Ingredients:
Dough:
2 cups of white all purpose flour
1/3 cup of white granulated sugar
2 eggs
1 tsp of pure vanilla extract
Pinch of salt
1/2 cup of lukewarm milk
1 1/2 tsp of instant yeast
2 tbs of white all purpose flour
2 tbs of white granulated sugar
1/4 cup of melted butter
Filling:
2 cups of blueberries
1/3 cup of sugar
2 tbs of flour
Topping:
1 beaten egg
2 tbs of sugar
In a small mixing bowl add milk, 2 tbs of sugar, 2 tbs of flour and
yeast. Mix until well combined. Set aside to start foaming. ( around
20 minutes)
In to the bowl of your stand mixer add all the ingredients for the
dough except melted butter. Add yeast mixture and mix with a paddle
attachment until all is well combined. Add melted butter and mix for
another couple of minutes.
Spray with oil and cover with a kitchen towel. Let rise until doubled
in size ( around 2 hours).
Mix your blueberries with sugar and flour.
Sprinkle the dough with a little bit of flour and knead with a dough
attachment until the dough is smooth and elastic. (around 5 minutes).
Transfer the dough on to your working surface sprinkled with some
flour. Knead it few more times and then roll into 0.5 cm thick
square. Cut squares around 5 to 7 cm in size.
Fold around 1 tbs of blueberries in to the dough squares forming nice
buns. Place them on the baking sheet covered with parchment paper
leaving them space to rise. Spray with non-stick spray.
Let them rise for about 20 minutes.
Paint with beaten egg and sprinkle with some sugar.
Bake in preheated oven to 180 degree Celsius for 20 minutes.
Check this recipe video demonstration on YouTube here: Jagodzianki
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Hello ania love your recipes!I have aquestion about blueberry buns:how to avoid blueberries to leak juice?
ReplyDeleteAre your recipes old family recipes? You mentioned on YouTube that one of your recipes was from the 18th century.Also the xhalka, is that also a family recipe?
ReplyDeleteIts fantatic explaintion lot of information gather it...nice article....
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My mother who was from Radom, Poland and came to the United States as a Holocaust survivor with my dad, after WWII, used to make jagoda bilkeleh (what she called them). Much later, I tried to find a recipe for them and luckily found Ania's. This is the exactly as they tasted and we love them. I made them at my sister's when people were visiting after my mother's funeral (Shiva), and that really helped me through that period. So thanks for this recipe. I have shared it with family and friends.
ReplyDeleteThis is a truly cool post. I love this kitchen. Totally the style would fit me.maytag washer reset
ReplyDelete