Post by Nictoshek on Nov 23, 2009 6:42:17 GMT -7
Each summer, I use to pick tons of wild sweet jagody in a forest near our farm by the Rzeka Warta. Busha would then fill and bake the buns in a brick oven....filling the whole house with a delectable aroma. Those are memories and experiences etched in my mind...and palate forever.
Jagodzianki (Wild Blueberry Buns)
Makes 18-20 buns
FOR THE DOUGHT:
½ kg all purpose flour
2 eggs
½ cup sugar
2 tbsp butter
50 g fresh yeast, or 4 ½ teaspoon active dry yeast
1 cup (250 ml) milk
pinch of salt
FOR THE BLUEBERRY FILLING:
½ kg fresh wild blueberries
2 tbsp bread crumbs
3 tbsp sugar
2 packages (8 gr each) vanilla sugar
egg
1 tbsp milk
sugar
1. Heat the milk over low heat until slightly warm, but not hot.
2. Place the yeast in a bowl (if you use fresh yeast, crumble them). Add the heated milk, 1 tablespoon of the sugar and 1 tablespoons of the flour. Stir to combine and dissolve. Cover with plastic wrap or dishtowel and set aside for about 10 minutes in a warm place.
3. Beat the eggs and sugar together until thick and pale.
4. Melt the butter.
5. Sift the flour to a large bow, add pinch of salt, then pour in the yeast mixture. Stir to combine.
6. Add the egg mixture and melted butter. Stir until well combined.
7. Knead the dough until smooth and no longer sticks to your hands. Shape the dough into a ball. Transfer to a large bowl, cover with plastic wrap or dishtowel and leave to rinse for about 1 hour.
8. Place the blueberries in a bowl. Combine with sugar, vanilla sugar and bread crumbs.
9. Divide the dough into 18-20 equal pieces. Form ball from each of the piece. Flatten on your hand. Spoon the filling into the center of each circle. Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls.
10. Place on greased baking sheet. Cover with a dishtowel and let rise for about 20 – 30 minutes.
11. Preheat the oven to 375 ° F (190 ° C). Just before baking whisk the egg with milk and brush on the buns, sprinkle with some sugar.
13. Bake for 20 minutes, or until buns are golden.
