Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to prepare a special dish, Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱 is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They are nice and they look wonderful. Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱 is something that I have loved my entire life.

Many things affect the quality of taste from Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱 is Makes 2 loaves. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱 estimated approx ~40 minutes.

To get started with this recipe, we must first prepare a few components. You can have Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱 using 19 ingredients and 17 steps. Here is how you can achieve that.

“Placek” in Polish means cake, but in regions with a large Polish-American community (like Western New York, where I grew up), it specifically refers to a coffeecake-like bread with a sweet crumble topping. Placek is a popular Easter tradition, but my Polish-American grandmother made it year round (mostly because her husband, all of their kids and all of the grandkids LOVED it). I was privileged to learn how to make it when she was still alive. This year is the 10th anniversary of her passing. Every time I make this recipe, I think of her.

Ingredients and spices that need to be Take to make Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱:

1. For the Sponge:
2. 1 cup warm milk (237 ml) (about 110°F or 43°C)
3. 1 and 1/2 packages of yeast (10.5 grams, or about 3 and 1/4 teaspoons)
4. 1 and 1/2 Tablespoons white sugar (17 grams)
5. 1 and 1/2 cups all-purpose flour (180 grams)
6. For the Dough:
7. 1/2 cup unsalted butter (113 grams or 8 Tablespoons), softened
8. 1 cup white sugar (200 grams)
9. 3 large eggs at room temperature
10. 2 teaspoons vanilla extract (10 ml)
11. 1/4 cup bread flour (30 grams)
12. 2 and 1/4 cup all-purpose flour (270 grams)
13. 1/2 teaspoon salt (2.9 grams)
14. 1/4 teaspoon nutmeg (0.6 grams)
15. 1 cup golden raisins (Optional)
16. For the Crumb Topping (Kruszynki)
17. 1 and 1/2 cups all-purpose flour (180 grams)
18. 1/2 cup white sugar (100 grams)
19. 1/2 cup COLD unsalted butter (113 grams or 8 Tablespoons)

Steps to make to make Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱

1. First, make the sponge.
   Whisk the milk and sugar, then stir in the yeast. Add this liquid mixture to the flour in a medium sized bowl (I use one that is 8” (20.3 cm) wide), and mix gently until all the flour is fully incorporated.
2. Cover the sponge and let it rise until doubled. This will take about 30 minutes, but might take shorter or longer, depending on the warmth of your kitchen. It will be quite frothy and bubbly.
3. Meanwhile, get some of your other ingredients ready to make the dough.
   🍞 Whisk together the flour, bread flour, salt, and nutmeg.
   🍞 Ensure that the butter is at room temperature and softened.
   🍞 Ensure that the eggs are at room temperature.
   🍞. If using raisins, plump them by soaking them in boiling water for about 15 minutes. Drain, pat dry, then toss with flour to coat.
4. For the dough:
   I use a stand mixer, but a hand mixer or even a wooden spoon and some muscle will get the job done. 💪🏼
   Cream the butter using the paddle attachment. Slowly add the sugar and beat on medium speed until fluffy and light. This will take about 7 minutes. Scrape the bowl once or twice during this mixing step.
5. Beat the eggs in one at a time until well blended. Add the vanilla and beat again.
6. Add the risen sponge and stir with a spoon.
7. Add the flour mixture and stir with a spoon until most of the flour has been incorporated.
8. If you’re using a stand mixer, switch to the dough hook attachment. Mix the “dough” on low-medium speed for 5 to 7 minutes. Scrape the bowl half way through mixing.
   The mixture will not form a ball. It will be the consistency of thick, gooey cake batter.
9. For the topping:
   While the batter is being mixed, make the topping. Whisk the flour and sugar together, then cut in the cold butter and mix with two forks or a pastry cutter until the butter is fully coated and crumbly.
10. IF using raisins, stir them into the batter. Note: I did NOT use raisins this time.
11. Divide the thick batter between two loaf pans (I used 9” x 5” pans, or 23 x 13 cm) that have been greased with butter. Spread the batter evenly so that the top is mostly flat.
12. Use your hands to squeeze the topping so that bigger chunks form, then scatter the topping across the tops of the loaves. Press the topping gently into the batter, then cover the pans with plastic wrap.
13. Let the dough rise until it reaches the tops of the pans. This can take up to 2 hours or a little longer. Be patient! The dough is enriched with a lot of eggs and butter, so it just takes longer to rise.
14. Preheat the oven to 350°F (177°C). Once the oven is ready, bake the loaves for 35 to 40 minutes or until they are nicely browned.
15. Let the loaves cool in the pans until the pans are cool enough to handle (15 to 20 minutes). Remove the loaves from the pans and allow them to continue cooling on a wire rack. It’s tricky to get the loaves out without losing some of the topping. 😅
16. Placek is NOT a moist coffeecake. The texture is a little dry. So, while it can be eaten as is, it’s much nicer with a bit of butter spread on it. Or - better yet: lightly toast it, then spread some jam on it! Smacznego! (Bon appetit!)
17. Notes:
    🍞. Placek freezes well. Wrap the loaves in plastic wrap followed by aluminum foil and freeze for up to three months.

As your experience as well as confidence expands, you will find that you have extra natural control over your diet as well as adjust your diet to your personal preferences in time. Whether you wish to serve a dish that makes use of less or even more ingredients or is a little bit basically zesty, you can make simple changes to attain this objective. In other words, begin making your recipes in a timely manner. As for standard food preparation skills for newbies you do not need to discover them however just if you understand some simple cooking techniques.

This isn't a complete overview to fast as well as easy lunch recipes but its excellent food for thought. Hopefully this will get your innovative juices streaming so you can prepare scrumptious dishes for your household without doing a lot of square meals on your journey.

So that's going to wrap this up for this special food Simple Way to Make Quick Placek (Polish Yeasted Coffeecake with Crumb Topping) 🇵🇱. Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!