Cookbook!pdf by Chloe Muether

The

Little Polish Cookbook of Sweets

Chloe Muether

The

Little Polish Cookbook of Sweets

There are few things that Polish people love more than a good dessert. Ranging from doughnuts and pastries to cakes and tortes, many of which have come to be associated with particular holidays. Polish desserts are known for not being too sweet. Polish People love to eat and these recipes are some of their favorites.

Credits: Recipies: http://easteuropeanfood.about.com

Contents Babka

Chalka

Chrusciki

Kisiel Truskawkowy

Kolaczki

Mazurek Krolewski

Paczki

Placek z Jablka

Placek z Kruszonka

Sernik

How-to

Prep Time: 20 minutes Cook Time: 50 minutes Rise Time: 3 hours 8

Total Time: 4 hours 10 minutes Yield: 1 (12-inch) Babka

Babka Like most of the other doughs in this book, this is not a sweet bread but when you roll it up with chocolate, it tastes much better. This is fairly difficult to make and it takes a lot of time. Definitely worth making but only if you are patient.

Ingredients 1 cup milk 3 ⅓ cups all-purpose flour 2 packages active dry yeast ¼ cup lukewarm water ⅔ cup sugar 2 tsp salt 15 large egg yolks 1 tsp vanilla ¼ tsp almond extract 3 chocolate bars ⅓ cup melted butter ½ cup chopped almonds (optional)

Directions ◊ Scald milk and pour into a large bowl. Add 3/4 cup of the flour, mixing well. Cool. ◊ Dissolve yeast in lukewarm water. Add 1 tablespoon of the sugar and let stand. Add to cooled milk mixture, combining well. Cover and let rise until doubled. ◊ In a separate large bowl, combine salt and egg yolks and beat until thick. Add remaining sugar and extracts, mixing well. Combine egg mixture with risen milk mixture, beating thoroughly. ◊ Add remaining flour and, beat vigorously. Add butter and continue to beat again. Beat in almonds. Dough will be sticky. Scrape down sides, cover with greased plastic wrap and let rise until doubled in the same bowl. Punch down dough and let rise again until doubled. ◊ Put dough on a flat and floured surface and roll to about ¼ inch thick. ◊ Melt chocolate in a double boiler. pour chocolate on dough and spread evenly. Then roll the dough into a log. ◊ Generously coat a 12-inch fluted tube pan with cooking spray. Using slightly dampened hands, transfer to prepared pan. Cover and let rise until dough fills the pan. Heat oven to 350 degrees. ◊ Bake about 50 minutes or toothpick comes out clean. Cool in pan and invert onto rack to cool completely. Leave plain or dust with confectioners’ sugar.

Chałka Similar to most other dishes, this is not very sweet. However, it is easy to make. You will need a mixer, a bowl, flat surface, rollingpin, and a baking pan. It doesnt take too much time to make it either.

Ingredients 1 cup milk, scalded ½ cup (1 stick) butter or margarine 1 cup sugar (or less, to taste) ½ tsp salt 2 packages active dry yeast ¼ cup warm water 2 eggs + 1 egg for glazing, at room temperature, beaten 5 ½ cups all-purpose flour 1 cup golden raisins

Directions ◊ Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm. ◊ Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add lukewarm milk mixture and 2 eggs and combine. ◊ Add 3 cups flour and beat until smooth. Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. Dough will be sticky. ◊ Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1 hour. ◊ Punch down dough and turn out onto lightly floured board. Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. ◊ Heat oven to 350 degrees. Loosely cover bread with greased plastic wrap and let rise until double, about 30 minutes. ◊ Brush remaining beaten egg lightly on bread. Bake 30 minutes. ◊ Let cool completely before serving. Store, covered, at room temperature or slice and freeze.

Prep Time: 30 minutes Cook Time: 30 minutes Rising: 120 minutes Total Time: 180 minutes Yield: 1 large loaves bread

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes 12

Yield: 6 dozen Polish Chrusciki

Chrusciki These are very good. They are light and don’t have much flavor, the powdered sugar on top gives it the right amount of sweet. They are easy to make, and doesn’t take a lot of time. You will need a mixer, flat surface, rolling pin, and a skillet.

Ingredients 5 large egg yolks, at room temperature 1 large whole egg, at room temperature ½ tsp salt ¼ cup confectioners’ sugar ¼ cup heavy cream 1 tsp vanilla 1 tbsp rum or brandy 2 cups all-purpose flour Canola or vegetable oil Confectioners’ sugar

Directions ◊ Combine egg yolks, whole egg and salt in bowl of mixer. Beat at high speed until thick and lemon colored, about 5 minutes. Beat in sugar, cream, vanilla and rum. Add flour and beat until blisters form, about 5 minutes. ◊ Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes. ◊ Working with half of the dough at a time, roll out to 1/8inch thickness. Cut into 2-inch-wide strips. Cut these strips on the diagonal at 4-inch intervals. ◊ Heat 2 inches of oil in a large, deep skillet to 350 degrees. Make a slit in the center of each strip of dough. Then pull one end through the slit to form a bow. ◊ Fry 6 chrusciki at a time for 1 minute or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels. Dust with confectioners’ sugar. Some like to drizzle their chrusciki with honey. These pastries tend not to store well, but if kept tightly covered, they can be recrisped in a 350-degree oven for a few minutes and served the next day.

