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Placek

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

  • yield: Makes 3 loaves

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Meanwhile, in a medium bowl, use a fork to mix together remaining 2 cups flour, 1 stick butter, and 1 cup sugar until crumbly.

  6. Step 6

    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.

  7. Step 7

    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.

Source
The Martha Stewart Show, December Fall 2007

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Reviews (10)

  • cgsullivan 15 Nov, 2010

    Tastes just like my grandma's. Three rises! Now I know why Grandma only made this for holidays!

  • GramaJaney 1 Apr, 2010

    Such a delight to have this recipe available. It's authentic and delicious. Just asked my 12 year old granddaughter to choose between this recipe for Placek or Hot Cross Buns for Easter and she chose the Placek. Better than my Mom's 4 recipes!!! Enjoy Each pkg of yeast is 2tsp minus 1/8tsp of yeast. GrammaJaney

  • PaulR 18 Nov, 2008

    Kat...I just went to that Polish site...the recipe came right up. I don't know what you're doing wrong, but it's there! Good luck!

  • millionairess 12 Nov, 2008

    I have a big packet of yeast already. Can anyone advise how much is 2 packages? Thanks

  • KatMyKittiesMom 5 Apr, 2008

    I went to the Polish site you put in your note, but could not find the recipe.

  • PaulR 23 Feb, 2008

    This makes a delicious placek! A few cautions: very hard to make with a hand held mixer. The batter is very stiff. The second rise took 3 hours...way too long! I've worked with yeast successfully for 35 years so I'm no novice! The crumb recipe makes too much and is more floury than I'm used to. It's delicious but tends to fall off a bit more. I like this recipe better http://freepages.genealogy.rootsweb.com/~atpc/heritage/culture/food/dess... Easier, with mace, lemon.

  • PaulR 23 Feb, 2008

    This makes a delicious placek! A few cautions: very hard to make with a hand held mixer. The batter is very stiff. The second rise took 3 hours...way too long! I've worked with yeast successfully for 35 years so I'm no novice! The crumb recipe makes too much and is more floury than I'm used to. It's delicious but tends to fall off a bit more. I like this recipe better http://freepages.genealogy.rootsweb.com/~atpc/heritage/culture/food/dess... Easier, with mace, lemon.

  • PaulR 23 Feb, 2008

    This makes a delicious placek! A few cautions: very hard to make with a hand held mixer. The batter is very stiff. The second rise took 3 hours...way too long! I've worked with yeast successfully for 35 years so I'm no novice! The crumb recipe makes too much and is more floury than I'm used to. It's delicious but tends to fall off a bit more. I like this recipe better http://freepages.genealogy.rootsweb.com/~atpc/heritage/culture/food/dess... Easier, with mace, lemon.

  • PaulR 23 Feb, 2008

    This makes a delicious placek! A few cautions: very hard to make with a hand held mixer. The batter is very stiff. The second rise took 3 hours...way too long! I've worked with yeast successfully for 35 years so I'm no novice! The crumb recipe makes too much and is more floury than I'm used to. It's delicious but tends to fall off a bit more. I like this recipe better http://freepages.genealogy.rootsweb.com/~atpc/heritage/culture/food/dess... Easier, with mace, lemon.

  • PaulR 23 Feb, 2008

    This makes a delicious placek! A few cautions: very hard to make with a hand held mixer. The batter is very stiff. The second rise took 3 hours...way too long! I've worked with yeast successfully for 35 years so I'm no novice! The crumb recipe makes too much and is more floury than I'm used to. It's delicious but tends to fall off a bit more. I like this recipe better http://freepages.genealogy.rootsweb.com/~atpc/heritage/culture/food/dess... Easier, with mace, lemon.