Home-made blackberry cakes are the best! Try this recipe and taste the delicious blueberry buns!
Ingredients
- Sugar – 75 g
- Brown sugar – 40 g
- Fresh yeast – 25 g
- Blueberries – 300 g
- Egg white – 1 piece
- Eggs – 2 pieces
- Butter – 35 g
- Whole milk (3.2%) – 125 ml
- Salt – 1 pinch
- Vanilla – 3 g
- All-purpose flour – 320 g
Preparation
Step 1: Prepare the Yeast Starter
- Sift the flour into a bowl through a sieve and make a well in the middle. Pour in the warmed milk. Rub the yeast with a tablespoon of sugar and pour it into the milk. Gently mix the starter with the flour only in the middle of the bowl, leaving the flour on the edges dry. Sprinkle the starter with flour, cover the bowl with a cloth, and set aside to rise.
Step 2: Knead the Yeast Dough
- Add melted butter to the dough. Then add the remaining sugar, vanilla seeds, a pinch of salt, and egg yolks. Knead the dough thoroughly until it begins to come off the bowl and hands. Sprinkle the kneaded dough with flour, cover it with a cloth, and set it in a warm place to rise.
Step 3: Shape the Jagodzianki
- When it doubles in size, knead it again, shape it into a roll, and divide it into 12-14 equal pieces. From each piece, form a ball, flatten it, place blueberries in the center of the flattened dough, sprinkle with brown sugar. Fold the dough in half and seal it. Shape the sealed dough into an oval bun. Place it on a baking sheet lined with parchment paper. Repeat the process. Let the ready blackberry cakes rise for 15-20 minutes.
Step 4: Bake the Jagodzianki
- Brush with egg white and sprinkle with brown sugar. Bake in an oven preheated to 180°C (convection) or 190°C (without convection) for 12-14 minutes. Serve cooled.
