here's a recipe i found online for placek:
from Becky in New York
makes 3 - 8 ½ x 4 ½ x 2 ½ baking pans full
1/2 cup margarine or butter, softened
2 cups sugar
4 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 cups buttermilk
THE CRUMB TOPPING:
1 1/4 cups flour
1/2 cup sugar
1/2 cup cold margarine or butter
Generously butter 3 loaf pans measuring 8 1/2 X 4 1/2 X 2 1/2. Preheat oven to 350 degrees. Cream butter and sugar, then add eggs, mixing until well combined. Mix together the flour, baking powder and salt. Add the flour mixture alternately with the buttermilk, mixing well but do not overbeat. Divide mixture evenly among the three pans. Sprinkle the crumb topping (recipe below) equally over the top of each Placek and bake 50 - 60 minutes or until lightly browned on top and a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for ten minutes, then remove from pans and cool completely.
Mix together the flour and sugar. Cut in the shortening with a pastry blender until the mixture resembles crumbs.
Note: Serve warm from the oven with butter or reheat by the slice. This can be done in the microwave or butter each slice and lightly toast under the broiler setting in your toaster oven - delicious! Placek can be kept for at least a week tightly wrapped in foil in your refrigerator. It also freezes well when very well wrapped in foil and then placed in a freezer bag.
another recipe i found online uses 6 eggs, which i think sounds more like what my mom used to do.
From: Marsha Brown Castro
This is the recipe my Polish mother, Angeline Kowalinski Brown has used for about 50 years. It was given to her by Rosalie Konwinski Ludwitkowski, who was my sister's girl scout leader -- Enjoy.
2 cups Milk
1 cake Yeast (You may substitute 1 package of dry yeast if cake yeast is unavailable)
2 cups Flour
Scald milk and let cool until warm (about 100 degrees) in a large bowl. Add yeast and mix well till dissolved. Add flour and let stand for 1 hour.
1/2 cup Butter
1/3 cup Lard or Crisco
1 1/2 cups Sugar
1 teaspoon Vanilla
1/2 teaspoon Mace (nutmeg may be substituted- but mace has a better aroma & taste)
6 Eggs (2 whole and 4 yolks)
Grated Lemon rind (use about 1/2 of the lemon)
5 Cups or less of Flour
1 Cup of Raisins
Melt butter and lard (or Crisco) and let cool
then add to the above flour mixture.
Beat eggs and egg yolks, sugar, grated lemon, vanilla, and mace till fluffy and pale yellow in color.
Add to yeast mixture. Stir in flour 1 cup at a time, (I usually use 4-4 1/2 cups). You don't want mixture so thick you can't stir it. It should still be sticky and pull away from the sides of the bowl.
Add Raisins (I usually use 1/2 of the allot flour to coat the raisins before adding them. They mix in easier)
Cover bowl with cloth and let double in size.
Grease and flour 2 large loaf pans.
Divide dough between pans. Let raise in warm place about 45 minutes. Sprinkle loaves with Topping:
1/2 cup Flour
1/3 cup Sugar
1/3 cup butter
Pinch of mace
Mix sugar and flour. Cut cold butter into mixture till crumbly. Put on top of coffeecakes. Bake at 350 degrees for about 45 minutes, or until inserted toothpick come out dry.
Cool and enjoy!!!
ok, one last recipe:
Polish Coffeecake (Placek)
posted by Schmitty 02-16-100 4:16 AM
Polish Coffeecake (Placek)
2 cups milk
1/2 pound butter
1 teaspoon salt
1 1/2 to 2 cups sugar
1/2 teaspoon nutmeg
1 teaspoon vanilla
6 eggs beaten
2 yeast cakes
1/2 cup warm water
1 cup raisins soaked in hot water
6 cups flour
Scald milk and butter. When lukewarm, add salt, sugar, nutmeg, vanilla, beaten eggs and yeast cakes, which have been dissolved in the 1/2 warm water. Beat well. Drain raisins and add to mixture. Beat well again.
Add flour, 2 cups at a time, beating well. Set in warm place to rise covered with a towel. When doubled in bulk, beat again. Pour into 4 greased loaf pans.
Beat 1 egg fluffy and brush over each loaf. Combine 1 tablespoon butter, 2 tablespoons sugar, 4 tablespoons flour and 1/4 teaspoon vanilla. Sprinkle over unbaked loaves. Let rise until double in size.
Bake 45 minutes in 350 degree oven.
when my mom and i used to make it together (i unfortunately do not have her recipe), i thought we also put in some vanilla and definitely raisins. the yellow ones tended to work best. placek is a heavy bread when made by hand. you can get it @ supermarkets in polish-american areas, but it's always so weird and light-feeling (and also no vegan). i dream of eating that heavy bread that used to sit like a rock in my stomach. it was a sweet, scrumptious rock, so i didn't really care!
i guess my biggest questions are:
1.) how would you substitute the three (or six) eggs? i do have egg replacer in a box, but i tend to think that it doesn't work very well. it doesn't mix well and i don't always have very good result with the powdered egg replacer. i wondered about using bananas, but i don't know exactly what role the eggs
have in this bread, apart from keeping everyone together.
2.) for the polish people in the community who've had placek, what recipe sounds closest? which one would you choose? for the most part, the biggest difference among these relates to the milk/buttermilk, as well as the amount of eggs.
3.) can i make my own vegan buttermilk? or maybe i should choose one of the recipes that don't involve it?
4.) do you guys think this might be a lost cause? maybe some things are better left un-veganized and not eaten @ all??
my hope is to make the placek on good friday (one week from today, along with making these cinnamon rolls i found online as a recipe). usually we have our polish breakfast before church, which consists of polish sausage (smoked and plain), hot-cross buns, placek, ham and fruit. this year, basically i'm gonna have fruit and orange juice and that's really it. and i don't think that my parents will be making any baked goods either, so it would be super cool if i could make something from my heritage to have at breakfast with them. any ideas would be greatly appreciated. thanks guys!!