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, sugar and 50g of plain flour.
  • Leave for 20 minutes.
  • Put the 200g  of plain flour, 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 kruszonkacrumble 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.