Polish Jagodzianki

Soft, pillowy Polish Jagodzianki filled with sweet blueberries and topped with buttery crumble. A cozy, nostalgic bake you need to try!

You ever taste something that instantly takes you back to a specific moment?

this Recipe

That’s exactly how I feel about Polish Jagodzianki. The first time I made these sweet blueberry buns, I was so determined to recreate the ones my grandma used to make. I could practically smell her kitchen—the buttery dough baking, the burst of blueberries... the way she’d hum while kneading the dough.

But let me tell you, my first attempt? A complete mess. My dough was sticky, my berries leaked everywhere, and half the buns burst open like mini blueberry volcanos. (No complaints from the kids though—messy buns still taste amazing.)

After a few tweaks, a lot of flour-covered counters, and maybe one too many “taste tests,” I finally figured out the right balance. And let me just say—when you get it right? That perfect soft dough, the juicy berry center, and that buttery crumble on top… absolute heaven.

So, if you’re craving a cozy, slightly nostalgic bake, these Polish Jagodzianki will totally deliver. Let’s make them together—imperfections welcome!

Why You’ll Love This Polish Jagodzianki Recipe?

• Soft, Pillowy Dough: The kind of bread you sink your teeth into.
• Juicy Blueberry Center: Sweet, slightly tart, and just messy enough to feel homemade.
• Buttery Crumble: Golden, slightly crisp, and the perfect contrast to the soft dough.
• Simple Ingredients: No fancy stuff—just pantry staples and berries.
• Perfect for Sharing: Makes 18 buns… but let’s be honest, you might want to keep a few just for yourself.

Ingredient Notes:

You know the saying—simple ingredients, unforgettable results? This is that recipe.

• Flour: Stick with all-purpose. It keeps the dough soft but sturdy enough to hold all that berry goodness.
• Yeast: Instant yeast makes things easy—no proofing drama.
• Blueberries: Fresh or frozen both work. If using frozen, thaw and drain them well.
• Butter: Because buttery dough and crumble? Yes, please.
• Sour Cream: Makes the dough extra tender and adds a subtle richness.
• Potato Starch: Helps thicken the filling so your buns don’t turn into a blueberry waterfall.
• Sugar: Sweetens both the dough and the crumble topping.
• Egg: That golden, bakery-perfect finish? All thanks to a good egg wash.

Pro Tip: If your blueberries are super sweet, you can skip the sugar in the filling altogether.

How To Make Polish Jagodzianki?

Don’t worry—I’m walking you through this, no stress. Let’s keep it simple and fun.

Step 1: Prep the Blueberries

Start by washing and drying your blueberries.

If they’re extra juicy (or if you’re using frozen berries), toss them with a little potato starch and sugar. This helps keep the filling from becoming a berry explosion in the oven.

Step 2: Make the Dough

Melt the butter with milk in a small saucepan—just warm enough to melt, no boiling needed.

In a large mixing bowl, combine the flour, sugar, and yeast. Pour in the warm milk mixture and add the sour cream.

Now, knead the dough. You can use a stand mixer with a dough hook (easier on the arms), but I prefer the old-school method—hands in the dough, feeling when it turns soft and smooth. Takes about 5-7 minutes.

Cover the bowl with a towel and let the dough rise for about 2 hours. It should get all puffy and double in size.

Step 3: Make the Crumble Topping

This part’s ridiculously easy.

Just mix the flour, sugar, and softened butter with your hands until it turns into crumbs. Try not to eat half of it before the buns bake—I know it’s tempting!

Step 4: Shape the Buns

Here’s where things get fun.

Once your dough has doubled, punch it down gently (so satisfying, right?). Grab a piece about the size of a walnut and flatten it into a circle.

Spoon a bit of your blueberries into the center. Fold the edges over and pinch them together like you’re tucking the berries in for a nap. Place the bun seam-side down on a parchment-lined baking sheet.

Repeat with the rest of the dough. And yes, it might get messy. Embrace it.

Step 5: Add the Egg Wash & Crumble

Preheat your oven to 390°F (200°C).

Whisk together your egg and a splash of milk. Brush the tops of the buns for that gorgeous golden finish.

Sprinkle the buttery crumble generously over each bun. Seriously, don’t hold back here.

Step 6: Bake the Buns

Pop them into the oven and bake for 20-25 minutes, or until golden brown and your kitchen smells like heaven.

Let them cool just enough that you don’t burn your mouth. (But honestly, who waits that long?)

Storage Options:

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: Keeps well for up to 5 days, but warm them up a bit before serving for that fresh-baked feel.
• Freezer: Freeze fully baked and cooled buns for up to 2 months. Reheat in the oven for the best texture.

