To Polish Americans, the term placek conjures up the image of a sweet yeast bread with a crumbly topping of flour, butter and sugar baked in a rectangular loaf pan.
Polish ethnographers studying the preparation of food and its consumption among the country folk feel that placek, the name given to a cake made of yeast that was baked for special occassions, is the modern evolution of the ancient kołacz, the special bread baked for weddings. Ethnographer Jan Bystron states, "in certain parts of Poland the kołacz is called placek. This is a baked item made from white wheat flour with cheese and raisins."
In light of the requests I received for the recipe after I posted this photo of the placek I made for St. Casimir's Church (Buffalo, NY) Our Lady's Street Fair, I'm posting it here for those of you who asked (thank you for the compliment!) and for anyone who may be interested.
4 cups plus 4 tablespoons unbleached flour
½ cup golden yellow or dark raisins
½ cup hot water
Two ¼ ounce packages active dry yeast
½ cup warm water
1 cup sugar
1 cup milk
½ cup butter (one stick)
1 teaspoon salt
¼ teaspoon nutmeg
1 teaspoon vanilla
⅓ cup sugar
3 tablespoons flour
2 tablespoons butter
⅛ teaspoon nutmeg
⅛ teaspoon cinnamon
1.Bring eggs and flour to room temperature.
2.Soak raisins in the hot water for 30 minutes or until plump. Drain and squeeze raisins lightly to remove excess fluid.
3.Place ½ cup warm water (110º to 115ºF) into a 2 cup measuring glass or bowl. Sprinkle yeast over the water and mix. Add ½ teaspoon of the sugar to the yeast mixture and 4 tablespoons of the flour to make a tin batter. Set aside or 15 to 20 minutes. It should become bubbly and frothy.
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. Add the raisins and mix thoroughly. The dough will be somewhat sticky.
7.Place in a warm area and allow dough to double in bulk about an hour(or sometimes more)
8.Grease and lightly flour 2 9x5 inch or 8x3½ inch loaf pans. Distribute the dough evenly between the pans. Cover and let rise again for 30 minutes.
9.While dough is rising, make the topping. Place dry ingredients in small bowl and cut the butter into the flour, sugar, nutmeg and cinnamon until it looks like coarse meal, as if making a pie crust. Or, place ingredients in food processor and pulse together for same effect.
10.Preheat oven to 350ºF. Sprinkle topping evenly over the dough and bake for 30 minutes.
Smacznego! May it be tasty!
Recipe from Polish Country Kitchen Cookbook by Sophie Hodorowicz Knab. Hippocrene Books, Inc.
8/26/2021 03:38:49 pm
Thank you for your comment. My mother, born and raised in Poland, never made a crumb topping for her placek. She made her placek pretty much the same as above recipe but richer with eggs and butter because it was for a special ocassion like Easter or Christmas so "nie żałowała," that is, she didn't skimp. Before she put her loaves in the oven she gave the top a simple egg wash of beaten egg. As a matter of fact, I remember her "brush" was three or four small white chicken feathers tied together at the quill end. When baked the top was a shiny golden brown and so was the interior from the eggs and buttter. Thanks for bringing back this memory. Makes me want to find some chicken feathers. Hope this helps.
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One of the biggest moments in my life was being able to sign for my very own library card. When I'm not reading, researching and writing I'm riding my bike, sewing or gardening. I love flea markets, folk art, and traveling to Poland.