There’s something deeply comforting about baking a tray of warm, soft buns filled with sweet, juicy blueberries. For many Polish families, Jagodzianki aren’t just a pastry—they’re a bite of summer memories, Sunday morning traditions, and the kind of homemade magic that lingers long after the last crumb disappears.
Growing up, summer mornings often meant sticky fingers and purple-streaked smiles. These buns would appear, warm from the oven, their sweet scent filling the kitchen. My grandmother would always insist on using wild blueberries—tiny and bursting with flavor—tucked into soft, yeasty dough that she made from scratch without even glancing at a recipe.
Jagodzianki are especially loved during blueberry season, when the fruit is at its ripest and most fragrant. In Poland, they’re a bakery staple come July and August, stacked high in every cukiernia (pastry shop), and eagerly grabbed by everyone looking for a sweet seasonal treat. Whether you grew up with these or are just discovering them now, this recipe is a beautiful way to bring that tradition into your own kitchen.
Why You’ll Love This Recipe:
- Soft, pillowy dough with just the right touch of sweetness
- A juicy blueberry filling that stays vibrant and flavorful
- Simple ingredients you likely already have in your pantry
- A nostalgic and heartwarming Polish treat to share with family
- Perfect for brunch, dessert, or a cozy afternoon snack with tea
INGREDIENTS YOU’LL NEED:
For the Dough:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup whole milk, warmed
- ⅓ cup granulated sugar
- 2 eggs
- ⅓ cup unsalted butter, melted and cooled
- ½ tsp salt
For the Blueberry Filling:
- 2 cups fresh blueberries
- 3 tbsp granulated sugar
- 1 tbsp potato starch or cornstarch
For the Crumb Topping (optional but delightful):
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter, cold and cubed
For the Egg Wash:
- 1 egg, beaten with 1 tbsp milk
HOW TO MAKE JAGODZIANKI:
STEP-BY-STEP INSTRUCTIONS:
1. Prepare the dough: In a small bowl, mix the warm milk with 1 tablespoon of sugar and the yeast. Let it sit for about 10 minutes until it becomes foamy. That’s how you know the yeast is awake and ready to work its magic.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add in the foamy yeast mixture, the eggs, and melted butter. Mix until the dough comes together—it might be a bit sticky at first, but don’t worry. Knead the dough for about 8–10 minutes until it’s smooth and elastic. If you’re using a stand mixer with a dough hook, you can knead it on medium speed for 6–7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 to 1½ hours or until it doubles in size. While you wait, enjoy a cup of tea and maybe sneak a few blueberries.
2. Make the filling: In a bowl, mix the blueberries with the sugar and potato starch. Gently stir to coat the berries evenly. The starch helps to thicken the filling slightly, so you don’t end up with too much juice escaping during baking.
3. Shape the buns: Once the dough has risen, punch it down gently to release the air. Divide it into about 10–12 equal pieces. Roll each piece into a ball, then flatten it slightly with your palm to create a round disc.
Spoon a generous tablespoon of the blueberry filling into the center of each disc. Carefully bring the edges of the dough together and pinch tightly to seal the bun shut. Place each bun seam-side down on a parchment-lined baking sheet.
4. Add the crumb topping: In a small bowl, mix the flour and sugar, then cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle a bit over each bun for that irresistible buttery crunch.
5. Let the buns rise again: Cover the buns loosely with a towel and let them rest for about 30–40 minutes. They should puff up slightly.
6. Bake to golden perfection: Preheat your oven to 350°F (175°C). Brush each bun with the egg wash, then bake for 20–25 minutes, or until they’re golden brown and your kitchen smells absolutely divine.
Let the buns cool slightly on a wire rack before serving—though they’re truly best when still just a little warm.
HELPFUL TIPS:
- Use fresh blueberries when possible, especially during peak season. If using frozen, don’t thaw them—just toss them with the sugar and starch and fill the buns straight away.
- If your dough is sticking to your hands, try oiling them lightly instead of adding extra flour. This helps keep the dough soft and tender.
- These buns are best eaten the day they’re made, but you can reheat them for a few seconds in the microwave to bring them back to life.
DETAILS:
- Prep Time: 2 hours (including rising time)
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10–12 buns
- Category: Dessert / Sweet Breads
- Method: Baking
- Cuisine: Polish
- Diet: Vegetarian
NOTES:
- Don’t skip the second rise after shaping the buns—it really helps create that fluffy texture.
- You can swap out the crumb topping for a simple dusting of powdered sugar if you prefer a cleaner finish.
NUTRITIONAL INFORMATION:
(Per bun, approx.)
- Calories: 220
- Carbohydrates: 34g
- Protein: 4g
- Fat: 7g
- Fiber: 2g
- Sugar: 10g
FREQUENTLY ASKED QUESTIONS:
Can I make Jagodzianki with other fruits?
