Tort Melba – Fat Free Sponge

  • This tort – layer cake – mimics  a pêche melbapeach melba dessert .
  • It is a recipe for a fat free sponge cake, sandwiched with a filling made from yoghurt cheese or cream cheese and puréed tinned peaches plus a thick raspberry sauce.
  • I used an English quick style version of the sponge cake.

Ingredients -Fat Free sponge

  • 4 eggs
  • 150g caster sugar
  • 150g plain flour
  • 2 teaspoons of baking powder

Method – Fat Free sponge

  • Pre-heat the oven to GM4 – 180°C
  • Grease and line the base of  two 18cm diameter baking tins.
  • In a bowl whisk the eggs and caster sugar until they are pale and creamy.
  • Sift the flour and the baking powder together.
  • Gently fold in the flour.
  • Pour the mixture into the tins and bake for 25-30 minutes until golden.
  • Leave to cool completely.

Ingredients -Filling

  • Tin of peaches
  • 200g of yoghurt cheese or cream cheese
  • 1-2 tablespoons of icing sugar

Method – Filling

  • Drain the peaches from the juice/syrup.
  • Save the juice.
  • Chop the peaches and then purée them.
  • Mix together the yoghurt cheese and the puréed peaches.
  • Add the sugar – do not make it too sweet.

Ingredients – Raspberry Sauce

  • 100g of raspberry jam
  • 50ml of water

Method – Raspberry Sauce

  • Put the jam and water into a small saucepan.
  • Heat gently and stir with a wooden spoon.
  • Heat until the sauce is thick and smooth.
  • Leave to cool.

Assembling the cake

  • Place one of the cakes onto a serving plate or stand.
  • Prick the cake with a wooden skewer.
  • Sprinkle half the peach juice over the cake.
  • *
  • Spread half the raspberry sauce over the cake.
  • Spread the peach filling on the cake. (You might not need all of it)
  • Drizzle the rest of the raspberry sauce on the filling.
  • *
  • Prick the other cake with a wooden skewer.
  • Place the second cake on top.
  • Sprinkle the rest of the peach juice over the cake.
  • *
  • Dust with icing sugar before serving.

Note

  • There is more than enough filling with this size cake.
  • You might try using some to slightly cover the sides of the cake as well.
  • This modern spreading of the icing is called “semi-naked”.

Tort Melba – Sponge

  • This tort is based on a pêche melba – peach melba dessert.
  • This is a recipe for a large sponge cake, sandwiched with a filling made from yoghurt cheese or cream cheese and chopped tinned peaches plus a thick raspberry sauce.

Sponge Cake

  • Bake two  creamed sponge cakes –
  • Using 4 eggs and equal weights of butter, caster sugar and plain flour plus 2½ teaspoons of baking powder.
  • Bake in 2 x 21 cm anodised baking tins.
  • Leave to go cold completely.

Ingredients – Icing

  • 200g yoghurt cheese or cream cheese
  • 3-4 tablespoons of  icing sugar
  • 2-3 drops of vanilla essence
  • *
  • Peaches drained from a can – chopped
  • *
  • Peach juice from the tin.

Method – Icing

  • Add the vanilla essence to the yoghurt cheese.
  • Add the icing sugar bit by bit to the yoghurt cheese until you get the desired sweetness.
  • This does not want to be too sweet.
  • Mix in the chopped peaches
  • *
  • Icing sugar to dust

Ingredients – Sauce

  • 100g of raspberry jam
  • 50ml of water

Method – Sauce

  • Put the jam and water into a small saucepan.
  • Heat gently and stir with a wooden spoon.
  • Heat until the sauce is thick and smooth.
  • Leave to cool.

Assembling the cake

  • Place one of the cakes onto a serving plate or stand.
  • Prick the cake with a wooden skewer.
  • Sprinkle half the peach juice over the cake.
  • *
  • Spread half the raspberry sauce over the cake.
  • Spread the peach filling on the cake.
  • Drizzle the rest of the raspberry sauce on the filling.
  • *
  • Prick the other cake with a wooden skewer.
  • Place the second cake on top of the filling.
  • Sprinkle the rest of the peach juice over the cake.
  • *
  • Dust with icing sugar before serving.

