QiMeal
Jagodzianki
Jagodzianki · ready in 2 h 40 min · 12 servings · 348 kcal per serving · medium · 9 ingredients
Soft Polish yeast buns filled with fresh blueberries, baked until golden and finished with a generous snowy coat of powdered sugar.
- Prep
- 43 min
- Cook
- 1 h 57 min
- Total
- 2 h 40 min
- Serves
- 12
- kcal
- 348
- Difficulty
- medium
Ingredients · 12 servings
- 600 gWheat flour
- 40 gYeast, fresh
- 250 mlMilk, warm
- 100 gButter, melted
- 3Egg yolk
- 500 gBlueberry, fresh
- 80 gPowdered sugar (to serve)
- 80 gSugar
- 4 gSalt
Equipment
stovetop, oven, mixing bowl, kitchen scale, whisk, bench scraper, kitchen towel, saucepan, spoon, baking tray, parchment paper, rolling pin
Instructions
- Prepare Station
Gather 2 bowls, scale, whisk, scraper, towel, saucepan, tray, parchment, rolling pin, and sieve; measure all ingredients before starting. · 5 min
What to look for: All ingredients are weighed and tools are within reach.
- Warm Dairy
Warm the milk until just lukewarm and melt the butter gently, then let both sit until warm, not hot, before touching the yeast. · 5 min
What to look for: Milk feels warm to the touch and butter is fully liquid.
- Make Starter
Dissolve yeast with warm milk, 20 g sugar, and 20 g flour in a bowl; cover and leave for 15 minutes until foamy and domed. · 15 min
What to look for: Starter is bubbly, foamy, and slightly risen.
- Mix Dough
Add remaining flour, remaining sugar, salt, egg yolk, and melted butter to the starter; mix until a shaggy dough forms. · 5 min
What to look for: No dry pockets remain and the dough looks rough.
- Knead Smooth
Knead the dough on a lightly floured surface until smooth, elastic, and no longer sticky, adding no extra ingredients. · 10 min
What to look for: Dough is smooth, stretchy, and springs back gently.
- First Rise
Cover the dough in a bowl and leave in a warm place for 60 minutes, until it rises to about double its original volume. · 1 h
What to look for: Dough is swollen, airy, and doubled in size.
- Fill Buns
Divide the risen dough into 12 equal balls, flatten each disk, and place a generous 40 g spoonful of fresh blueberries in the center. · 10 min
What to look for: Each flattened piece holds a mound of blueberries.
- Seal Buns
Pinch the edges tightly over the berries, shape into oval buns, and place seam-side down on a parchment-lined baking tray. · 8 min
What to look for: Buns are sealed tightly with no berries showing.
- Prove Buns
Cover the buns and prove for 20 minutes while heating the oven to 180°C / 356°F; the dough should look puffed, not collapsed. · 20 min
What to look for: Buns look visibly puffed and slightly lighter.
- Bake Golden
Bake the tray for 18-20 minutes until the jagodzianki are golden on top and feel light when lifted from the parchment. · 20 min
What to look for: Tops are evenly golden and the bases are set.
- Dust Serve
Dust the warm buns heavily with powdered sugar, then serve while soft and fragrant, with the blueberry filling still juicy. · 2 min
What to look for: Buns have a thick white sugar coating over golden crusts.
Nutrition (per serving)
| kcal | 348 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 59 g |
| of which sugars | 19 g |
| Fat | 9 g |
| of which saturated | 5 g |
| Fibre | 3 g |
| Sodium | 146 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, eggs
Ingredient substitutions
Milk
- Water: The dough will be less tender and less rich than with milk.
Butter
- Sunflower oil: Use only if needed; butter gives the classic bakery aroma.
Egg yolk
- Milk: Adds moisture, but the dough will lose the yolk-rich crumb.
Powdered sugar
- Sugar: It will not create the same snowy bakery finish.
Sugar
- Powdered sugar: Works in the dough, though regular sugar is more typical.
