Cooking

Grandma’s yeast cake recipe

Przepis na drożdżówki jak u babci
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Delicious, traditional baked goods are associated with home. Everyone will say that the best yeast cakes in the world were made by their grandmother. Fluffy, light and sweet yeast cakes are for many a taste of childhood. Especially now, when summer is approaching and the season for wonderful summer fruits is coming, we are craving for baking. Discover our recipe for yeast raised like grandma’s

Dough for yeast cakes

You will need the following ingredients to make the dough for the perfect yeast cakes

  • 500 g wheat flour (type 450, 500 or 550),
  • 250 ml lukewarm milk,
  • 2 eggs,
  • 30 g melted and cooled butter,
  • 40 g sugar,
  • 30 g fresh yeast,
  • 2 teaspoons of vanilla sugar,
  • a pinch of salt.

Start with making the yeast leaven. In a large bowl crush the yeast, add a tablespoon of sugar, a tablespoon of flour and a pinch of salt, pour the lukewarm milk and mix. Cover the bowl with a cotton or linen cloth and set aside in a warm place for 15 minutes to let the yeast start working. Add the rest of the ingredients to the leavened dough (leaving out the butter) and mix it briefly. When the ingredients are initially combined, gradually add the melted butter until the fatty liquid is absorbed into the dough and the mixture becomes homogeneous

Knead the dough by hand on a floured work surface until it is smooth and no longer sticks to your hands. Set the kneaded dough aside, covered, in a warm place for about half an hour to rise. After this time, vent it, that is, knead it again for a while to crack large air bubbles in it. This will help the dough hold its shape better and make it softer. After venting, let the mixture rise for another 30 minutes

After the dough has risen, turn it out onto a floured work surface, form a roll about the thickness of your forearm and divide it into 10 to 14 equal parts, depending on how big you want to make your yeast cakes. From the parts form balls and once again set aside to rise under a cloth. After 10 minutes put the yeast cakes on the baking tray, fill with your choice of filling and sprinkle with crumble. Put in the oven preheated to 180 degrees Celsius for about 20 minutes

Filling for yeast cakes

Everyone likes something different in yeast cakes, most often they are filled with seasonal fruits, such as rhubarb, strawberries, blueberries or cherries. This is the most classic variant of yeast cakes

Tip: To prevent very juicy fruits from melting in the dough, coat them gently in flour

Pudding cream

To make custard you only need a sachet of pudding, milk and butter. Cook the pudding according to the instructions on the package, but add only ⅔ of the recommended amount of milk to make it thicker. Add two tablespoons of butter to the hot mixture and mix. You can fill yeast cakes or éclairs with this cream

Cheese mass

For the cheese mass you need a bucket of ground cottage cheese, two egg yolks, powdered sugar and candied orange peel. Add the egg yolks to the cheese from the bucket and beat until smooth. Add sugar according to taste and add some orange peel. This mixture should be baked together with yeast cakes, because it contains raw eggs.

Recipe for the best crumble

Crumble is a very simple thing that is very easy to mess up. The key to a good and crunchy crumble is to use cold butter. Combine the butter, sugar and flour together in equal proportions. Some recipes say to add less sugar, but that’s what makes the crumble crunchy. Rub the ingredients together in your hands to form pebble-sized lumps. Spread the crumble on the yeast cakes filling and bake

Yeast crumbles are perfect dessert for both children and adults. Summer is a great time to enjoy baked goods with seasonal fruits. There is no more pleasant feeling than having breakfast on the terrace consisting of homemade yeast cake and delicious coffee

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