Rye Scones

This recipe is a cross between an English scone and soda bread.

I used this recipe with spelt flour and it was a huge success.

I now tried it out with rye flour using equal amounts of rye to plain flour.

In Poland you might call these babeczki – little buns or bułeczki – little bread buns.

Ingredients

  • 125g rye flour
  • 125g plain flour
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 30g of demerara or granulated sugar  & 1/2 tablespoon
  • 80g of sultanas or raisins
  • 65g butter – chilled and diced
  • 2 tablespoons of yoghurt & milk to make 125ml
  • 1 egg

Method

  • Line a baking sheet with greaseproof paper.
  • Preheat the oven to GM7 – 220°C.
  • Mix the flours, baking powder and salt together.
  • Add the butter and mix in with the flour to make breadcrumbs.
  • Add the 30g of sugar.
  • Add the sultanas or raisins.
  • Lightly mix the egg into the yoghurt/milk mixture.
  • Make a well in the flour mixture and pour in the egg mixture.
  • With a knife work the mixture together to make a damp rough ball.
  • Turn the ball of dough on the the baking sheet.
  • Form into a flattened disc around 20cm in diameter.
  • Sprinkle with the 1/2 tablespoon of sugar.
  • Deeply score the disc into eight sections.
  • Bake for 15 – 20 minutes until golden and firm.

They tastes delicious freshly baked with butter & the next day slightly warmed or toasted.

Served on Elizabethan Carnaby from the 1960s.

Variations

These were so delicious I made them again but instead of sultanas used –

  • 80g chopped dried apricots

 

 

 

 

Or

  • 80g dried cranberries

 

 

 

 

 

All versions are super!

 

Cinnamon Fruit Yeast Buns

These  bułeczki – little yeast buns – are based on an English recipe for hot cross buns, which are made for Good Friday.

I love the addition of a chopped eating apple and grated orange rind.

These take most of the day to make – best done on a day you are in with other things to do in between.

Ingredients

  • 330ml of milk (might need a little more)
  • 50g butter
  • 500g strong bread flour
  • 1 teaspoon salt
  • 75g caster sugar
  • 7g sachet of dried yeast
  • 1 egg beaten
  • 75g sultanas
  • 50g mixed peel
  • Grated rind of an orange
  • 1 eating apple, peeled, cored and finely chopped
  • 1 + 1/2  teaspoons of cinnamon
  • *
  • For the glaze
  • 2 tablespoons of apricot jam

Method

  • Bring the milk to the boil.
  • Add the butter and leave till hand-warm.
  • Put the flour, salt, sugar and yeast into a bowl.
  • Make a well in the centre, add the milk and butter and then the egg.
  • Mix with a wooden spoon.
  • Bring the mixture together with your hands to form a sticky dough.
  • Knead the dough on a lightly floured surface for around 5 minutes.
  • Put the dough into an oiled bowl
  • Cover with a shower cap (very useful these!) or cloth.
  • Leave to rise until doubled in size.
  • *
  • In a bowl mix together the sultanas, mixed peel, orange rind, apple and cinnamon.
  • Add this mixture to the risen dough and knead until it is all well distributed.
  • Cover again and leave to rise until doubled in size.
  • *
  • Cover a large baking tray with greaseproof.
  • Divide the dough into 15 even pieces.
  • Roll each piece into a smooth ball on a lightly floured surface.
  • Arrange the balls on the baking tray with some room for expansion.
  • Cover loosely with a cloth and leave to prove – for around one hour.
  • *
  • Preheat the oven to GM7 – 220°C.
  • Bake for around 20 minutes until the buns are golden brown.
  • *
  • Gently heat the apricot jam in a small saucepan.
  • Brush the jam over the tops of the small buns.

Delicious on their own or buttered!

 

Spelt Scones

This recipe is a cross between an English scone and soda bread.

In Poland you might call these babeczki – little buns or bułeczki – little bread buns. Spelt flour gives this a lovely taste.

