I came across this recipe for a yeast dough mazurek in this little recipe book and was very intrigued by the method which is quite different from the usual yeast doughs and thought I would give it a go!
It turned out very well.
450g plain flour
100g granulated sugar
200g butter or block margarine
50g fresh yeast or 25g of dried yeast
190 ml of milk
200g of bakalie (dried fruits including currants, raisins, peel, figs, dates, prunes etc)
Warm the milk to hand heat and mix in the yeast.
Melt the butter on a gently heat.
In a bowl whisk the eggs with the sugar until they are light and fluffy.
Add the melted butter.
Add the milk and yeast mixture and mix thoroughly.
Leave in a warm place for 8 hours!
Grease and line a large baking tray 33cm x 24cm
Pre-heat the oven to GM5 – 190°C
Mix the bakalie(dried fruits) with the flour.
Mix the flour and fruits with the yeast mixture.
Place the dough into the tin – spreading it out evenly.
Place the dough onto the tray and put in the oven.
Bake for around 25 – 30 minutes.
Prick the surface of the cake with a fork in several places.
Leave it to cool in the tin for a while and then remove from the tin and place on a wire rack to cool.
Pour the hot chocolate topping over the top.
30g of granulated sugar
2 tablespoons of cocoa
2 – 3 tablespoons of water
You could double this amount if you want to it to cover all over and be a bit thicker.
In a small saucepan gently melt the butter and sugar .
Add the cocoa and water and mix it till it is all blended together.
You can decorate the top with dried fruit and nuts – you would really need to do double the topping ingredients for this,
Served on Royal Doulton – Counterpoint – 1973 – 1987
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