It is good to do at least 50 of them at once! They disappear…
- 560g white flour
- 20g fresh yeast
- 350ml milk, warm
- 2 eggs
- 80g butter, melted
- 75g sugar
- 1/2 tsp salt
- your favourite jam (we used jam rose petals)
Take 100 ml of milk, add 1 Tbs of sugar and yeast. Stir until dissolved and put it aside for 15 minutes. Mix dry ingredients together, mix liquid ingredients together. Combine together adding yeast mixture. Knead the dough. Leave to rise for 2h (or overnight in a fridge). Roll out the dough on floured surface and prepare “rogaliki” the way it is shown here 😉 Let it rise for 20 minutes and bake in 190C for 15 minutes.
Based on the recipe here.
My mum’s best cheesecake recipe 🙂 Soft, “wet”, creamy… The best!
For the bottom of the cake:
- 1 egg + extra yolk
- 4 Tbs of sugar
- 125g butter (melted)
- flour (as my mum says “the amount that is needed – as much as eggs and butter take to create nice soft bowl of pastry”)
Beat eggs with sugar until white. Add butter (not hot!) and flour and combine together with your hands until soft and smooth. Put it on the bottom of the baking tray.
For the cheese filling:
- 1kg of ground polish “white cheese” or quark (around 10% fat)
- 3 eggs
- 250g butter, soft
- 3/4 cup of sugar
- 1 Tbs potato flour
- large handful of raisins (soften in hot water)
- large handful of candied orange skin
Combine everything together except the whites of the eggs. Do not leave to big chunks of butter (you may need to use your hands to get rid of the bigger chunks). Beat the whites until stiff and add it to the mixture. Pour over prepared bottom of the cake and bake in 190C for 50-60 minutes.
And the poppy seed cake based on this recipe. Delicious!