Mincemeat Yeast Buns

I have been doing a lot of yeast baking recently and  posted recipes for cinnamon buns and for poppy seed yeast buns, which were very soft and fluffy.

I still had a little mincemeat left over from Christmas and thought why not use some of this. The resulting buns are reminiscent of English Chelsea Buns.

This English fruit mix would be recognised in Poland as bakalie -Balkan mix.

The dough is soft and rather hard to handle. After the first rising the dough is NOT knocked back but just used as it is to make a rectangular shape. Putting the buns into a deep foil lined roasting tin helps to let them rise into shape.

Ingredients

  • 250g strong flour
  • 250g plain flour
  • Half a tablespoon of dried yeast
  • 50g butter
  • 50g granulated sugar
  • 1 egg
  • Around 330ml milk
  • *
  • Several tablespoons of mincemeat

Method

  • Line a roasting tin with foil taking it all up the sides.
  • Warm a little of the milk and add the yeast.
  • Leave for around 10 minutes.
  • Mix the flours together.
  • Rub the butter into the flour – like breadcrumbs.
  • Add the sugar.
  • Make a well in the centre and pour in the yeast mixture.
  • Add the beaten egg
  • Slowly add the milk – you might not need all of it.
  • Use a knife first to start to bring everything together
  • Then use your hands and form a soft dough ball.
  • Knead the dough on a lightly floured surface for at least 5 minutes – even up to 10 minutes.
  • Place the dough into a bowl, cover (a disposable shower cap is good) and leave to rise until the dough has doubled in size.
  • Turn the dough out onto a lightly floured board.
  • DO NOT KNOCK BACK THE DOUGH.
  • Using you fingers gently flatten and shape the dough into a rectangle.
  • Cover the dough with the mincemeat.
  • Roll into a log.
  • Slice into thick pieces.
  • Place the pieces into the tin.
  • Cover and leave to rise.
  • Pre-heat the oven to GM6 – 200°C
  • Once all the pieces are touching put in the hot oven.
  • Bake for around 20 mins – check and maybe cover after 15mins.
  • Drizzle with icing made with lemon juice and icing sugar or just dust with icing sugar
  • Leave to cool in the tin on a cake grid.

 

Cinnamon Buns

As I have been doing lots of yeast recipes in the past few weeks when I was sent this lovely recipe for cinnamon buns I knew I had to try it out.

A mixture of strong and plain flours is used and this makes the dough softer and a little harder to handle. After the first rising the dough is NOT knocked back but just used as it is to make the rectangular shape. Putting the buns into a deep foil lined roasting tin helps to let them rise into shape. They come out very soft and fluffy.

Ingredients – dough

  • 250g strong flour
  • 250g plain flour
  • Half a tablespoon of dried yeast
  • 50g butter
  • 50g granulated sugar
  • 1 egg – beaten
  • Around 330ml milk

Ingredients – cinnamon mix

  • 40g butter – softened
  • 1 & 1/2 tablespoons demerara  sugar
  • 1  teaspoon ground cinnamon

Method

  • Line a roasting tin with foil taking it all up the sides.
  • Warm a little of the milk and add the yeast.
  • Leave for around 10 minutes.
  • Mix the flours together.
  • Rub the butter into the flour – like breadcrumbs.
  • Add the sugar.
  • Make a well in the centre and pour in the yeast mixture.
  • Add the beaten egg
  • Slowly add the milk – you might not need all of it.
  • Use a knife first to start to bring everything together
  • Then use your hands and form a soft dough ball.
  • Knead the dough on a lightly floured surface for at least 5 minutes – even up to 10 minutes.
  • Place the dough into a bowl, cover (a disposable shower cap is good) and leave to rise until the dough has doubled in size.
  • Mix up the cinnamon mixture in a small bowl.
  • Turn the dough out onto a lightly floured board.
  • DO NOT KNOCK BACK THE DOUGH.
  • Using you fingers gently flatten and shape the dough into a rectangle.
  • Cover the dough with the cinnamon mixture.
  • Roll into a log.
  • Slice into thick pieces.
  • Place the pieces into the tin.
  • Cover and leave to rise.
  • Pre-heat the oven to GM6 – 200°C
  • Once all the pieces are touching put in the hot oven.
  • Bake for around 20 mins – check and maybe cover after 15mins.
  • leave to cool in the tin on a cake grid.
  • Dizzle with lemon icing  or dust or dust with icing sugar.

