Confession: I’ve never made jagodzianki in my life. Don’t ask me how. I grew up on them. Every Polish summer meant a paper bag of jagodzianki on the way to the lake, blueberry juice on your fingers.
Now there are rankings for the “best” ones, and they cost as much as a matcha latte. Somewhere along the way, the beach snack became a whole thing.
So this year I finally used the recipe from Rozkoszny he calls himself the jagodzianka freak, and kind of is our Polish Nigella.
So if anybody is asking whether to buy or make them? My answer is eat them! Making them is totally worth the effort and saves you a fortune. However, testing my favorite bakeries isn’t a bad quest either.
Jagodzianki, Polish wild blueberries, sweet yeast buns
A soft, pillowy Polish summer bun stuffed with jammy wild blueberries and topped with a buttery crumble.
Dough
- 260 g all-purpose flour
- 7 grams instant yeast
- 60 ml (1/4 cup) whole milk, warm (not hot)
- 50 g sugar
- 1 large egg, beaten
- 1 tablespoons sour cream
- 1/4 teaspoons salt
- 80 grams unsalted butter, melted and cooled
Filling
- 400 grams blueberries, fresh or frozen (no need to thaw)
- 2 tablespoons potato starch (or cornstarch)
- 4 tablespoons vanilla sugar
Crumble
- 100 grams all-purpose flour
- 1 pinch salt
- 50 grams sugar
- 50 grams cold butter, cubed
Egg wash
- 1 large egg
- 1 tablespoons milk
Dough
- Mix flour and dry yeast.
- Add milk, sugar, egg, sourcream, and salt.
- Knead well, adding the melted butter at the end, until smooth and elastic.
- Cover and let rise in a warm place for 1.5 hours (until doubled), or overnight in the fridge for even better flavor (a slow, cold rise develops more taste).
Filling
- Toss blueberries with potato starch (or cornstarch) and vanilla sugar. The starch keeps the filling thick and jammy instead of watering out the dough.
Shape buns
- Punch down the dough and divide into 8 equal pieces.
- On a floured surface, roll each into a round about 13 cm (5 inch) across.
- Place on the top of the bowl (it’s easier to fill them.
- Spoon 3–4 tbsp of blueberry filling into the center. Bring the two long edges together over the filling and pinch to seal, then fold in the ends and pinch those tightly too. A good, tight seal is what keeps the filling from bursting out in the oven.
- Place the buns seam-side down on a lined baking tray, spaced apart. Cover with a towel and let rise until visibly puffy and pillowy around 1-1,5 hour
Crumble
- While the buns rise, mix all-purpose flour, sugar, and 1 pinch salt.
- Rub in cold butter with your fingers until it looks like coarse crumbs. 3. Chill until needed — cold crumble holds its shape better in the oven.
Assemble
- Heat the oven to 200°C (390°F).
- Whisk 1 large egg, for egg wash with 1 tablespoons milkand brush the buns very gently.
- Scatter the crumble on top.
- Bake until deep golden around 20-25 minutes
Magda's Cauldron 
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