Vegan Easter Babka

This light, sweet Polish bread is similar to brioche, and is traditionally eaten on Easter morning. Preparation time: 15 minutes Cooking time: 40 minutes Additional time: 2 hours + Serves: 15 Difficulty: Moderate Ingredients 3 tablespoons of lemon juice 160g/5½ oz/a cup of raisins 2 teaspoons of active dry yeast 3 tablespoons of ground flaxseedContinue reading “Vegan Easter Babka”

Żurek

Background Pronunciation: /ˈʐu.rɛk/ (jurr-ekk) Origin: Poland Relatives: Barszcz Bialy (Poland), Zhur (Belarus), Kyselo (Czechia), Okroshka (Russia), Bors (Romania).  History  The word ‘Żurek’ is the diminutive form of the ‘Żur’, a variation of the Old High German ‘sur’, meaning sour.   Fermented cereal soups are a traditional staple food in several other central and eastern European countries,Continue reading “Żurek”

Piernik

There’s a lot of history behind Piernik: it’s Polish gingerbread, which is traditionally eaten at Christmas. Piernik comes in many shapes and sizes, and some versions can be left to mature for months or even years before being baked. This quick version is a soft cake, flavoured with gingerbread spices and plum jam, and decoratedContinue reading “Piernik”