Yeast Pancakes

  • These would be called placuszki drożdżowe in Polish.
  • They are small American style pancakes.
  • They are similar to dropped scones in the north of England.
  • They are similar to bliny but made with wheat flour.
  • They are a variation on my bliny recipe and you could use half wheat and half buckwheat flour  (I intend to try this soon).

Ingredients

  • 170g plain flour
  • 1 tablespoon of dried yeast
  • 250ml of lukewarm milk.
  • 3½ tablespoons of granulated sugar
  • 50g of melted butter
  • 2 eggs
  • Pinch of salt
  • *
  • Little bit of sunflower oil for frying

Method

  • In a bowl mix the yeast, 1 tablespoon of  sugar and 125ml of milk.
  • Leave for around 10 minutes to froth up.
  • In a large bowl mix the flour, salt and 2½ tablespoons of sugar.
  • Mix in the eggs, 125ml of milk and the butter.
  • Add the yeast mixture and mix well.
  • Cover the bowl (a shower cap is good) and leave to rise.
  • This will depend on the room temperature – mine took 90 minutes.
  • Use a cast iron gridle pan or similar.
  • Heat the pan up and add a little sunflower oil.
  • Place large tablespoons of batter on the pan.
  • Adjust the temperature to a medium heat so not to burn them.
  • Cook on both sides.
  • Keep in a warm oven whilst making more.
  • Serve sweet or savoury

Served here with caster sugar on La prune by Jet for Ter Steege of the Netherlands.

Currant Tea Cakes

  • This recipe is a variation of Yorkshire Tea Cakes –  bułeczki.
  • These are soft bread buns with the addition of currants.
  • In Polish the word – rodzynki – is used for raisins and sultanas – ie dried grapes.
  • I do not know what word is used for currants – the dictionary gives the word   porzeczki  –  but that is used for berries such as black  or red currants.

Ingredients

  • 340g plain flour
  • ½ tablespoon of dried yeast
  • ¼ teaspoon of salt
  • 30g granulated sugar
  • 30g of butter
  • 220ml of milk & water – lukewarm
  • 60g currants

Method

  • Mix the yeast, sugar and milk and leave to froth up.
  • In a large bowl rub the butter into the flour.
  • Add the salt.
  • Stir in the currants.
  • Pour the yeast mixture into the flour mixture and mix well.
  • Cover the bowl and leave in a warm place for an hour.
  • Grease a baking tray.
  • Divide into 6 pieces and shape into flattened circles.
  • Place the circles, evenly spaced onto the greased baking tray.
  • Cover and leave for 40 – 60 minutes
  • Pre-heat the oven to GM6 – 200°C
  • Bake for 10- 12 minutes.
  • Leave on the tray for a few minutes then put them on a wire rack to cool.

They are delicious, split, toasted and buttered.

Yorkshire Tea Cakes

I have been looking at some old Yorkshire recipes and tried out this recipe for soft bread buns – tea cakes in Yorkshire  – bułeczki in Polish.

This recipe is so easy and the tea cakes are delicious – I think I will be using this recipe often.

Ingredients

  • 340g plain flour
  • ½ tablespoon of dried yeast
  • ¼ teaspoon of salt
  • 30g granulated sugar
  • 30g of butter
  • 220ml of milk & water – lukewarm

Method

  • Mix the yeast, sugar and milk and leave to froth up.
  • In a large bowl rub the butter into the flour.
  • Add the salt.
  • Pour the yeast mixture into the flour mixture and mix well.
  • Cover the bowl and leave in a warm place for an hour.
  • Grease a baking tray.
  • Divide into 6 pieces and shape into flattened circles.
  • Place the circles, evenly spaced onto the greased baking tray.
  • Cover and leave for 30-40 minutes
  • Pre-heat the oven to GM7 – 220°C
  • Bake for 10- 11 minutes.
  • Leave on the tray for a few minutes then put them on a wire rack to cool.

Fruity Yeast Cake

  • This started as a recipe for buns but the dough was much too soft.
  • I decided to make it as a large flat cake ( placek) instead.
  • It has turned out similar to my aunt’s recipe for  drożdżówka  a sweet cake made using yeast.
  • This yeast cake is made with spelt flour (not strong flour) and the mixture is mixed with a wooden spoon or a Danish whisk to form a soft mixture and is not kneaded.
  • As with any recipe made with yeast, timings are so unpredictable depending on many variables including the room temperature.
  • I try to 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.