Ingredients

  • 250g spelt flour
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 30g of demerara or granulated sugar  & 1/2 tablespoon
  • 80g of sultanas or raisins
  • 65g butter – chilled and diced
  • 2 tablespoons of yoghurt & milk to make 125ml of liquid
  • 1 egg

Method

  • Line a baking sheet with grease-proof paper.
  • Preheat the oven to GM7 – 220°C.
  • Mix the flour, baking powder and salt together.
  • Add the butter and mix in with the flour to make breadcrumbs.
  • Add the 30g of sugar.
  • Add the sultanas or raisins.
  • Lightly mix the egg into the yoghurt/milk mixture.
  • Make a well in the flour mixture and pour in the egg mixture.
  • With a knife work the mixture together to make a damp rough ball.
  • Turn the ball of dough on the the baking sheet.
  • Form into a flattened disc around 20cm in diameter.
  • Sprinkle with the 1/2 tablespoon of the demerara sugar.
  • Deeply score the disc into eight sections.
  • Bake for 15 – 20 minutes until golden and firm.

They tastes delicious freshly baked with butter & the next day slightly warmed or toasted.

Served here on  Ansley – Las Palmas tea plates from the 1960s and on Queen Anne tea plates.

Half French?- Ciasto pȯłfrancuskie 1

Ciasto  pȯłfrancuskie translates as half or semi French pastry.

Now this does not really mean anything to me!

I am going to start this post with a little introduction to two similarly named pastries frequently used in Polish cooking.

  • Ciasto francuskie  – translates as French pastry
  • Ciasto pȯłfrancuskie  – translates as half or semi French pastry.

They are both buttery, unsweetened pastry.

French pastry is puff pastry.

Now I do not intend to write about puff pastry as it is something I am really not inclined to make as it is so time consuming and you can buy ready made version both chilled and frozen which are okay.

Maybe in several years when short of topics I might give it a go!

I am going to write about ciasto pȯłfrancuskie. I  have seen this described as rough puff pastry  – but it  is not – rough puff is slightly easier and quicker than puff pastry  but once again I am not going to write about this.

I have seen many different recipes for this half-French pastry and they fall into three broad categories:

  • ciasto pȯłfrancuskie – śmietanowe – dough  made with some soured cream.
  • ciasto pȯłfrancuskie – serowe – dough made with twaróg – curd cheese.
  • ciasto pȯłfrancuskie – drożdźowe – dough made with yeast.

Ciasto  pȯłfrancuskie 1 – with soured cream

Ingredients

  • 300g plain flour
  • 225g butter
  • 1 egg
  • 2 yolks
  • 4 tablespoons of soured cream

Method

This dough should be left for around 12 hours in a cool place before using therefore I usually make this in the evening for the next morning.

  • Put the flour into a large bowl.
  • Add the butter and with a knife chop it up roughly.
  • Then with your finger tips rub the butter in until you have fine breadcrumbs.
  • Beat the egg and yolks together.
  • Stir in the egg and some of the soured cream.
  • Bring the dough together, adding as much soured cream as is needed to bring the dough together.
  • Shape the dough into a ball and leave covered in the bowl in a cool place for around 12 hours.
  • *** After 12 Hours ***
  • Preheat the oven to GM7 – 220ºC
  • Grease several baking sheets.
  • Divide the dough into 4 and work with each quarter at a time, leaving the rest in a cool place .
  • Roll the dough out thinly
  • The dough is cut into shapes and a teaspoon of filling added and the pastry sealed as appropriate.

Traditional shapes

  • Squares filled and folded into triangles and sealed
  • Triangles filled and rolled up and formed into crescents
  • Circles filled and folded over into semi-circles and sealed.

I found that the circles using a 7cm cutter were the easiest to handle and gave the best filling to to pastry ratio and am sticking to this size and shape.

 

Filling ideas

  • Jam – I found this often escapes from the pastry – lots of care  is needed.
  • Poppy Seed Mix  – * see below
  • Mincemeat – This English fruit mix would be recognised in Poland as bakalie -Balkan mix.

 

 

  • Bake for 10 to 12 minutes till golden brown
  • Dust with icing sugar whilst still warm.

 

 

Poppy Seed Filling

I make this amount of  poppy seed filling and then divide it into 4 or 5 small batches and freeze them for later use.