Duchess – Bramble Rose tea plates from the 1960s

Options

  • You could make more filling and slightly cover the sides of the cake – semi-naked.
  • You could make more filling and ice the top of the cake as well.

Tort Melba – Meringue

  • A Polish lady that I had not seen for many years came to visit me.
  • We sat in the garden chatting over coffee and cake.
  • She mentioned a cake she had not had for many years – Tort Melba.
  • She told me it was based around Pêche Melba – Peach Melba.
  • However she could not remember the recipe.
  • I said I would look the recipe up and make it for her.
  • *
  • Recipes used peaches, raspberry sauce and instead of vanilla ice cream a vanilla flavoured yoghurt cheese or cream cheese.
  • *
  • I found there are 3 types:
  • *
  • A meringue version –  tort bezowyrecipe below.
  • *
  • Several versions used two rounds of meringue sandwiched together.
  • It is easier to make a nest (Pavlova style) and place the fillings in that.
  • *
  • A sponge cake version –  2 will be posted soon.
  • A layered jelly version – I tried several versions but was not happy with any of the results.

Ingredients – Meringue

  • 4 egg whites
  • 200g caster sugar
  • 1 teaspoon of potato flour or cornflour
  • 1 teaspoon of white wine vinegar
  • 2-3 drops of vanilla essence

Method

  • Use the loose base of a baking tin 24cm in diameter.
  • Lightly grease the circle.
  • Cut a 24cm circle of greaseproof and stick it on the metal circle.
  • Place the circle on a large baking tray – one without sides is best.
  • Pre-heat the oven to GM1 – 140°C.
  • Whisk the egg whites until stiff.
  • Add the sugar and whisk again till stiff.
  • Fold in the potato or corn flour, the vinegar and vanilla essence.
  • Using up to ½ of the mixture cover the circle on the tin.
  • Using the rest of the meringue put spoonfuls around the edge.
  • Bake for 80 minutes.
  • Turn off the oven and leave the meringue inside for 20 minutes.
  • Take out and leave to cool completely before filling.
  • *
  • Place the yoghurt cheese filling in the centre of the meringue nest.
  • Add the chopped peaches.
  • Drizzle the raspberry sauce over the top. 

Ingredient – Filling

  • 200g yoghurt cheese, curd cheese or cream cheese
  • 2 – 3 tablespoons of icing sugar
  • 2-3 drops of vanilla essence
  • *
  • 1 tin of peaches, drained and chopped
  • *
  • Raspberry sauce made with 4 tablespoons of raspberry jam and 1 tablespoon of water – heated together for a few minutes and cooled.

Royal Doulton – Counterpoint tea plates – 1973 – 1987

Twaróg Dessert

  • This dessert is one I make when I do not wish or have time to to make a layered torcik
  • The jelly and twaróg mixture is left to set in a bowl and scoops are then put into individual serving dishes.
  • The more twaróg you use the softer will be the mixture.
  • As I do not really like to drink milk using twaróg ensures I get calcium in my diet.
  • The flavours and fruits used here are just an example – use the flavours of jellies that you like as well as the fruit.

Ingredients

  • 1 packet of lemon jelly
  • 250 – 400g of twaróg , yoghurt cheese or cream cheese
  • Juice and rind of 1 lemon
  • *
  • Toppings
  • Bottled blackcurrants – drained
  • Grated chocolate or chocolate flake

Method

  • Make up 500ml of jelly as per the packet instructions.
  • Add the lemon juice and rind.
  • Leave to cool.
  • Whisk in the twaróg and mix till all  is blended in.
  • Pour into a large bowl.
  • Leave to set in the fridge.
  • Put scoops into individual glasses.
  • Add the toppings.

Pierogi leniwe

Pierogi leniwe – means lazy pierogi or  lazy dumplings.

I wrote about kopytka – Polish potato dumplings a good while back and these have the same shape.

Traditional recipes use twaróg – Polish curd cheese – I use my own yoghurt cheese.  I have found that you can use crumbly, white, mild, English cheeses such as: Cheshire, Lancashire or Wensleydale.

They can be served savoury or sweet – with melted butter, à la Polonaise (buttered breadcrumbs) or skwarki (crisp, fried, small squares of bacon) or sweet with a cinnamon sugar mixture.

