Buttermilk Placek Recipe 435 Recipes

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"BUTTERMILK" PLACEK RECIPE - (4.3/5)



Provided by debjones

Number Of Ingredients 22

Plazek:
1/2 c. organic grass fed butter, softened
2 c. organic cane sugar
2 large organic free range chicken eggs
4 c. organic white flour
1 tsp. baking soda
1 tsp.salt
1 tbsp. baking powder
2 c. lactose free organic milk (like Organic Valley)
2 tsp. organic apple cider vinegar
1 tsp. vanilla extract
1 tsp. organic lemon juice
coconut oil for greasing pan
Crumble Top:
1/2 c. organic grass fed butter, melted
1 1/2 c. organic white flour
1/2 c. organic cane sugar
Glaze:
1 c. organic confectionery sugar
1/2 c. organic, grass fed lactose free milk (like Organic Valley)
1 tbsp. of vanilla
Walnuts

Steps:

  • 1. Pre-heat oven to 350 degrees. 2. In a stand mixer, cream butter. Add sugar and eggs. 3. In a separate bowl, combine dry ingredients. 4. Make "buttermilk" by combining the milk and vinegar. Stir well. 5. Begin to alternately add the flour and 'buttermilk' to the butter mixture. Mix well between additions. 6. Add vanilla and lemon juice. 7. Grease a 9x13' pan with coconut oil. 8. Pour batter in pan. 9. Make crumble by melting butter in a small bowl in the microwave. 10.Add flour and sugar and sprinkle over batter in the pan. 11.Bake for 1 hour. 12.Remove from oven and make glaze. 13.Combine milk, confectionary sugar and vanilla. Mix with a whisk. 14.While cake is still warm, pour glaze over crumble top. 15.Top with walnuts, if desired.

GRANDMA'S PLACEK



Grandma's Placek image

Placek (plah-sek) in Polish just means cake, but placek around back home (and probably other cities with a high Polish population) refers to a sweet yeast bread topped with sugary crumble, with golden raisins served on Easter. You hardly see placek, which is a shame! This bread can also be wrapped well and frozen, then taken out as necessary for eating and giving away, meaning it can be made ahead of time! Placek is the kind of bread that begs to be spread with butter - it's not like a moist sour cream coffee cake. It has a drier crumb, making it an even better partner to coffee or tea.

Provided by John 11-44

Categories     Breads

Time 4h40m

Yield 5-6 Loves, 50 serving(s)

Number Of Ingredients 14

2 cups whole milk
1 lb butter (4 sticks)
2 cups sugar
2 teaspoons salt
1/2 teaspoon nutmeg
2 teaspoons vanilla
10 eggs
2 (1/4 ounce) packages dry yeast (not rapid rise)
1/2 cup very warm water (not too hot, see yeast package)
6 cups flour (approximately)
1 lb golden raisin (mixed with flour to prevent sticking)
1/2 cup sugar (or mixture of white and brown sugar)
1/2 cup flour
1/4 cup butter

Steps:

  • Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling.
  • Add butter and remove from heat.
  • Mix in sugar, salt, nutmeg and vanilla. Let cool.
  • Meanwhile, sprinkle yeast into water in 2 cup measure,
  • stir in 1/2 teaspoon sugar.
  • Let stand undisturbed to "proof" about 10 minutes.
  • Add eggs to milk mixture, one at a time, beating well.
  • Add yeast-in-water mixture.
  • Add flour with raisins.
  • Knead dough 5 minutes, adding extra flour as needed.
  • Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours.
  • Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again.
  • This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans.
  • Crumble topping ingredients together.
  • Add topping to bread in loaf pans.
  • Preheat oven and bake at 350 for 30-40 minutes.
  • Bread is done when tester comes out clean.

Nutrition Facts : Calories 222.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 60.1, Sodium 186.4, Carbohydrate 30.6, Fiber 1, Sugar 16, Protein 4

PLACEK



Placek image

This award-winning placek dessert recipe is courtesy of Karen Gold.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 3 loaves

Number Of Ingredients 9

1 1/4 cups milk
2 packages Rapid Rise dry yeast
2 1/4 cups plus 1 1/2 tablespoons sugar
8 cups unbleached all-purpose flour
Nonstick cooking spray
2 1/2 sticks (1 1/4 cups) unsalted butter, plus more for bowl and pans
Zest of 1/2 orange
5 large eggs
1/2 to 1 1/2 cups golden raisins

Steps:

  • Heat milk in a small saucepan until it reaches 110 degrees. Remove from heat; stir in yeast and 1 1/2 tablespoons sugar until completely dissolved. Let stand until foamy, 10 to 15 minutes.
  • Transfer yeast mixture to a stainless steel bowl. Add 2 cups flour and stir to combine. Spray a piece of parchment paper with cooking spray and cover dough. Cover parchment with a kitchen towel and let rise until doubled in size, 30 minutes to 1 hour.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat together 1 1/2 sticks butter, 1 1/4 cups sugar, orange zest, eggs, and 2 cups flour.
  • Change mixer attachment to a dough hook and add yeast mixture to mixer bowl. Mix together on low. With the mixer running, slowly add 2 cups flour and raisins. Butter a large bowl and add dough. Spray a piece of parchment paper with cooking spray and cover dough. Let rise until doubled, 1 1/2 to 2 1/2 hours.
  • Meanwhile, in a medium bowl, use a fork to mix together remaining 2 cups flour, 1 stick butter, and 1 cup sugar until crumbly.
  • Butter three 9-by-5-by-3-inch (8-cup) loaf pans and divide dough evenly between them; top each with crumbs. Spray a piece of parchment paper with cooking spray and cover dough; let rise until rounded over the top.
  • Preheat oven to 325 degrees. Transfer placek to oven and bake until golden brown, 35 to 40 minutes. Let cool for 1 hour in pan before removing. Store at room temperature, up to 1 week.

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