Mr. Czaplis is the master of baking yeast, and in particular challah, which usually disappears faster than it appeared. Today, the house smelled his work, and it was a yeast cake with plums, which, courtesy of the freezer, reminded us about the late summer in Czaplisowo.
Here is the precious recipe, ideal to use during this year’s May picnic, which we invite you to Puńsk to celebrate!
40g of fresh yeast
3/4 cup lightly warm milk
1 tablespoon of sugar
Otherwise you will need:
0.5 kg of flour
2 eggs (necessarily rural, of course!)
2 tablespoons of sugar
and crumble: butter, sugar and flour
All the ingredients must be at room temperature, otherwise the cake will not come out.
Mix the ingredients for yeast leaven and leave it in a warm place. Everything depends on the yeast, but you have to give them about 15-30 min.
Pour overgrown leaven into the flour, add the beaten eggs with the sugar. Mix all with kitchen robot, best with a spiral tip. At the end of stirring, add the melted and chilled butter.
Knead the dough until it is flexible and will swerve easily from the vessel, but not too dry. Cover with a cloth and let it grow in one hour. Then knead it again and put on the greased cake pan (never too much butter!). On top we teach fruits ( Mr. Czaplis treated the plums with maple syrup and gave them to let go of the juice in a saucepan), and finally crumble.
Put in the oven preheated to 180 degrees on both sides toasting. Bake 45-50 minutes.
Serve with milk or like we did: with the warm cocoa.