Ingredients

  • 400g of twaróg (curd cheese), yoghurt cheese or  a white, crumbly cheese.
  • 3 egg yolks
  • 160 – 200g of plain flour
  • ½ teaspoon of salt

Method

  • Mix the yolks with the cheese.
  • Add the salt
  • Weigh out the flour to give an idea of how much is needed – this will depend on the cheese and the size of the eggs.
  • Add the flour and mix first with a wooden spoon and then by hand, you might not need all the flour or you may need more.
  • Mix until you have a soft dough.
  • Divide the dough into quarters and using a floured board shape the dough and roll it with you hands until you have a long sausage about 3cm in diameter.  If the dough sticks to the board then you need to add more flour.
  • Use a sharp knife to cut the dough into pieces, make the first cut at a diagonal and make the thickness about 1 to 1.5cm. You will get a sort of oval shape.

  • Repeat this with the rest of the dough.
  • Fill a large pan with water, add some salt and bring this to the boil.
  • When the water is boiling, add the dumplings one by one, do not over fill the pan or they will stick together. I tend to do around 8 at a time.
  • As they cook they will float to the surface, give them about another minute and then remove them with a slotted  or a perforated spoon and put them in a colander.
  • I have a colander sitting in an empty pan by the side of the large pan in which I am boiling the dumplings.

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  • I find that the maximum from putting  them into the water to taking them out will be 3 minutes, if you cook these too long they will start to fall apart.

Here served as suggested above with  melted butter and with skwarki (crisp, fried, small squares of bacon).

Served on –

  • J & G Meakin – Topic – around 1967
  • Wedgwood – Chelsea garden – early 21st century.

Here served  à la Polonaise (buttered breadcrumbs)  in a handled dish by

Rörstrand Sweden Granada Ovenware  from the 1960s

 

 

They can be also be served  sweet with a cinnamon sugar mixture.

Semi French? Ciasto pȯłfrancuskie 2

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 2 – with curd cheese – twaróg

Ingredients

  • 225g plain flour
  • 225g butter
  • 225g twaróg – curd cheese or yoghurt cheese
  • 2 tablespoons of soured cream – maybe needed – depends on dampness of the cheese

Note as you use equal parts of the three main ingredients, you can make an amount suited to you needs – I usually go by how much yoghurt cheese I have.

Method

  • Preheat the oven to GM7 – 220ºC
  • Grease several baking sheets.
  • You need to get the curd cheese as dry as possible, if you are using homemade then allow this to strain as long as possible.
  • 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.
  • Mix in the curd cheese and bring the dough together, adding as much soured cream as is needed.
  • When using my own yoghurt cheese I often do not need any soured cream.
  • Shape the dough into a ball and leave in a cool place for 20 – 30 minutes.
  • 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
  • Cut into  circles using a 7cm cutter.
  • Add around a teaspoon of filling* see below and fold the circle into half.
  • Pinch the edges together carefully.
  • Place the pastries on the greased baking sheets.
  • Bake for 10 to 12 minutes until golden.
  • For ones with sweet fillings dust with icing sugar whilst still warm.

Fillings

You can use lots of savoury or sweet fillings – here are a few suggestions:

  • Date
  • Poppy seed mixture
  • Walnut
  • Hazelnut

All filling must be cool before using.

Date

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

 

Poppy Seed Mixture

 

See instructions in an earlier post – ciasto pȯłfrancuskie 1

Walnut

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

 

You can do the same with hazelnuts.

Carrot Pancakes

Daucus carota – the carrot – was cultivated from wild carrots in the countries we now know as Afghanistan & Iran and are mentioned there in the 10th century and by the 12th century they were mentioned in Europe.

These tap roots were originally white, yellow or purple in colour.

The orange colour that we recognise today was breed by growers in Europe in the 17th century especially in the Netherlands.  It is thought that this was in honour of Prince William of Orange-Nassau (Willem van Oranje) who had an orange stripe on his flag. Nowadays orange is thought of as the national colour for the Netherlands.

These pancakes made with carrots in Polish are called racuszki z marchwi.

They are small round pancakes like American pancakes or dropped scones and are served with sugar or sweetened soured cream.