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!

 

Half or Semi French? – Ciasto pȯłfrancuskie 3

There are two similarly named pastries in Polish cookery:

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

I have seen ciasto pȯłfrancuskie described as rough puff pastry  – but it  is not – rough puff is a slightly easier and quicker version of puff pastry.

I have seen many different recipes for this semi-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 3 – with yeast

This is very much like the pastry used to make real French croissants, which are more yeast based than the crumbly puff pastry type you get here in England.

NoteThis recipe takes most of the day with frequent bits of activity and longer times of rest. 

  • There are two parts to this pastry:
  • The first is to make a yeast pastry and I have used the rogaliki (little horns) recipe which I posted recently for this.
  • The second is to use lots of butter and to layer up the pastry as you would do for puff pastry.
  • I have seen lots of different methods for adding the butter and doing the layering as well as how cold the butter should be and how long to rest between layering, whether to chill and how often. – I have described one of the shorter ways of doing this.

Ingredients – Yeast Dough

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
  • *
  • For layering
  • Around 180g of butter

Method

  • Mix the yeast and sugar into the hand hot milk.
  • Put 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.
  • *
  • Place the butter into a dish and leave at room temperature to soften.
  • Knead the risen dough lightly for a few minutes.
  • **
  • Roll out the dough out thinly into a large rectangle.
  • Spread a around a sixth of the butter over 2/3rds of the surface.
  • Fold the dough without the butter over a third of the dough.
  • Fold the rest of the dough over this – making a rectangle.
  • Turn the dough by 90°.
  • Repeat the rolling, butter spreading and folding
  • Leave to rest for around 10 minutes.
  • ***
  • Repeat from ** to *** twice.
  • *
  • Cover the dough in greaseproof paper and place in the fridge for about 30 minutes or longer if you do not want to use just straight away.
  • When you want to use the dough take it out of the fridge for 20 minutes
  • *
  • Pre-heat the oven to GM 4 – 180°C
  • Grease two baking sheets.
  • Roll the dough out into a rectangle to use.

 

  • I made rogaliki but you can do other shapes & use fillings.
  • *
  • Cut into eight triangles.
  • Roll  each one up from the large end.
  • 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 15 minutes.
  • Leave to cool slightly
  • You can dust with icing sugar.

Phew! this was a marathon but I wanted to try this to see how it is done.

 

 

 

 

 

 

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 ……

 

 

 

Caraway Yeast Buns

Whilst doing some research on caraway,  I found that in 2011, Finland  produced over 25% of the worlds caraway.

So I thought why not a recipe from Finland!

This is a based on a recipe for pulla –  in Poland they would be called  bułeczki  – they are yeast buns and in Finland they are served with coffee.

These buns  are originally flavoured with crushed cardamon seeds – I have adapted this for caraway.

In Poland caraway is often added to rye bread but not usually added to wheat flour buns.

Ingredients

500g plain flour

50g butter

80g of granulated sugar

300ml tepid milk

1 teaspoon of dried yeast

1 egg beaten

1 tablespoonful of caraway seeds

1 teaspoon of salt

1 egg white, beaten, for glazing (does not burn as easily as whole egg).

Optional

Crushed sugar cubes.

Method

In a small dish start the yeast off with 2 tablespoons of the milk and 1 tablespoon of the sugar until it is bubbling.

Rub the butter into the flour.

Add the salt, caraway seeds, sugar, yeast mixture, milk and egg.

