Jagodzianki – yeast pastries with blueberries

Ingredients for 1 servings:

• 250 ml milk, lukewarm
• 70 g sugar
• 20 g fresh yeast, fresh, or 1 pack of dry yeast
• 1 egg(s), size M, room temperature
• 500 g flour
• 60 g butter, room temperature
• 1 pinch of salt
• some orange zest or lemon zest (optional)
• Flour for the work surface
• 1 egg(s) for brushing
• 500 g blueberries, fresh, optionally strawberries, plums or other fruits
• 80 Flour
• 45 butter
• 2 sugars

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Mix the slightly warmed milk with 1 tablespoon of sugar, the crumbled yeast, and about 4 tablespoons of flour. Cover with a cloth and let it rise in a warm place for 10 to 15 minutes. If using dry yeast: Mix the yeast with the flour, add the remaining ingredients (milk, sugar, egg, butter, a pinch of salt, and grated zest) and knead into a dough. Put the remaining flour in a large bowl. Add the remaining sugar and salt and mix. Add the egg, softened butter, the risen starter, and, if desired, the grated orange or lemon zest. Knead with a mixer or a food processor fitted with a dough hook for at least 3 minutes until a dough forms. Cover the bowl with the dough with a cloth and let it rest in a warm place for about 1 hour, until it has doubled in size. While the dough is resting, knead the crumble ingredients in a bowl by hand until crumbly and then refrigerate. Wash, dry, and stem the blueberries. When the dough has doubled in size, transfer it to a floured surface and roll out to a thickness of about 1.5 cm. Use a cup (5-8 cm in diameter) to cut out circles. Place the circles, leaving space between them, on a baking sheet lined with baking paper, cover with a cloth, and let rise for 15 minutes. Toward the end of the rising time, preheat the oven to 180°C (top/bottom heat). When the dough circles have risen, make a depression in the center of each circle (e.g., using a smaller-diameter glass). Place the blueberries in the depressions. Brush the edges of the dough with beaten egg and sprinkle the crumble topping over the circles. Bake in the preheated oven for about 20-22 minutes, until the circles are golden brown.