Jagodzianki – Polish blueberry rolls

Ingredients for 12 servings:

• 200 g blueberries
• 250 ml milk, lukewarm
• 500 g flour
• 100 g sugar
• 7 g dry yeast
• 1 pinch of salt
• 1 egg(s)
• 1 packet of vanilla sugar
• 80 g butter, melted
• Flour for working
• some milk for brushing
• e.g. icing or powdered sugar for dusting

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

typical Polish pastry, delicious blueberries in fluffy yeast dough

Combine the flour with the sugar, vanilla sugar, salt, and yeast. Add the lukewarm milk and egg and mix. Finally, stir in the warm, melted butter and knead into a smooth dough. Cover and let rise in a floured bowl in a warm place until the dough has roughly doubled in size (approx. 1.5 hours at room temperature, approx. 30-40 minutes in an oven briefly preheated to 40°C). Roll out the dough on a floured surface and cut into 12-16 portions. Wash and drain the blueberries, and cover 4-6 berries per portion with dough. Carefully and evenly seal the dough to prevent the berries from spilling out during baking. Shape into oval loaves and place on a baking sheet lined with baking paper. Let rise for another 10-15 minutes if necessary. Brush the tops with milk before baking. Bake in a preheated oven at 200°C (top/bottom heat) for 18-20 minutes. Jagodzianki are typically topped with icing, but they can also be dusted with powdered sugar.