Tuesday, November 13, 2018

Drozdzowe (Polish Yeast Cake) #BreadBakers

This Polish Yeast Cake filled with almonds and raisins is perfect with coffee in the morning or as an afternoon snack.


Join me and the rest of the Bread Bakers team as we share Yeast Cakes today...............


Each month a group of us get together on the second Tuesday to share bread recipes based on a theme chosen by one of the members.  This month's host is Archana of The Mad Scientist's Kitchen.  


Yeast cakes have been around for ages and are very popular in European cultures.  These cakes are called different names in different cultures; stollen, babka, baba, rugelach, teacakes, coffee cakes..... They come in different forms and sizes.  They are more of a cross between a bread and a cake and often contain fruit and/or nuts.  


This Drozdzowe is a Polish Yeast Cake.  Drozdzowe translates literally to Bun.  This cake is kind of like a big sweet bun.  The dough starts off very wet and sticky.


It becomes much more manageable after the first rise.  Place it back on the stand mixer and push it down with the paddle attachment.  Then you stir in the nuts and fruit.  In this case I used almonds and raisins.


Spread it into a spring form pan that has been treated with baking spray.  Pat and push the dough until it covers the bottom of the pan.


Set it aside for a second rise before placing it in the oven to bake.  The entire process takes about 3 hours but very little of that is hands on time.  Mostly you are just going about your business as the yeast in this cake goes about it's business.


The final result is a wonderful cake like raisin bread.  Or is it a wonderful bread like raisin cake?  Whatever it is, it is delicious. It made me think of my Grandmother who wasn't Polish but Czech, and who made a mean raisin bread.


#yeastedcake, #coffeecake, #raisins, #almonds, #bread,
bread, cake, coffee cake, dessert, breakfast
Polish
Yield: 1 cakePin it

Drozdzowe (Polish Yeast Cake)

This Polish Yeast Cake filled with almonds and raisins is perfect with coffee in the morning or as an afternoon snack.

ingredients:

1/4 c. warm water (110*)
1 pkg. active dry yeast
1/2 c. half and half
1/2 c. sugar
pinch of salt
4 T. butter
2 1/2 c. flour
2 eggs
1/2 c. almonds, chopped
1/2 c. raisins
1 c. powdered sugar
1 T.  milk

instructions:

Place the water in the large bowl of a stand mixer fitted with the paddle attachment.  Sprinkle with the yeast, stir until dissolved and let sit until foamy.

 Place the cream, sugar, salt and butter in a saucepan over med high heat.  Warm, stirring until sugar is dissolved and butter is melted.  Whisk in 1/2 cup of the flour. Check temperature and add to the yeast when it is under 115*.   Beat in the eggs and turn the mixer to low speed adding the remaining flour 1/2 cup at a time.  When all the flour is incorporated, increase the speed to medium and beat for 5 minutes.

Scrape down the batter into a ball.  It will be wet and sticky.  Cover with a warm, damp towel and place in a draft free, warm area until the dough has doubled in size, about an hour and a half.

Return the bowl to the stand mixer.  Lower the paddle attachment into the bowl, punching down the batter.  Turn the speed to low and stir in the almonds and raisins.  Scrape the dough into a spring form pan that has been treated with baking spray.  Cover with a warm, damp towel and set aside to rise again for about half an hour.

Bake in a preheated 350* oven for 30-40 minutes, until golden brown and cooked through. 

Let cool completely on a wire rack.

Sift the powdered sugar into a bowl.  Add the milk and stir to form a glaze.  Drizzle over the cooled cake and serve.

NOTES:

Adapted from a recipe found at recipeland.com
Created using The Recipes Generator



More Yeast Cake Recipes

BreadBakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Yeasted Cakes. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.



14 comments:

  1. O my! I am in love... with the drozdzowe! It looks so delicious! Thanks for the mention and thanks for joining us. Looks like my education in yeast cakes is continuing!

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  2. Oh so delicious cake with the sugary glaze dripping all over. Must be a great accompaniment to tea and coffee.

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  3. Love the sugar glaze on the top. In your every pic I was drooling over it. Yum and delicious

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  4. Very pretty and it sounds delicious. Love that you referred to it as a "big sweet bun!"

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  5. What a lovely cakey/bread or bready/cake, either way I would love a huge slice with a cup of coffee.

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    Replies
    1. Every morning Ellen and after 5 days it is still delicious.

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  6. Beautiful Cake Wendy! A Perfect breakfast cake.

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  7. I love that I am always learning something new from all of the amazing bakers in this group. I have not heard of a Drozdzowe before, but I know that I am going to be making one very soon as it looks so good.

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