Introduction6 Polish Baking Basics17 Polish Classics33 Layer Cakes and Traybakes 57 Carnival – Deep-Fried and Filled 85 Seasonal – Easter, Christmas and Other Occasions 105 Pancakes and Pierogi 127 Bread, Loaves and Buns 145 Desserts, Sweets, Preserves (and a Liqueur) 163 For Ed, Edward, Elena and Matthew xIntroduction6 Polish Baking Basics17 Polish Classics33 Layer Cakes and Traybakes 57 Carnival – Deep-Fried and Filled 85 Seasonal – Easter, Christmas and Other Occasions 105 Pancakes and Pierogi 127 Bread, Loaves and Buns 145 Desserts, Sweets, Preserves (and a Liqueur) 163 For Ed, Edward, Elena and Matthew x34 Polish Classics Sernik Classic Polish Cheesecake This type of cheesecake, without a base (bez spodu), is also known as a sernik Wiedeński, or Viennese cheesecake, in Poland. It is said to have been brought to Poland by King Jan III Sobieski, after his victory in the Battle of Vienna in 1683. Since this is baked in a tin lined with baking paper and has no base, it is one of the easiest cheesecake recipes to have a go at. Polish cheesecakes rarely have a biscuit base in the way that American-style cheesecakes do, but rather have a pastry base. The Krakowians are said to have modified the Viennese cheesecake, by adding a pastry base and a lattice top, which became known in Poland as a Krakowian or royal cheesecake (a version of which you can find on page 36). I use a 20cm/8in tin for this recipe, but you could use a 23cm/9in tin, which will just produce a slightly shallower cheesecake. For best results, bake this cheesecake a day ahead and leave to chill in the refrigerator. Variation: Stir through a handful of blueberries instead of the raisins. Serves 10–12 200g caster sugar 200g butter, at room temperature 4 eggs 1 tsp vanilla bean paste 800g cream cheese or twaróg sernikowy (see Baking Basics, page 20) 200ml sour cream 150ml double cream 250g raisins 90g cornflour or potato flour icing sugar, for dusting Preheat your oven to 170°C/150°C Fan/Gas Mark 3½/340°F. Line a 20cm/8in round springform tin with a single sheet of baking paper. Push the paper into the tin, making sure that some of it sticks up over the rim – you don’t have to do this too neatly. Wrap the outside of the tin with a large piece of foil. In a stand mixer, beat together the caster sugar and butter for a few minutes until pale and creamy. Add the eggs and vanilla bean paste, and beat again. Add the cream cheese, sour cream and double cream, then beat until completely smooth. Coat the raisins in a little of the cornflour or potato flour, then stir them into the mixture along with the rest of the flour. Pour the mixture into your lined cake tin, then tap the tin on the work surface to help settle any bubbles. Prepare a bain marie: take a large, shallow roasting tin and fill it with hot water until three-quarters full. Place your cheesecake tin into the hot water and transfer to the oven. Bake in the centre of the oven for 55 minutes–1 hour. It is ready when the sides are firm but the centre is still a little jiggly. The top should be lightly golden. Once baked, turn your oven off, open the door slightly and leave the cheesecake inside the oven for 1 hour. After this time, remove the cheesecake carefully from the oven and remove the foil from around the tin. Leave the cheesecake to cool down, then place it in the refrigerator to chill completely overnight. The next day, carefully remove the cheesecake from the tin and remove the baking paper. Dust with icing sugar and cut into slices to serve. 34 Polish Classics Sernik Classic Polish Cheesecake This type of cheesecake, without a base (bez spodu), is also known as a sernik Wiedeński, or Viennese cheesecake, in Poland. It is said to have been brought to Poland by King Jan III Sobieski, after his victory in the Battle of Vienna in 1683. Since this is baked in a tin lined with baking paper and has no base, it is one of the easiest cheesecake recipes to have a go at. Polish cheesecakes rarely have a biscuit base in the way that American-style cheesecakes do, but rather have a pastry base. The Krakowians are said to have modified the Viennese cheesecake, by adding a pastry base and a lattice top, which became known in Poland as a Krakowian or royal cheesecake (a version of which you can find on page 36). I use a 20cm/8in tin for this recipe, but you could use a 23cm/9in tin, which will just produce a slightly shallower cheesecake. For best results, bake this cheesecake a day ahead and leave to chill in the refrigerator. Variation: Stir through a handful of blueberries instead of the raisins. Serves 10–12 200g caster sugar 200g butter, at room temperature 4 eggs 1 tsp vanilla bean paste 800g cream cheese or twaróg sernikowy (see Baking Basics, page 20) 200ml sour cream 150ml double cream 250g raisins 90g cornflour or potato flour icing sugar, for dusting Preheat your oven to 170°C/150°C Fan/Gas Mark 3½/340°F. Line a 20cm/8in round springform tin with a single sheet of baking paper. Push the paper into the tin, making sure that some of it sticks up over the rim – you don’t have to do this too neatly. Wrap