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Vegan jagodzianki – Polish blueberry buns by ⠀ makes: 8 prep: 40 min cooking: …

Vegan jagodzianki – Polish blueberry buns by LazyCatKitchen 💙

makes: 8
prep: 40 min
cooking: 20 min
Ingredients

DOUGH
250 g / 2 cups all purpose wheat flour*, plus extra for dusting
¼ tsp fine salt
7 g / 2¼ tsp instant dried yeast
65 g / 1/3 cup sugar (coconut sugar if refined sugar-free)
approx. 135 ml / ½ cup + 1 tbsp lukewarm plant milk
1 tsp vanilla extract
30 g / 2 heaped tbsp mild coconut oil (or vegan butter)
vegan ‘eggwash’ – 2 tsp plant milk + 1 tsp maple syrup

BLUEBERRY FILLING

1 tbsp cornflour / cornstarch or potato starch
200 g / 7 oz fresh blueberries** (wild blueberries if you can get them)
ICING (OPTIONAL)

90 g / ½ cup icing sugar
1 tbsp lemon juice, any plant milk or water
1 tsp vanilla extract (or more lemon juice / plant milk / water)
Method

DOUGH
Mix the flour, salt, instant yeast and sugar in a large mixing bowl.
Pour in lukewarm (cold or too hot milk will kill the yeast) plant milk and vanilla extract. Bring all the ingredients together with a wooden spoon.
When the mixture has mostly stuck together, turn the mixture out on to a work surface.
Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Reform the dough, turn it 90 degrees and start again. Repeat this for about 5 minutes, then work the coconut oil into the dough. To begin with the dough will be slippery and will look like it’s been ruined. Keep working it and eventually all the fat will get absorbed by the dough and it will become elastic and smooth (it takes about 10 minutes).
Put the dough in a large clean bowl, coat it in a thin layer of oil and cover the bowl with a clean kitchen towel. Set aside, in a warm (but not too warm) place for 1-1½ hours, until the dough doubles in size. Proceed to make the filling and the icing.
Once the dough has doubled in size, punch all the air out of it and divide it into 8 identical portions.
Roll each portion into a ball, and then flatten into a circle using a rolling pin. Try to make sure that the middle has more padding and the edges of the circle are thinner to ensure that the dough is evenly distributed once the buns are filled and sealed.

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