Mix thouroughly with a wooden spoon.

 

 

 

 

 

 

Cover the dough with clingfilm or a cloth and leave to rise.

I left mine over night in a cool cellar and then followed by a few hours in the morning in a warmer kitchen.

Grease 2 baking sheets.

Take the dough out of the bowl – a special dough scraper is very good for this.

20180320_063137

 

 

 

 

 

Divide the dough into 12 pieces  – a dough cutter is most useful for this  and shape each one into a ball using floured hands – do not over work the dough or add flour – keep the mix as soft as possible.

Place the balls on the sheets – leaving room for expansion.

Cover and leave to rise.

Pre-heat the oven to GM 6 – 200°C

Brush the top of each bun with the beaten egg white and sprinkle with the crushed sugar if desired.

Bake for 10-15 minutes until golden – brown.

 

Getting ready for morning coffee

 

 

Enamelled coffee pot by the Cathrineholm ironworks in Norway  –  Lotus – from the 1960s,

Coffee cups and saucers by Elizabethan  – Carnaby – from the 1970s

The buns are on a hand-decorated  cake stand made by Fairmont & Main who were established in Huddersfield in 1994.

The pattern is Carnival and this is a recent birthday present from one of my friends.

Note

As with all yeast buns these will go stale quickly – if I have any left – I cut them in half and pack into bags and freeze them.

On de-frosting I toast them and serve with butter.

Drożdżówka – Yeast Cake

The Polish word for yeast is drożdże and drożdżówka is any sweet cake or bun made using yeast.

Often the cake is a large flat cake ( placek) made in a large roasting tin.

This yeast cake is made with plain flour not strong flour and the mixture is mixed with a wooden spoon to form a soft mixture and is not kneaded.

My late father has two cousins living in Białystok, North East Poland, they are both wonderful cooks.

This yeast cake is based on a recipe given to me by one of these aunties.

As with any recipe made with yeast, timings are so unpredictable depending on many variables including the room temperature.

I always bake with yeast when I am at home for most of the day with other activities to do whilst waiting for the dough to rise etc.

Ingredients

Yeast Cake

400g plain flour

250ml of tepid milk

1 egg

2 tablespoons of granulated sugar

1 tablespoon of sunflower oil

150g of raisins or sultanas

10g of fresh yeast or 5g of dried yeast

Crumble Topping

2 tablespoons of plain flour

1 tablespoon of butter

1 tablespoon of granulated sugar

Method

Mix the yeast with 2 tablespoons of the milk and 1 tablespoon of the sugar and leave this till it starts bubbling.

In a bowl whisk together the egg  and 1 tablespoon of the sugar.

Add the oil and whisk again.

Add the milk and the raisins or sultanas and mix well.

Add the flour and mix this all together with a wooden spoon to form a very loose, soft dough.

Cover the bowl with clingfilm or a cloth and leave in a warm place to rise.

Make the crumble topping by rubbing the butter into the flour until the mixture resembles bread crumbs and then stir in the sugar.

Grease and line a large roasting tin.

25cm x 34 cm or 22cm x 32cm.

Put the risen dough into the tin – use a spatula to spread it out.

Sprinkle the crumble mixture over the top and leave to rise again.

 

 

Pre-heat the oven to  GM6 – 200°C.

Place the risen cake into the oven and bake for 15 minutes.

Then lower the temperature to GM5 – 190°C and bake for another 10 minutes – keeping an eye on this and cover with foil if it looks like it is burning.

You might want also want to move it down a shelf for the last 5  minutes.

Leave to cool in the tin for about 5 minutes then take it out and remove from the greaeproof paper – so it does not go soggy on the base.

 

Served on Sonnet by Royal Doulton, 1971 – 1998.

As with most yeast cakes this is best eaten as soon as possible as it will soon go stale – you might need to invite round lots of friends and family!

