Młodzowi kùch – Kashubians in Poland

Prep time: 20 min/Waiting time: several hours/Cook time: 50 min

Ingredients (cake)

Flour | 1 kg
Oil | 3 tablespoons
Milk | 1 l
Eggs | 6
Butter | 50 g
Sugar | 50 g
Raisins| 100 g
Yeast | 100 g
Salt

Ingredients (crumble)

Butter | 50 g
Vanilla Sugar | 1
Sugar | 50 g
Flour | 70 g

Warm up half a litre of milk and stir in 1 tablespoon of sugar and 2 tablespoons of flour. Crumble the cake yeast into the mixture, and gently stir until the mixture becomes creamy. Cover the bowl with a cloth, and set aside in a warm place until the yeast forms a spongy texture.

In a large mixing bowl whisk together flour with vanilla sugar. Stir in the slightly whisked eggs, activated yeast mixture, and lukewarm butter. Start kneading milk into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Soak some raisins in hot water, and add and mix them into the mixture. Leave the mixture for about 1-2 hours to rest and grow.

Press the dough evenly into a well-grossed baking tin and set aside. Next, prepare the crumble topping. In a bowl mix together flour, sugar, vanilla sugar and melted butter until the mixture resembles fine crumbs. Sprinkle the mixture over the dough. Bake in the preheated oven (180 °C) until a toothpick inserted into the centre of the cake comes out clean, 50 min to 1 hour.

Photo by Jorosław Goc