Ingredients

  • 200g poppy seeds
  • 500ml milk (whole or semi-skimmed)
  • 50g ground almonds
  • 120 ml runny honey & 1 tablespoon
  • 25g butter
  • 1 egg yolk
  • ¼ teaspoon of vanilla essence
  • optional 1 teaspoon of  rum

Method

  • Put the poppy seeds and milk into a saucepan and simmer then together for 30 minutes, stirring occasionally to stop any sticking or burning. The aim is to cook the seeds and adsorb as much of the milk as possible. You need to watch this carefully and keep adjusting the heat to stop the mixture burning.
  • Using a fine sieve, strain the poppy seeds from the liquid – leave this for a while to remove as much liquid as possible.
  • The poppy seeds need to be crushed, I use a hand held blender for about 5 minutes which I find is the easiest way but you can use a pestle and mortar or a mincer.
  • Once crushed, place the poppy seeds back into a saucepan and add the ground almonds, the vanilla essence and the 120ml of honey and mix thoroughly.
  • Add the butter to the mixture and simmer gently for about 5 minutes and then leave this mixture to cool completely and then add the rum.
  • Whisk the 1 tablespoon of honey with the egg yolk until this is thick and creamy and then add this to the mixture.
  • Optional – add a teaspoon of rum.

 

Rogaliki – Filled

Rogaliki – Crescent Rolls

Rogaliki means little horns and these rolls are made into a crescent shape which look like horns.

This amount of dough makes 16 rolls and you will need 2 greased baking sheets.

Many Polish yeast recipes  make a rozczyn – a leaven in the form of a batter or starter to begin with – I have liked using this method very much.

Older Polish recipes use fresh yeast.  I tend to use dried yeast and had very good results.  I like using the little measured out sealed packets of dried yeast, which are sufficient for up to 500g of flour and are equivalent to 25g of fresh yeast.

I have two earlier post:

Bułeczki – bread rolls

Here I made a bread roll version of rogaliki.

Kołaczyki  –  little wheels

Here I made a Basic sweet yeast dough – version 2.

Now this could be Basic sweet yeast dough version 3 – I keep refining the recipe and this now has to be the very  best yet!

Ingredients

Leaven – Starter

  • 150g plain flour
  • 200ml warm milk
  • 4 tablespoons of granulated sugar
  • 1 pkt of dried yeast (= 1 tablespoon)

Rest of Ingredients

  • 300g plain flour
  • 100g butter
  • 2 yolks
  • *
  • a little more milk might be needed 
  • Egg white to glaze
  • Icing sugar to dust

Method

  • Mix the yeast and sugar into the hand hot milk.
  • Put the 150g of flour into a bowl and mix in the milk mixture until it is like double cream.
  • Cover the bowl and leave it to rise.
  • *
  • Rub the butter into the 300g of flour until it is like breadcrumbs.
  • Add the egg yolks and the yeast starter.
  • Mix till you get a soft dough – you might need to add a tablespoon or so of milk – depends on the flour.
  • Knead the dough till you have a nice smooth ball.
  • Leave in a bowl, covered,  to rise and double in size.
  • *
  • Pre-heat the oven to GM 4 – 180°C
  • Grease two baking sheets.
  • *
  • Knead the risen dough lightly for a few minutes.
  • Divide the dough into two.
  • Roll the dough out to make a circle/oval.
  • With a knife or pizza cutter divide the dough into 8 (nearly) triangles.
  • Place a teaspoon of filling at the fat end.
  • Roll up the triangle from the fat end to get the horn shape.
  • You can curve it slightly.
  • Place them on a baking sheet – as far apart as possible.
  • Brush the tops with egg white.
  • Cover loosely and leave for about 15 minutes.
  • Bake for around 14 – 15 minutes.
  • *
  • Leave to cool slightly and then dust with icing sugar.

 

 

The tiered cake stand is by Laura Ashley & the tea plates are Las Palmas by Aynsley from the 1960s.

Option

You can use half plain flour & half spelt flour – this also gives good results.

Fillings

You can use a whole range of fillings with the easiest to prepare being jam (though sometimes this is the hardest to keep in the pastry!). Traditional Poppy seed mix and sweet cheese mix as in many of my previous posts are often used.

Here are just a few new ones ….

Prune Filling

  • Make some very strong Earl Grey tea.
  • Chop up around 200g of pitted prunes.
  • Place the prunes into a bowl and cover with the warm tea.
  • Leave for a few hours to plump up the prunes.
  • Add the grated rind of a lemon.
  • Simmer the prunes gently.
  • Keep stirring & heating to drive off the any liquid – you want a thick pulp.
  • Leave to go cold completely before using.

