Hey there, fellow food adventurers! Chef Flora here, and today we're embarking on a delicious journey back in time, but with a healthy twist! I’ve been reminiscing about my childhood lately, and that always leads me to food, glorious food. Specifically, those heavenly yeasted buns that were a staple in my early years.
Today, I'm sharing my vegan take on a classic: Jagodzianki, the Polish blueberry bun. Imagine a fluffy, slightly sweet bun exploding with juicy blueberries (or bilberries if you’re lucky enough to find them!). These were my go-to treat as a child – something I’d splurge my pocket money on after school. My grandma, with her magical touch in the kitchen, introduced me to these and I still have fond memories of picking bilberries in the mountains with her, even if most of them went straight into my mouth.
Since bilberries are a rare find here, I've used their cousin, the humble blueberry, and let me tell you, it’s a fantastic substitute. I've also experimented with raspberries with excellent results, so feel free to get creative! These buns are not just delicious; they are also incredibly versatile. They are amazing for a post-hike snack (everything tastes better in nature, right?), perfect with a cup of coffee or tea in the afternoon, or even as a guilt-free, slightly naughty breakfast.
So, let's get baking and create some healthy and nutritious memories! Here's what you'll need:
Ingredients:
Dough:
- 250g (2 cups) all-purpose wheat flour (plus extra for dusting)
- ½ tsp fine salt
- 7g (2 ¼ tsp) instant dried yeast
- 65g (1/3 cup) coconut sugar (or your preferred sugar substitute for a refined sugar-free option)
- Approx. 150ml (⅔ cup + 2 tbsp) lukewarm plant milk
- 1 tsp vanilla extract
- 30g (2 heaped tbsp) mild coconut oil (or vegan butter)
- Vegan ‘eggwash’ – 2 tsp plant milk + 1 tsp maple syrup
Blueberry Filling:
- 1 tbsp cornflour (or potato starch)
- 200g (7 oz) fresh blueberries (or wild if you can find them)
Icing (Optional):
- 90g (½ cup) icing sugar
- 1 tbsp lemon juice, plant milk, or water
- 1 tsp vanilla extract (or more lemon juice/plant milk/water)
Method:
Dough:
- In a large mixing bowl, mix flour, salt, instant yeast, and sugar.
- Pour in lukewarm plant milk and vanilla extract. Mix with a wooden spoon.
- Once the mixture is mostly combined, knead on a work surface. If dry, add 5-10 ml of milk. Knead for about 5 minutes, then add coconut oil. It’ll get slippery, but keep kneading until the fat is absorbed. (about 10 minutes)
- Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours.
- Punch the air out of the risen dough and divide into 8 equal portions.
- Roll each into a ball, then flatten into a circle with a thicker center and thinner edges.
- Place a heaped tablespoon of the blueberry filling in the middle and seal tightly, making sure not to trap too much air. Roll gently to make it round.
- Place the buns on a greased baking tray, cover, and let proof again for about 30-45 minutes (until doubled).
- Preheat your oven to 180°C (355°F).
- Glaze buns with plant milk and maple syrup mix. Bake for 20-25 minutes.
- After they are cooked and slightly cooled, add the optional icing, or brush with more maple syrup for shine.
Blueberry Filling:
- Toss the blueberries with the cornflour in a bowl, set aside.
Icing (Optional):
- Mix the icing sugar, lemon juice (or water), and vanilla extract in a small bowl.
Notes:
- I use all-purpose flour for softer results, but you can use a mix of all-purpose and bread flour, or all bread flour. I would recommend against using wholewheat flour, as it won't yield the soft and fluffy texture you are after. I have not tried this recipe with gluten free flour, as gluten is key to success for this type of bun.
- Fresh raspberries are also a great alternative filling option.
I can't wait for you to try this recipe and bring a little bit of my childhood joy into your kitchen! Happy baking! Remember to tag me in your creations, I love to see them.
Until next time! x Chef Flora