Traditional Polish "Jagodzianki" are sweet yeast buns filled with blueberries. They make perfect indulgent breakfast, treat or anytime snack.
Today's recipe is especially close to my heart as it's a traditional Polish recipe for famous "Jagodzianki" - Polish blueberry buns.
Sweet buns made with yeast dough and whole array of different fillings are extremely popular in Poland.
As for jagodzianki, in Poland they're usually filled with bilberries also known as European or wild blueberries and tend to be smaller and sweeter than the blueberries we buy here in the UK.
In the absence of bilberries, regular blueberries make a good substitute.
Traditionally, jagodzianki are made with egg enriched dough and even though my vegan version is egg and dairy free I've got it on good authority that they taste just as delicious.
If you enjoy bakes with blueberries, make sure to check out my Blueberry Scones or if you'd like to check out another traditional Polish treat, check out my recipe for Polish Faworki.
Jump to:
✔️ Why you'll love this recipe
- They make perfect weekend breakfast or anytime snack.
- Afternoon tea hero.
- Popular with kids, even those not keen on berries alone.
- Portable so perfect for picnics and sharing with friends.
- Great during blueberry season.
- Freezer friendly.
- Vegan, dairy and egg-free.
- Can be made using fresh or frozen blueberries.
📝 Ingredients
Here's what you will need to make my Jagodzianki:
Dough
Bread Flour - Best flour for most yeast breads or buns due to its high amount of protein. You could use plain (all-purpose) flour here instead but be prepared for heavier kneading.
Caster Sugar - They're sweet buns hence the addition of sugar. Fine, caster sugar works best here and don't worry, these blueberry buns are not too sweet at all.
Dried Yeast - I tend to use fast action yeast that come in little sachets. They're the most convenient as you can mix them directly into the flour.
Butter - I use vegan block butter (unsalted) Flora Plant.
Plant Milk - Both oat and soya milk work really well here. Make sure to use unsweetened varieties.
Vanilla Extract - Touch of vanilla gives a lovely flavour but feel free to leave it out.
Lemon Zest - I like to add some lemon zest to the dough for a touch of lemon that goes so well with blueberries but feel free to leave it out.
Salt - Just a pinch for flavour.
Filling
Blueberries - Stars of the show although if you can get your hands on bilberries then definitely use those.
Icing sugar - For that bit of extra sweetness as sometimes blueberries can be a bit tart. You don't need to use it with bilberries.
Cornflour (Corn Starch) - I add it to help getting rid of moisture after washing the blueberries. Of course you need to try and dry them well first but I find it helps to absorb whatever moisture is left.
Glaze
Icing Sugar + Lemon Juice - I've already mentioned the great flavour combination that is lemon and blueberries. The glaze or icing made with addition of lemon juice instead of water works really well.
🔪 Method
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Put all the dry ingredients in a large mixing bowl or bowl of your stand mixer.
Make sure to keep yeast away from salt and sugar at this point.
Give it all a good mix with a whisk or paddle attachment (if using stand mixer).
Put butter in a small saucepan/milk pan and melt it gently over low heat. Once melted, take it off the heat, add oat/soya milk and vanilla extract (if using) and give it a little stir.
The heat from just melted butter will warm up the milk and the mixture will be just the right (warm to hand) temperature to use in the dough.
Next, add lemon zest (if using) directly into dry ingredients and pour in butter mixture.
If using stand mixer, knead the dough (using dough hook attachment) for good 5-10 minutes until it becomes soft and elastic.
If kneading by hand you will have to allow longer kneading time. You will know when dough is ready as it will spring back when you press it with your finger.
It is normal for the dough to be slightly sticky at the start but the longer you knead it the easier to work with and less sticky it becomes. You can always add a little bit more flour but be careful not to add too much as it will make your buns tough.
Put the dough back into lightly oiled bowl, cover it with a clean tea towel and put it somewhere warm to proof and double in size. It will take anything from 1-2 hours depending on the temperature of the environment it's in.
Prepare the filling by washing and drying blueberries and mixing them gently with icing sugar and cornflour.
Punch your risen dough to deflate it, give it a quick knead and divide into 16 equal pieces. I like to weigh my dough but you don't have to.
Flatten each piece of dough roughly to the size of your palm and fill it with a generous tablespoon (I use a soup spoon for measure).
Seal the bun really well as if you were sealing a dumpling (sort of a crescent shape) and shape them gently in your hands to form a roll.
