Kołocz Śląski - Traditional Polish Sweet Yeast Cake

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• Pinch of salt Pinch of salt
• Filling options: poppy seeds, sweet cheese, fruit preserves Filling options: poppy seeds, sweet cheese, fruit preserves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 52g (20g sugars)
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract.
3. 3.
   Mix the ingredients until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
5. 5.
   Once the dough has risen, punch it down and divide it into two equal portions.
6. 6.
   Roll out one portion of the dough into a rectangular shape on a floured surface.
7. 7.
   Spread the desired filling evenly over the dough, leaving a small border around the edges.
8. 8.
   Starting from one long side, tightly roll the dough into a log shape.
9. 9.
   Repeat the process with the second portion of dough and filling.
10. 10.
    Place both rolls on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Bake the Kołocz Śląski for 25-30 minutes or until golden brown.
13. 13.
    Remove from the oven and let it cool before slicing and serving.

Treat your ingredients with care...

• Poppy seeds — Toast the poppy seeds in a dry pan over low heat for a few minutes to enhance their flavor before using them as a filling.
• Sweet cheese — If the sweet cheese is too moist, drain it in a sieve for a few hours or overnight to remove excess liquid.
• Fruit preserves — Choose high-quality fruit preserves with a thick consistency to prevent them from making the dough soggy.

Tips & Tricks

• For a richer flavor, add a teaspoon of lemon zest or orange zest to the dough.
• Experiment with different fillings such as cinnamon sugar, chopped nuts, or dried fruits.
• Brush the top of the baked Kołocz Śląski with a light sugar syrup for a glossy finish.
• Serve the cake warm with a dollop of whipped cream or a dusting of powdered sugar.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve slices of Kołocz Śląski as a delightful dessert or enjoy them with a cup of coffee or tea for a cozy afternoon treat.

Presentation advice

Present the Kołocz Śląski on a decorative platter, dusted with powdered sugar and garnished with fresh berries or mint leaves for an elegant touch.