Tag: Crumble Mix

Kruszonka – Crumble Mix

  • Kruszonka – comes from the Polish verb kruszic – to crush.
  • Crumble – comes from the English verb to crumble –  make into small pieces.
  • Similar verbs but not from the same origin.
  • Stresusel – come from the German verb – to sprinkle.
  • These ingredients are used on top of many cakes in Poland and Germany and on the top of a sweet fruit pudding in England.
  • *
  • Until recently I always used half the amount of butter as flour to make the kruszonka – crumbs.
  • However recently I found a different proportion with a higher fat ratio and the results are wonderful – much more crunchy.
  • You have to be careful and have the oven hot to start with and cook this at GM 5 or GM 6 or the butter will all melt.

Ingredients 

  • 125g plain flour
  • 100g butter
  • 80g – 100g granulated sugar 
  • *
  • This is the ratio I have used in my recent recipes and it is super.
  • I have many older recipes with a kruszonka topping.
  • When I make these again I will try out these ‘new’ proportions.
  • I made a simple apple crumple using these proportions with 4-5 large cooking apples.
  • My mama would have called this szarlotka.

Method

  • Peel and core and part cook the apples first.
  • Leave them to cool – best if cold – you could do this much earlier.
  • Put the apples into an oven proof dish.
  • Pre-heat the oven at GM5.
  • Add the topping.
  • Bake for around 50 minutes to 1 hour.

Rhubarb Yeast Buns

  • Today, 4 July 2021, is the 6th anniversary of my blog. 
  • I still enjoy trying out recipes and writing about them.
  • I still have many more traditional and modern recipes to do.
  • Today’s recipe is very Polish –  drożdżówki – sweet yeast buns.
  • The yeast dough I used for onion rolls was very good and I thought I could use it with different toppings.
  • I found that adding some granulated sugar to the dough was better for sweet toppings.
  • I have previously made similar buns – see kołaczyki, which means little wheels from the word koła which means wheels.
  • I like this dough recipe even more than the ones I have used before – this will become the one I will use the most.

Ingredients – Roll

  • 200g & 50g plain flour
  • 150 ml warm milk
  • 1 teaspoon of granulated sugar
  • ½ tablespoon of dried yeast
  • *
  • ¼ teaspoon of salt
  • 60g granulated sugar
  • 2 egg yolks
  • *
  • Egg white for brushing – beaten
  • 3 to 4 stalks of rhubarb
  • 3-4 tablespoons of granulated sugar

Method – Rhubarb

  • Pre-heat the oven to GM4 – 180°C.
  • Chop the rhubarb into small pieces.
  • Place them on a baking tray.
  • Sprinkle them with sugar.
  • Bake in the oven for around 30 minutes.
  • The aim is to part cook them to be soft.
  • Leave to go cold before using.

Ingredients – Kruszonka

  • 30g plain flour
  • 20g butter
  • 30g granulated sugar

Method – Kruszonka

  • Rub the butter into the flour to get breadcrumbs.
  • Stir in the sugar.

Method

  • Mix the milk, yeast, 1 teaspoon of sugar and 50g of plain flour.
  • Leave for 20 minutes.
  • Put the 200g  of plain flour, 60g of sugar, salt, yolks and yeast mixture in a bowl.
  • Mix together to form a soft dough.
  • Add a little extra milk if this is too dry.
  • Knead for 10 minutes – set a timer – till you get a smooth ball.
  • Cover and leave for 1½ – 2 hours.
  • Line baking tray with baking paper.
  • *
  • Lightly knead the dough for a few minutes.
  • Divide the dough into 6.
  • Roll each one to make a ball.
  • Place the balls on the baking tray and flatten each one.
  • Cover and leave for 30 minutes.
  • Pre-heat the oven  to GM6 – 200°C.
  • Using finger tips or the base of a tumbler flatten the centre of each roll.
  • Brush with beaten egg white.
  • Place around 8 pieces of rhubarb in the centre of each roll.
  • Sprinkle the kruszonka – crumble mixture over the top of the rhubarb
  • Bake for 20 minutes.
  • Leave to cool on a wire rack.
  • *
  • Serve warm or cold.
J & G Meakin – Topic – 1966- 1979
Vintage Pyrex

Optional

  • Dust with icing sugar.
  • Drizzle with runny icing.