Polish Easter Cake Recipes

MAZUREK (POLISH EASTER CAKE)

Mazurek (Polish Easter Cake) image

This sweet sheet cake is a must in Poland on Easter. It looks beautiful with the flower decoration made out of 2 different colored jams and flaked almonds. [Recipe originally submitted to Allrecipes.pl]

Provided by mar_janna

Categories World Cuisine Recipes European Eastern European Polish

Time 2h11m

Yield 24

Number Of Ingredients 15

Ingredients

1 ½ cups unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
¾ cup white sugar
1 egg
3 hard-boiled egg yolks, mashed
3 cups all-purpose flour
1 cup ground almonds
2 teaspoons lemon zest, or to taste
1 beaten egg
¼ cup water
3 tablespoons unflavored gelatin
½ cup cherry preserves
½ cup apricot preserves
¼ cup candied cherries, halved, or more as needed
¼ cup sliced almonds

Steps:

Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
Bake in the preheated oven until golden brown, 20 to 25 minutes.
Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 30.2 g, Cholesterol 73.3 mg, Fat 15 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 16.7 mg, Sugar 10.1 g

POLISH EASTER CAKE

POLISH EASTER CAKE image

Categories Cake Citrus Dessert Bake Easter

Yield 8 servings

Number Of Ingredients 18

Ingredients

Cake:
1/2 cup milk
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter
1/4 cup warm water
1 package active dry yeast
2 eggs, beaten
2 1/2 cups all-purpose white flour
1/4 teaspoon lemon peel
Optionally:
1/2 cup chopped almonds
1/2 cup raisins
Some candied cherries
Icing:
1/2 teaspoon lemon peel
1 cup confectioners' sugar
1 tablespoon milk

Steps:

Heat milk almost to boiling, stir in sugar, salt and butter, and cool to lukewarm. Pour lukewarm water into a large bowl. Sprinkle yeast over water; stir until dissolved. Add milk mixture, eggs and flour; beat vigorously for 5 minutes. Cover and let rise in warm place, free from draft, for 1 1/2 hours or until doubled in bulk. Punch dough down; mix in half of the lemon peel and the almonds and raisins if desired. Pour dough into greased and floured 1 1/2-quart casserole. Let rise for 1 hour. Bake at 180°C (350°F) for 50 minutes; let cool in pan for 20 minutes. To make the icing, beat together the confectioners' sugar and the tablespoon of milk. Drizzle glaze on top of the cake, and sprinke with lemon peel. Garnish with candied cherries.

POLISH EASTER BREAD

Polish Easter Bread image

This recipe is from Poland is called Babka Wielkanocna. This recipe is from recipegoldmine.com and is posted for ZWT4

Provided by Lavender Lynn

Categories Yeast Breads

Time 3h15m

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup granulated sugar or 1/2 cup maple syrup
3 egg yolks
1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 teaspoons orange peel, grated
1 teaspoon lemon peel, grated
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups flour or 4 cups white whole wheat flour
1 cup lukewarm milk (scalded, then cooled)
1 cup golden raisin

Steps:

Beat butter and sugar in large bowl until blended.
Beat in egg yolks until well blended.
Dissolve yeast in warm water.
Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture.
Stir in flour alternately with the milk, beating well after each addition, until soft dough forms.
Stir in raisins.
Cover; let rise in warm place until double, about 1 1/2 hours.
Stir down dough; spoon into greased and floured10 x 4-inch tube pan or 12 cup bundt cake pan.
Cover; let rise until double, about 1 hour.
Heat oven to 350 degreesF
Bake until bread is golden brown, 35 to 40 minutes.
Cool 5 minutes.
Remove from pan; cool completely.
Sprinkle with confectioners sugar if desired.

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