PLACEK
This award-winning placek dessert recipe is courtesy of Karen Gold.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes 3 loaves
Number Of Ingredients 9
Steps:
- Heat milk in a small saucepan until it reaches 110 degrees. Remove from heat; stir in yeast and 1 1/2 tablespoons sugar until completely dissolved. Let stand until foamy, 10 to 15 minutes.
- Transfer yeast mixture to a stainless steel bowl. Add 2 cups flour and stir to combine. Spray a piece of parchment paper with cooking spray and cover dough. Cover parchment with a kitchen towel and let rise until doubled in size, 30 minutes to 1 hour.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat together 1 1/2 sticks butter, 1 1/4 cups sugar, orange zest, eggs, and 2 cups flour.
- Change mixer attachment to a dough hook and add yeast mixture to mixer bowl. Mix together on low. With the mixer running, slowly add 2 cups flour and raisins. Butter a large bowl and add dough. Spray a piece of parchment paper with cooking spray and cover dough. Let rise until doubled, 1 1/2 to 2 1/2 hours.
- Meanwhile, in a medium bowl, use a fork to mix together remaining 2 cups flour, 1 stick butter, and 1 cup sugar until crumbly.
- Butter three 9-by-5-by-3-inch (8-cup) loaf pans and divide dough evenly between them; top each with crumbs. Spray a piece of parchment paper with cooking spray and cover dough; let rise until rounded over the top.
- Preheat oven to 325 degrees. Transfer placek to oven and bake until golden brown, 35 to 40 minutes. Let cool for 1 hour in pan before removing. Store at room temperature, up to 1 week.
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Nalweyiso Rashidah
nalweyiso-r@hotmail.comThis is the best placek recipe I've ever tried. Thank you for sharing it!
54Godzilla1
54godzilla16@yahoo.comI'm gluten-free, so I used a gluten-free flour blend in this recipe. It worked perfectly!
Charles Andrews
andrewsc@yahoo.comI made this placek in a bundt pan, and it turned out beautifully.
Rob Sewell
r-s94@gmail.comThis recipe is a little too sweet for my taste. I'll try reducing the amount of sugar next time.
Lesedi Mathee
l34@yahoo.comI'm not a big fan of streusel, so I left it off of my placek. It was still very tasty.
Jeffrey Samuel
samuel_j84@yahoo.comThis placek is so versatile. I've made it with different fruits, nuts, and spices, and it's always delicious.
Ansa Kawal
kawal.a18@gmail.comI love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make it.
Mohammed Suleyman
sm@yahoo.comI've tried several different placek recipes, and this one is by far the best. The cake is moist and flavorful, and the streusel topping is perfectly crispy.
Oluwatobi Joseph
ojoseph16@yahoo.comThis is my go-to recipe for placek. It's always a hit with my family and friends.
Lansana Turay
l-turay77@gmail.comI made this placek for a potluck, and it was gone in minutes! Everyone loved it.
ALLISON Noriega
noriega@yahoo.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The placek is so delicious and flavorful.
Zabron Mubwanda
zmubwanda@gmail.comI followed the recipe exactly, but my placek didn't turn out as moist as I would have liked. I'm not sure what I did wrong.
Babita Budhathoki
budhathoki@hotmail.comThis was my first time making placek, and it turned out amazing! The streusel topping really makes this cake.
GHETTO SOLDIER
ghetto-s60@gmail.comI've made this placek a few times now, and it always turns out great. It's so easy to make, and it's always a crowd-pleaser.
theyluv_shuan jackson
theyluv_shuan.j@hotmail.comThis placek recipe was a complete hit! The cake turned out moist and fluffy, and the streusel topping was perfectly crisp and sweet. I've already gotten several requests for the recipe from friends and family.