Busias Polish Coffee Cake Recipes

POLISH COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 cup butter until melted. Let cool until lukewarm.
• In a large bowl, beat together the eggs and 1 1/2 cups sugar. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes.
• In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
• Divide dough into the prepared pans, and sprinkle with the topping mixture.
• Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.

POLISH COFFEE CAKE (MY GRANDMA'S RECIPE!)

Steps:

• In a large bowl, whisk together the flour, sugar, yeast, and salt. Grate in the lemon rind.
• In a small saucepan on the stove, melt the butter and milk together over medium-low heat. Remove from heat, and allow to cool to about 108°, you don't want to kill your yeast because your milk is too hot. If it is really hot, to speed up the cooling process, I put it in the freezer for a few minutes.
• Using a wooden spoon, begin to stir the milk mixture into the dry ingredients. Once halfway combined, stir in the eggs. Fold everything together until just blended.
• Grease and flour a large baking pan. Pour in the batter, it will be thick, and spread evenly in the pan.
• Cover and allow to rise until it doubles in size, 1-2 hours. I stick mine in the oven with the oven light on, it works pretty quick! (Just be sure not to turn your oven on while it's in there!)
• When it's doubled in size, preheat your oven to 350°. (make sure it's not in there still!)
• To make the crumb topping, aka the best thing ever, in a medium sized bowl, stir together the sugar and flour. Cut the butter in in chunks, and using a large fork, begin to mash the butter into the dry ingredients. After a couple minutes, I tend to just use my hand, its much more efficient, and you get a better crumb.
• Using your hands, while simultaneously squeezing into chunks, spread the crumb topping across the risen cake.
• Pop in the oven and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before devouring.

PLACEK Z KRUSZONKA

Steps:

• Place sugar and butter in a large bowl or stand mixer. Scald the milk, and pour it into the bowl with sugar and butter. Stir until butter is completely melted. Let cool to 110 degrees.
• Add yeast and mix well. Add egg-salt mixture and half the flour, stirring constantly. Add the vanilla and raisins, if using, and mix well. Add the remaining flour and mix well. The dough will be sticky.
• Turn out into a greased bowl and cover with greased plastic wrap. Let rise until doubled. Grease two (9x5-inch) loaf pans and make the crumb topping in a medium bowl by combining flour and sugar, and cutting in the butter with your fingers. Set aside.
• Using slightly dampened hands, punch down dough and divide it in half. Place in prepared pans. Sprinkle half the crumb topping on each cake. Place on a baking sheet (to catch any crumbs that fall off while baking), cover with greased plastic wrap, and let rise until dough mounds slightly over the top.
• Heat oven to 300 degrees and bake 50 minutes or until instant-read thermometer registers 190 degrees. Remove from oven. Cool in pan for 5 minutes, then turn out and cool coffee cakes completely on their side on a wire rack. Best if eaten within a few days of making, but freezes nicely.

BUSIA'S POLISH COFFEE CAKE

Steps:

• Dissolve 2 pkgs. dry yeast in the warm water until foamy.
• Heat milk to scalding and remove from heat. Add sugar, salt and butter to the milk. Mix well to blend and cool to lukewarm.
• Beat in eggs, one at a time, mixing thoroughly after each. Add yeast mixture, vanilla, cinnamon and nutmeg. Mix in raisins.
• Start adding flour, a cup or two at a time, mixing well for about 5 minutes. Dough will be sticky and wet. Cover dough and raise in a warm spot till double in size.
• While dough is raising mix streusel topping ingredients until crumbly.
• Punch dough down. Grease 2 9x5" loaf pans or 3 smaller ones. Divide dough between the pans, patting down to even out.
• Sprinkle topping over the loaves and let rise in pans until the dough reaches the top of the pans. Bake at 350 degrees for 35 minutes, until loaves are golden brown. (Place pans on a baking sheet to avoid sugar spilling over and making a mess in your oven. Remove pans from oven. Take loaves out of pans and place on a rack to cool.