the outside of the tin with a large piece of foil. In a stand mixer, beat together the caster sugar and butter for a few minutes until pale and creamy. Add the eggs and vanilla bean paste, and beat again. Add the cream cheese, sour cream and double cream, then beat until completely smooth. Coat the raisins in a little of the cornflour or potato flour, then stir them into the mixture along with the rest of the flour. Pour the mixture into your lined cake tin, then tap the tin on the work surface to help settle any bubbles. Prepare a bain marie: take a large, shallow roasting tin and fill it with hot water until three-quarters full. Place your cheesecake tin into the hot water and transfer to the oven. Bake in the centre of the oven for 55 minutes–1 hour. It is ready when the sides are firm but the centre is still a little jiggly. The top should be lightly golden. Once baked, turn your oven off, open the door slightly and leave the cheesecake inside the oven for 1 hour. After this time, remove the cheesecake carefully from the oven and remove the foil from around the tin. Leave the cheesecake to cool down, then place it in the refrigerator to chill completely overnight. The next day, carefully remove the cheesecake from the tin and remove the baking paper. Dust with icing sugar and cut into slices to serve. 50 Polish Classics Yeasted Buns with Sweet Cheese and Fruit Drożdżówki are sweet yeasted buns and they can be filled with a variety of fillings and formed in a variety of shapes. These are round buns, and if you press the centre down with a spoon, you can fill them with a little sweetened cream cheese (reminiscent of a cheesecake filling) and top them with fruit and a little crumble topping (kruszonka). These are fun to make with the children at the weekend, or for brunch with the family. Drożdżówki are also popular during carnival season in Poland, but I like to make them all year round. Makes 6–8 For the buns: 50g butter 25g fresh yeast, crumbled (or 14g fast-action dried yeast) 75g caster sugar 300g plain flour, plus extra for dusting 125ml warm or tepid milk (see method) 1 egg, beaten 1 tbsp vegetable oil For the sweet cheese filling: 200g cream cheese or twaróg sernikowy (see page 20) 1 egg 1 tsp vanilla bean paste 50g icing sugar For the crumble topping: 50g cold butter 80g plain flour 50g caster or soft light brown sugar To finish: any fruit of your choice (soft fruits are best, such as berries, but you can also use stewed apples or chopped peaches – alternatively, use 1 tbsp jam) 1 egg, beaten, for glazing 1 tsp icing sugar, for dusting For the buns, melt the butter and leave to cool. In a small jug, crumble in the fresh yeast, add 2 tablespoons of the sugar, 1 tablespoon of the flour and pour over the warm milk. Stir and leave to sit in a warm place for 15 minutes. The mixture will start to bubble. You can follow the same method if using fast-action dried yeast, but make sure the milk is just tepid, otherwise you will kill the yeast. Take a large bowl, sift in the remaining flour, add the melted butter, the yeast mixture, the rest of the sugar, the egg and oil. Using your hands, work the mixture until a smooth, elastic dough forms. You can also use a stand mixer fitted with a dough hook for this part. Cover with a damp cloth and leave in a warm place for 1 hour. For the sweet cheese filling, mix the cream cheese, egg, vanilla and icing sugar together until a smooth paste forms. Set aside. For the crumble topping, place the ingredients into a bowl and rub together with your fingers until the mixture resembles a crumble mix. Line a baking tray with baking paper. Tip the dough onto a board lightly dusted with flour. Split the dough into 6–8 equal parts, depending on the size of buns you would like to make. Roll into individual balls and place each one on the lined baking tray. Flatten them a little and cover with a damp cloth for 30 minutes. Meanwhile, preheat your oven to 170°C/150°C Fan/Gas Mark 3/325°F. Take a large spoon and press a little ‘dip’ into the centre of each bun. Spoon in a little of the sweet cheese filling, top with a little fruit. Glaze the edges of the buns with the beaten egg, sprinkle with some of the crumble topping and bake in the oven for 25–30 minutes until the buns have risen and the crumble topping is golden. Dust with icing sugar and serve warm. 50 Polish Classics Yeasted Buns with Sweet Cheese and Fruit Drożdżówki are sweet yeasted buns and they can be filled with a variety of fillings and formed in a variety of shapes. These are round buns, and if you press the centre down with a spoon, you can fill them with a little sweetened cream cheese (reminiscent of a cheesecake filling) and top them with fruit and a little crumble topping (kruszonka). These are fun to make with the children at the weekend, or for brunch with the family. Drożdżówki are also popular during carnival season in Poland, but I like to make them all year round. Makes 6–8 For the buns: 50g butter 25g fresh yeast, crumbled (or 14g fast-action dried yeast) 75g caster sugar 300g plain flour, plus extra for dusting 