I’m Giuseppe Daddio, chef and director of “Dolce e Salato” Academy in Maddaloni I’m here to show you a hands-dirty recipe with balanced flours. The ingredients for the recipe are: pastry flour, boiled potatoes, compressed yeast, granulated sugar, light honey, butter, whole eggs, salt, and whole fresh milk.
Let’s go on with the execution of the recipe. Let’s add flour in the mixer boiled potates, compressed yeast, granulated sugar, honey, let’s add a part of the butter, preferably creamed butter, and an egg.
Let’s start kneading the recipe, leaving aside salt, separated from the yeast, and later one of the kneading liquids that favors the recipe for what concerns the dough is milk, we’re adding it gradually.
Let’s rasp an orange with a microplane and the lemon. Let’s add the remaining egg to the dough, the remaining part of butter, and the salt, that is an element of resistance for flours. Now it’s time to add the aromas, meaning the rasped orange and lemon.
Let’s gradually add milk. As you can get from the noise, the dough generated its gluten network, so it’s ready we can stop it and knead it a bit with the hands, then we’re letting it rise. A dusting of flour, then we’re rounding our dough risen for Polish cakes.
Let’s let it rise inside a bowl for about 35-40 minutes, then we’re spreading it out with a rolling pin. Let’s make the filling for our Polish cake, meaning a classic custard cream, modified for the recipe, for what concerns a cream for cooking.
Let’s start with the milk. Milk is flavored with the lemon and orange peel. Let’s add one of the most important vanilla beans on the market: a Bourbon vanilla berry. Let’s put the milk to a boil. Let’s go on with the recipe of our custard cream by adding the yolks in a mixing bowl.
Let’s break the egg membrane with the help of a whisk let’s add the granulated sugar and again, the vanilla pulp. We’re letting it work to melt the sugar and then we’re adding the flour. Let’s mix carefully to prevent clumps and then we’re gradually adding the milk, diluting the mass and then we’re bringing it all back on the flame.
Let’s remove the lemon and orange peels from the boiled milk. Let’s gradually add milk on the bleached mass. Let’s dilute the base with yolks, sugar and flour, and then we’re adding all of the milk. After diluting the mixture, we’re pouring it in the same pot to bring it back to a boil.
As there is flour, starch thickens at 92°C and we must cook it for about 1-2 minutes. Now I’d like to give you some useful information on how to preserve the cream well. Let’s take some alcohol and pour it on a steel tray.
we’re sanitizing the tray with a paper ball. Then we’re pouring our cream. Let’s cover our cream. Contact film means to avoid the suspended area. Let’s verify our dough for the Polish cake. As you can see, it produced a start of rising, so we’re spreading it out with our rolling pin.
As you can see, the dough spreads without effort, it doesn’t produce a “spring effect”, and this means a good oxigenation, it means standing of the dough and this is what we want from a recipe with leavened dough.
We’re cutting our dough with a ring and we’re placing it on a pastry baking tray. Let’s now fill the leavened Polish cakes dough distributing the cream on a spiral. With the help of a tweezer, we’re placing the black cherries as a sunburst.
Let’s sprinkle with a bit of lemon peel, the one we got from the custard cream to give a fresh scent. Let’s close our Polish cakes with leavened dough making the dough flaps stick well, in this way. The fillo doughs should be thin enough to allow a uniform cooking of the dough.
Let’s cut the exceeding dough with the help of a ring. With the tines of a fork, instead, let’s pinch the fillo doughs and close them well. Let’s let our Polish cake rise in a leavening cell at a temperature between 28-30 degrees for about 30-35 minutes then we’re browning with the egg yolk and add the granulated sugar and again, sugar crumbs.
The cooking is at 180°C for 15 minutes. Our Polish cakes are out of the oven, we’re placing them on our boards. I’m leaving it to you to taste our Polish cakes and see you for the next recipe!