Walnut Filling

  • Grind 100g of chopped walnuts.
  • Add the nuts to around 3 tablespoons of apricot jam.
  • Mix well together.

 

Ground Almond Filling

  • 100g of ground almond.
  • Add the nuts to around 3 tablespoons of apricot jam.
  • Mix well together

 

 

 

 

 

 

Date Filling

  • Chop 200g of dried dates.
  • Place in a small saucepan and cover with water – you can add a little lemon juice as well.
  • Heat gently and stir.
  • Cook until you have a soft pulp.

 

….. and of course you can try many more ……

 

 

 

Little Poppy Seed Cakes

Christmas is coming up and I have been thinking of making an easier version of makowiec – the Traditional Poppy seed cake.

I have posted versions for larger cakes and for little buns with the traditional poppy seed filling.

Several years ago I got an Austrian cookery book which has many similar recipes to Polish ones and I made some babeczki  or buleczki – little cakes, with a yeast pastry & poppy seed filling for Wigilia from it.

 

I thought I would have another go at these but with some changes.

The poppy seed filling I have changed quite a bit and it is easier than my traditional one. The recipe for the dough I have changed slightly and the shaping method quite a lot.

Poppy Seed Filling

Ingredients

  • 180ml of milk (full fat or semi)
  • Around 100ml of runny honey (extra may be needed)
  • 120g of poppy seeds *
  • 50g of raisins
  • Strong Earl Grey tea
  • Grated zest of 1 lemon
  • *
  • * You can grind the poppy seeds – I used a little electric grinder.

Method

  • Make some strong Earl Grey tea.
  • Put the raisins in a small bowl and cover them with the hot tea and leave till they go cold.
  • Into a small saucepan put the poppy seeds and the milk.
  • Bring to the boil then lower the heat.
  • Simmer gently for around 20 minutes, stirring constantly.
  • Take care not to let the mixture burn.
  • Add the honey and continue heating and stirring.
  • Drain the raisins and add them to the mixture and mix them in.
  • Keep stirring and try and drive off any liquid left.
  • Taste for sweetness – you may want to add more honey.
  • Leave to go completely cold before using.
  • Add the grated lemon rind.
  • *
  • If this is too much filling – you can always freeze some.

 

Yeast Dough

Ingredients

  • 1/2 tablespoon of dried yeast
  • 4-5 tablespoons of milk (full fat or semi)
  • 250g of strong flour
  • Pinch of salt
  • 120g of butter
  • 20g of caster sugar
  • 1 egg yolk
  • 1 egg white for glazing (I always use just egg white now – it does not burn as easily as whole egg)

Method

  • Warm 3-4 tablespoons of the milk to hand heat.
  • Add the yeast and leave it to froth up.
  • Place the flour into a large bowl and add the salt.
  • Cut in the butter with a knife and then make breadcrumbs with your fingers.
  • Stir in the sugar.
  • Make a well in the centre.
  • Add the egg yolk and the yeast mixture.
  • Use a knife at first to bring the dough together.
  • You may need some of the extra milk.
  • Use your fingers to gather all the ingredients into  a ball.
  • Knead the dough for around 5 minutes till you have a smooth dough.
  • Leave the dough to rest for at least 45 minutes – covered with a tea cloth.
  • ******
  • Grease and line several baking trays.
  • Cut the dough into 3 or 4 portions.
  • Roll the dough out thinly.
  • Use a 6cm cutter to cut out circles.
  • Place a small teaspoon of filling on half of the circles.
  • Place a second pastry circle on top.
  • Use a pastry fork to crimp the edges together making sure they are sealed.
  • Glaze with beaten egg white.
  • Pre-heat the oven to GM4 – 180°C (quite low for a yeast pastry!).
  • Bake for 12-13 minutes.
  • Dust with icing sugar whilst still warm.
  • Leave to cool.

You could drizzle with runny lemon icing instead.

Served here on Duchess – tea plates – Poppies from the 1960s.

 

Egg Cookies

Eierkoeken – Egg Cookies  – are very popular in The Netherlands  – their  recent revival  was caused  I heard by Sonja Bakker  – a celebrity cook.

