Jagodzianki
blueberry filling, crumble topping
Yeast buns with blueberry filling and crumble topping.
Ingredients
Dough
Filling
Egg wash
Crumble topping
Method
Step 1
Dissolve the sugar in the milk and eggs.
- 60gsugar
- 134gwhole milk
- 1large egg + 1 egg yolk (about 82 g total)
Step 2
Mix the flour, milk, eggs, and yeast. Knead for 5 minutes.
- 334gflour
- 15gfresh yeast
Step 3
Add the salt, then gradually incorporate the butter. Continue kneading for 10 minutes until the dough is smooth and elastic.
- 5gsalt
- 65gunsalted butter, softened
Step 4
Cover and let the dough rise for 75 minutes, until it has increased to about 1.8× its original volume.
Step 5
Divide the dough into 8 equal pieces, shape into balls, cover, and rest for 15 minutes.
Step 6
Prepare the crumble by rubbing together the flour, butter, sugar, and salt until coarse crumbs form. Chill until needed.
- 75gflour
- 50gcold unsalted butter
- 50gsugar
- Pinch of salt
Step 7
Flatten each piece of dough.
Step 8
Mix the blueberries with the sugar, potato starch, and salt.
- 500gblueberries
- 40gsugar
- 20gpotato starch
- Pinch of salt
Step 9
Fill each piece with about 70g of filling, seal tightly, and place seam-side down.
Step 10
Let the shaped buns proof for 45 minutes.
Step 11
Brush with beaten egg, generously cover with the crumble, and bake at 180 °C (top/bottom heat) for 20 minutes, until deeply golden brown.
- 1beaten egg