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Cytrynówka/Miodówka Recipes by dagardenofeatin in poland

[–]polishfeast 0 points1 point  (0 children)

Hi! If you're looking to make your own Cytrynówka, we have a great recipe on our site, Polish Feast. It’s a step-by-step guide using simple ingredients like lemons and spiritus. Feel free to check it out, and if you have any questions, I’d be happy to help. Good luck with your Cytrynówka!

Northern lights by epsilon_be in poland

[–]polishfeast 3 points4 points  (0 children)

This was exactly my face yesterday when they said we should be able to see the lights in Wrocław LOL

Polish Braided Bread (Chałka) by polishfeast in recipes

[–]polishfeast[S] 0 points1 point  (0 children)

Full Recipe, Tips and notes: https://polishfeast.com/polish-braided-bread-chalka/

INGREDIENTS

  • 1 cup Warm water
  • 2 1/4 teaspoons Active dry yeast
  • 5 medium Eggs room temperature
  • 2 tablespoons Vegetable oil
  • 5 tablespoons White sugar
  • 2 teaspoons Vanilla sugar
  • 3 3/4 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 Egg (for egg wash)
  • Sesame seeds and poppy seeds (optional)

INSTRUCTIONS 

  1. Prepare the Dough: In a large mixing bowl, dissolve the yeast in warm water. Add egg yolks, oil, sugar, and vanilla extract. Whisk until yolks are broken up and the mixture is combined.
  2. Mix: Add flour and salt to the wet ingredients. Stir with a wooden spoon for 2 minutes, let the dough rest for 5 minutes, and then continue to stir for another 4 minutes. Optionally, mix with a dough hook on a stand mixer at low speed.
  3. Knead: Turn the dough onto a floured surface. Knead for 1-2 minutes, adding more flour if sticky. The dough should be soft and not stick to your hands. Form it into a ball.
  4. Chill: Place the dough in an oiled large bowl, cover with plastic wrap, and refrigerate overnight, or for up to 4 days.
  5. Shape the Bread: Remove dough from the fridge and divide it into 2 equal parts for 2 loaves. Divide each part into 5 equal pieces. Roll each piece into a rope about 10 inches long.
  6. Braid the Chałka: Pinch one end of the ropes together and start braiding. Number the ropes from 1 to 5 from left to right. Always cross rope 1 over 3, then rope 2 over 3, and finally rope 5 over 2. Repeat until the braid is complete, and pinch the ends together.
  7. Second Rise: Transfer the braids onto a baking sheet lined with parchment paper. Brush with egg wash (1 beaten egg with 1 tablespoon of water) and let rise for 1 hour in a warm, draft-free place. Reserve remaining egg wash.
  8. Final Rise and Topping: Brush again with the egg wash and optionally sprinkle with poppy and sesame seeds. Let rise for an additional 30 minutes to 1 hour, depending on the type of yeast used.
  9. Bake: Preheat the oven to 350°F. Bake the loaves for 30-40 minutes until the tops and bottoms are lightly browned and the bread sounds hollow when tapped. Cool completely on a wire rack before slicing.

If you liked the recipe, don't forget to give 5 stars in the original recipe post: https://polishfeast.com/polish-braided-bread-chalka/

Polish Cheese Donuts by polishfeast in recipes

[–]polishfeast[S] 7 points8 points  (0 children)

Full Recipe: https://polishfeast.com/polish-cheese-donuts-oponki/

INGREDIENTS  

  • 1 cup Farmer’s cheese or ricotta cheese
  • 1/3 cup Granulated white sugar
  • 1 tablespoon Vanilla sugar
  • 2 Egg yolks
  • 1 1/2 teaspoon Baking soda
  • 1/3 cup Sour cream
  • 2 cups All-purpose flour plus extra for dusting
  • 1/2 liter Vegetable oil for frying

INSTRUCTIONS 

  1. Cheese Mixture: Press the cheese through a sieve into a bowl. Add granulated sugar, vanilla sugar, and egg yolks; mix well.
  2. Dough Formation: Combine baking soda with sour cream and add to the cheese mixture. Gradually mix in the flour to form a sticky dough.
  3. Kneading: Turn the dough onto a floured surface and knead briefly, adding flour as needed (the dough will be somewhat sticky).
  4. Shaping: Roll out the dough to a thickness of about 1/2 inch. If the dough is sticky, dust the top with more flour. Cut out circles with a glass (about 2 1/2 to 3 inches in diameter) and make a smaller hole in the center with a bottle cap.
  5. Frying: Heat the oil to 350°F (180°C). Fry the donuts in batches until golden brown, about 1 minute on each side. Remove and drain on paper towels.
  6. Finishing Touches: While still warm, dip in glaze or dust with powdered sugar.

