Drożdżówki z Serem - Polish Sweet Cheese Filled Buns

Ingredients:

For the Dough:

- 350g all-purpose flour

- 50ml oil

- 7g dried yeast

- 180ml lukewarm milk

- 1 egg (at room temperature)

- 35g sugar

For the Cheese Filling:

- 250g cream cheese

- 1 egg yolk

- 40g sugar

- 25g lemon juice

Additionally:

- Blueberries for decorating

- 1 tablespoon milk for brushing

Instructions:

1. Preparing the Cheese Filling:

   - In a bowl, mix together cream cheese, egg yolk, sugar, and lemon juice until smooth using a blender or mixer.

2. Preparing the Dough:

   - In a large bowl, combine all dough ingredients: flour, oil, dried yeast, lukewarm milk, egg, and sugar.

   - Knead the dough for about 10 minutes until it becomes smooth, soft, and elastic.

   - Form the dough into a ball, place it in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.

   - Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

3. Preparing the Buns:

   - After the dough has risen, knead it again briefly.

   - Roll the dough out into a rectangular shape.

   - Spread the prepared cream cheese filling evenly over the dough.

   - Roll the dough tightly starting from the shorter side to form a log.

   - Cut the rolled dough into 8-10 slices.

   - Place the buns on the prepared baking sheet.

   - Cover the buns with a cloth and let them rise again for 25-30 minutes.

   - Once risen, gently press a few blueberries onto the tops of the buns.

   - Brush the buns with milk or egg wash.

4. Baking:

   - Bake the buns in the preheated oven for about 25 minutes or until they are beautifully golden brown.

   - Remove from the oven and let them cool slightly before serving.

Read More

Kopytka z serem - Polish Potato Dumplings With Cream Cheese

 

I created a fusion of Kopytka (Little Hooves Dumplings) and Pierogi Leniwe (Lazy Dumplings). Both Kopytka and Pierogi Leniwe are traditional Polish comfort foods, and their recipes may vary based on regional preferences and family traditions. They showcase the versatility of dumplings in Polish cuisine, whether served as a side dish or a sweet treat.

While both are shaped the same, they use different ingredients for preparation. I combined the ideas from both dough recipes to create a (not-so) new dish. I made my dumplings using both potatoes and cream cheese simultaneously, and I love the result! 

Due to the unavailability of farmer's cheese or cottage cheese in Taiwan, I successfully used cream cheese, similar to what is used in American-style cheesecake.

Kopytka, often referred to as Polish gnocchi, are small, oval-shaped potato dumplings. The name "kopytka" translates to "little hooves" in Polish, which reflects their shape. The main ingredients include potatoes, flour, and sometimes eggs. They are often served as a side dish with various toppings or sauces.

Pierogi Leniwe, also known as lazy pierogi or lazy dumplings, are a type of dumpling that doesn't require stuffing. They are essentially soft, delicate dumplings. The primary ingredients include farmer's cheese (cottage cheese or quark), eggs, and flour. Sometimes, sugar or vanilla is added for a sweet version. They can be served sweet with sugar and cream or savory with butter and breadcrumbs.

Ingredients:

170g cream cheese

300g potatoes

1 egg

100g flour

50g potato or corn starch

Instructions:

1. Peel, chop, and boil the potatoes until they are soft.

2. Mash them to achieve a smooth consistency.

3. Add cream cheese to the potatoes and mash together. For better results, use a blender.

4. Add the egg and flours, mixing well.

5. Knead all the ingredients together until you achieve a uniform dough. Add extra flour if needed.

6. Divide the dough into smaller pieces and roll each piece into a log.

7. Flatten the logs and cut them into pieces, giving them a bell-like shape.

8. Bring a pot of lightly salted water to a boil.

9. Drop the pierogi into the boiling water and cook for about 4 minutes from the time they float to the surface.

10. Remove the cooked pierogi from the water and drain.

11. Serve sweet or savory- with sour cream and sugar, or meat sauce up to your liking 

Read More

Mulberry Chocolate Cake

It's a simple chocolate cake made with seasonal fruits, for me it was mulberries.

Ingredients:

3 eggs

80g brown sugar

40g sugar

90ml oil

50g flour

40g cornstarch

50g cocoa powder

8g baking powder

150g mulberries

Instructions:

1. Preheat the oven to 180°C (350°F). Line a 6-inch baking tray with parchment paper.

2. In a mixing bowl, beat the eggs with both sugars until light and fluffy.

3. Add the oil to the egg mixture and continue beating until well combined.

4. Sift in the flour, cornstarch, cocoa powder, and baking powder into the bowl with the egg mixture. 

5. Mix until smooth and well incorporated.

6. Pour the batter onto the prepared baking tray and spread it out evenly.

7. Arrange the mulberries on top of the batter.

8. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove from the oven and allow to cool slightly before slicing.

Read More