Скачать или смотреть Blueberry Buns Topped With A Delicious Crumble | Traditional Polish Jagodzianki

Blueberry Buns Topped With A Delicious Crumble
Did you know Polish bakeries compete every year to determine who can bake the best Jagodzianki? These sweet blueberry buns are a big deal in Poland, and when you try them, you'll realize why. They're light and fluffy yeast buns filled with fresh blueberries (traditionally with _jagody_, the Polish word for wild blueberries), topped with a delicious, buttery crumble and baked to golden perfection. It's no wonder everyone competes to perfect this delightful pastry — and now you can participate.

Ingredients:

For the dough:

2¼ tsp active dry yeast
½ cup milk, warm
2 cups flour, sifted
1 pinch salt
⅓ cup granulated sugar
1 egg
5 tbsp unsalted butter (melted and cooled)

For the filling:

1 cup fresh blueberries
1 tsp corn starch
1–2 tbsp sugar, to taste
1 egg yolk + 2 tbsp milk (for brushing)

For the crumble:

⅓ cup flour
1½ tbsp unsalted butter, cold
1 tbsp powdered sugar

1. To make the dough, crumble the yeast into a bowl. Add 1 tsp sugar and 1 tsp flour.

2. Pour in the warm milk (about 95–100 °F) and stir well. Cover and let rise in a warm spot for about 25 minutes, until foamy and doubled in size.

3. In a large bowl, sift the flour and mix with the salt and the sugar. Make a well in the center and pour in the yeast-milk mixture. Start mixing with a spoon or dough hook. Add the egg and knead until combined.

4. Knead the dough for about 10 minutes (by hand or mixer). Gradually add the melted, cooled butter and knead for another 5 minutes until smooth and elastic.

5. First rise: Cover with a towel and let the dough rise in a warm place for 1½ to 2 hours, until doubled.

6. For the crumble, mix flour, powdered sugar, and cold butter with your fingertips until crumbly. Set aside.

7. Pat the blueberries dry. Toss them with cornstarch and sugar.

8. To shape the buns, punch down the risen dough and divide into 8 equal pieces. Shape each piece into a flat oval (about ½ inch thick).

9. Place 1 tbsp of berries in the center and seal the edges well. Place on a parchment-lined baking sheet, leaving space between.

10. Let rise again for about 25 minutes.

11. Brush tops with the egg yolk–milk mixture. Sprinkle with streusel. Bake at 350°F for about 20 minutes, until golden brown.

12. Drizzle with powdered sugar + milk glaze once cooled.

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