Polish grandmother bread recipe

Cooking can be a simple thing. Just pour the vegetables into the pot and stir-fry or boil them. But do you really like to eat such dishes? In order to make a good dish, you need to have fixed methods and techniques. So, let me teach you how to make Polish grandmother bread.

2.2 Bring the milk to a boil and cool to 41 to 43 degrees Celsius

3.12 Mix sugar and cinnamon powder evenly, keep 1 tablespoon for filling and set aside the rest

4.21 Add all but one tablespoon of the cinnamon sugar, salt, vanilla extract, and egg yolks in step 3 to the dough starter in step 2 and mix well. Add remaining flour and softened butter and knead into a smooth elastic dough. No need to remove film

5.1 Make the filling: This filling solidifies quickly, so don’t make it too far in advance. Mix sugar, 3 tablespoons of cinnamon sugar, cocoa powder, melted butter and stir well.

6.2 Shape the dough into a smooth round shape, place it in an oiled container and cover with plastic wrap. The main fermentation lasts for 120 minutes and the size doubles

7. Take out the dough, divide it into 2 equal parts, roll it into a round shape. I only made half the amount, didn’t divide it, and just rolled it into a ball. Roll it into a large circle with a diameter of 46cm and a thickness of about 3mm

8. Divide the disc into two parts and spread the filling in step 6 evenly on each part, leaving about 12mm around without applying the filling. Sprinkle chopped walnuts (or raisins or chocolate chips) on the filling

9. Each semicircle starts from the edge and rolls up towards the middle, as shown below.

10. Pinch the seams and both ends, and roll slightly on the chopping board to form even long strips

11. Use the handle of a wooden spoon or other pillar to fix, twist each long strip as shown below, and remove the handle of the wooden spoon (it is more convenient to have someone help you in this step)

12. Bend the two twisted doughs into a "C" shape, interlock them and put them together, and put them into an 8-inch greased mold (you can also use a 9-inch or 10-inch one, the finished product height will be different)

13. Cover with plastic wrap and let ferment at room temperature for 2.5 hours until it does not bounce back when pressed by finger. I refrigerate this step, and put it in the refrigerator immediately after shaping. After a few hours, take it out and return to room temperature to ferment for 3 hours and 20 minutes. Spread egg wash

14. Bake in a preheated 300F (150C) oven for 50 to 60 minutes, until the top is hard, springy and golden brown. Be careful not to over bake or the finished product will be too dry

15. Let it cool in the mold for 10 minutes, then remove from the mold and continue to cool on the grill

Today’s introduction to Polish Grandma’s Bread ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.