Polish Placek
This Placek recipe is part coffee cake and part sweet bread. It is traditional around Easter, but fabulous any time. The buttery crumb topping is what makes it extra special. It is especially popular amongst Polish Americans but should be a staple in every home!
Servings: 24 Servings
Ingredients
Sponge
- 1 cup milk
- 2½ teaspoons granulated sugar
- 2½ teaspoons active dry yeast 1 pkg
- 1 cup all-purpose flour
Dough
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- ½ teaspoon salt
- dash nutmeg
- zest of lemon or orange or 1/2 teaspoon lemon extract
- 2½ cups all-purpose flour
Crumb Topping
- 3 Tablespoons unsalted butter softened
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
Instructions
Sponge
- Warm the 1 cup milk to about 105°F. It should be warm to the touch, but not so warm you couldn't keep your finger it in.
- Pour into a large bowl. Stir in the 2½ teaspoons granulated sugar and 2½ teaspoons active dry yeast, let sit for about 15 minutes. It should by foamy and active.
- Stir in the 1 cup all-purpose flour and let sit until about doubled in size, about 45 minutes.
- During this time pull the ½ cup unsalted butter and 3 large eggs out of the refrigerator for the dough if you haven't already.
Dough
- Cream together the ½ cup unsalted butter and 1 cup granulated sugar until it's light and fluffy.
- Add the 3 large eggs, one at a time, mixing well between each addition.
- Stir in the ½ teaspoon salt, dash nutmeg and zest of lemon or orange or extract.
- Add 1 cup flour, beating until combined. Add sponge and remaining 1½ cups flour. Beat for 5 minutes on medium speed. The batter should be smooth and elastic, but still sticky. It is more of a stiff batter than a ball of dough.
- Place in a greased bowl and cover with plastic wrap or a damp towel. Allow to rise until doubled, about 1½ - 2 hours.
- The proofed dough can be left covered and refrigerated for up the 3 days at this point. (Just allow it to come to room temperature again before proceeding.)
Crumb Topping and Baking
- Grease 2 9x5-inch loaf pans, 2 9-inch round cake pans, or one of each. Punch down the proofed dough and put half in each pan. Using damp or greased fingers, press the dough to the edges of the pan.
- Cut together the 3 Tablespoons unsalted butter, ⅓ cup granulated sugar, and ½ cup all-purpose flour until the mixture is crumbly and well mixed. Sprinkle half over each part of the dough. Press lightly to affix to the dough.
- Cover and let rise until they are risen almost to the top of the pans, about 1½ hours.
- Preheat oven to 325°F. Bake 35-40 minutes. They should be golden on top.
- Cool in the pans for 10 minutes, then remove from pan and place on wire rack until completely cool.
- Store in airtight container at room temperature or wrap and freeze for up to 3 months.
- Serve slightly warmed or at room temperature with a spread of butter or preserves.
Nutrition
Serving: 1Serving | Calories: 182kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 62mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 208IU | Vitamin C: 0.001mg | Calcium: 21mg | Iron: 1mg
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