Ingredients

  • 450g carrots, peeled and finely grated
  • 140g twaróg/cream cheese or yoghurt cheese
  • 2 eggs separated
  • 3 tablespoons of plain flour
  • 1/2  teaspoon of baking powder
  • Sunflower oil for frying

To Serve

Caster sugar or soured cream sweetened with icing sugar.

Method

  • Whisk the whites until they are stiff.
  • In a small dish mix the baking powder with the flour.
  • In a large bowl mix together well the finely grated carrots, the cream (or yoghurt) cheese and the egg yolks.

  • Add the flour mixture.
  • Fold in the stiff egg whites.

  • Heat some sunflower oil in a cast iron frying pan or griddle.
  • Use 2 tablespoonfuls of the mixture for each pancake, cook on one side and then turn them over and cook on the other side.

  • Sprinkle with caster sugar or with a dollop of sweetened soured cream.

 

 

Served here on Wedgwood – Hathaway Rose – 1959 -1987.

Note

I have also tried them with maple syrup poured on them & these too were delicious.

IMG_20160729_161009545

 

Racuszki – A Kind of Pancake

A racuch – according  to my dictionary is  a kind of pancake.

Racuszki or racuchy are plural words for them- used much more as you never have just one!  They are small thick pancakes similar to dropped scones, Scotch pancakes or American style pancakes.

In my old Polish recipe book, the recipe uses soured milk, but as I do not have this, I use my own thick yoghurt instead.

Racuszki

1 egg

250ml yoghurt

200g plain flour

1/2 teaspoon of bicarbonate of soda

large pinch salt.

Method

In a large bowl mix the flour, pinch of salt, the egg and some of the yoghurt, mix it with a wooden spoon. I found my new one with a hole in it which I bought in The Netherlands very good for this.

DSC03217 DSC03216

Keep adding the yoghurt (and some water if needed) and mix till you get a batter which is thick and then beat it more till it is smooth and glossy.

Then add the bicarbonate of soda and give this a final mix.

Use a griddle or thick cast iron frying pan and use oil to grease it lightly and heat it up.

You need to try and keep a low to medium heat so as not to burn the pancakes.

Place tablespoonfuls of the batter on the frying pan and cook until the base is set and golden then turn them over and cook the other side.

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They are traditionally served warm with jam or thick fruit syrup – caster sugar also goes well.

IMG_20160810_081731104_HDR
With Sour Cherry Jam

Yoghurt Cheese Pancakes

I have recently been to The Netherlands to stay with my friend and was looking at the local newspaper and saw a recipe for pancakes using qwark  (I can manage enough Dutch words to  figure out some recipes – especially if there is  a photograph!)

I thought they sounded very much like racuszki, so I jotted the recipe down and when I came home I adapted it slightly by using self raising flour, adding a little vanilla essence and used my own yoghurt cheese instead of qwark.

In the original recipe they served them warm with yoghurt & honey, I also tried them with melted butter & sugar, and with maple syrup – from the large bottle I got from my friend who lives in Canada.

 

 

They were super and ones I had left could be easily reheated and were still soft and not rubbery – I will be using this recipe lots from now on.

Ingredients

2 eggs separated

2 tablespoons sugar

250g yoghurt cheese

200ml milk (you might not need it all)

125g self raising flour

Pinch salt

2-3 drops of vanilla essence

Method

Whisk the egg whites until they are stiff – I tend to do this first so you can use the beaters for the rest of the recipe – without having to wash them to remove the grease.

In a large bowl mix the egg yolks, sugar, yoghurt cheese, flour, pinch of salt, vanilla essence and around half the milk.

Keep adding more milk and mix well until you have a thick batter – like double cream.

With a metal spoon fold in the stiff egg whites.

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Use a griddle or thick cast iron frying pan and use oil to grease it lightly and heat it up.

You need to try and keep a low to medium heat so as not to burn the pancakes.

Place tablespoonfuls of the batter on the frying pan and cook until the base is set and golden then turn them over and cook the other side.

 

Ciocia* Pola’s Apple Racuszki 

*Aunty

Many years ago I went to stay with my one of mother’s sisters (Apolonia) who lived in the area called mazury – the Masurian Lake District in North East Poland.

With apples from the garden she made  racuszki – using a thick yeast risen batter and roughly chopped apples – a cross between a pancake and a fritter. They were delicious.

