Chalka z kruszonka – Polish sweet bread with crumble

21-11-2018 / B S / 3 Comments / Brioches

soft brioche sweet brioche traditional bread traditional recipe

Do not be scared by the name, chalka z kruszonka is just a traditional Polish sweet bread with crumble. Soft, slightly sweet, with a distinct scent of butter and vanilla. Perfect for both breakfast and snacks. I recommend it!

Chalka z kruszonka – Polish sweet bread with crumble

Traditional Polish recipe: Chalka z kruszonka – Polish sweet bread with crumble

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course bakery, sweets and desserts

Cuisine traditional Polish, vegetarian

Servings big brioche

Calories 111 kcal

Ingredients

Brioche base

4 g active dry yeast
400 g all-purpose flour
100 g bread flour or Manitoba
80 g brown sugar
1 pinch of salt
1 egg
2 egg yolks
70 g butter
200 ml milk
2 tsp vanilla extract or vanilla bean
1 egg yolk
1 tbsp water for the glaze

Crumble

40 g all-purpose flour
25 g cold butter
1 tbsp sugar

Instructions

Instructions: Chalka z kruszonka – Polish sweet bread with crumble

Heat the milk together with the butter on low heat until the butter is completely melted. Turn off the flame and put aside until your milk becomes barely lukewarm. If you use the vanilla bean split it in half, extract the seeds and add them to the milk at the beginning of the cooking.
In a bowl mix the flour with active dry yeast. Add sugar and a pinch of salt and mix again. Combine egg, egg yolks and vanilla extract (if used) and begin mixing. Begin to pour the milk with the butter while continue stirring. Knead the dough for 10 minutes until it becomes smooth and elastic.
Place the dough in a slightly oiled bowl, cover with the plastic wrap and let it rise for 2 hours or until it doubles the volume. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Creating the braid

Deflate the dough. Divide it into 3 or 4 equal parts (depends on whether you want to make the braid of 3 or 4 strands). Deflate each part with your fingertips and stretch it until you create an oval.
Bend the tip of the oval towards the center (as in the photo) and roll the dough.
Continue in this way with the other pieces and set aside for 5 minutes.
Roll each piece of dough until it has a length of about 40 cm. Proceed with the classic braid of 3 strands or with the braid of 4 strands.
Place the brioche on a baking tray lined with the baking sheet, cover it with a cotton sloth and let it get puffed for another hour.
Prepare the crumble by mixing all the ingredients and working them between your fingers until you get a mixture similar to sand.
Heat the static oven at 180 °C. Mix a yolk with a tablespoon of water.
Brush the brioche and add your crumble.
Bake 30 to 35 minutes. If the brioche is getting dark too quickly, cover it with an aluminum foil.