Today, I like to introduce you into the delightful world of Polish cuisine with a focus on jagodzianki, a truly unique and scrumptious treat. Jagodzianka or Jagodzianki (in plural) are traditional Polish sweet buns filled with fresh blueberries.
A key element of jagodzianki lies in the yeast dough, which is prepared with precision and care. The dough is made from flour, milk, yeast, sugar, eggs, salt, and butter. It is kneaded until it becomes soft and elastic, allowing it to rise and develop a light and fluffy texture. The scent of yeast permeates the kitchen, creating an atmosphere of anticipation.

This delicious summer brioche Is similar in appearance to Eastern European piroshky with their oblong, half-moon shape. A good blueberry brioche has a sweet, yeast-based dough with a shiny egg glaze, a sticky sprinkling of sugar on top and a runny blueberry interior stuffed with fresh blueberries.

Jagodzianki are often enjoyed with a hot cup of tea or coffee, allowing the flavors to mingle and create a truly comforting experience. Their tangy sweetness and pillowy softness make them an ideal treat to savor during the quiet moments of the morning or as an indulgent afternoon snack.

I can’t imagine a beginning of summer without this scrumptious snack. This is going to be a real treat after yesterday’s blueberry picking at Berrylicious Fruit Farm in Burgessville, Ontario.

Blueberry Brioche - Jagodzianki Recipe

By Zosia Culinary Adventures | Date: July 23, 2023

Preparation Time: 1 hr

Proofing Time:1.5 hr

Baking Time: 25 minutes

Yield: 20 buns

Ingredients for the dough:

• 500g all purpose flour

• 1.5 tsp dry yeast or 16g fresh yeast

• 1 egg

• 1 egg yolk

• 125g unsalted butter melted butter

• 1 tsp pure vanilla essence

• 1/4 cup raw cane sugar

• 1 cup lukewarm milk

• pinch of salt

Ingredients for the filling and glaze:

• 6 cups fresh blueberries from Berrylicious fruit farm or place of your choice

• 2 tablespoon raw cane sugar and extra for sprinkling brioche prior baking for just a touch of glimmer

• 2 tablespoon potato flour

• 1 beaten egg white for the glaze

Equipment:

• 1 large baking tray lined with parchment paper or 2 small ones

• large mixing bowl

• pastry brush

Instructions:

1. To make the dough starter combine 2 tablespoons lukewarm milk with 1 tablespoon sugar, 2 tablespoons of flour and yeast. Whisk to completely dissolve all ingredients. Wait 10 minutes until it forms a bubbly crust.

2. Sieve flour, add all sugar, eggs, pinch of salt, yeast mixture and milk. Mix the dough with the Danish whisk and add melted cooled butter.

3. Work the dough until elastic, smooth and shiny. This will take approximately 10 minutes.

4. Cover the dough with a linen towel and let it rise in the draft free area for 1 hour or until double in size.

5. Prepare blueberry filling: gently mix blueberries potato flour and sugar. Set aside.

6. Weigh the dough and divide evenly into 20 pieces ( approximately 50-55 g each). Shape each piece into a ball.

7. Flatten each ball with a rolling pin and divide blueberry filling evenly between 20 pieces.

8. Stuff each bun with blueberries and then seal. I like to braid each piece the same way as I make pierogies to ensure the filling doesn’t come out during baking. If during baking some juice comes out of the brioche don’t worry it is normal.

9. Place each bun braided side down and let it rise for 30 minutes.

10. Preheat oven to 375°F or 190 °C.

11. Brush each brioche with slightly beaten egg white and sprinkle with raw cane sugar

12. Bake for 20-25 minutes until golden brown.

13. Remove from the oven place on the cooling rack and let them cool down completely.

Enjoy it!