Go Back
+ servings
Close up of glazed jagodzianki on a plate with blueberries around.
Print Pin
5 from 8 votes

Vegan Jagodzianki (Polish Blueberry Buns)

Traditional Polish "Jagodzianki" are sweet yeast buns filled with blueberries. They make perfect indulgent breakfast, treat or anytime snack.
Course Afternoon Tea, Bread, Breakfast, Cake, Treat
Cuisine Polish
Keyword jagodzianki, Polish blueberry buns
Prep Time 25 minutes
Cook Time 20 minutes
Proofing 2 hours
Total Time 2 hours 45 minutes
Servings 16 buns
Calories 242kcal
Author Jo Allison

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. 
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 will be some leakage of the juice released from the blueberries anyway so don't worry when this happens.
Airing cupboard (if you've got one in your house) is the perfect place for proofing the dough.

Nutrition

Serving: 0g | Calories: 242kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 50mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 0.5mg