If all is not eaten on the day of baking, I cut the cake into slices and pack into a plastic container and freeze – these are then toasted and served with butter at a later date.

 

 

 

 

 

 

Toasted and buttered yeast cake served on Las Palmas by Aynsley from the 1960s.

Variations

The dried fruits added can be varied  and I have made this with raisins, mixed peel and 1 teaspoon of mixed spice.

 

 

 

 

Served on Counterpoint by Royal Doulton, 1973 – 1987.

Other dried fruit options can be used, such as apricots, cranberries, pears or prunes and so on,  chopping larger fruits into small pieces.

I made this with apricots, sultanas and a 1/4 teaspoon of vanilla essence.

 

The dried fruits add sweetness to the cake and I think the small amount of sugar works well – you can if you like add a few extra tablespoons of sugar.

 

 

 

 

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.

20170520_214209

 

 

 

 

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.

20170524_153320

 

 

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

Kołaczyki – Little Wheels

Sweet Yeast Buns

Kołaczyki means little wheels from the word koła which means wheels.

In a previous post –  Bułeczki – Sweet Yeast Buns– I gave a recipe for basic sweet yeast dough – since then I have tried out a slightly different recipe – nearly the same ingredients but a slightly different method – and I think these turned out to be the best yeast buns I have ever made – so this is  – Basic sweet yeast dough version two. 

A few reminders when using yeast in baking

  • Learn to be patient – you cannot control the timings exactly with yeast, it depends on the temperature of the room and the flour used and other variables.
  • Do yeast baking on a day you are planning to be in & have other things to do, but ones you can break off from when needed.
  • Heat the milk so it is at body temperature – use the finger test – too hot and you will kill the yeast – too cold is okay – it will just take longer.
  • An egg glaze often burns too quickly –  I have found an egg white or egg white & water glaze gives a better result.

Older Polish recipes use fresh yeast. I have used dried yeast and have had very good results.  (I have not tried using easy bake yeast for this recipe).

Basic Sweet Yeast Dough Version 2

Ingredients

Leaven – Starter

100g plain flour

30g fresh yeast or 15-20g dried yeast

125ml  milk

Rest of ingredients

3 egg yolks

60g sugar

50g melted butter or block margarine

400g plain flour

1/4 tsp salt

Zest of 1 lemon

2-3 drops of vanilla essence

125ml milk

and

Save 1 egg white for use as a wash on the buns.

Method

Warm the milk slightly – so it is just warm to the touch – and add the yeast and mix together.

Put the flour in to a bowl and add the milk and yeast  mix it all together and leave it covered until it is double in size.

Melt the butter and leave it to cool.

Whisk the yolks and sugar until they are pale and fluffy.

Grease 2 baking sheets – You should get around 15 buns. – invite people round!

Into a large bowl put: the flour and the salt, the yeast starter, the yolk mixture, the zest of a lemon, the vanilla essence and the milk.

Mix it all together so that you get a soft dough that comes away from the side of the bowl – you do not have to knead it.

Then work in the melted butter (this is the hardest part) until it is all incorporated and you have a uniform shiny dough.

Cover the dough with a cloth and leave this to rise until it is double in size.

Onto a floured surface place the dough and form it into a rectangle and then roll this out until it is around  2cm thick.

Using a 8cm diameter cutter cut out circles of dough and place them on the greased baking sheets, leaving room for the dough to rise.

Gather together the left over dough and repeat the process.

Cover the trays and leave the circles to rise and double in size.

Pre heat the oven to GM5 – 190ºC

Use a clean napkin or tea towel and cover the base of a tumbler.

Use the covered tumbler and press down on the centre of each circle to form an indentation into which you will put a filling.

Fillings

These are the ones I tried –

Cheese mixture – similar to ones for baked cheesecake.

Mix together around 250g of cream cheese/twaróg/curd or yoghurt cheese, 70g icing sugar, 1 egg yolk and 2-3 drops of vanilla essence.

