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.
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
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