I have made them here many times using her recipe. Whilst researching and checking other  variations I saw that several recipes used grated apples – these came out stodgy  with little taste of the apple – you need to keep the pieces fairly large.

Ingredients

125 ml of milk (full or semi-skimmed)

25g caster sugar and 1 teaspoon

10g  fresh yeast or 5g  dried yeast

25g  butter

1 egg

125g plain flour

pinch of salt

2 Bramley apples

Icing sugar, caster sugar or cinnamon  sugar to dust.

Method

Warm half the milk and add a teaspoon of caster sugar and the yeast and mix it all together and leave it to froth up.

DSC03220

Melt the butter and leave it to cool.

Whisk the egg with the sugar until it is thick and creamy.

Put the flour and salt into a large bowl.

Use a wooden spoon (one with a hole works really well) and beat in the yeast mixture, the egg & sugar mixture and then the melted butter.

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Slowly add the rest of the milk, mixing until the mixture has the consistency of double cream.

Cover the bowl with a cloth and leave this to rise.

Peel, core and quarter the apples and cut them into small chunks or slices cut in half.

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Add the apples to the risen batter and mix them well in to coat them.

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Use a griddle or thick cast iron frying pan and use oil to grease it lightly and heat it up.

You need to try and keep a low to medium heat so as not to burn the pancakes.

Place large tablespoons of apple and batter onto the pan and cook them so that they are golden brown on both sides.

 

Remove them from the pan and dust them with icing sugar, caster sugar or cinnamon sugar.

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Eat them whilst they are hot & as they say in Poland – Smacznego! (may they be delicious!)

Another Cheesecake!

I had not planned to write about cheesecakes again so soon but recently I had made lots of yoghurt cheese and I decided to make a baked cheesecake for my visitors.

There are so many variations you can make of baked cheesecakes – here is one with a chocolate and an orangey twist.

sernik3

 

 

 

 

 

I had a packet of milk chocolate digestive biscuits already opened and  I thought I would try  a variation on my usual recipe.

Ingredients for the base

  • 100- 150g of chocolate digestive digestive biscuits (milk or dark)
  • 50 – 75g of butter
  • A few chunks of dark chocolate

Method

  • Grease a spring-form or loose bottomed tin with melted butter. (You can use a 19cm, 20cm or 22cm tin – adjust the amounts of the base ingredients to suit.)
  • Crush the biscuits in a bowl.
  • Melt the butter in a pan over a low heat then add the chocolate and let it melt.
  • Add the butter & chocolate mix to the biscuits and mix them all together.
  • Press the mixture into the base of the tin and leave it to cool completely.
  • Once cool you can put it the tin into the fridge whilst you make the yoghurt cheese mixture.

Ingredients for yoghurt cheese mixture

  • Around 450g of yoghurt cheese (or use cream cheese)
  • 3 eggs separated
  • 80g of caster sugar
  • 60g of chopped mixed peel (I use the peel from Marks & Spencer)
  • 2 tablespoons of custard powder

Custard 1

 

 

 

 

The custard powder helps as the yoghurt cheese is often quite “wet” – this is a tip I got from the book   Eat Well  The Yochee Way   by Nikki & David Goldbeck.

IMG_20160723_173617216(1)

 

 

 

 

 

 

 

Method

  • Pre-heat the oven to GM 3 – 160ºC.
  • Whisk the egg yolks and the sugar till they are pale and fluffy.
  • Lightly whisk in the yoghurt cheese and the custard powder till it is all well combined.
  • Mix in the mixed peel.
  • Whisk the egg whites until they are stiff and then fold them into the mixture with a metal spoon.
  • Pour the mixture onto on the biscuit base.

 

 

  • Bake in the oven for  50 minutes.
  • When the cake is ready switch off the oven and leave it in there for at least 40 minutes.
  • Take out the cake to cool.
  • Once it is cold – take the cake out of the tin by loosening the outer ring or placing the cake tin with the loose bottom on a tin can and sliding the cake tin down.
  • Dust the cake with icing sugar before serving.
  • I think this cake is best made the day before you want to serve it – so it is well cooled and set.

 

The blue & white table cloth is a new 100% cotton one from Ikea.

The tea plate is Las Palmas by Aynsley from the 1960s.

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.

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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!