Place seam side down on prepared baking tray allowing some space for expansion. Repeat with all the other buns.
Once filled, let the rolls proof again on baking trays for approx 20-30 min (covered with clean tea towel).
They will puff up a bit but won't double in size.
As you wait, preheat the oven to 180C/350F/Gas Mark 4.
Once puffed up and ready for the oven you may choose to glaze your blueberry buns.
Mix some plant milk and maple syrup together in a little bowl and gently brush over the buns.
Bake in preheated oven for approx 20 min or until nicely browned.
You might have to bake them in batches due to the number of buns.
Once baked, take them out onto the cooling rack and let them cool completely before icing.
Prepare the lemon glaze by mixing icing sugar with lemon juice to reach desired consistency and brush or spoon gently over cooled buns.
Enjoy!
🥡 Storing
Storing: Jagodzianki are best eaten on the day they're baked but can also be kept in the airtight container for up to 3 days.
If you'd like to keep them for longer I highly recommend freezing (without the glaze) and take out as and when needed.
Reheat: Blueberry buns can be warmed up in the oven, air fryer or even a microwave to give them back that freshly baked vibe.
Freeze: Once cool, freeze jagodzianki in a single layer on the small baking sheet that will fit in your freezer and once frozen transfer them onto a bag.
If you don't have a lot of space you can also freeze them in the freezer safe container in layers but separated with the piece of baking paper.
They will last in your freezer for up to 6 months.
To defrost, take them out onto a kitchen counter and they'll be ready in a couple of hours. Glaze or dust with some icing sugar and enjoy!
💭 Pro tips
Use stand mixer with dough hook attachment if you've got one to make kneading easier.
Keep yeast separate from salt when you add it to the bowl.
If kneading by hand try to resist adding more flour at the start as the more you knead the easier the less sticky and easier to work with the dough becomes.
If you need to add some extra flour, make sure to do it bit by bit and as little as possible to make sure that buns are nice and light.
20-30 minutes second proofing is enough for the buns. They're suppose to puff up gently and not double in size.
No matter how well you seal the buns, there is likely to be some leakage of the juice released from the blueberries anyway. Don't worry when this happens, the buns will still hold their shape and be delicious.
Airing cupboard (if you've got one in your house) is the perfect place for proofing the dough.
🍴 Serving suggestions
They're best enjoyed glazed with lemon glaze or dusted with some icing sugar.
Lovely cup of tea or coffee makes perfect accompaniment and that's all there is to it!
❓ FAQ
Definitely not. Simply divide it into 16 roughly equal portions. They don't need to be exactly the same.
Yes you can and there is no need to defrost them first. One thing to bear in mind is that your second proving (formed buns with filling in) will take slightly longer and they might take a little longer in the oven as well.
Have you tried my Jagodzianki - Polish Blueberry Buns?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
More blueberry recipes
📋 Recipe
Vegan Jagodzianki (Polish Blueberry Buns)
Ingredients
- 500 g strong white bread flour
- 1 7g sachet dried yeast I use fast action yeast
- 250 ml plant milk oat or soya
- 100 g unsalted vegan block butter
- 100 g caster sugar
- 1 teaspoon vanilla extract optional
- lemon zest (½ a large lemon) optional
- generous pinch of salt
Vegan "egg wash"
- 1 tablespoon plant milk
- 2 teaspoon maple syrup or agave nectar
Blueberry filling
- 300 g blueberries see notes
- 2 tablespoon icing sugar
- 1 tablespoon cornflour
Lemon Glaze
- 130 g icing sugar
- 2 tablespoon lemon juice
Instructions
- Put all the dry ingredients in a large mixing bowl or bowl of your stand mixer.Make sure to keep yeast away from salt and sugar at this point. Give it all a good mix with a whisk or paddle attachment (if using stand mixer).500 g strong white bread flour, 1 7g sachet dried yeast, 100 g caster sugar, generous pinch of salt
- Put butter in a small saucepan/milk pan and melt it gently over low heat. Once melted, take it off the heat, add oat/soya milk and vanilla extract (if using) and give it a little stir.The heat from just melted butter will warm up the milk and the mixture will be just the right (warm to hand) temperature to use in the dough.250 ml plant milk, 100 g unsalted vegan block butter, 1 teaspoon vanilla extract
- Next, add lemon zest directly into dry ingredients (if using) and pour in butter mixture.lemon zest (½ a large lemon)
- If using stand mixer, knead the dough (using dough hook attachment) for good 5-10 minutes until it becomes soft and elastic. If kneading by hand you will have to allow longer kneading time. You will know when dough is ready as it will spring back when you press it with your finger. It is normal for the dough to be slightly sticky at the start but the longer you knead it the easier to work with and less sticky it becomes. You can always add a little bit more flour but be careful not to add too much as it will make your buns tough.Put the dough back into lightly oiled bowl, cover it with a clean tea towel and put it somewhere warm to proof and double in size. It will take anything from 1-2 hours depending on the temperature of the environment it's in.
