• stef on February 02, 2025

  Repeated the again and 60 grms of dough baked just the right size of bun for us. Got 10

Notes about Recipes in this book

• Yeasted buns with sweet cheese and fruit

  • Zosia on January 04, 2024

    These were light and fluffy and delicious. I made six (~100g dough) but I prefer a smaller ratio of bun to topping so I will make 8 next time and make only half the crumb topping recipe as there was quite a bit left. I added 1/2 tsp salt to the dough, used half the amount of yeast (SAF gold) and made the cheese topping with twarog. While they were best on baking day, they were stll very good on subsequent days reheated in the microwave.

  • stef on August 31, 2024

    These are light and fluffy as Zosia stated. 75 grms were used for each bun and I got 8.They were still too big. Twarog cheese was used and some topped with apricot jam. Will make less crumble next time. Loved them will make again.

  • Yildiz100 on January 30, 2025

    Since others mentioned that these are large I divided the dough into 9 buns. They were still quite large. I used cream cheese and the filling became quite runny so I wasn't able to use all of the filling up as I was afraid it would run off of the buns. Will try with twarog next time. Did not make any crumble because I wanted a less sweet bun.

  • Yildiz100 on January 30, 2025

    Since others mentioned that these are large I divided the dough into 9 buns. They were still quite large. I used cream cheese and the filling became quite runny so I wasn't able to use all of the filling up as I was afraid it would run off of the buns. Will try with twarog next time. Did not make any crumble because I wanted a less sweet bun.

• Doughnuts with custard or Advocaat cream

  • stef on October 06, 2024

    Made the paczki dough and custard. The custard is made differently. All ingredients are cooked and brought down to room temperature and then soft butter is beaten in. I used the suggested cutting ring and got 13. They were huge but delicious. Smaller cutter next time. Only trouble with donuts they are best eaten just after cooling. I might freeze some after first rising next time.

• Marbled chocolate and vanilla bundt cake

  • lkgrover on September 17, 2025

    Good chocolate marble bundt cake. The chocolate frosting is wonderful, and easy to make. (I used 85% Lindt chocolate.)

• Double plum crumble cake

  • lkgrover on September 02, 2024

    Excellent plum cake with streusel topping. I used red & purple plums.

• Deep-filled bilberry buns

  • IvyManning on July 26, 2024

    I found the dough to be very dry. Add milk as needed. I also had twice the amount of filling an streusel topping than I needed.

• Pancakes three ways (Naleśniki)

  • stef on October 05, 2024

    Nice batter to work with. I gave it a 30 minute rest. Served with roasted apples. A keeper

• Polish-French toast with roasted plums

  • Zosia on January 04, 2024

    I was inspired to make this by some Italian plums I had in the freezer that needed to be used. The egg mixture wasn't very different from my usual recipe but the inclusion of heavy cream and use of egg-rich bread seemed to make it quite special and the rather medicore plums were completely transformed by roasting. This will be repeated.

• Carrot and apple loaf cake with fudge drizzle

  • stef on October 12, 2025

    Lovely moist cake crumb sprinkled with demerara sugar. Baked in a 10x5 pan. 55 minutes. Lovely,with coffee.

• Polish cream fudge (Krówki)

  • stef on December 05, 2024

    A very nice creamy caramel tasting fudge. Mine were a bit chewy but after being in the freezer they are fine. Will be nice addition to Christmas cookie plate.