Blackcurrant jam (you could use any tart jam such as cherry or gooseberry )

English style sweet mincemeat – I use Delia Smith’s recipe (without the nuts)

Put a large dollop of the filling onto each circle.

Brush the exposed dough with beaten egg white.

IMG_20151218_075301762

 

 

 

 

 

Topping

This is for the jam or mincemeat only – not the cheese mixture.

Kruszonka – Crumble Mixture

Ingredients

50g plain flour

50g butter

50g granulated  sugar

Method

Mix together the flour and butter to make fine crumbs then mix in the sugar.

Sprinkle around a tablespoon or so over the jam or mincemeat.

Bake the buns for around 15 minutes.

 

Tea plate pattern below is called Mayfair.

 

They were all delicious – the sweet cheese ones were my favourites!

Bułeczki – Sweet Yeast Buns

Bułeczki  – this word can cause a little confusion as it can mean –  little white bread rolls or a more sweet yeast bun.

This recipe has been used to make round buns with a filling – it can be used for a variety of sweet buns – all of which are very popular in Poland.

A few reminders when using yeast in baking

  • Learn to be patient – you cannot control the timings exactly with yeast, it depends on the temperature of the room and the flour used and other variables.
  • Do yeast baking on a day you are planning to be in & have other things to do, but ones you can break off from when needed.
  • Heat the milk so it is at body temperature – use the finger test – too hot and you will kill the yeast – too cold is okay – it will just take longer.
  • An egg glaze often burns too quickly –  I have found an egg white or egg white & water glaze gives a better result.

The older Polish recipes use fresh yeast. I have used dried yeast and had very good results.  (I have not tried using easy bake yeast for this recipe).

Basic sweet dough recipe

Ingredients

Yeast starter

25g fresh yeast or 15g dried yeast

1 tablespoon of  sugar

250ml  milk – warmed

Rest of dough

3 yolks

100g granulated sugar

*******

500g plain flour

2-3 drops of vanilla essence

Zest of 1 lemon

1/4 teaspoon of salt

******

60g of melted butter

******

Egg or egg white to glaze (whole egg tends to brown very quickly).

Fillings

Jam – I used strawberry jam and also blackcurrant jam (made by my friend in Leeds) and I think the more tart blackcurrant jam goes better with the semi-sweet dough.

Mincemeat – I used my own mincemeat which is from the recipe by Delia Smith but without the chopped almonds. This of course in one way is very English, but it would be recognised in Poland if  described as bakalie –  which is a  mixture made of dried fruits (often with figs or dates), nuts and honey.

Method

Mix the yeast, sugar and warmed milk together and leave it till it doubles in size.

IMG_20160222_120503215

 

Whisk the yolks and sugar together until the mixture is pale and thick.

Put the flour into a large bowl, add the yeast starter, the yolks & sugar mix, vanilla essence, lemon zest and the salt.

Combine everything together and knead it together until the dough leaves the side of the bowl clean.

Add the melted butter and mix it in and then knead it well until you get a glossy smooth dough.

Place it back in the bowl and cover with a cloth and leave it until it doubles in size.

Grease 1 or 2 baking sheets to hold 16 buns.

Knead the dough again lightly, then cut in to half and half again and so on to give 16 pieces.

Roll each piece into a smooth ball, then flatten it and roll it out into a circle.

Put a small spoonful of filling onto each circle and then draw the edges of the dough circle together and pinch the dough to seal in the filling.

Turn the balls over so the seal is on the underside.

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Place the buns on the baking sheets with room apart for them to double in size.

Cover the buns with a cloth and leave them to rise to double in size.

Pre-heat the oven to GM 5 – 190ºC

When the buns have doubled in size brush them with an egg or egg white wash.

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I used whole egg in this case but since have found that egg white does not burn as quickly.

Bake the buns for around 15 minutes.

 

 

Leave to cool before serving.

 

 

Tea plates are Las Palmas  by Aynsley from the 1960s.