PLACEK
A delicious coffee cake my mom makes every holiday and which my relatives love. My family tends to prefer the coffeecake without the nutmeg, so you might want to try it with and without.
Provided by PAKS11
Categories Desserts Cakes Coffee Cake Recipes
Time 4h
Yield 16
Number Of Ingredients 15
Steps:
- Put raisins in a bowl and pour in enough water to cover; set aside until raisins begin to plump, at least 15 minutes.
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Heat milk and 1/2 cup butter together in a saucepan over medium-high heat until milk is heated just below boiling, about 5 minutes. Remove saucepan from heat and cool scalded milk to lukewarm temperature.
- Beat 1 cup sugar, eggs, salt, nutmeg, and vanilla extract together in a bowl; add milk mixture and yeast mixture and stir until just combined. Drain raisins and stir into sugar mixture. Beat flour, 2 cups at a time, into sugar mixture, beating well after each addition until dough is well mixed. Set bowl in a warm area of the kitchen, cover with a clean towel, and allow dough to double in size, about 2 hours.
- Grease two 9x5-inch loaf pans.
- Beat dough down to release air and pour into the prepared loaf pans.
- Mix 1 cup sugar, 1 cup flour, and 1 tablespoon butter together in a bowl using 2 knives in a scissor-like fashion until crumbly; sprinkle over dough. Allow dough to double in size, 30 to 45 minutes.
- Preheat oven to 310 degrees F (154 degrees C).
- Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes. Remove loaves from pans and cool on a wire rack.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 75 g, Cholesterol 53.3 mg, Fat 8.4 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 4.7 g, Sodium 213.9 mg, Sugar 31.4 g
PLACEK
This award-winning placek dessert recipe is courtesy of Karen Gold.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes 3 loaves
Number Of Ingredients 9
Steps:
- Heat milk in a small saucepan until it reaches 110 degrees. Remove from heat; stir in yeast and 1 1/2 tablespoons sugar until completely dissolved. Let stand until foamy, 10 to 15 minutes.
- Transfer yeast mixture to a stainless steel bowl. Add 2 cups flour and stir to combine. Spray a piece of parchment paper with cooking spray and cover dough. Cover parchment with a kitchen towel and let rise until doubled in size, 30 minutes to 1 hour.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat together 1 1/2 sticks butter, 1 1/4 cups sugar, orange zest, eggs, and 2 cups flour.
- Change mixer attachment to a dough hook and add yeast mixture to mixer bowl. Mix together on low. With the mixer running, slowly add 2 cups flour and raisins. Butter a large bowl and add dough. Spray a piece of parchment paper with cooking spray and cover dough. Let rise until doubled, 1 1/2 to 2 1/2 hours.
- Meanwhile, in a medium bowl, use a fork to mix together remaining 2 cups flour, 1 stick butter, and 1 cup sugar until crumbly.
- Butter three 9-by-5-by-3-inch (8-cup) loaf pans and divide dough evenly between them; top each with crumbs. Spray a piece of parchment paper with cooking spray and cover dough; let rise until rounded over the top.
- Preheat oven to 325 degrees. Transfer placek to oven and bake until golden brown, 35 to 40 minutes. Let cool for 1 hour in pan before removing. Store at room temperature, up to 1 week.
"BUTTERMILK" PLACEK RECIPE - (4.3/5)
Provided by debjones
Number Of Ingredients 22
Steps:
- 1. Pre-heat oven to 350 degrees. 2. In a stand mixer, cream butter. Add sugar and eggs. 3. In a separate bowl, combine dry ingredients. 4. Make "buttermilk" by combining the milk and vinegar. Stir well. 5. Begin to alternately add the flour and 'buttermilk' to the butter mixture. Mix well between additions. 6. Add vanilla and lemon juice. 7. Grease a 9x13' pan with coconut oil. 8. Pour batter in pan. 9. Make crumble by melting butter in a small bowl in the microwave. 10.Add flour and sugar and sprinkle over batter in the pan. 11.Bake for 1 hour. 12.Remove from oven and make glaze. 13.Combine milk, confectionary sugar and vanilla. Mix with a whisk. 14.While cake is still warm, pour glaze over crumble top. 15.Top with walnuts, if desired.