Ingredients

  • 450g spelt flour
  • 100g granulated sugar
  • 100g butter
  • 180g currants
  • 40g mixed peel
  • 25g fresh yeast
  • Around 280ml of milk – warmed
  • ¼ teaspoon salt
  • 1 teaspoon mixed spice

Method

  • In a bowl mix the flour and salt.
  • Rub in the butter till you have breadcrumbs.
  • Stir in the sugar, mixed spice, currants and mixed peel.
  • Make a well in the centre, add the yeast and enough of the warmed milk to make a soft dough.
  • Cover the bowl and leave it in a warm place to rise.
  • The rise will not be very large.
  • Line a large baking tray with a rim.
  • Tip out the dough and spread it out to the edge of the tray with a spatula.
  • Cover and leave to rise for 30 to 60 minutes.
  • Pre-heat the oven to GM6 – 200°C.
  • Bake for 20 – 25  minutes.
  • Cool on a baking rack for 5 minutes.
  • Remove from the baking paper and put back on the rack to avoid it going soggy at the base.

Royal Doulton – Sonnet  tea plates – 1971 – 1998

As with most yeast cakes this is best eaten as soon as possible as it will soon go stale.

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.

Kulebiak with Cabbage & Mushrooms

  • Kulebiak is the nearest there is in Polish Cookery to a pie or a pasty.
  • It can be made with a yeast dough, a short crust type of pastry or puff pastry.
  • It is very much a large version of   paszteciki – the small savoury pastries,  which I posted in November 2019.
  • Popular fillings include cabbage & mushrooms of various sorts, hard boiled eggs and fish.
  • Many people serve this for Wigilia –  the Christmas Eve meal.
  • Sometimes the several fillings are put in as layers.
  • Here I have made it with a yeast dough with a fresh cabbage and fresh mushroom filling.
  • It is best served hot.
  • *
  • In the early part of the 20th century Auguste Escoffier, the French chef, wrote about this dish and called it Coulibiac.
  • Was this the start of dishes such as Salmon en croute?

Ingredients – Yeast Dough

  • 250g plain flour or a mixture of spelt & plain flour
  • 1 tablespoon of dried yeast
  • 1 teaspoon of granulated sugar
  • 125-150ml of milk
  • 1 egg & 1 yolk
  • 40g butter – melted
  • 1/2 teaspoon of salt
  • 1 egg white & water for a glaze

Method – Yeast Dough

  • Put 50g of the flour into a bowl.
  • Add the yeast and sugar.
  • Add enough of the milk to make the mixture as thick as double cream.
  • Leave in a warm place to bubble and froth up.
  • *
  • Place the rest of the flour into a bowl.
  • Add the salt and mix.
  • Lightly beat the whole egg  and the yolk together.
  • Add the egg mixture to the flour.
  • Add the yeast mixture to the flour.
  • Start to mix together using a wooden spoon.
  • Slowly add as much milk as needed.
  • Bring the dough together using your hands until it leaves the side of the bowl.
  • Knead the dough lightly until it is smooth.
  • *
  • Flatten the dough into a rectangle.
  • Slowly pour on the butter and fold over the dough.
  • Keep kneading the buttery dough until it is all incorporated.
  • Knead a little longer until you have a nice glossy ball.
  • Put the dough back into a bowl.
  • Cover with a cloth or a shower cap and leave to rise in a warm place.
  • *
  • Grease a baking tray.
  • Take the pastry and shape into a rough rectangle.
  • Roll out into a large rectangle around a finger width in thickness.
  • Place the cold filling in the centre lengthwise.
  • Fold the two long sides over the filling so the pastry just meets and is not too thick.
  • Fold over the short sides.
  • Turn the roll over so the “seams” are underneath.
  • Place on the baking tray, cover and leave to rise.
  • *
  • Pre-heat the oven to GM4 180 °C.
  • *
  • Lightly beat the egg white with a little water and brush this on the top.
  • Bake in the oven for around 1 hour.
  • *
  • Best served hot – but still good cold
  • Cut into thick slices to serve.

Ingredients – Filling

  • Small head of white cabbage or sweetheart cabbage.
  • 250g of mushrooms
  • 1 large onion
  • 100g of butter
  • 2 or more hard boiled eggs
  • Salt & pepper to taste

 

Method

  • Shred and then chop the cabbage into small pieces.
  • Chop the onion into small pieces.
  • Chop the mushrooms into small pieces.
  • Melt the half the butter in a large deep frying pan.
  • Slowly cook the onions and the cabbage but do not brown.
  • Cover with a lid and let them simmer till they are both soft.
  • Stir occasionally – you might need to add a little hot water.
  • In another pan melt the rest of the butter and fry the mushrooms.
  • Add the mushrooms to the cabbage and onion mixture and mix well.
  • Heat gently together to remove all the excess liquid.
  • Leave to go cold.
  • Rough chop the hard boiled eggs and add them to the mixture.
  • Season to taste.

Notethis might be more filling than you need – you can always freeze what is left 

Served on a vintage Pyrex platter and Royal Doulton – Carnation plates – 1982-98

 

 

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 ……