Muffins, sweet breads, scones and shareables

Blueberry fluffs

This a variation on a classic eastern European bun with white cheese and fruit. These hefty buns can be baked open faced or folded. They are typically eaten for breakfast or lunch because they are quite filling. Loved equally by kids and grown-up!

JagodziankiI decided to make these buns because I miss them dearly and cannot find this type of pastry in my neighbourhood. Most of the pastries are made with a heavy French or Filo dough filled with custard. As much as I love these  pastries I don’t think they are suitable for everyday consumption.


Fluffy and lightly sweetened yeast-based dough is a perfect vehicle for the thick consistency of the pressed white cheese which features a minimum sugar content. Loads of fresh blueberries add bursts of slightly sour flavour to each bite. At first you’ll notice the sweetness of the icing. But that doesn’t last long as the cheese and blueberries filling melt your taste buds.


This recipe comes from my favourite site. Below is a shortened English translation of the recipe (makes 16-20 buns).

Dough ingredients (bread-maker):

  • 300 ml milk at room temperature
  • 60 g melted butter
  • 100 g sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 560 g all purpose flour
  • 10 g instant yeast

Place the wet ingredients in your bread maker first, then add the dry ones and finally yeast at the end. Choose the “dough” program (~1.5 h). In the mean time line your form (25 x 36 cm) with parchment paper and prepare your cheese filling.

Cheese filling ingredients:

  • 400 g pressed white cheese
  • 2 Tbs butter, at room temperature
  • 2 egg yolks
  • 2 Tbs corn or potato starch
  • 5 Tbs vanilla sugar
  • 400 g blueberries, reserved

Leaving out blueberries, mix all ingredients with a fork until combined and smooth.

Once the dough is done, take it out and work it shortly. Roll out the dough into a large square (45 x 45 cm). Cut the dough in 2 rectangles. Spread the cheese filling evenly on the 2 rectangles and sprinkle with reserved blueberries. Fold each rectangle in half along the longer edge and cut into 8-10 individual pieces. If you want to cut equal-sized buns start by cutting in the original piece in half and proceed cutting the resulting halves into halves and so on. Depending on how you cut your buns, you should end up with 16-20 individual buns.

Place you buns tightly in the prepared form, cover with a towel and rest for 30-45 min; they should double in size.

Bake for 25-30 min at 200°C. If you are using icing, ice your buns when still warm.




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