Szarlotka

Szarlotka is the word my mother used for (apple) crumble.

In some parts of Poland szarlotka is the word used for an apple cake.

I wanted to create a cake that was cross between a cake and a crumble.

I have used half the quantity from my apple cake (jabłecznik) recipe as the base and then used a drier crumble type mixture – called kruszonka in Polish – for the top.

I have already done this  for a rhubarb cake, so I have revisted this recipe.

I have adjusted the recipe to use just one type of flour (plain) and one type of sugar (granulated) to make it  easier.

Apple Filling

You can use an apple filling with just apples and sugar with the addition of cinnamon.

Sometimes in Poland raisins or sultanas are added to the apples.

As I had some homemade, fruit mincemeat left from last year to use up (made from Delia Smith’s recipe but without nuts) before I made this year’s batch,  I added some of this to the apples.

Ingredients

4 to 6 Bramley Apples

Granulated Sugar to taste – keep it slightly tart

A little water

4 tablespoons of mincemeat

Method

Make the apple filling first, even the day beforehand as it needs to be cold before you use it.

Peel and core the apples and cut them into thick slices.

Stew the apples gently with some sugar and very little water. You can make this in a saucepan on the stove or place the apples and sugar in a dish in the oven.

Do not add a lot of sugar at the beginning as it does not want to be too sweet, you can adjust the sweetness at the end.

Do not make it too much of a purée, cook it so that you have some soft apples but with some harder less cooked chunks as well.

Leave this to be completely cool.

Mix in the mincemeat.

 

Note

When I have lots of apples, I cook a large amount and portion this up and keep them in the freezer –  add the mincemeat when making the cake.

Base

150g  flour

2 teaspoons of baking powder

100g butter or block margarine

40g granulated sugar

1 egg yolk

1 or 2 tablespoons of lemon juice or water.

Topping (kruszonka)

120g plain flour

90g butter or block margarine

60g granulated sugar

Method

Base

You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.

I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.

Grease the tin well.

First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.

Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.

Pre heat the oven to GM 4 – 180ºC.

Make the dough into a rough flat circle and press it into the base of the tin

Topping

Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.

Put the  apple mixture on top of the base – it wants to be quite a thick layer.

Sprinkle the topping crumbs over the apple mixture.

 

Bake in the oven for around 1 hour.

Leave to cool in the tin.

Use a long metal spatula to ease the cake from the side of the tin, then place the cake on to the top of a tin can and slide the side down.

 

 

Teaset here is  Woodside by Royal Grafton, 1940 – 1959

 

 

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!