Fluffy Polish Buns (Print Version)
# Ingredients:
→ Dough
01 -
1 egg
02 -
½ tsp salt
03 -
4 cups all-purpose flour
04 -
2 ¼ tsp instant yeast
05 -
¼ cup sugar
06 -
1 cup warm milk
07 -
½ cup unsalted butter, melted
08 -
1 tsp vanilla extract
→ Blueberry Filling
09 -
¼ cup sugar
10 -
1 tbsp cornstarch
11 -
2 cups fresh blueberries
→ Streusel Topping
12 -
2 tbsp sugar
13 -
2 tbsp cold butter, cubed
14 -
¼ cup all-purpose flour
→ Optional Additions
15 -
Cinnamon in the streusel
16 -
Powdered sugar glaze for added sweetness
17 -
Almond flakes for a nutty crunch
18 -
Lemon zest for extra freshness
# Instructions:
01 -
In a bowl, stir together the yeast, warm milk, and sugar. Leave it untouched for 5-10 minutes until it gets bubbly. Add vanilla, melted butter, salt, and an egg. Slowly mix in the flour until you get dough. Knead it for 8-10 minutes until it's stretchy and smooth. Cover with a towel and place somewhere warm for 1-1.5 hours until it doubles in size.
02 -
Combine cornstarch, blueberries, and sugar in a bowl. Toss them together and set the bowl aside.
03 -
Set your oven to 375°F (190°C) and line a baking tray with parchment paper. Punch down the dough and split it into 10-12 pieces. Flatten each one into a disc, put a spoonful of blueberry mix in the middle, and pinch the edges shut. Lay the buns seam-side down on the tray.
04 -
Use your fingers to rub together butter, flour, and sugar in a bowl until it feels crumbly. Brush the buns with some milk or egg wash, then sprinkle the streusel on top. Bake for 18-22 minutes until they're golden brown. Let the buns cool a bit before digging in.
# Notes:
01 -
Use slightly warm milk (not hot) so the yeast activates better.
02 -
Keep the dough rising in a cozy spot with no drafts for fluffier results.
03 -
Dust the blueberries with cornstarch to keep the bun dough from getting too wet.
04 -
Don't overstuff the buns, or they might split open while baking.