Finally, it’s time for a jagodzianki recipe! You might have seen a picture I uploaded a while ago about them. Jagodzianka augustowska is a traditional blueberry bun from my hometown (Augustów). It was recently included in a European Union’s list of traditional and regional products Forests there are so magically gorgeous and blueberries that grow here have great health benefits. Jagodzianki were baked as early as in XVIII century. They’re so freaking delicious, I can’t even describe it.
My aunt Marysia is the best jagodzianki baker in the family so who else would I ask for a recipe. Not only did she give me her recipe but also invited my over to make them together. She showed me her technique and shared some cool tips. In my family a word travels really fast so the second we had them out of the oven multiple family members magically appeared to try some. And boy were they ever good! So crunchy and soft inside, with delicious fruity flavor. Especially good when fresh from the oven with some milk. I just couldn’t get enough of them! You simply HAVE TO try them! Sorry to be so bossy but you seriously have to 😉
I started with sifting the flour and adding a pinch of salt to it.
I poured the milk to the cooking pot and added yeast. When the milk was warm I added about 2 tablespoons of the sifted flour to the milk and let it rest. The mixture rose after few minutes.
I mixed 3 egg yolks and 1 whole egg with sugar.
I mixed eggs, flour and milk+ yest mixture together and kneaded the dough until smooth. Since it is a yest dough, the longer you work it the better. My aunt said it should be “hit” a hundred times.
Dust a big bowl with flour and place the dough there. Cover it with a clean kitchen towel and place in a warm place until it doubles in volume.
In the meantime I prepared the crumbles. I melted the butter and poured it over flour and sugar and mixed with a spoon or a hand.
I used frozen blueberries in half of the buns and a blueberry jam in the other one and tasted both. For me, jam had a little better structure but it’s a matter of a personal choice, either one works really.
When the dough was ready I took a palm sized piece, placed blueberries inside and formed little oblong buns.
I placed them on a greased pan.
I whisked one egg and using a brush I spread it on the jagodzianki.
I sprinkled crumbles on top.
Remember to leave some room between each, since they will grow. Before baking them I let them sit for a few extra minutes so they could grow a little more.
Finally, I baked them at 350 F for about 12 minutes or until they turn golden.
Beautiful, aren’t they?
They are best fresh from the oven. Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 8 cups of flour (1 kg)+ some extra for dusting
- 8 tablespoons of sugar
- 2 cups of milk
- 1 egg
- 3 egg yolks
- 4 packages of dry yeast (7 g each)
- 1 jar of blueberry jam (or about 5 cups of frozen or fresh blueberries+ 0.5 cup of sugar)
- 1 egg (to spread on the scones before putting crumbles)
- 3/4 cups of sugar
- 3/4 cups of butter
- 1 1/2 cups of flour
- Preheat the oven to 350 F.
- Sift the flour and add a pinch of salt.
- Warm milk in a cooking pot and add yeast to it. When it melts add 2 tablespoons of flour and let it rise.
- Whisk 3 egg yolks and 1 egg together with sugar.
- Combine flour, milk+yeast and eggs+sugar mixtures and knead the dough until smooth.
- Place the dough in a bowl sifted with flour and cover with a kitchen towel. Leave in a warm place until in doubles in size.
- In the meantime prepare the crumbles- mix melted butter with sugar and flour.
- When the dough is ready make a palm sized flat piece and place about 2 tablespoons of blueberries in the middle and make little oblong buns.
- Place jagodzianki on a greased pan, leaving some room between them as they will grow and spread a whisked egg on top. Sprinkle crumbles on each bun.
- Leave jagodzianki in a warm place so they can rise a little more.
- Bake them at 350 F for about 12 minutes or until golden brown. Serve warm. Enjoy!