Polish Czech Blueberry Buns
Indulge in the irresistible charm of Polish Czech Blueberry Buns, a delightful fusion of soft, pillowy dough, luscious blueberry filling, and a buttery streusel topping. This traditional recipe brings together the best of Eastern European baking, featuring freshly made fruit filling thickened to a jam-like consistency and encased in golden brioche-like buns. Perfectly sweetened and melt-in-your-mouth tender, these homemade blueberry pastries are a comforting treat for breakfast, dessert, or a midday snack. Easy to make ahead and perfect for sharing, these buns pair beautifully with coffee or tea. Elevate your baking game with this authentic recipe, delivering bakery-quality results straight from your oven!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Milk
- 70 grams Granulated sugar
- 100 grams Unsalted butter
- 2 large Eggs
- 7 grams Active dry yeast
- 1 teaspoon Salt
- 300 grams Blueberries (fresh or frozen)
- 50 grams Powdered sugar
- 1 tablespoon Cornstarch
- 50 grams All-purpose flour (for streusel)
- 25 grams Granulated sugar (for streusel)
- 25 grams Unsalted butter (for streusel)
- 1 tablespoon Milk (for egg wash)
- 1 large Egg yolk (for egg wash)
Instructions
Warm the milk gently (about 37°C/98°F) and dissolve the active dry yeast with 1 teaspoon of sugar. Let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the frothy yeast mixture, eggs, and melted butter. Knead the dough for 10–15 minutes until soft, smooth, and elastic. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, prepare the blueberry filling. In a saucepan, combine the blueberries, powdered sugar, and cornstarch. Cook over medium heat until the mixture thickens and becomes jam-like. Let it cool completely.
For the streusel, combine flour, sugar, and butter in a small bowl. Mix with your fingers until it has a crumbly texture. Set aside.
Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball, then flatten it slightly with your hands.
Place about 1–2 teaspoons of the blueberry filling in the center of each dough round. Pinch the edges together to seal and shape into buns. Place the buns seam-side down onto a baking sheet lined with parchment paper, leaving space between them. Let them proof for another 30 minutes.
Preheat your oven to 180°C (350°F).
In a small bowl, whisk together the egg yolk and milk for the egg wash. Brush the tops of the buns with the egg wash and sprinkle generously with streusel.
Bake the buns for 18–20 minutes, or until golden brown.
Let the buns cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 649.0 g | 236% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 192.8 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 509 mg | 39% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