- Prepare the filling by washing and drying blueberries and mixing them gently with icing sugar and cornflour.300 g blueberries, 2 tablespoon icing sugar, 1 tablespoon cornflour
- Punch your risen dough to deflate it, give it a quick knead and divide into 16 equal pieces. I like to weigh my dough but you don't have to.
- Flatten each piece of dough roughly to the size of your palm and fill it with a generous tablespoon (I use a soup spoon for measure).Seal the bun really well as if you were sealing a dumpling (sort of a crescent shape) and shape them gently in your hands to form a roll. Place seam side down on prepared baking tray allowing some space for expansion. Repeat with all the other buns.
- Once filled, let the rolls proof again on baking trays for approx 20-30 min (covered with clean tea towel). They will puff up a bit but won't double in size.As you wait, preheat the oven to 180C/350F/Gas Mark 4.
- Once puffed up and ready for the oven you may choose to brush the buns with some vegan "egg wash".Mix some plant milk and maple syrup together in a little bowl and gently brush over the buns.1 tablespoon plant milk, 2 teaspoon maple syrup or agave nectar
- Bake in preheated oven for approx 20 min or until nicely browned. You might have to bake them in batches due to the number of buns. Once baked, take them out onto the cooling rack and let them cool completely before icing.
- Prepare the lemon glaze by mixing icing sugar with lemon juice to reach desired consistency and brush or spoon gently over cooled buns.130 g icing sugar, 2 tablespoon lemon juice
- Enjoy!
Notes
- Nutritional information is approximate, per iced bun (based on 16 buns) and should be treated as a rough guideline only.
- Feel free to play with quantities of icing sugar and lemon juice when making the glaze depending how thick you like it.
- You could use frozen blueberries (without defrosting) but bear in mind that second proof might take longer due to cold filling.
- Store at room temperature and eat within 3 days.
- Freezer friendly. See Storing for details.
Monika Dabrowski says
I know just how delicious jagodzianki are and these look amazing!
joskitchenlarder says
Thank you Monika! 🙂 Aren't they just the tastiest things? It's so lovely to have feedback from somebody who knows exactly what they are and how they taste! 🙂
Rebecca - Glutarama says
My goodness me, these look wonderful, I also thought they were doughnuts at first glance but iced filled buns are even better in my opinion. What a lovely idea to combine the blueberry and lemon flavours too. #BakingCrumbs
joskitchenlarder says
Thanks so much Rebecca! 🙂 I have never even noticed they look a lot like doughnuts inside until somebody mentioned it lol They are delicious though 🙂 x
Helen Costello says
Oh wow, these look so tasty. I love the combination of blueberries and lemon - so incredibly summer! Thanks so much for joining in with #BakeoftheWeek once again x
joskitchenlarder says
Thanks Helen! These are definitely very Summery flavours aren't they. I'm glad you like them! 🙂 x
Jessica says
These look SO GOOD!! They remind me of a doughnut crossed with an iced bun! I'd love to try one day! Thanks for sharing to my world food linky 🙂 x
joskitchenlarder says
Thanks Jess! 🙂 I think you got it spot on really, it would be fair to say it's a cross between the two. Pleasure to link up as always. 🙂 x
Amanda | Icing Insight says
Wow Jo, they look incredible! The blueberry filling has got me doing some serious drooling! xo
joskitchenlarder says
Thank you Amanda! 🙂 For me that blueberry surprise is the best bit! That and lemon icing, love it! 🙂 xx
Corina Blum says
These look gorgeous and I know they'd be very popular with my little boy! He loves anything sweet and i think he'd love the filling too. Thanks so much for sharing with #CookOnceEatTwice x
joskitchenlarder says
Thanks Corina! These have a tendency to disappear very quickly with kids around and got something very comforting about them as well (or that's just me lol). I'm sure your little one would happily scoff one or two 🙂 x
Jenny Paulin says
these look so light and fluffy and gooey with the jammy blueberry centre. oooh I would love to bite into one right now! how heavenly. thank you for showing me your buns 😉 #Bakeoftheweek x
joskitchenlarder says
Haha ? thanks Jenny ? These buns are for all to see. The jammy blueberry centre is the best bit! Pleasure to link up with #Bakeoftheweek as always! ? x
Kat (The Baking Explorer) says
Wow they look absolutely gorgeous!
joskitchenlarder says
Thanks Kat! ?
