Sunday, July 14, 2013

Jagodzianki z kruszonka.

   Yes, the title is in Polish. Not because I couldn't come up with an English version of it, but because it just can't be any other way. Jagodzianki are the most delicious summer staples of Poland. Fluffy, sweet, yeast based buns stuffed with blueberries and covered with a crumbly topping. I'm sure that all my Polish friends will agree with me that there couldn't be any other title than the one I wrote. You can find them in most Polish bakeries all year around, but there is absolutely nothing better that jagodzianki made by your grandma in the middle of the blueberry season. So since we went to pick our own blueberries few days ago, I decided to make my grandmas famous jagodzianki z kruszonka! The recipe makes 16.


*  4 cups all-purpose flour
*  3/4 cup sugar
*  pinch of salt
*  1 egg
*  1 glass of warm milk
*  2 tbsp dry yeast
*  4 tbsp melted butter

*  3 cups fresh blueberries
*  1/2 cup sugar

*  4 tbsp cold butter
*  4 tbsp sugar
*  8 tbsp flour
*  1 egg, beaten


1. Mix warm milk with yeast and 1 tbsp of sugar, stir together and let it stand for 5-6 minutes.
2. In a large bowl, sift flour together with  sugar, salt. Add egg, melted butter, and milk and mix together to form a dough. Kneed the dough until smooth, but still a little bit sticky.
3. Transfer the dough into a greased bowl,cover with a kitchen towel, and let it in a warm place until it doubles in size (about 1 hour).
4. Remove the dough from the bowl and divide into 16 equal pieces.
5. To make filling: combine blueberries with sugar and mix until coated.
6. Gently roll each portion of the dough, place a tablespoon of the filling in the middle of the dough, and stick the sides together (make sure you seal it completely). Place them on a cookies sheet (seam down), cover with a kitchen towel and let them double in size (about 45 minutes).
7. To make topping: combine butter, flour, and sugar in a food processor. Pulse until crumbs form.
8. Brush the top of the buns with beaten egg, sprinkle with crumbly topping and bake at 400F for 15-20 minutes until golden brown.

   Oh Jagodzianki, you are the best thing in the world! Soft, aromatic, filled with delicious fresh blueberries up to the edges... heaven! I urge everybody to make them... this will be the best thing you've ever eaten, trust me. Glass of milk, jagodzianka in your hand (or two)... and you will be the happiest person in the world.



  1. Uwielbialam jagodzianki jako mala dziewczynki :)

    Dziekuje za przepis ;)

  2. Thank you, my mother is no longer with us and this was a lovely way to get the finer details of the recipe. I was eight when we left Poland to live in Australia - Jagodzianki are like culinary time travel and I love to share them with my Aussie friends, I've yet to meet anyone who has been able to resist them. - Ela