Polish Grandma
by Editorial Staff
Polish grandma – sweet Easter pastries with sugar glaze.
Servings: 8
Cook: 2 hours 30 minutes
Ingredients
- Flour – 300 g
- Milk – 125 ml
- Sugar – 150 g
- Powdered sugar – 150 g
- Eggs – 2 pcs.
- Butter – 40 g
- Orange – 1/2 pc.
- Raisins – 2 tbsp
- Dry fast-acting yeast – 1 tbsp
- Vanilla sugar – 1 tbsp
- Salt – 1/2 teaspoon
- Almond extract – 3-4 drops
Directions
- Dissolve 2 tablespoon in warm milk. tablespoons of sugar, add yeast and leave for 10 minutes. During this time, the yeast should rise with a cap.
- Remove the zest from the orange and squeeze the juice. 1 teaspoon of zest for the dough and 2 tbsp of juice for icing.
- Rinse the raisins with hot water and dry.
- Beat eggs with the remaining sugar and salt, add softened butter and beat again.
- Add orange zest and almond essence.
- Beat everything together.
- Pour in milk with yeast, mix.
- Gradually add flour and knead into a soft, thick dough.
- Cover the bowl with the dough with a dry towel and leave for 30 minutes. The dough should be thinner and more sticky than pie dough.
- Pour raisins into the dough, mix well.
- Place the dough in a baking dish (preferably a baking dish with a hole in the middle – large dough products are baked very well in it). Cover the dish with a towel and leave to approach in a warm place for 1 hour.
- Bake the Polish grandma in an oven heated to 190 degrees for 35-40 minutes.
- Cool the finished grandmother a little in the form, then transfer to the wire rack.
- For icing, gradually pour orange juice into the icing sugar and stir immediately. You can make a thicker or thinner frosting to your liking.
- Pour icing over the cooled pastries.
Soft, tender and airy Polish grandma is ready. Bon Appetit!
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