Best Mazurek Krolewski Recipes

ROYAL MAZURKA (MAZUREK KROLEWSKI)

Steps:

• Mazurkas:.
• Preheat oven to 375°F.
• Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
• Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
• Bake for 25 minutes, or until golden.
• Cool slightly, then turn them out onto a rack to completely cool.
• Meanwhile make icing (directions below).
• Spread one cake with jam, cover it with the other cake and spread the icing over the top.
• Icing:.
• Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.

MAZUREK KROLEWSKI

Steps:

• Preheat oven to 375°F. 3 Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate. 4 Divide batter between two 9 X 13 baking pans lined with buttered parchment paper. 5 Bake for 25 minutes, or until golden. 6 Cool slightly, then turn them out onto a rack to completely cool. 7 Meanwhile make icing (directions below). 8 Spread one cake with jam, cover it with the other cake and spread the icing over the top. 9 Icing:. 10 Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.

POLISH ROYAL MAZUREK - MAZUREK KROLEWSKI

Steps:

• Cream together butter and sugar with an electric mixer until light and fluffy.By hand, stir in almonds, zest, flour, making sure to measure flour correctly, and hard-cooked egg yolks.Add raw egg yolk, salt and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.Place dough in plastic wrap and refrigerate for at least 30 minutes.Heat oven to 375 degrees. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or "dock" the dough with the tines of a fork. Using pastry brush, egg wash (1 beaten egg with 1 teaspoon water) dough.
• Roll remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash. Bake for 20-30 mimutes, or until light golden brown and crisp.Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.Anjali writes:"Despite the troubles with the dough and its texture, the taste was very nice. This was, by far, the MOST difficult dough I have ever worked with! It did not come together after adding the egg yolk. It wouldn't even hold together after being squeezed by hand. I had to add the rest of the egg to bring the crumbles together, then KNEAD it like a bread dough to distribute the moisture. Rolling it out was frustrating and utterly impossible. I had to press the dough into the pan and use fragments of pressed-out strips to make the lattice. All the extra handling made the dough very tough when it baked. It could only be called flaky because it crumbled like concrete! I am wondering if this might have worked better if it were approached like a traditional pie crust, with cold butter cut into the dry ingredients. I've never heard of a pie crust that calls for creamed butter and sugar, and now I might know why."Anjali makes a good point.
• This IS a difficult dough to work with, but it is a traditional recipe. The dough on this pastry is not meant to be like pie dough. It is more of a bread dough. As you can see from my step-by-step instructions, I was able to roll the dough. It IS delicate and takes a little coaxing, but as Anjali herself says, the flavor is very good. I'm interested to know if anyone else has this problem.Barbara Rolek, Your Guide to Eastern European Food