125ml warm or tepid milk (see method) 1 egg, beaten 1 tbsp vegetable oil For the sweet cheese filling: 200g cream cheese or twaróg sernikowy (see page 20) 1 egg 1 tsp vanilla bean paste 50g icing sugar For the crumble topping: 50g cold butter 80g plain flour 50g caster or soft light brown sugar To finish: any fruit of your choice (soft fruits are best, such as berries, but you can also use stewed apples or chopped peaches – alternatively, use 1 tbsp jam) 1 egg, beaten, for glazing 1 tsp icing sugar, for dusting For the buns, melt the butter and leave to cool. In a small jug, crumble in the fresh yeast, add 2 tablespoons of the sugar, 1 tablespoon of the flour and pour over the warm milk. Stir and leave to sit in a warm place for 15 minutes. The mixture will start to bubble. You can follow the same method if using fast-action dried yeast, but make sure the milk is just tepid, otherwise you will kill the yeast. Take a large bowl, sift in the remaining flour, add the melted butter, the yeast mixture, the rest of the sugar, the egg and oil. Using your hands, work the mixture until a smooth, elastic dough forms. You can also use a stand mixer fitted with a dough hook for this part. Cover with a damp cloth and leave in a warm place for 1 hour. For the sweet cheese filling, mix the cream cheese, egg, vanilla and icing sugar together until a smooth paste forms. Set aside. For the crumble topping, place the ingredients into a bowl and rub together with your fingers until the mixture resembles a crumble mix. Line a baking tray with baking paper. Tip the dough onto a board lightly dusted with flour. Split the dough into 6–8 equal parts, depending on the size of buns you would like to make. Roll into individual balls and place each one on the lined baking tray. Flatten them a little and cover with a damp cloth for 30 minutes. Meanwhile, preheat your oven to 170°C/150°C Fan/Gas Mark 3/325°F. Take a large spoon and press a little ‘dip’ into the centre of each bun. Spoon in a little of the sweet cheese filling, top with a little fruit. Glaze the edges of the buns with the beaten egg, sprinkle with some of the crumble topping and bake in the oven for 25–30 minutes until the buns have risen and the crumble topping is golden. Dust with icing sugar and serve warm. 74 Layer Cakes and Traybakes Marczello [GF] Chocolate, Hazelnut and Cherry Torte Recently, a friend in a group called ‘Manchester Poles Reunited’ posted a vintage menu from a New Year’s Eve celebration, Bal Sylwestrowy, in Sopot, from 1958. On the menu was a spectacular-sounding cake called a Tort Marczello, which I had to research immediately. I found various incarnations, and the closest was one called a Marcello Cake, all of which pointed to a multi-layered chocolate and cherry sponge. So, this is my version. I like the fact that the Polish version takes half of my maiden name, Marczak. Make it for New Year, or at any time you fancy a show-stopping chocolate number. A little patience is required, as you will achieve a better result by baking each layer separately. Serves 8–10 For the sponge: 9 eggs 200g caster sugar 100ml vegetable oil or mild, light olive oil 1 tsp vanilla bean paste 200g gluten-free self-raising sponge flour 100g cocoa powder 2 tsp gluten-free baking powder For the pastry cream: 5 eggs 200g caster sugar 250g butter, chopped into cubes 50g chocolate hazelnut spread 100g cocoa powder For the soak and assembly: 100g drained cherries (canned or preserved in kirsch), plus about 200ml liquor from the can or jar To decorate (optional): 200ml double cream, whipped, for piping 2 tbsp icing sugar a few fresh cherries, pitted a handful of chopped hazelnuts continued over-leaf74 Layer Cakes and Traybakes Marczello [GF] Chocolate, Hazelnut and Cherry Torte Recently, a friend in a group called ‘Manchester Poles Reunited’ posted a vintage menu from a New Year’s Eve celebration, Bal Sylwestrowy, in Sopot, from 1958. On the menu was a spectacular-sounding cake called a Tort Marczello, which I had to research immediately. I found various incarnations, and the closest was one called a Marcello Cake, all of which pointed to a multi-layered chocolate and cherry sponge. So, this is my version. I like the fact that the Polish version takes half of my maiden name, Marczak. Make it for New Year, or at any time you fancy a show-stopping chocolate number. A little patience is required, as you will achieve a better result by baking each layer separately. Serves 8–10 For the sponge: 9 eggs 200g caster sugar 100ml vegetable oil or mild, light olive oil 1 tsp vanilla bean paste 200g gluten-free self-raising sponge flour 100g cocoa powder 2 tsp gluten-free baking powder For the pastry cream: 5 eggs 200g caster sugar 250g butter, chopped into cubes 50g chocolate hazelnut spread 100g cocoa powder For the soak and assembly: 100g drained cherries (canned or preserved in kirsch), plus about 200ml liquor from the can or jar To decorate (optional): 200ml double cream, whipped, for piping 2 tbsp icing sugar a few fresh cherries, pitted a handful of chopped hazelnuts continued over-leafNext >