Koekje  is a small cake and the origin of the word cookie.

They are sold in bakers and supermarkets in packets of  five or six and even up to ten.

They are soft little cakes rather like English sponge drops.

The mixture is a fat free sponge similar to  Polish biszkopt.

They are so easy to make, especially if you have an electric hand whisk.

This two egg recipe makes six.

Ingredients

  • 2 eggs
  • 90g caster sugar
  • 120g plain flour
  • 2 teaspoons of baking powder

Method

  • Pre-heat the oven to GM 5 190°C.
  • Line a baking tray with grease-proof paper.
  • Mix the flour and baking powder together.
  • Whisk the eggs and sugar till they are white and fluffy.
  • Fold in the flour.
  • Place 6 circles of mixture on the baking tray.
  • Bake for around 15 minutes till golden – not much longer as they will be harder –  they need to be soft.

 

Served on Lavender plates by Jet for Ter Steege in The Netherlands

Variation

Add the grated rind of a lemon to the egg and sugar mixture  – a subtle addition to the flavour.

Caraway Biscuits

Caraway is such a popular herb/spice in Poland and is used in breads, meat & vegetable dishes.  So it is quite surprising that it is not used  in cakes or biscuits there.

Drawing from Wikipeadia

 

 

 

 

 

 

 

I decided to try out some biscuits with caraway seeds.  I found that the biscuts were better if not too sweet.

These are the results – they are semi-sweet and are really delicious  with cheese.

Ingredients

225g self-raising flour

100g butter

50g caster sugar

1 egg – beaten

6 teaspoons of caraway seeds

Grated rind of a lemon

1 – 2 tablespoons of lemon juice

Method

Pre-heat the oven to GM 4 – 180°C

Grease 2 or 3 baking sheets.

Rub the fat into the flour until it is like fine breadcrumbs.

Stir in the sugar, caraway and lemon rind.

Mix in the egg and lemon juice to form a soft dough.

Roll out the dough on a floured board.

Cut out circle using a 7.5cm  diameter, fluted cutter.

Bake for 15 – 20 minutes till lightly browned (take care not to burn them).

Leave them to cool on the tray and then move them off on to a cooling rack.

 

 

 

 

 

 

Served on Las Palmas by Aynsley, from the 1960s, with some soft Brie.

Variation

Use 75g of caster sugar instead of the 50g to make a slighly sweeter biscuit which is delicious just nibbled on its own with tea or coffee.

Oats & Cranberry Biscuits

These biscuits are not at all Polish in origin – I like to think of them as a Scottish & Polish Alliance!

 

Cranberries & Lingonberries

Cranberries and lingonberries grow wild in acidic bogs around many forests in Poland and especially in the countryside where my father lived, in what was North East Poland before the war.

Cranberries & Lingonberries belong to the genus Vaccinium and the plants are small,  low growing, evergreen shrubs.

Cranberries in central  and northern Europe are Vaccinium oxycoccos , whilst Vaccinium microcarpum or  Vaccinium macrocarpon  are to be found in the USA.

Lingonberries are Vaccinium vitis-idaea .

The berries of the cranberry are larger and oval.

The berries of the lingonberry are round and much smaller than the cranberry, about a third or quarter of the size.

Image result for lingonberries

Image of lingonberries taken from Wikipedia

The Polish for cranberry is żurawina, the word comes from żuraw which means a crane – so the same as the English word, as parts of the plant reminded people of the bird.

The Polish for lingonberry is borówka or borowina,  both these names  contain the part bor which means (from) the forest.

Notes

1 -There are dozens of different names in English for lingonberry which in fact comes from the Swedish name.

2- The commercially grown dried  cranberries used in this recipe  were grown in the USA.

Oats

Oats (Avena sativa) – owies in Polish, are grown in Poland  but for this recipe I have considered them Scottish!

Rolled Oats
Royal Scottish – Polish Alliance!

The mother of  Bonnie Prince Charlie(1720-1788) was  – Maria Klementyna Sobieska(1702-1735) – she was the granddaughter of the Polish King Jan III Sobieski(1629-1696) and she married James Stuart(1688-1766), The Pretender.

In March 2016, The Scotsman printed an article titled

Scotland and Poland a 500 year relationship.

Some of the facts & figures below are taken from this.