Variations and Substitutions:

Feeling adventurous? Try switching things up!

• Mixed Berry Buns: Swap half the blueberries for raspberries or blackberries.
• Cream Cheese Center: Add a small spoonful of sweetened cream cheese inside with the berries.
• Nutty Crumble: Mix some chopped walnuts into the crumble for extra crunch.
• Lemon Zest: Add a bit of lemon zest to the dough for a citrusy twist.

What to Serve with Polish Jagodzianki?

They’re pretty perfect solo, but here are some tasty pairings:

• Hot Coffee: Classic. No explanation needed.
• Whipped Cream: Light, fluffy, and just a touch extra.
• Vanilla Ice Cream: Warm buns + ice cream? Yes, you need to try it.
• Berry Compote: Double the berry goodness!

Frequently Asked Questions:

Can I use frozen blueberries?
Totally! Just thaw and drain them first.

Why did my buns leak?
It’s probably from overfilling or not sealing the dough tightly. Try pinching the seams extra well next time.

Can I make the dough ahead?
Absolutely! Let it rise overnight in the fridge. Bring it to room temp before shaping the buns.

Look, I get it—baking homemade buns can sound intimidating. But trust me, these Polish Jagodzianki are so worth it. They’re soft, fruity, and just feel like a warm hug.

So go ahead—make a batch. And if you do, snap a pic and let me know how they turned out! I’d love to hear if they brought back any memories for you too. Happy baking!

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Polish Jagodzianki

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Polish Jagodzianki are soft, pillowy sweet buns filled with blueberries and topped with a buttery crumble. A traditional treat perfect for breakfast or dessert.

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18 Servings

Ingredients

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For the Blueberry Filling:

• 3-4 cups blueberries
• 2 tablespoons potato starch optional
• 4 tablespoons sugar only if the blueberries are not sweet enough

For the Dough:

• 4 cups 500g all-purpose flour
• 2 tablespoons instant yeast
• ½ cup milk
• ¾ cup 170g butter, melted
• ½ cup sugar
• 2-3 tablespoons sour cream

For the Crumble Topping:

• ⅓ cup 75g butter, softened
• 1 ½ cups 150g flour
• ⅓ cup 75g sugar

For the Egg Wash:

• 1 egg
• 1 tablespoon milk

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Instructions

 

Prepare the Blueberry Filling

1. Wash and thoroughly dry the blueberries. If the berries are particularly juicy, toss them with potato starch and sugar to help thicken the filling during baking. Set aside.

Prepare the Dough

1. In a saucepan, melt the butter with the milk over low heat, ensuring it does not reach a boil.
2. In a large bowl, combine the flour, sugar, and instant yeast. Gradually pour in the melted butter mixture and add the sour cream. Mix until the ingredients come together into a rough dough.
3. Transfer the dough onto a floured surface and knead for approximately 5-7 minutes or until it becomes smooth and elastic.
4. Place the dough in a large, greased bowl, cover with a clean kitchen towel, and let it rise for about 2 hours, or until it doubles in size.

Prepare the Crumble Topping

1. In a medium bowl, combine the softened butter, flour, and sugar. Mix with your fingers or a fork until the mixture resembles coarse crumbs. Set aside.

Shape the Jagodzianki Buns

1. Once the dough has doubled in size, gently punch it down to release excess air.
2. Divide the dough into small, walnut-sized pieces. Flatten each piece into a circular shape.
3. Place a spoonful of blueberries in the center of each dough circle. Carefully gather the edges of the dough and seal them tightly, ensuring the filling remains enclosed.
4. Place each shaped bun seam-side down on a parchment-lined baking sheet. Repeat until all the dough and filling have been used.

Apply the Egg Wash and Crumble

1. Preheat the oven to 390°F (200°C).
2. In a small bowl, whisk together the egg and milk to create the egg wash. Brush the top of each bun with the mixture.
3. Generously sprinkle the prepared crumble topping over each bun.

Bake the Jagodzianki

1. Transfer the baking sheet to the preheated oven.
2. Bake for 20-25 minutes or until the buns are golden brown and the crumble is lightly crisped.
3. Remove from the oven and allow the buns to cool slightly before serving.

Notes

To make these Polish Jagodzianki gluten-free, substitute the all-purpose flour with a high-quality gluten-free flour blend containing xanthan gum for both the dough and crumble topping. Ensure your potato starch and other ingredients are labeled gluten-free. The dough may require slightly less liquid, so adjust the milk quantity as needed for the right consistency.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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