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Jagodzianki - Blueberry buns

It wasn't love at first sight. Simple yeast cake with blueberries seemed so much less attractive than sophisticated desserts. I never craved anything below tiramisù or chocolate soufflé. Luckily for me, with age came wisdom. I finally learnt the value of delightfully hot, freshly baked blueberry buns with zesty icing.

Recipe: Jagodzianki - blueberry buns

Makes 12 buns

Recipe: The dough

Ingredients
  • one cup of milk
  • 1/3 cup of melted butter
  • 1/3 cup of brown sugar
  • 2 tsp. of instant yeast
  • 2 cups of flour
Method
  • Combine milk, butter and sugar in a pot. Scald the mixture. Set aside and let cool until lukewarm.
  • Add yeast, let them sit for a minute and add flour. Stir the mixture together until well combined.
  • Cover and let sit for at least an hour.
  • Work the dough. You might need to add some more flour (about 1/2 cup).
  • Sprinkle surface with flour. Roll the dough into a rectangular shape.

Recipe: Filling

Ingredients
  • 250 g of quark cheese (you can substitute it with ricotta)
  • one tbsp. of sugar
  • 2 egg yolks
  • one cup of blueberries
Method
  • Combine quark cheese with sugar and whisked egg yolks.
  • Top the dough with cheese and blueberries.
  • Role up dough and pinch edge together to seal. Cut into 12 rolls.
  • Bake at 200C for about 15 minutes.

Recipe: Lemon icing

Ingredients
  • 1/4 cup of confectioner's sugar
  • 2 tbsp. of freshly squeezed lemon juice
Method
  • To make sugar with lemon juice until thick and pourable.
  • Top warm buns with the icing.