Jagodówki – Whinberry Yeast Buns

• These  drożdżówki – sweet yeast buns – with whinberries(bilberries) get their own name.
• Jagodówki or Jagodzianki – – Jagody being whinberries.
• These grew in abundance in the woods near where both my mother and father used to live in the North East of the then Poland.
• I imagine both my grandmothers baking these when the fruit was ripe in summer.
• Some also grew in the area of Lancashire where I was brought up and we often picked these.
• If you are lucky enough to have these growing near you – go and pick them and bake.
• Otherwise use imported blueberries – their big American cousins.

Filling

There are 3 ways to make the filling:

• Berries sprinkled with granulated sugar and left for a while.
• Berries sprinkled with granulated sugar and cooked in a pan for a few minutes.
• Use blueberry jam.

Ingredients – Buns

• 200g & 50g plain flour
• 150 ml warm milk
• 1 teaspoon of granulated sugar
• ½ tablespoon of dried yeast
• ¼ teaspoon of salt
• 60g granulated sugar
• 2 egg yolks
• *
• Egg white for brushing – beaten

Ingredients – crumble topping – kruszonka

• 30g plain flour
• 20g butter
• 20g granulated sugar

Method – crumble topping – kruszonka

• Rub the butter into the flour to get breadcrumbs.
• Stir in the sugar.

Method – Buns

• Mix the milk, yeast,  1 teaspoon of sugar and 50g of plain flour.
• Leave for 20 minutes.
• Put the 200g  of plain flour,  60g of sugar, salt, yolks and yeast mixture in a bowl.
• Mix together to form a soft dough.
• Add a little extra milk if this is too dry.
• Knead for 10 minutes – set a timer – till you get a smooth ball.
• Cover and leave for 1½ – 2 hours.
• Line baking tray with baking paper.
• *
• Lightly knead the dough for a few minutes.
• Divide the dough into 6.
• Roll each one to make a ball and then flatten it.
• Place a tablespoon of the filling in the centre.
• Take the edges of the dough and bring together and seal.
• Place the balls, sealed side down, on the baking tray.
• Brush with beaten egg white.
• Sprinkle the kruszonka – crumble mixture over the top 
• *
• Cover and leave for 30 minutes.
• *
• Pre-heat the oven  to GM6 – 200°C.
• Bake for 12-14 minutes.
• Leave to cool on a wire rack.