Obwarzanki

•  Obwarzanki  or  Obarzanki  – the name suggests  parboiling.
• Nowadays around 150,000 are sold on the streets of Kraków a day, mainly from carts
• They are known from mediaeval times.
• There is a mention of them in a document from 1394.
• It is said the Queen Jadwiga (1373 – 1399) enjoyed them especially with herrings.
• *
• I have found many different recipes.
• The ones in Kraków are made with yeast.
• The two recipes I tried did not contain yeast.
• I tried a recipe with plain flour, eggs and icing sugar.
• The dough was made into rolls, which were plaited together.
• This was quite hard to do!
• After par-boiling seeds such as poppy or sesame seeds or salt can be sprinkled on them before baking.

• The following recipe is easier to make into a simple circle shape. 
• I preferred the texture and taste of these.
• This is the recipe I will use again.

Ingredients

• 300g plain flour
• 160ml slightly warmed milk
• 1 egg – beaten
• 1/2 teaspoon salt
• *
• Water with 1-2 tablespoon of sugar or honey to boil.
• *
• Poppy or sesame seeds or salt flakes for top

Method

• Mix the flour and salt.
• Add the egg and enough milk to bring the mixture together.
• Knead the dough until you have a smooth soft ball.
• Cover and leave for 30 minutes.
• *
• Pre-heat the oven to GM4 – 180°C.
• Divide the dough into 8 even pieces.
• Roll each piece into a long thin roll.
• Make a sort of flattened S shape.
• Cut at the bends into 3 equal pieces.
• Join each piece into a circle and pinch the joint together.
• *
• Get ready a large pan of water and add honey.
• Bring to the boil.
• Drop in the circles, one by one, around 5-6 to the pan.
• When they float to the top, leave for a few more minutes.
• Remove them with wooden tongs, shake of any water.
• Place on a wire rack whilst waiting for the rest to cook.
• *
• Place them on a baking sheet.
• Sprinkle with poppy seeds ,sesame seeds or salt flakes.
• Bake for 20mins.

Served with here with scrambled eggs and smoked ham on Royal Doulton – Tapestry 1966 – 1988.

NOTE

•  Obwarzanki go stale very quickly, they are usually made daily.
• But you can heat them up again or toast them lightly.