Secret component of blueberries
Jagodzianki is definitely one of the best summer delicacies. Sweet, full of fruit of bun have been reigning in the summer season for years. Buying blueberries often include, until they with a natural composition are often expensive. You should pay over PLN 20 for Jagodzianki at Magda Gessler. It is not surprising then that many people are baking blueberries themselves. Their preparation is not red, but the taste is delicious. One of the more common problems that can happen to us during baking blueberries are berries flowing out of the roll. How to deal with this? It turns out that there is a simple patent that will make the berries not flow during baking. All you have to do is rinse and dry the berries, and then send them with a mixture of sugar and potato flour. This trick will make the berry juice not very liquid and the frużelin will not leak from rolls during baking.
Homemade blueberries from my grandmother’s recipe
Jagodzianki are delicious yeast rolls filled with a perfect summer dessert or a sweet snack. Their soft interior make them melt in the mouth.
Recipe for blueberries
Ingredients:
- 500 g of wheat flour
- 25 g of fresh yeast or 7 g of dry yeast
- 1/4 cup of sugar
- 1 cup of summer milk
- 1 egg + 1 yolk
- a pinch of salt
- 75 g of melted butter
- About 500 g of fresh berries
- 2 tablespoons of sugar (for berries)
- 1 teaspoon of potato flour (for berries)
- powdered sugar for sprinkling
Preparation process:
- If you use fresh yeast, dissolve them in the middle of summer milk with a teaspoon of sugar and 2 tablespoons of flour. Set aside in a warm place for about 10-15 minutes until the yeast starts working if you use dry yeast, mix them directly with flour.
- In a large bowl, mix the flour with other sugar and salt. Add a grown leaven (or dry yeast), the rest of the milk, egg and yolk knead the dough for about 8-10 minutes until it is smooth and flexible. At the end of kneading, gradually add melted and cooled butter, stirring constantly. The dough should go away from the shores of the bowl.
- Cover a bowl with a dough with a cloth and set aside in a warm place for about 1-15 hours until it doubles its volume.
- In the meantime, prepare berries. Gently wash them and mix with sugar and potato flour. Potato flour will prevent the berry juice from flowing down during baking
- Put the grown dough on a lightly sprinkled flour board. Gently hit to get rid of excess air. Divide the dough into about 12-15 equal parts.
- Flatten each part on your hand. Place a large portion of berries in the middle. The gulp exactly forming a round roll. Try to close the filling well so that it does not flow out during baking.
- Place the formed blueberries on a baking tray lined with baking paper, maintaining small spacing. Cover them with a cloth and set aside in a warm place for about 20-30 minutes to rise again.
- Heat the oven to 180 ° C. Bake blueberries for about 20-25 minutes until golden. After baking, remove from the oven and cool on a grid. Sprinkle generously with powdered sugar before serving.