PLACEK
Steps:
- 1. Mix together the lukewarm milk (warm enough to activate the yeast)and yeast to proof. Mix together 2 T. sugar and 3 C. flour with the yeast mixture and allow it to bubble and rise, about a half hour. 2. Cream together 2 C. sugar and 1 1/2 C. butter then start adding one egg at a time. Add salt, flour and vanilla. 3. Add the yeast mixture and beat well, until the dough becomes elastic. 4. Divide the dough between four well buttered loaf pans and allow to rise in a warm place until doubled in size. 5. In a food processor mix crumb topping. 6. Once risen beat down the loaves and top generously with the kruszynski. 7. Let the dough rise once more until it reaches about 3/4 of the way up the pan. 8. Bake at 350 degrees for 45 minutes.
GRANDMA'S PLACEK
Placek (plah-sek) in Polish just means cake, but placek around back home (and probably other cities with a high Polish population) refers to a sweet yeast bread topped with sugary crumble, with golden raisins served on Easter. You hardly see placek, which is a shame! This bread can also be wrapped well and frozen, then taken out as necessary for eating and giving away, meaning it can be made ahead of time! Placek is the kind of bread that begs to be spread with butter - it's not like a moist sour cream coffee cake. It has a drier crumb, making it an even better partner to coffee or tea.
Provided by John 11-44
Categories Breads
Time 4h40m
Yield 5-6 Loves, 50 serving(s)
Number Of Ingredients 14
Steps:
- Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling.
- Add butter and remove from heat.
- Mix in sugar, salt, nutmeg and vanilla. Let cool.
- Meanwhile, sprinkle yeast into water in 2 cup measure,
- stir in 1/2 teaspoon sugar.
- Let stand undisturbed to "proof" about 10 minutes.
- Add eggs to milk mixture, one at a time, beating well.
- Add yeast-in-water mixture.
- Add flour with raisins.
- Knead dough 5 minutes, adding extra flour as needed.
- Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours.
- Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again.
- This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans.
- Crumble topping ingredients together.
- Add topping to bread in loaf pans.
- Preheat oven and bake at 350 for 30-40 minutes.
- Bread is done when tester comes out clean.
Nutrition Facts : Calories 222.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 60.1, Sodium 186.4, Carbohydrate 30.6, Fiber 1, Sugar 16, Protein 4
PLACEK SWIATECZNY - POLISH DESSERT BREAD
A delicious Polish desert bread. We used to always get it at easter but great any time, toasted up and slathered in REAL Butter.
Provided by John 11-44
Categories Breads
Time 1h20m
Yield 1 Loaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Beat eggs with sugar using an electric mixer for 5 minutes at high speed.
- Mix chopped nuts, raisins and orange peel with 2 tablespoons of flour.
- Mix remaining flour with baking powder and salt.
- Cream together the butter, lemon peel and vanilla extract until fluffy.
- Beat in vodka, then add egg mixture gradually, beating constantly.
- Add the flour mixture and beat for 5 minutes.
- Fold fruit-nut mixture into the batter.
- Turn into a greased and floured 9x5x3-inch pan or a 1 1/2 quart ring mold.
- Bake at 350 degrees F. for 1 hour.
- Cool cake in pan on wire rack for ten minutes, then turn cake out onto rack and cool completely.
- Wrap in plastic wrap and set aside to mellow for a couple of days.
Nutrition Facts : Calories 1442.4, Fat 67.5, SaturatedFat 32.6, Cholesterol 386.4, Sodium 892.4, Carbohydrate 190.3, Fiber 7.6, Sugar 115.7, Protein 20.9
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- Prep Ovens and Pans. Preheat your oven for 350 degrees Fahrenheit (about 177 degrees Celsius). Make sure that the oven you are using is wide/deep enough to fit the sheet pan you have selected, as well as tall enough for the loaf pans you have chosen.
- Make the Crumbs. To a large bowl, add the flour, sugar, butter (cut the butter into small chunks to make mixing easier), Crisco, and vanilla extract.
- Combine Dry Batter Ingredients. In a new large bowl, add the flour, sugar, baking powder, baking soda, and salt. Using a whisk, mix the dry ingredients together until they are fully incorporated, meaning that you should not be able to distinguish any of the dry ingredients from each other after they are mixed.
- Add Wet Ingredients to the Dry Ingredients. After the dry ingredients are combined, add the wet ingredients to the bowl: the eggs, buttermilk, oil, and vanilla extract.
- Assemble the Cakes in the Pans. Pour the cake batter evenly throughout all the loaf pans, using a spatula to scrape as much batter as possible out of the bowl to avoid wastage.
- Bake, Serve, and Enjoy! Put the filled loaf pans on a sheet pan, then place the sheet pan in the oven. Bake the loaves for 40-50 minutes, or until a toothpick comes out clean from the center.
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