Kisiel Truskawkowy This is so easy to make! Takes no time at all and it is very good. You will need a saucepan an then a pan to put it in once its done.

Ingredients 1 cup water ½ cup sugar 3 tbsp potato starch or 4 tbsp cornstarch ½ cup cold water 1 pound hulled, washed and crushed strawberries

Directions ◊ In a large saucepan, bring to boil 1 cup water and sugar. Remove from heat. ◊ Dissolve potato starch in ½ cup cold water and stir into the sugar-water mixture. Return to the heat and bring to a boil, stirring constantly. Add strawberries and mix well. ◊ Portion into individual dessert bowls or one large bowl that has been rinsed with cold water. Place in the refrigerator until firm, about 3 hours. Serve with cream, half-and-half, milk or whipped cream.

Prep Time: 20 minutes Total Time: 20 minutes 15

Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes 16

Kolaczki This is very easy to make and very delicious! They are light and fluffy and the jelly makes it sweet. All you need is a bowl, beater, rolling pin, flat surface, and cookie sheets.

Ingredients 1 (8-ounce) cream cheese, softened 12 ounces (3 sticks) butter, softened 3 cups all-purpose flour 2 (14-ounce) of cans fillings Confectioners’ sugar

Directions ◊ Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. ◊ Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. ◊ Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners’ sugar. Dust with confectioners’ sugar just prior to service.

Mazurek Krolewski This recipe certainly is tart, but good. You will need a mixer, rolling pin, pastry brush, and tart pan (cake pan will work too). This recipe is more or less easy to make, a few of the steps can be a tad difficult. Goes really well with ice cream if you want something a little sweet with it.

Ingredients 6 ounces (1 ½ sticks) butter 4 tbsp sugar 2 ounces (6 tbsp) ground blanched almonds ½ tsp grated lemon zest 2 ½ cups all-purpose flour 2 large hard-cooked egg yolks, sieved 1 large raw egg yolk Pinch salt Pinch cinnamon 6 ounces apricot preserves 6 ounces raspberry or cherry preserves Confectioners’ sugar

Directions ◊ Cream together butter and sugar with an electric mixer until light and fluffy. ◊ By hand, stir in almonds, zest, flour, making sure to measure flour correctly, and hard-cooked egg yolks. ◊ Add raw egg yolk, salt and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer. ◊ Place dough in plastic wrap and refrigerate for at least 30 minutes. ◊ Heat oven to 375 degrees. Cut off ⅓ dough and return, wrapped, to the refrigerator. Roll out ⅔ dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or “dock” the dough with the tines of a fork. Using pastry brush, egg wash (1 beaten egg with 1 teaspoon water) dough. ◊ Roll remaining ⅓ dough and cut into ¼-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash. Bake for 20-30 mimutes, or until light golden brown and crisp. ◊ Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners’ sugar.

Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 8 servings Royal Mazurek

Prep Time: 45 minutes Cook Time: 6 minutes 2 rises: 180 minutes 20

Total Time: 231 minutes Yield: 2 dozen Polish Paczki

Paczki These are Delicious! They are time consuming but not very difficult to make. All you need is a blender, bowl, and deep fryer. It will take about 4.25 hours to make these. I put sugar on the top of my donuts right after they came out of the fryer, it added just the right amount of sweetness. I filled some of my donuts with Nutella and left the rest of them plain.

Ingredients 1 ½ cups warm milk 2 packages active dry yeast ½ cup sugar 4 ounces (1 stick) roomtemperature butter 1 large room-temperature egg 3 large room-temperature egg yolks 1 tbsp brandy or rum 1 tsp salt 4½ to 5 cups all-purpose flour 1 gallon oil for deep frying Granulated sugar (optional) Confectioner’s sugar (optional) Fruit paste or chocolate for filling (optional)

Directions ◊ Add yeast to warm milk, stir to dissolve and set aside. In a large bowl or stand mixer fitted with the paddle attachment, cream together sugar and butter until fluffy. Beat in eggs, brandy and salt until well-incorporated. ◊ Still using the paddle attachment, add 4 1/2 cups flour alternately with the milk-yeast mixture and beat for 5 or more minutes by machine and longer by hand until smooth. My grandmother used to beat the dough with a wooden spoon until it blistered. Dough will be very slack. If too soft, add remaining 1/2 cup flour, but no more. ◊ Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours or follow this Quick Tip to cut the rise time. Punch down and let rise again. ◊ Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer. ◊ Heat oil to 350 degrees in large skillet or Dutch oven. Place pączki in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Make sure the oil doesn’t get too hot so the exterior doesn’t brown before the interior is done. Test a cool one to make sure it’s cooked through. Adjust cooking time and oil heat accordingly. ◊ Drain pączki on paper towels or brown paper bags, and roll in granulated sugar while still warm. Note: You can poke a hole in the side of the pączki and, using a pastry bag, squeeze in a dollop of the filling of choice. Then dust filled pączki with granulated sugar, confectioners’ sugar or glaze.

