Recipes Polish chalka
Recipes Polish chalka
Recipes Polish chalka Polish chalka
- 160ml (2/3 cup) milk
- 450g (3 cups) plain flour
- 60g (1/4 cup) caster sugar
- 1 teaspoon (7g/1 sachet) dried yeast
- 1/4 teaspoon salt
- 5 egg yolks, at room heat
- 150g unsalted butter, in room temperature, cubed
- Melted butter, to grease
- Plain flour, extra, to dust
- 95g (1/2 cup) raisins
- 1 tablespoon finely shredded orange rind
- 2 teaspoons finely shredded lemon rind
- 150g (1 cup) pure icing sugar
- 1/2 tablespoons cold water
- 1 teaspoon fresh lemon juice
- 1 drop red-colored food colouring
- Step 1
Heat the milk in a small saucepan over low heat until lukewarm. Set aside.
- Step 2
Combine the flour, sugar, yeast and salt in a large bowl. Whisk together the warmed milk and egg yolks in a small bowl until well combined. Make a well in the centre of the flour mixture and add the milk mixture. Combine with a wooden spoon and then use your hands to mix until a dough forms.
- Step 3
Turn money onto a lightly floured surface and gradually add a little amount of butter. Fold the money over on itself towards you and then use the heel of your hand to push the dough away from you. Turn the dough and repeat kneading, gradually adding the butter until completely incorporated and the dough will be smooth and elastic (this will take about 15 minutes).
- Step 4
Brush a large bowl with melted butter to grease and dust lightly with flour. Place money in the bowl and turn to lightly coat surface. Cover with plastic wrap and place in a comfortable, draught-free place to prove for 2 hours or until doubled in size.
- Step 5 Preheat oven to 180�C. Line a baking tray with non-stick baking paper. Strike down the dough with your fist. Add the raisins, orange and lime rinds, and mix to combine. Turn onto a lightly floured surface and knead again for 2-3 minutes or until fruit is evenly distributed through the money. Divide the dough into a few portions. Shape each portion into a 30cm log. Plait the three pieces of money together, tuck the ends underneath and place on tray. Cover loosely with greased plastic wrap and set aside in a warm, draught-free place, to show for 1 hour, or until plait doubles in size.
- Step 6
Bake in preheated oven with regard to 40 minutes or until golden brown, cooked through and sounds hollow when tapped around the base. Transfer to a wire rack to cool.
- Step 7 To make icing, sift the icing sugar into a medium bowl. Add the water, lemon juice and colouring, and use a balloon whisk to whisk until smooth. Drizzle over cooled chalka, allowing icing to run down the sides. Set aside with regard to 10 minutes for icing to set