Kolacz Weselny i Karawaje

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1. Data: 2002-09-13 12:09:23

Temat: Kolacz Weselny i Karawaje
Od: "JerryKeey" <h...@h...com> szukaj wiadomości tego autora

Posiada moze ktos przepis na nie lub wie gdzie moge znalezc w necie?

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1. Data: 2002-09-13 12:17:27

Temat: Re: Kolacz Weselny i Karawaje
Od: "JerryKeey" <h...@h...com> szukaj wiadomości tego autora

A moze ktosby mogl przetlumaczyc bo znalazlem cos takiego:

Title: KOLACZ WESELNY (SCULPTURE CAKE) Categories: Ethnic, Cheese/eggs,
Desserts Yield: 1 servings 2 (1/4 oz) pkgs, active dry -yeast ( 2Tbsp) 1 c
Plus 1 Tbsp sugar 1/4 c Warm water 1 c Unsalted butter or -margarine, room
temperature 2 Eggs 1 pt Warm milk (2 cups) 6 1/2 c All purpose flour 1 pn Of
salt Milk Cheese Filling: 2 lb Dry cottage cheese or -farmer's
old-fashioned -white cheese(4cups) 4 Egg yolks 2 c Granulated sugar 1 tb
Vanilla Sugar(or vanilla -plus sugar) This very old recipe is famous for the
artistic, decorative sculpture arranged on top. The picture in the cookbook
has the upper outer edge circled with a braid of dough and cutouts of ducks
arranged flat on the top. Prepare Cheese Filling; set aside. In a small
bowl, dissolve yeast and 1 Tbsp sugar in 1/4 cup warm water. Let stand 5 to
10 minutes until foamy. Place 1 cup sugar, butter or margarine and eggs in
large bowl. Beat until pale and fluffy. Add yeast mixture, 1 pint milk, 2
cups flour and salt. Beat until well blended. Stir in enough remaining flour
to make a soft dough. Turn out dough on a lightly floured surface. Clean and
grease bowl. Knead dough until smooth and elastic. Place dough in greased
bowl, turning to coat all sides. Cover with a clean damp cloth;let rise in a
warm place, free from drafts, until doubled in bulk. Preheat oven to 350 F.
Grease side and bottom of a 10 inch springform pan. Divide dough into
thirds. Using your hands, gently press 1/3 of dough evenly over bottom and
side of pan. Evenly spread Cheese Filling over doughlined pan. On a lightly
floured surface, roll out another 1/3 of dough to a 10 inch circle. Place
over Cheese Filling. Gently pat with your hands. Using a pastry brush,
lightly brush milk over top of dough. Cut remaining 1/3 dough in 4 even
pieces. Shape 3 pieces into long ropes. Braid ropes; apply to outer edge of
cake. Using remaining dough, cut desired figures with various cutters of
form shapes with your hands. Arrange figures on top of dough as desired.
Lightly brush with milk. Bake 50 to 60 minutes or until golden brown. Cool
cake in pan 5 minutes on a rack. Remove pan side; cool completely on rack.
Makes 1 (10 inch) cake. Cheese Filling: With a grinder or food processor,
process cheese. Do not puree or over process. Place egg yolks, sugar and
Vanilla Sugar in a large bowl. Beat until pale and creamy, at least 10
minutes. Add ground cheese, a little at a time, while beating. Beat until
smooth. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle
posted by Linda Davis -----

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1. Data: 2002-09-13 17:29:25

Temat: Re: Kolacz Weselny i Karawaje
Od: Magdalena Bassett <m...@w...net> szukaj wiadomości tego autora

Bez pracy nie ma kolaczy. Strasznie to dlugie. Naprawde chcesz
tlumaczenie? Z takim nazwiskiem to bym sie spodziewala, ze znasz
angielski, ale jak chcesz szczegolowo, to napisz....
Ogolnie to robi sie ciasto drozdzowe slodkie i twarog z koglem moglem,
dzieli sie ciasto na 3 czeci. Jedna czesc na dno tortownicy, na to
nadzienie z twarogu, na to krazek z drugiej czesci ciasta, trzecia czesc
kroi sie na 4 kawalki, z trzech robi sie warkocz naokolo ciasta, z
czwartej wycina sie dekoracje na wierzch.
MB

JerryKeey wrote:
>
> A moze ktosby mogl przetlumaczyc bo znalazlem cos takiego:
>
> Title: KOLACZ WESELNY (SCULPTURE CAKE) Categories: Ethnic, Cheese/eggs,
> Desserts Yield: 1 servings 2 (1/4 oz) pkgs, active dry -yeast ( 2Tbsp) 1 c
> Plus 1 Tbsp sugar 1/4 c Warm water 1 c Unsalted butter or -margarine, room
> temperature 2 Eggs 1 pt Warm milk (2 cups) 6 1/2 c All purpose flour 1 pn Of
> salt Milk Cheese Filling: 2 lb Dry cottage cheese or -farmer's
> old-fashioned -white cheese(4cups) 4 Egg yolks 2 c Granulated sugar 1 tb
> Vanilla Sugar(or vanilla -plus sugar) This very old recipe is famous for the
> artistic, decorative sculpture arranged on top. The picture in the cookbook
> has the upper outer edge circled with a braid of dough and cutouts of ducks
> arranged flat on the top. Prepare Cheese Filling; set aside. In a small
> bowl, dissolve yeast and 1 Tbsp sugar in 1/4 cup warm water. Let stand 5 to
> 10 minutes until foamy. Place 1 cup sugar, butter or margarine and eggs in
> large bowl. Beat until pale and fluffy. Add yeast mixture, 1 pint milk, 2
> cups flour and salt. Beat until well blended. Stir in enough remaining flour
> to make a soft dough. Turn out dough on a lightly floured surface. Clean and
> grease bowl. Knead dough until smooth and elastic. Place dough in greased
> bowl, turning to coat all sides. Cover with a clean damp cloth;let rise in a
> warm place, free from drafts, until doubled in bulk. Preheat oven to 350 F.
> Grease side and bottom of a 10 inch springform pan. Divide dough into
> thirds. Using your hands, gently press 1/3 of dough evenly over bottom and
> side of pan. Evenly spread Cheese Filling over doughlined pan. On a lightly
> floured surface, roll out another 1/3 of dough to a 10 inch circle. Place
> over Cheese Filling. Gently pat with your hands. Using a pastry brush,
> lightly brush milk over top of dough. Cut remaining 1/3 dough in 4 even
> pieces. Shape 3 pieces into long ropes. Braid ropes; apply to outer edge of
> cake. Using remaining dough, cut desired figures with various cutters of
> form shapes with your hands. Arrange figures on top of dough as desired.
> Lightly brush with milk. Bake 50 to 60 minutes or until golden brown. Cool
> cake in pan 5 minutes on a rack. Remove pan side; cool completely on rack.
> Makes 1 (10 inch) cake. Cheese Filling: With a grinder or food processor,
> process cheese. Do not puree or over process. Place egg yolks, sugar and
> Vanilla Sugar in a large bowl. Beat until pale and creamy, at least 10
> minutes. Add ground cheese, a little at a time, while beating. Beat until
> smooth. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle
> posted by Linda Davis -----