Summer isn’t complete without this buns. This is probably one of my most favourite recipe for sweet polish jagodzianki. Of course, they would be perfect with wild blueberries, but I had to settle for shop-bought blueberries… It didn’t take a long time to look for
In Poland pączki are eaten on Fat Thursday (Tłusty Czwartek) in February to mark the last Thursday before Lent fasting begins. Pączki are made from especially rich dough containing a lot of eggs, butter, sugar, yeast and milk. Traditionally, they are
Sweet buns with chocolate chips. Fluffy, shiny, perfect with warm milk. Delicious when they’re just out the oven and still warm. Great for a breakfast :).