Jagodzianki
Ingredients
- 400 g blueberries
- 500 g white flour
- 175 ml milk
- 1 tbsp sugar
- 100 g butter
- 10 g Vannilla sugar
- 21 g fresh yeast (or 10 g of fresh yeast)
- 3 egg yolks
- 3 tbsp powdered sugar
Instructions
Rinse the berries and dry on a paper towel.
Heat the milk 40 degrees and mix the sugar together with the yeast into the milk. Wait 5 to 10 minutes until it gets foamy.
Melt the butter and combine the flour, salt, vanilla, 3 egg yolks with the butter and the yeast-milk mixture.
Knead until you have a smooth dough, by hand roughly 15 minutes, by machine 5.
Give the dough one hour to grow. After 30 minutes fold it once.
Divide the dough into 16 small balls. Flatten those into small circles of roughly 10 cm diameter.
Place a handfull of blueberries in the middle and put one teaspoon of powdered sugar ontop. Use water to wet the boundaries of the circle and pinch the edges together. Tuck all of the folds underneath and put on a baking tray.
Bake for 15 minutes at 180 degrees.