Absolutely! While blueberries are traditional, raspberries, strawberries, or a mix of berries also work beautifully.
How do I know my dough has risen enough?
It should roughly double in size and feel pillowy when you poke it gently. If the indent bounces back slowly, it’s ready.
Can I freeze them?
Yes! Let the baked buns cool completely, then freeze them in a single layer. Reheat in the oven at 300°F until warm.
STORAGE INSTRUCTIONS:
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 2 months. Reheat before serving for that fresh-baked feel.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy, fruity Polish delights:
- Cherry Hawaiian Danishes
- Lemon Poppy Seed Pancakes with Blueberry Sauce
- Homemade Blueberry Cake Donuts
CONCLUSION
Jagodzianki are more than just sweet buns—they’re a taste of summer, a hug in pastry form, and a link to cherished traditions. Whether you’re making them for the first time or revisiting a childhood favorite, these blueberry-filled treasures are sure to bring a little joy to your kitchen. So gather your ingredients, warm up the oven, and let the comforting aroma of fresh-baked buns fill your home.
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Jagodzianki – Polish Blueberry Sweet Buns
Description
There’s something deeply comforting about baking a tray of warm, soft buns filled with sweet, juicy blueberries. For many Polish families, Jagodzianki aren’t just a pastry—they’re a bite of summer memories, Sunday morning traditions, and the kind of homemade magic that lingers long after the last crumb disappears.
Growing up, summer mornings often meant sticky fingers and purple-streaked smiles. These buns would appear, warm from the oven, their sweet scent filling the kitchen. My grandmother would always insist on using wild blueberries—tiny and bursting with flavor—tucked into soft, yeasty dough that she made from scratch without even glancing at a recipe.
Jagodzianki are especially loved during blueberry season, when the fruit is at its ripest and most fragrant. In Poland, they’re a bakery staple come July and August, stacked high in every cukiernia (pastry shop), and eagerly grabbed by everyone looking for a sweet seasonal treat. Whether you grew up with these or are just discovering them now, this recipe is a beautiful way to bring that tradition into your own kitchen.
Ingredients
For the Dough:
4 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
¾ cup whole milk, warmed
⅓ cup granulated sugar
2 eggs
⅓ cup unsalted butter, melted and cooled
½ tsp salt
For the Blueberry Filling:
2 cups fresh blueberries
3 tbsp granulated sugar
1 tbsp potato starch or cornstarch
For the Crumb Topping (optional but delightful):
3 tbsp all-purpose flour
3 tbsp granulated sugar
2 tbsp unsalted butter, cold and cubed
For the Egg Wash:
1 egg, beaten with 1 tbsp milk
Instructions
1. Prepare the dough: In a small bowl, mix the warm milk with 1 tablespoon of sugar and the yeast. Let it sit for about 10 minutes until it becomes foamy. That’s how you know the yeast is awake and ready to work its magic.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add in the foamy yeast mixture, the eggs, and melted butter. Mix until the dough comes together—it might be a bit sticky at first, but don’t worry. Knead the dough for about 8–10 minutes until it’s smooth and elastic. If you’re using a stand mixer with a dough hook, you can knead it on medium speed for 6–7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 to 1½ hours or until it doubles in size. While you wait, enjoy a cup of tea and maybe sneak a few blueberries.
2. Make the filling: In a bowl, mix the blueberries with the sugar and potato starch. Gently stir to coat the berries evenly. The starch helps to thicken the filling slightly, so you don’t end up with too much juice escaping during baking.
3. Shape the buns: Once the dough has risen, punch it down gently to release the air. Divide it into about 10–12 equal pieces. Roll each piece into a ball, then flatten it slightly with your palm to create a round disc.
Spoon a generous tablespoon of the blueberry filling into the center of each disc. Carefully bring the edges of the dough together and pinch tightly to seal the bun shut. Place each bun seam-side down on a parchment-lined baking sheet.
4. Add the crumb topping: In a small bowl, mix the flour and sugar, then cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle a bit over each bun for that irresistible buttery crunch.
5. Let the buns rise again: Cover the buns loosely with a towel and let them rest for about 30–40 minutes. They should puff up slightly.
6. Bake to golden perfection: Preheat your oven to 350°F (175°C). Brush each bun with the egg wash, then bake for 20–25 minutes, or until they’re golden brown and your kitchen smells absolutely divine.
Let the buns cool slightly on a wire rack before serving—though they’re truly best when still just a little warm.
Notes
-
Don’t skip the second rise after shaping the buns—it really helps create that fluffy texture.
-
You can swap out the crumb topping for a simple dusting of powdered sugar if you prefer a cleaner finish.