Polish Easter Recipes

Easter Baba with Icing
Babka Wielkanocna Lukrowana

Dough:
1 envelope of dry yeast
1/2 cup light cream or half-and-half
1/3 cup sugar , 2 cups flour, 3 eggs
1 tsp. vanilla, 1/2 tsp. almond extract
1 tsp. grated lemon rind
1 TBS melted butter , 1/4 cup raisins

Icing:
1/2 cup confectioners sugar
1 TBS rum or lemon juice

Dissolve yeast in cream. Combine with half the sugar and flour and let double in size. Add all the remaining ingredients except the raisins and knead until smooth. Add raisins, while continuing to knead. Grease and flour baba pan. Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size. Bake at 350F for 35 to 40 minutes. When cool, remove from pan. Mix well ingredients for icing and drizzle over baba.

Mazurek Royale
Mazurek Krolewski

1 cup butter, 1 cup plus 2 TBS sugar
8 oz ground almonds, 1 tsp. vanilla extract
1 orange rind, grated, 6 egg whites
1 1/2 flour, sifted

Thoroughly cream the butter and sugar. Combine with the almonds, vanilla and orange rind. Beat the egg whites until stiff. Alternately add the flour and the egg whites to the mixture. Roll out thin and place on a buttered cookie sheet. Spread dough with fingers to cover sheet entirely. Bake at 350F for 35 minutes. Cool slightly, then cut into „diamond” squares.

Easter Basket

3 cups of flour 2 packs of dry yeast
1 cup of milk 4 TBS of butter
1 tsp. sugar 1/2 tsp. salt , 2 egg yokes

Combine flour with yeast. Heat milk, add butter, let it melt. Add milk, salt and sugar to flour mixture. Mix well with electric mixer. Form a ball and leave it to rise. On a flat surface, roll 1/2 of dough with rolling pin until you get a 10″ square. Cut into 24 strips. Lay 12 strips next to each other, and use the other 12 to weave between them. Cover ovenproof bowl with butter. Place it upside down on a cookie sheet. Place the strips on top of the bowl, cut the ends. Cover the strips with egg yolk. Bake for 45 minutes in 350 oven. After 20 minutes, cover the strips with aluminum foil so they would not burn. Remove from the oven and let it cool. Roll the remaining dough into a rectangle; cut it into 3 strips (to create a rim for a basket). Braid the strips and place them on a cookie sheet. Cover with egg yolk and bake for 20 minutes. Gently remove basket from a bowl and pin the rim into it with toothpicks Recipes By Katarzyna Koleda-Roman

Gypsy Mazurek
Mazurek Cyganski

6 egg whites, 1/2 cup sugar
6 egg yokes, lightly beaten,

1 tsp. vanilla extract, 1 cup chopped figs
1 cup chopped dates, 1 cup raisins
1/2 cup candied orange rind
1 3/4 cups crushed walnuts
3 TBS grated lemon rind, 6 TBS cornstarch

Whip egg whites, gradually adding sugar until meringue forms peaks. Beat in the yolks and vanilla, then combine with the fruit mixture, which has been blended with the cornstarch. Place on greased and floured cookie sheet and bake at 325F for 30 minutes

Orange Mazurek
Mazurek Pomaranczowy

2 cups ground almonds
1 cup sugar, juice of 1 lemon

Topping:
1 lemon, 2 oranges, 2 cups sugar
1/2 cup orange juice

Grease and flour a cookie sheet. Mix the ingredients to form a paste that will spread. Place mixture evenly on pan and bake at 200F for 15 minutes. Grate both the pulp and the rinds of the lemon and oranges, removing only the seeds, or chop coarsely, and puree in blender. Combine all ingredients and cook over medium heat until mixture thickens. Cool, and then beat lightly with wooden spoon until mixture begins to take on a pearlized, or frosted, coloration. Spread on the cake and let set before slicing.


stol

Polish Easter sweet table by Eliza Loboda from Krakow

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