 20 – 25 minutes until golden brown.
Enjoy!
