Drożdżówki z Serem - Polish Sweet Cheese Filled Buns

Drożdżówki are Polish sweet yeast rolls, often filled with various sweet fillings, making them a popular treat for breakfast or dessert. They are soft, fluffy, and typically topped with a crumbly streusel or powdered sugar. Common fillings include fruit (like blueberries, cherries, or apples), sweet cheese, poppy seeds, or jam.

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.

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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.

Check out my Sweet Potato Kopytka Recipe LINK

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 

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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.

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Brownie Bottom Cherry Cheesecake

Cherries aren't a common fruit in Taiwan, so I felt lucky when I found some frozen ones from Poland! They had a sour taste, so I didn't enjoy eating them on their own, but they were fantastic in a cake, adding extra flavor.

Ingredients:

Brownie Bottom:

- 1 egg

- 70g brown sugar

- 60 ml oil

- 50g cornstarch

- 30g cocoa powder

Cheesecake Layer Ingredients:

- 250g cream cheese

- 2 eggs

- 35g sugar

Cherry Topping:

- 60g cherries, fresh or frozen

Instructions:

1. Preheat your oven to 180°C (350°F). Grease a round cake pan or line it with parchment paper.

2. Prepare Brownie Bottom:

   - In a mixing bowl, beat together the egg, brown sugar, and oil until well combined.

   - Sift in the cornstarch and cocoa powder. Mix until smooth and well combined.

   - Pour the brownie batter into the bottom of the prepared cake pan and spread it out evenly. Reserve some for the topping.

   - Bake at 180 degree Celsius for 10 minutes.

3. Prepare Cheesecake Layer:

   - In another mixing bowl, beat the cream cheese until smooth and creamy.

   - Add the eggs and sugar, and continue beating until well combined and smooth.

4. Assemble:

   - Pour the cheesecake batter over the brownie layer.

   - Smooth out the top with a spatula.

   - Arrange the cherries on top of the cheesecake layer and add the rest of brownie batter.

5. Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set and the edges are slightly golden brown.

6. Cool and Serve:

   - Remove the cheesecake from the oven and let it cool in the pan for about 20-30 minutes.

   - Once cooled, carefully remove the cheesecake from the pan and transfer it to a serving plate.

   - Allow it to cool completely before slicing and serving.

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Rou Zao Fan - Taiwanese Braised Pork Rice

Rou Zao Fan (肉燥饭) is a classic Taiwanese dish featuring minced pork over rice. It's also known as "Lu Rou Fan" (滷肉飯), though there are slight regional differences between the two. 

he pork is minced or finely chopped and cooked with a blend of soy sauce, rice wine, sugar, garlic, and various spices until it becomes tender and flavorful. The cooking process usually includes braising the meat for a rich, savory taste.

Common spices include star anise, cinnamon, and sometimes five-spice powder, which add depth to the dish. It's often garnished with chopped green onions, fried shallots, or pickled vegetables to add texture and contrast. Served over a bed of steamed white rice, which absorbs the flavorful sauce from the minced pork. Rou Zao Fan is a comforting and hearty meal, popular in Taiwan for its delicious simplicity and rich flavors.

Check out my Braised Pork Rice (Luroufan) Recipe LINK

Ingredients:

- 250g minced pork

- 2 tbsp oil

- 1 teaspoon minced ginger

- 1/2 cup chopped shallots

- 1/8 teaspoon 5 spice powder

- 1 tbsp rice wine

- 1 teaspoon sugar

- 1 tbsp light soy sauce

- 1/2 tbsp dark soy sauce

- 1/2 tbsp oyster sauce

- White pepper, to taste

- 250 ml water

- Boiled eggs

Instructions:

1. Heat the oil in a large pan or skillet over medium heat.

2. Add the minced ginger and chopped shallots to the pan. Cook until they become translucent and fragrant.

3. Add the minced pork to the pan. Break up any large clumps and cook until the pork is browned and cooked through.

4. Once the pork is cooked, add the rice wine, sugar, light soy sauce, dark soy sauce, oyster sauce, and 5 spice powder to the pan. Stir well to combine and evenly coat the pork with the seasonings.

5. Pour in the water and bring the mixture to a simmer.

6. Carefully add the boiled eggs to the pan, gently nestling them into the pork mixture.

7. Reduce the heat to low and cover the pan. Allow the pork and eggs to simmer in the sauce for about 20 minutes.

8. Once the pork is tender and the sauce has thickened slightly, remove the pan from the heat.

9. Serve hot, with steamed rice and your favorite vegetables on the side.

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