I’m currently reading the 5th installment of “Cukiernia pod Amorem”, where jagodzianki are mentioned far too often for someone like me, who loves baking and eating and who would be a regular customer in the said Cukiernia, if only it existed and was found around the corner. I had to try to make the jagodzianki, Wiola’s taste of childhood, as she said.  My Mum makes yeasty dough regularly, she likes making small buns and filling them up with wild blueberries, something one can only dream  about in the UK. In Poland, if summers are warm and one knows where to go, they can be picked in the woods. Dorotka in mojewypieki.com opted for American bluberries, available in the UK all the time, the reviews under the recipe were splendid, so last Sunday, with 30 degrees outside, I baked jagodzianki.

I started with denying my Mum’s golden rule, that yeasty dough MUST be made by hand and used my kitchen aid. I’ve made half a portion, worried I’d end up with a  ton of dough. 250 g of plain flour, some of which I used alongside 7 g of fresh yeast, 125 ml of warm milk and some sugar to make me a nice zaczyn, which only needed 5 minutes in the sun outside to foam up. 1 whole egg, a pinch of salt, vanilla sugar, 4 tbsps of caster sugar and then 40 g of melted and cooled butter. I found the dough extremely sticky and runny, so ended up adding 2 big tbsps of flour before I left the dough to rise for about 1,5 hour, till doubled. I then formed 8 oval buns, filled with bluberries sweetened and tossed with some potato starch. The buns were then left to rise further and finally baked in 200 degrees for 18-20 mins according to the recipe – mine took less and were still a bit too dark.

Now, I have to say they taste a lot better than they look. Before I glazed them Florian took one look and said “what happened here?”(grrrrrr!). But even 2 days later 2 remaining buns still taste good and will most likely go today.

Not bad, but not amazing.