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1 of 3. Crowds flock to the Broadway Market every Easter for Polish placek and more at E.M. Chrusciki bakery. (Photo courtesy E.M. Chrusciki.) E.M. Chrusciki plans to expand with more wedding.
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Chrusciki Bakery has been selling their fresh-baked Placek at Broadway Market since 1987.. featured many perfectly Polish recipes. Placek, a fluffy and sweet yeast-based bread made with butter.
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Beat with wooden spoon, cover with towel and let rise. 1 cup butter 2 cups sugar 6 eggs 4 more cups flour 1/2 tsp salt 1 tsp vanilla 3 -4 loaf tins. Combine remaining ingredients butter sugar eggs (one at a time) flour salt vanilla. Fold into risen ingredients. Using metal spoon 1/2 fill pan loaf Do NOT grease pans.
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Sat 7am-8pm. Sun 7am-8pm. (207) 374-2165• 70 South Street, Blue Hill, ME 04614. Monday - Saturday 8am - 7pm ~ Sunday 8am - 6pm. Powered by Squarespace. There are many different traditional Easter Breads from around the world. One of our favorites is Polish placek, a sweet bread with a soft texture, mildly citrus flavor, and crunchy crumble.
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1 tsp. vanilla. Mix everything together, in order, put into 2 loaf pans, or 1 larger 13″ x 9″ pan. Topping. 2/3 cup sugar. 2/3 cup flour. 6 tbs of butter. Mix and put on top. Bake at 375 degrees or 350 oven for 45 minutes to 1 hour (depends on your oven). We cooked our cakes at 350 degrees for around an hour and they were mostly cooked.
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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.
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This person posted an old Buffalo News clipping with what has to be the classic "Buffalo-style" version, this is the style that I think most people in Buffalo know as placek. The instructions are a little cut off, but should still be enough to follow. As mentioned below, it does call for yeast cakes. Elsewhere on the internet I was able to find.
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In a large bowl, dissolve the yeast in the warm milk with the sugar. Let stand until foamy, about 10 minutes. Stir in the flour. Cover the bowl and let the sponge rise until doubled in size, 30.
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Whisk until smooth again, then allow to sit for 5 minutes. 3. Gradually add the flour to the milk mixture, stirring with a wooden spoon until combined. Dough should pull away from the sides of the pot, and be very sticky. 4. Fold the raisins into the dough. 5. Cover the Dutch oven with plastic wrap, and a clean towel.
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Pre-heat your oven to 350°F. Mix all the ingredients for the crumb topping with a folk, until a course crumbly mixture forms. Sprinkle the crumb mixture onto the tops of the fully-risen bread loaves. Bake for 30-40 minutes at 350°F, until the edges of the loaf tops form a golden brown crust. The finished crumb kuchen coffee cake loaf (placek).
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4.Scald the milk in a saucepan, remove from heat and add the butter, salt nutmeg and vanilla. Cool to lukewarm (110º to 115ºF.) 5. In a large mixing bowl, beat the eggs and remaining sugar until pale yellow. Add the lukewarm milk mixture and then the yeast mixture. 6.Gradually add the remaining 4 cups of flour, beating well.
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Easter PlacekSponge: 2 cups milk, around 105 degrees to 115 degrees F. 2 packages active dry yeast, or 5 teaspoons 1 1/2 tablespoons granulated sugar 2 cups of flour In a large bowl, dissolve the yeast in the warm milk with the sugar and let stand until foamy, about 10 to 15 minutes. Stir in the flour, then cover the bowl and let the sponge.
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Sift 4 cups flour, baking powder and baking soda together. Beat the eggs in a mixer bowl until pale yellow. Add 2 cups sugar, 1/2 cup butter and vanilla. Beat until creamy, scraping the bowl.
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Let rise for 1 hour; punch down and let rise again for 1 hour. Grease loaf pans or molds. Pour in the batter and top with crumbs (to make crumbs, combine 2 cups flour, 1 cup sugar, and 1/2 cup butter. Makes enough for several Placeks). Bake at 375 degrees for 30 to 45 minutes, depending on size of pans used. OR bake until done.
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Placek is a must have on the Easter table in Buffalo NY! This rich coffee cake has golden raisins and a delicious crumb topping! I always had this growing up.
