Cheesecake, poppy seed roll, apple cake and other home baking.
Christmas Eve homemade dumplings mixed with a filling of poppy seeds, honey, raisins, walnuts, and candied orange peel, served warm or cold. Learn how to make soft dumplings and moist poppy seed filling, and what to buy abroad instead of łazanki and Polish poppy seeds.
Round rolls made from fluffy yeast dough with sweet cheese filling inside and buttery crumble on top, just like in a Polish bakery. The recipe yields 12 pieces, includes a method for a thick cheese filling that doesn't leak, and substitutes for cheese and yeast abroad.
Two layers of crispy puff pastry filled with thick vanilla custard and a layer of whipped cream, dusted with powdered sugar. This recipe includes how to bake flat layers from ready-made dough, cook a lump-free cream, and cut the kremówka evenly, as well as how to substitute Polish products abroad.
Fluffy yeast cake from a baking tray, densely topped with halved plums and sprinkled with fine buttery crumble: a cake of late summer and early autumn. This recipe is for one tray measuring 23×33 cm (9×13 inches), with a method for plums that won't make the cake soggy, and substitutes for plums, yeast, and flour abroad.
Two wavy layers of choux pastry filled with fluffy custard cream and butter, dusted generously with powdered sugar. Learn how to bake choux pastry so it doesn't collapse, how to make cream that won't curdle, and what to substitute for Polish pudding powder abroad.
Dumplings made from potato dough with a whole plum inside, topped with browned breadcrumbs, sugar, cinnamon, and sour cream. This includes how to make a thin and delicate dough, how to cook the dumplings so they don't fall apart, and what to substitute for plums abroad and out of season.
A rectangular yeast cake from Silesia: thin dough under and over a cottage cheese filling, topped with a thick, buttery crumble and powdered sugar. This recipe is for one home baking tray, with a method for the crumble that doesn't slide off, and substitutes for cottage cheese and yeast abroad.
Easter mazurek on a thin shortcrust base with a rim, covered with kajmak and decorated with almonds, walnuts, and raisins. Learn how to make kajmak without boiling a closed can and what to buy abroad instead of Polish kajmak.
Fluffy yeast pancakes with apple slices, fried to a golden brown and dusted with powdered sugar. Learn how to make the starter, when to add the apples, and how to substitute fresh yeast abroad.
Crispy, thin faworki made with egg yolks and cream, fried in lard and dusted with powdered sugar, traditionally enjoyed on Fat Thursday and during the last days of Carnival. This includes tips on how to aerate the dough, the frying temperature, and what to buy instead of spirit and lard abroad.
Makowiec zawijany is a yeast dough roll filled with a thick layer of homemade poppy seed filling with dried fruits and honey, baked in paper and drizzled with icing. It includes tips on preventing the roll from cracking and what ready-made poppy seed filling to buy in the USA and Germany.
Homemade pączki made from yeast dough with egg yolks, deep-fried, filled with rose petal jam and topped with icing or powdered sugar. Tips on achieving a light ring and substituting fresh yeast and rose jam abroad.
Cheesecake on a crumbly base with a filling made of ground twaróg cheese, raisins, and whipped egg whites, topped with a lattice of dough and lemon icing, baked in a rectangular pan. Includes tips on how to prepare twaróg so that the filling is not wet or lumpy, and what to substitute abroad.
Homemade apple pie on a shortcrust pastry with sautéed apples and cinnamon, topped with grated, frozen dough. With tips on which apples to buy abroad and how to avoid a soggy bottom.