Louise Fairweather says
These look amazing! I haven't made buns in ages - love the idea of putting blueberries in them #bakingcrumbs
joskitchenlarder says
Thanks so much Louise! 🙂 These buns are like little pockets with delicious blueberry surprise 🙂
Honest Mum says
Drooling, they look amazing! x
joskitchenlarder says
Thank you lovely! 🙂 xx
Jhuls | The Not So Creative Cook says
Whoa!! These look fantastic!! Look at that blueberry filling!! And that frosting!! I want some right now! I am so happy to see you at Fiesta Friday party, Jo! I hope you are having fun! Have a lovely weekend!
joskitchenlarder says
Thanks Jhuls! 🙂 It took me a while to join in I know lol! 🙂 Buns are really scrummy and all gone now but am sure I will be making more soon. Hope you are having a great weekend too! 🙂 x
jenny walters says
Oh my very goodness Jo!!These look incredible....I could eat six right now!!
joskitchenlarder says
Ha ha, thanks Jenny, me too but they are all gone now! 🙁 They have a tendency to disappear before you know it! 🙂 x
Kirsty Hijacked By Twins says
Oh wow Jo these look and sound amazing! I love these buns, everything from the blueberry filling to the lemon glaze! Pure perfection on a plate. Thank you for sharing with #CookBlogShare x
joskitchenlarder says
Aw thanks Kirsty, I'm glad you like them! They are so worth the effort and although time consuming at least they yield lots of buns so enough to stuff our greedy faces and share too lol 🙂 x
Cat | Curly's Cooking says
Love blueberry and lemon together and these look like the perfect sweet treat x
joskitchenlarder says
Thanks Cat! It is such a scrummy combination isn't it and these guys never last long, one minute they're there and then they're gone lol! x
Angela / Only Crumbs Remain says
Ooh boy Jo! They look so heavenly - almost like a doughnut (or should that be donut). I'm salivating here just at the mere thought of them 😀 I'm wondering if the berries you had in Poland are similar to what I know as bilberries. I forage for bilberries mid to late summer on the hills and moors near to where we live - they're noticeably smaller than blueberries and (in my opinion at least) are a lot nicer. I've noticed that the bilberry bushes near where we live look abundant (I believe due to the wet early spring we had) so I'm hoping I'll be able to collect enough come mid - late summer and have enough to try these gorgeous buns.
Angela x
joskitchenlarder says
Aw thank you Angela 🙂 x I think you're right, the wild blueberries are otherwise known as bilberries and from what I remember they are definitely lot nicer to the standard ones from the shops! These buns are really to die for and I suppose the crumb does look like a doughnut (donut lol) but tastes quite different although having said that, I still haven't tasted baked doughnuts so there might be similarity there! I so need to research our walks in the future to make them more foraging focused as haven't had much luck in this department but if you pick some bilberries this year I would really recommend these buns 🙂 xx
Angela / Only Crumbs Remain says
You're welcome Jo, I'll definitely be foraging for some in a few weeks time - fingers crossed the birds wont have got them all 😉 Thankyou so much too for linking up with #BakingCrumbs 😉
Angela xx
PS, I'm aiming on sending you a little email later in the week xx
Nico @ yumsome says
In Transylvania, where I used to live, we'd make afinată with this type of blueberry (afină in Romanian), we had claw-like scoops to gather them from the bushes (which grow low to the ground). Lovely, lovely fruit, and so much better than the American blueberries we get in the shops in Britain, IMO!
These buns look so good, Jo - I may well veganise your recipe at some point! xx
joskitchenlarder says
Thanks Nico! ? It’s funny how we have access to all sorts of fruit and veg out of the season but have such a limited access to what nature has got to offer unless you forage of course. Looks like these might be same wild berries I remember.
Veganised version of these would be great and I don’t know a better person to do that than you Nico ? xx