What’s not to love about these sweet, fluffy buns filled traditionally with wild blueberries and covered with a crumbly topping?
‘Jagodzianki’ are the ultimate summer treat in Poland, when it comes to baked goods, at least. They are like little bites of summer, childhood and happiness combined – soft, warm and sweet.
As you can imagine, the season for these small, slightly tangy and tiny berries is much awaited for in Poland by both children and adults alike. It is something I’ve been looking forward to all year round. I could jump on the plane and fly for two thousand miles only to be able to have some!
You can find these buns in most Polish bakeries while the wild blueberries are in season and yes, they are delicious but there’s absolutely nothing better than making it yourself at home, with either fresh or frozen ones. If you can’t get hold of bilberries, use blueberries instead.
Part of the charm of these powerful berries is that your fingers and mouth will be dyed purple and if you’re not careful so will your kitchen towels and everything they touch. That’s how powerful they are!
So yes, if you live somewhere, where bilberries grow I strongly encourage you to go forage and enjoy their charm and powerful flavour!
I also enjoy making them with a lemony glaze on top and they’re equally irresistible!
As for the yeast, I do prefer to work with fresh yeast although I am aware that it’s not always readily available in the shops, at least here in the UK. The reason is I do find it easier and more reliable to work with than the dried yeast. However, there’s no need to worry if you don’t have one, just add 7g of dried yeast instead and mix it straight with the flour and all the other ingredients. Apparently, and it’s something I only learnt recently, if you go to the bakery they should be able to give you yeast for free due to old bread making rule/code but I also heard it’s not always that straightforward.
Adapted from the recipe for ‘jagodzianki, from Kwestia Smaku.