"The belly rules the mind."--Spanish Proverb

Placek Recipe

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This recipe for Placek, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Kiely
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 and 1/2 sticks of butter
2 and 1/4 cups milk
1 and 1/2 cups sugar
12 egg yolks
1 scant tsp salt
1 tblsp Brandy
2 small yeast cakes
1 cup raisins
6 cups flour

Directions:
Directions:
Heat butter and two cups of milk to almost boiling. Beat egg yolks until thick, add sugar, beat well. Add hot butter and milk mixture, beat until luke warm. Add salt and Brandy.
Dissolve yeast with 2 tblsp sugar and 1/4 cup lukewarm milk; add to egg mixture. Add flour, beat until smooth. Add raisins. Let rise for 1 hour.

Grease loaf pans, pour in batter.

To make crumb topping: combine 2 cups flour, 1 cup sugar and 1/2 cup butter with a pastry cutter. Spread crumbs on top of batter.

Bake at 375 for 30 to 45 minutes, depending on the size of the pan that you use. This makes two large loaf pans or three small ones.

Personal Notes:
Personal Notes:
You may tightly wrap your Placek in foil and store in the freezer until ready to use.

 

 

 

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