For this year's World Bread Day, I offer two different breads: one from Poland and the other from Taiwan.
First up are the Deep-Filled Blueberry Buns (Jagodzianki) from Poland. These are cute brioche-like buns, filled with blueberries, and topped with a crumb mixture made from butter, flour, and brown sugar. They are perfect for a snack or for breakfast. (The recipe can be found in The Sweet Polish Kitchen by Ren Behan)
The second recipe is Big Bing, a type of Chinese, scallion pancake, made with yeast and cooked in a skillet. It rose beautifully (big!) and actually cooked just fine in the skillet. The dough is rolled out into a large oval, topped with scallions and oil, then rolled into a rope and coiled. After it's cooked, you can just pull off pieces and enjoy. A different kind of pancake, but very delicious. (The recipe can be found in First Generation by Frankie Gaw.)
Thanks to Zorra for again hosting this year's World Bread Day! She'll do a round up of entries around the end of the month.
2 comments:
Hi Judy, wow, you outdid yourself and made two breads from two continents, cool. The Polish sounds perfect and is right up my alley. Best, Jenny
Dear Judy,
These brioche-like buns look absolutely delightful! The combination of blueberries and that crumb topping sounds like a perfect match. Can't wait to try making these sweet treats!
Warm wishes!
Susan
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