Placek z Jabłka This cake is super easy to make and it is so delicious! It’s light, fluffy, sweet and the apple adds a nice texture. It doesn’t take anytime at all to make this.

Ingredients 2 ⅓ cups all-purpose flour 2 ½ tsp baking powder ¾ tsp salt ¾ + ¼ cup sugar ½ cup (1 stick) soft butter + 3 tbsp cold butter, cut into pieces ¾ cup milk 2 large eggs 4 large apples, peeled, cored and thinly sliced ¼ tsp cloves

Directions ◊ Lightly coat a 13”x9” pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes. ◊ Pour half the batter into prepared pan, then layer on half the apples. Spoon all but 1/2 cup of the remaining batter over the apples, covering completely. Place the remaining apples on top and dot the reserved 1/2 cup batter over the apples. ◊ Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over the unbaked cake. Bake about 40 minutes or until a toothpick tests clean. ◊ Let the cake cool in the pan so the apple juices will be reabsorbed to create a moist cake. Sprinkle with confectioners’ sugar, if desired, and cut into 12 squares.

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes

Prep Time: 20 minutes Cook Time: 50 minutes 24

Total Time: 70 minutes

Placek z Kruszonka It is light and fluffy but not sweet. The crumbs on top are much needed for their sweetness. It definitely is a coffee cake, dipping it in coffee would make it much better. You will need a mixer, cake pan, bowl, cookie sheet, and 2 loaf pans. Fairly simple to make, and doesn’t take too long.

Ingredients Dough: ½ cup sugar 4 ounces (1 stick) softened butter 1½ cups milk 2 packages active dry yeast 5 large eggs beaten with 1 tsp salt 6 cups all-purpose flour ½ tsp vanilla Topping: 6 tbsp all-purpose flour 8 tbsp sugar 4 tbsp butter

Directions ◊ Place sugar and butter in a large bowl or stand mixer. Scald the milk, and pour it into the bowl with sugar and butter. Stir until butter is completely melted. Let cool to 110 degrees. ◊ Add yeast and mix well. Add egg-salt mixture and half the flour, stirring constantly. Add the vanilla. Add the remaining flour and mix well. The dough will be sticky. ◊ Turn out into a greased bowl and cover with greased plastic wrap. Let rise until doubled. Grease two (9x5-inch) loaf pans and make the crumb topping in a medium bowl by combining flour and sugar, and cutting in the butter with your fingers. Set aside. ◊ Using slightly dampened hands, punch down dough and divide it in half. Place in prepared pans. Sprinkle half the crumb topping on each cake. Place on a baking sheet (to catch any crumbs that fall off while baking), cover with greased plastic wrap, and let rise until dough mounds slightly over the top. ◊ Heat oven to 300 degrees and bake 50 minutes or until instant-read thermometer registers 190 degrees. Remove from oven. Cool in pan for 5 minutes, then turn out and cool coffee cakes completely on their side on a wire rack.

Sernik This is fairly easy to make, and its not sweet but it is light and fluffy. You will need a mixer, extra bowls, and a round cake pan (one that the bottom comes off is preferred). It doesn’t take long to make.

Ingredients Crust: 1 pound shortbread cookies or graham crackers (if using the latter, add 1/4 cup sugar) 2 tbsp melted butter Filling: 2 pounds dry curd or farmers cheese or ricotta 8 ounces (2 sticks) butter, softened 1 cup + 1 cup confectioners’ sugar 8 large eggs, separated 2 heaping tbsp all-purpose flour 1 heaping tbsp cornstarch 1 level tbsp baking powder 1 tsp vanilla

Directions ◊ Crush cookie crumbs in a food processor. If using graham cracker crumbs, add 1/4 cup sugar. While processor is running, pour melted butter through the food shoot until crumbs begin to clump together. Pat crumbs into the bottom only of a 9-inch-by-13-inch or a 10-inch springform pan. Place in refrigerator while you prepare the filling. ◊ Heat oven to 350 degrees. In a medium bowl, cream together butter and 1 cup confectioners’ sugar until light and fluffy, then add half the cheese, mixing thoroughly. ◊ In a separate large bowl, combine egg yolks with remaining 1 cup confectioners’ sugar and add remaining cheese until well blended. Add cheese-butter mixture to eggyolk mixture and beat until smooth. Sprinkle in flour, cornstarch, baking powder and vanilla, and mix until well incorporated. ◊ In a clean, grease-free bowl, beat the egg whites until medium-stiff peaks form. Fold into cheese mixture, preserving as much volume as possible. ◊ Remove prepared pan from refrigerator, place on a baking sheet and fill pan with cheese batter. Bake 50-60 minutes or until golden brown and puffy, and center is just slightly jiggly. Cool completely on a wire rack, then refrigerate until ready to serve.

Prep Time: 20 minutes Cook Time: 60 minutes Total Time: 80 minutes Yield: 8-12 slices Polish Cheesecake

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