The season fo jagody usually starts at the end of June and lasts throughout July, but due to the heat we are increasingly experiencing, the berry season starts earlier and earlier. While the season for blueberries (bor\u00f3wki) starts in july and lasts till september.<\/p>\n\n\n\n
Why are berries so expensive? How much do berries cost?<\/strong> What kind of dough are berry buns made of?<\/strong> What is the best flour for jagodzianki?<\/strong> Do you need to defrost berries for buns?<\/strong> What to coat the berries in?<\/strong> How to shape jagodzianki?<\/strong> What to spread on blueberry rolls?<\/strong> How long to bake blueberry crumble cakes?<\/strong> How to store blueberry buns?<\/strong>
In 2024, I paid PLN 18 for a blueberry bun in a nearby confectionery shop and PLN 30 for 500 g of berries (jagody). Unfortunately, a kilogram of berries costs PLN 60 on the market!
0.5 kg of berries yields about 8 blueberries, so it is much more profitable to prepare them yourself, especially since this cake stays fresh for several days! If you want, you can replace the blueberries (bor\u00f3wki) with blueberries, the taste is similar and the blueberries are twice as cheap!<\/p>\n\n\n\n
Jagodzianki are made from yeast dough, like buns or sweet rolls. After all, some people call them ‘bu\u0142ki z jagodami’. The dough should be buttery, soft and stay fresh for a long time.<\/p>\n\n\n\n
Apparently, luxury flour type 550 is the best for yeast cakes. As I didn’t have such flour, I used a mixture of 450 and 650 flour and I think it was a bull’s eye! The dough turns out soft and stays fresh for several days. You can, of course, use any wheat flour, but in my opinion, the use of these two types of flour is responsible for the dough that “does not age” and that everyone raves about.<\/p>\n\n\n\n
Berries do not need to be defrosted before adding them to blueberry buns, but of course you can. Remember to coat them in starch before adding them to the dough.<\/p>\n\n\n\n
We coat berries and other fruits in starch before adding them to the dough. You can also add powdered sugar and vanilla sugar or vanilla extract. It is best to sift the powdered sugar and starch through a sieve so that they mix well and there are no lumps. Especially when it comes to powdered sugar, it tends to clump and leave large sugar particles. Coat the berries in this mixture. Thanks to this, the juice released by the fruit will become thick and more like jam, it will not leak out so easily and the cake will not get soaked, and we will not get dirty with berry juice when eating blueberry cakes.<\/p>\n\n\n\n
ATTENTION! The dough is very soft, so before dividing the dough, you must sprinkle the countertop with flour to prevent the dough from sticking to it.<\/strong> Divide the dough into eight equal parts. Stretch each part in your hands to obtain a flat, round cake. Then put it in a deep plate or bowl, preferably one that does not have steep, vertical walls. The smoother the “descent” of the bowl – the angle of inclination of the walls – the more convenient it will be to form the dough. You need a bowl so that the berries don’t “run away” to the sides while gluing. Place a few tablespoons of berries in the center of the dough and seal it like a dumpling. Glue it carefully so that there are no holes in the dough. Glue the corners inside to give the blueberry a more round shape. To remove the blueberry bun from the bowl, hold the bowl in one hand and cover the top of the blueberry bun with the other. Then turn the bowl over so that the jagodzianka is stuck side down in your hand. Place the blueberries buns on the baking tray, seam side down.<\/p>\n\n\n\n
Before baking, spread the blueberries with milk\/white\/yolk\/whole egg or their mixture. This will make the buns shiny and if you prepare the crumble, it will be easier for the crumble to stick to the dough.<\/p>\n\n\n\n
Bake the blueberry buns until they are golden and orangy. Bake them at 175\u00b0C (347 \u00b0F) without a fan and bake for about 25 minutes.<\/p>\n\n\n\n
Store baked blueberries in a tight container. The glazed crumble may become soggy after 1-2 days.<\/p>\n\n\n\n![\"Polish](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2024\/07\/jagodzianki-05-1024x768.jpg\")