Mazurek – Using Yeast Dough

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.

 

 

 

 

Ingredients

450g plain flour

100g granulated sugar

200g butter or block margarine

50g fresh yeast or 25g of dried yeast

190 ml of milk

3 eggs

200g of bakalie (dried fruits including currants, raisins, peel, figs, dates, prunes etc)

Method

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.

 

 

Topping Ingredients

50g butter

30g of granulated sugar

2 tablespoons of cocoa

2 – 3 tablespoons of water

Note

You could double this amount if you want to it to cover all over and be a bit thicker.

Method

In a small saucepan gently melt the butter and sugar .

Add the cocoa and water and mix it till it is all blended together.

 

Note

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