POLISH ROYAL MAZUREK - MAZUREK KROLEWSKI
Mazurek or mazurka is a flat Polish cake made with a yeast dough or nonyeast dough and filled with various toppings including, preserves, fruits, nuts, creams.
Provided by @MakeItYours
Number Of Ingredients 12
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
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