More Polish nationals now live in Scotland than any other group from outside the UK and the two countries share a rich history.

The links were forged back in the late 1400s when trade agreements were established between Aberdeen and the old Baltic seaport of Gdańsk.

Under King Stefan Batory(1533-1586), Scottish merchants became suppliers to the royal court in Kraków and grain and timber  from Poland was traded with Scotland.

Many Scots moved to Poland to seize new business opportunities and buried in St John’s Archcathedral in Warsaw is Alexander Chalmers  (written as Czamer) , from Dyce near Aberdeen, a judge and four times mayor of Warsaw between 1691 and 1703.

There are many surnames in Poland which are Scottish in origin such as:  Machlejd (MacLeod),  Makolroys(MacElroy)  and Szynklers(Sinclaire).

Around 38,000 Polish soldiers were stationed in Scotland after the fall of Poland in WW2 and many of those who were unable to return to their homeland after the end of the war stayed and it is estimated that around 2,500 Polish-Scottish marriages took place around this period.

There was a wave of immigration in the 1980s with the declaration of Martial Law in Poland and then again after 2004 when  Poland  joined the European Union.

One of the most popular brands of tea sold in Poland is Yellow label which was created by Sir Thomas Lipton( 1848-1931) who was from Glasgow, Scotland.

Since 1995 Krakòw has been twinned with Edinburgh.

Ingredients

  • 100g butter or block margarine
  • 100g granulated sugar
  • 5ml of golden syrup
  • 5ml of boiling water
  • 100g of self raising flour
  • 100g of rolled oats
  • 50g of dried cranberries
Dried cranberries

Method

  • Pre-heat the oven to GM 5 – 190°C.
  • Grease at least 2 baking trays – (you will have to take the biscuits off when they are cooked and re-grease these tins.)
  • Place the butter or margarine in a pan with the granulated sugar and heat slowly so that the butter is melted.
  • Add the teaspoon of golden syrup and then the teaspoon of boiling water and mix well together.
  • Take the pan off the heat, add the flour and oats and mix this together.
  • Then mix in the cranberries.
  • Using your hands, make small balls and place them on the trays, leaving space around them as they will spread.

 

  • Place in the oven and bake for around 8 – 10 minutes, watch them carefully as they suddenly seem to catch & burn.
  • I often look at them half way through and flatten them with a spatula.
  • Take them out of the oven and leave them to cool a little before you use a spatula to take them of the trays and leave them to fully cool on a wire cooling rack.

 

 

Plate is by Royal Grafton – no pattern name – made in England

American Crescent Cookies

These cookies were made for me by my aunt on my visit to America, many years ago.

She said that she often made these for Christmas.  I have adjusted the recipe to weights rather than cups as I find that easier.  Also below I have the ingredients for  just half the original amount which will  make around 12 largish cookies … so you can try them out .

Ingredients

110g butter

2 and 1/2 tablespoons of granulated sugar

1 teaspoon of vanilla essence

1/2 tablespoon of water

130g plain flour

1/4 teaspoon salt

120g chopped pecans  (or you can use walnuts)

Icing sugar for finishing.

Method

Pre-heat the oven to GM3 – 160ºC

Grease 2 baking sheets.

Cream the butter, sugar, vanilla essence and water together.

Add the flour and the salt.

Stir in the chopped pecans.

 

Take amounts of the mixture larger than a walnut and press this together in your hands – it will stick together easily –  shape it  into a crescent.

Place them on a greased baking sheet.

Bake for around 25 minutes.

Let them cool for a few minutes and then dredge or roll them in icing sugar.

 

 

Served on a tea plate by Royal Grafton – Woodside –  1950s

Whilst I have been writing this post I mentioned it in an email to my cousin who wrote

“Do you know we still use that recipe particularly at Christmas but I can eat them any time. I like them as crescents but also as thumbprint style with a dab of perhaps raspberry, strawberry or apricot preserves–and then powdered sugar sifted on top.” 

and also

“As you know, the recipe calls for butter and my feeling is, anything is better with butter! My best friend gave me a little kitchen plaque that says, “I believe in the unparalleled power of butter!”

So I tried these out using raspberry jam – delicious!

 

Plates are an unnamed Waterlily design by

Taylor & Kent, Longton, England