Jagodzianki

Preparations

Step 1

Dissolve the sugar in the milk and eggs.

Step 2

Mix the flour, milk, eggs, and yeast. Knead for 5–7 minutes.

Step 3

Add the salt, then gradually incorporate the butter. Continue kneading for 8–12 minutes until the dough is smooth and elastic.

Step 4

Cover and let the dough rise for 60–90 minutes, until it has increased to about 1.8× its original volume.

Step 5

Divide the dough into 8 equal pieces, shape into balls, cover, and rest for 10–15 minutes.

Step 6

Prepare the crumble by rubbing together the flour, butter, sugar, and salt until coarse crumbs form. Chill until needed.

Step 7

Flatten each piece of dough.

Step 8

Mix the blueberries with the sugar, potato starch, and salt.

Step 9

Fill each piece with about 70 g of filling, seal tightly, and place seam-side down.

Step 10

Let the shaped buns proof for 45–60 minutes.

Step 11

Brush with beaten egg, generously cover with the crumble, and bake at 180°C (top/bottom heat) for 18–22 minutes, until deeply golden brown.