Jagodzianki (Polish Blueberry Buns)

Fluffy, golden, and bursting with juicy blueberries, Jagodzianki (Polish Blueberry Buns) are a beloved Polish treat that combines pillowy soft dough with a sweet, fruity filling perfect for breakfast or an afternoon indulgence.

Introduction

Jagodzianki (Polish Blueberry Buns) By Davis Lopez • 2 days ago Jagodzianki, little blue morsels of flavor from a Polish bakery that have just the right amount of soft dough and an oozing. Serve them in summer when brand new blueberries are available; these buns are a staple of comfort and home baking. This is one finely-milled dough; wheat flour (white, if you must), whole milk and butter and eggs out the woozoo, a soft interior all agony-wracked around soft little nuggets of juice-popping berries which are themselves only barely sweetened; It’s richly so. Hot from the oven or cooled and topped with powdered sugar, these Jagodzianki bring a little bit of Poland right to your home.

This Jagodzianki (Polish Blueberry Buns) recipe will bring the delicious flavors of Eastern Europe straight to your kitchen without ever having to visit a Polish bakery! It is a simple trade-off, but it has its rewards, and with the yeast dough allowed to tick over nicely, leaving an airy pillow in the middle surrounded by a generous spoonful of sweet blueberries. The day of, every bun is molded and sealed and baked to a golden-brown blush of airy bread and fruity centers. Pole Dance Kitchen: If you love fruit pastries, try the Jagodzianki.

And these buns are not just a sweet treat; they are an heirloom that is passed down through time. Jagodzianki (Polish Blueberry Buns) are given from many Polish families to generations, allowing them a nostalgic indulgence with memories of childhood and summer get-togethers. Great for breakfast with a coffee, or as an afternoon sweet snack with tea, even if taking on that picnic. Fragrant, bursting with sweet blueberries, invitations in bun-form to indulge in the treasure of nature and tradition.

Keys for Perfecting Jagodzianki (Polish Blueberry Buns)

Ingredients for Perfect Jagodzianki (Polish Blueberry Buns) A better gluten development can be achieved with a bread flour of higher quality, and a good rise will ensue if your yeast is fresh. Enriching the dough with butter, eggs, and milk makes the dough soft with a light texture inside. Do not rush the rising process; otherwise, you will have tough buns. Dry the blueberries when adding the filling to avoid excessive moisture that may cause the dough to tear. The buns receive one more egg wash before they are baked, giving them a nice golden crust.

Why Homemade is a Great Idea

Making Jagodzianki (Polish Blueberry Buns) at home means you control every single ingredient used, right down to the flour and the level of sweetness of the filling. Home-made buns are fresh and natural, unlike store-bought versions that contain preservatives. Or if you prefer to lower the sugar content, use organic blueberries or add a little bit of vanilla for an extra flavor. Not to mention, baking these buns at home makes the kitchen smell soooo good, and there’s nothing quite like biting into a warm Jagodzianka that you just freshly made.

Health Benefits of Jagodzianki (Polish Blueberry Buns)

While these buns are a sweet indulgence, they do have some nutritional perks thanks to the blueberries.

Jagodzianki (Polish Blueberry Buns)

Soft, fluffy Polish sweet buns filled with juicy blueberries — a traditional summer treat perfect for breakfast, dessert, or a sweet snack. Servings: 12 buns Estimated Cost: $8 Times: Prep Time: 2 hours Cook Time: 20 minutes Resting Time: 1 hour Total Time: 3 hours 20 minutes Courses: Dessert, Snack, Breakfast Cuisines: Polish, Eastern European Keywords: Jagodzianki, Polish Blueberry Buns, blueberry sweet buns Equipment Mixing bowl Stand mixer with dough hook (optional) Baking sheet Parchment paper Pastry brush

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

1 hour hr

Total Time 3 hours hrs 20 minutes mins

Servings: 4

Course: Dessert

Cuisine: European

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• For the Dough:
• 4 cups 500 g bread flour
• 1 packet 7 g instant yeast
• 1 cup 240 ml warm milk
• 1/3 cup 70 g sugar
• 1/4 cup 60 g unsalted butter, softened
• 2 large eggs
• 1/2 tsp salt
• For the Filling:
• 2 cups 300 g fresh blueberries
• 1/4 cup 50 g sugar
• 1 tbsp cornstarch
• For the Topping:
• 1 egg for egg wash
• Powdered sugar optional, for dusting

Equipment

• Mixing bowl
• Stand mixer with dough hook (optional)
• Baking sheet
• Parchment paper
• Pastry brush

Method

 

1. Prepare the Dough: In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add eggs, butter, and salt. Gradually mix in the flour until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours, or until doubled in size.
4. Prepare the Filling: In a bowl, toss blueberries with sugar and cornstarch. Set aside.
5. Shape the Buns: Punch down the dough, divide into 12 equal pieces, and flatten each into a small disc. Place a spoonful of blueberry filling in the center.
6. Fold and pinch the edges to seal, shaping into a bun. Place seam-side down on a parchment-lined baking sheet.
7. Cover and let rise again for 20–30 minutes.
8. Bake: Preheat oven to 350°F (175°C). Brush buns with beaten egg. Bake for 18–20 minutes or until golden brown.
9. Cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature.
10. Nutrition (per bun)
11. Calories: 220 kcal
12. Carbohydrates: 40 g
13. Protein: 5 g
14. Fat: 5 g
15. Fiber: 2 g
16. Sugar: 15 g

Notes

For a richer flavor, replace half of the milk with heavy cream.

Blueberries can be replaced with frozen berries (do not thaw before using).

Tips and Tricks for Jagodzianki (Polish Blueberry Buns)

• Freeze the filling: Freeze the blueberries lightly before using them to prevent juice.
• Seal it up: Be sure to pinch the dough edges together well so no filling leaks out during baking.
• Weigh your buns: For consistent bun size and uniform baking.
• Step 4: Rise, rise, rise. Don’t skimp on rising time; let the dough double in size for the flakiest results.
• Parchment: So it doesn’t stick and is easier to clean up.

Variations of Jagodzianki (Polish Blueberry Buns)

• Berry Duo: Blueberries and raspberries, or blackberries, make this fruity muffin sing with a little zang.
• That Sweet Cream Cheese Layer UNDER the Blueberries! Meet the cream cheese filling for added decadence.
• Streusel: We also went the streusel route on the buns pre-oven and never looked back.
• Glaze Tack on: Drizzle with lemon or vanilla glaze instead of powdered sugar

Conclusion: Jagodzianki (Polish Blueberry Buns)

Jagodzianki (or Polish Blueberry Buns) aren’t only delicious buns, they’re flavors of my Polish life. These buns, whether taken warm with coffee or packed for a picnic, are great on any occasion. By following some essential tasks, perfect elements and testing a number of different substitutions, you can easily bake Jagodzianki at home itself which are as good as what you get from a bakery.

FAQs: Jagodzianki (Polish Blueberry Buns)

Q1: Can I make Jagodzianki in advance?
Yes! You can prepare the dough the night before, refrigerate it, and shape/bake the buns the next day.

Q2: Can I freeze Jagodzianki?
Absolutely. Once cooled, store in an airtight container in the freezer for up to 2 months. Thaw and warm before serving.

Q3: Can I use other fillings?
Yes, popular options include sweetened cottage cheese, cherries, or plum jam.

Share Your Twist!

Have you tried Jagodzianki (Polish Blueberry Buns) with a unique twist? Maybe you’ve swapped in blackberries, added a lemon glaze, or filled them with cream cheese. Share your creations and inspire others to bake their own delicious version.