Polish Easter Placek
Servings
16
Servings
16
Ingredients
Sponge
Dough
Crumble Topping
Instructions
Sponge
  1. In a bowl, dissolve yeast in lukewarm milk with sugar & allow to stand until foamy, about 15 minutes. Stir in the flour, then cover the bowl & let the sponge rise until doubled in size, 30 minutes to an hour.
Dough
  1. In a mixing bowl, cream together butter & sugar, then add the eggs in one at a time; beat until fluffy. Add in the salt, nutmeg zest & 1 cup of flour; beat well. When the sponge is risen, add that to the creamed mixture along with the last cup of flour & the raisins. Knead dough until a very smooth, elastic, sticky dough forms.
  2. Using greased hands, place dough into a greased or buttered bowl. Cover the bowl & allow to rise until doubled in size, about 1-2 hours.
Crumble Topping
  1. Cut butter into sugar & flour until it is fully mixed in & crumbly, then stir in the almonds.
Assembly
  1. When the dough has risen, use greased or wet hands to place in greased baking pans. Sprinkle the crumble over the dough, pressing in lightly. Cover the pans, then let the dough rise until doubled or until almost risen to the top.
  2. Preheat oven to 325 F.
  3. Bake for 30-45 minutes until golden brown on top. Let the bread cool on a wire rack,
Recipe Notes
  • I used one 12″ x 5 ” loaf pan & one 5″ x 2″ round spring form pan for this amount of dough.