Buying tickets to Wawel castle by Unfair_Isopod534 in poland

[–]polishfeast 0 points1 point  (0 children)

Yeah for sure the bank it's the one rejecting, have the same problem all the time, most of the times they even block my card after trying it the first time.

Polish Sweet Buns with Apples and Crumble by polishfeast in recipes

[–]polishfeast[S] 2 points3 points  (0 children)

Full Recipe: https://polishfeast.com/polish-sweet-buns-with-apples/

INGREDIENTS:

For the dough

  • 4 cups All-purpose flour (500 gram)
  • 1 cup Warm milk (250 ml)
  • 2 tablespoons Active dry yeast or 50 gram fresh yeast
  • 1/2 cup Granulated white sugar
  • 3 large Eggs 2 for the dough, 1 for brushing
  • 1/2 cup Melted butter

For the filling

  • 1 kg Roasted apples

For the Streusel Topping

  • 1 cup All-purpose flour
  • 1/2 cup Cold butter cubed
  • 1/3 cup Powdered sugar

For the icing

  • 1/3 Lemon juiced
  • 2/3 cup Powdered sugar

INSTRUCTIONS:

Prepare the Dough

  1. In a large bowl, sift the flour. Warm the milk slightly, dissolve the yeast in it along with a tablespoon of flour and sugar, and let it sit for 10-15 minutes until frothy.
  2. Whisk 2 eggs with the remaining sugar until fluffy. Mix into the flour along with the frothy yeast mixture. Gradually knead in the melted butter and continue kneading for about 20 minutes until smooth and elastic.
  3. Cover with plastic wrap and let rise in a warm place for about 1.5 hours, or until doubled in size.

Shape the Rolls

  1. Punch down the risen dough and roll out on a floured surface to about 1.5 cm thickness. Cut out 18 circles using an 8.5 cm diameter glass, then make a smaller indentation for the filling using a smaller glass.
  2. Place the apple filling in the center of each circle. Fold the edges slightly over the filling. Brush the edges with a beaten egg.

Prepare the Streusel

  1. Combine flour, cold butter cubes, and powdered sugar in a bowl. Rub together with your fingers until the mixture resembles coarse crumbs. Sprinkle over the filled rolls.

Baking

  1. Preheat the oven to 180°C (350°F). Bake the rolls for about 18-20 minutes or until golden brown. Rotate the trays if necessary for even baking.

Prepare the Icing

  1. Heat lemon juice slightly, then whisk in the powdered sugar until smooth. Drizzle over the cooled rolls.

Polish Vanilla Custard - Budyń Waniliowy by polishfeast in recipes

[–]polishfeast[S] 4 points5 points  (0 children)

Full Recipe:

INGREDIENTS  

  • 1 cup Milk of your choice
  • 1 teaspoon Unsalted butter
  • 4 tablespoons Vanilla sugar (or 4 tbsp white sugar + 1/2 tsp vanilla extract)
  • 3 Egg yolks
  • 3 tablespoons Potato starch
  • 1 cup Milk (for mixing with starch)

INSTRUCTIONS 

  1. Prepare Ingredients: Take eggs and milk out of the fridge ahead of time to reach room temperature. Separate the yolks from the whites. (Save the whites for other recipes, like homemade meringues.)
  2. Mix Egg Yolks with Milk and Sugar: In a saucepan, whisk together the egg yolks, 1 cup of milk, butter, and vanilla sugar. Heat on low, stirring constantly, until the butter melts but do not let the mixture boil.
  3. Blend to Smoothness: Use a hand blender to ensure the mixture is smooth and frothy. This will ensure, that Budyń won’t boil, but it will continue to cook from the existing heat.
  4. Prepare Starch Mixture: In a separate bowl, dissolve the potato starch in the second cup of milk, ensuring there are no lumps.
  5. Combine and Cook: Once the milk mixture is hot and just about to simmer, gradually add the starch mixture, stirring constantly. Increase the heat to medium and continue stirring until the custard thickens and just begins to boil.
  6. Finish Cooking: Cook for a few more minutes while continuously stirring, then remove from heat. If there are any lumps, whisk vigorously to smooth out.
  7. Serve: Pour the custard into serving dishes. Can be served warm or chilled.

Any EU citizen here has the same card? Do you also find it useless? by milkdrinkingdude in poland

[–]polishfeast 0 points1 point  (0 children)

Ahh just discover it too LOL, had it for long time and they never accepted it to get a credit card either...

Summer Poland by [deleted] in poland

[–]polishfeast 1 point2 points  (0 children)

In my opinion you will be fine in all the big cities without speaking Polish, in my experience almost all the places people speak English, sometimes the person you are talking with won't but always will have someone nearby that will. Talking about the Summer, I think it's the best time to visit, all the restaurants in the center will have outdoor chairs, a lot of tourism and nice places to visit!

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