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Bulka recipe translation: Polish to English


posts: 8

gswojcikThreads: 2
Posts: 2
Joined: Jan 13, 10 ♂ 		 Jan 16, 10, 19:19    #1
Can someone translate this recipe for me? Thanks!

Gary

Składniki
4 dkg drożdży
500 g pszennej m±ki
pół szklanki cukru
szklanka letniego mleka
cukier waniliowy (1 op.)
szczypta soli
120g masła
3 żółtka
1 jajko
rodzynki



Słodka bułka z rodzynkami
Drożdże rozetrzeć z łyżk± m±ki, łyżk± cukru i 4 łyżkami mleka, odstawiać do wyro¶nięcia na 15 minut w ciepłe miejsce.
M±kę wymieszać z cukrem, cukrem waniliowym, sol±, dodać rodzynki i żóltka, wlać rozczyn, wymieszać. Rozpuszczone i ostudzone masło wymieszać z mlekiem, powoli dodawać do ciasta, mieszaj±c aż do uzykania jednolitej masy.
Je¶li ciasto jest zbyt płynne, dodać m±ki, ale z wyczuciem :))))
Po wyrobieniu odstawić w ciepłe miejsce na godzinę.
Jeszcze raz wyrobić i odstawić na kolejn± godzinę.
Wyrobić po raz trzeci, podzielić na pół, włożyć do natłuszczonych 2 foremek keksowych i po raz ostatni odstawić do wyro¶nięcia. Posmarować rozm±conym jajkiem.
Piekarnik nagrzać do 200 st. Ciasto wkładamy do piekarnika na 5 minut, a następnie zmniejszamy temperaturę do 160 stopni, w której pieczemy jeszcze ok. 45 minut


Ľródło przepisu: Dobre Rady, 1/2007
Przepis udostępniony przez till
Inne przepisy autora
peter_olsztynThreads: 8
Posts: 760
Joined: Apr 18, 07  Pictures: 1 ♂ 		 Jan 16, 10, 21:31    #2
Składniki - ingredients
4 dkg drożdży - yeast
500 g pszennej m±ki - wheat-flour
pół szklanki cukru - half glass of sugar
szklanka letniego mleka - glass of lukewarm milk
cukier waniliowy (1 op.) - vanilla sugar (1bag)
szczypta soli - pinch of salt
120g masła - butter
3 żółtka - yolk
1 jajko - egg
rodzynki - raisin
SildarThreads: -
Posts: 85
Joined: Sep 20, 09 ♂ 		Edited by: Sildar  Jan 16, 10, 21:34    #3
Yeast pulp with a spoon of flour, a spoon of sugar and 4 tablespoons milk, to ferment discontinued for 15 minutes in a warm place.
Mix flour with sugar, vanilla sugar, salt, raisins and add egg yolks, pour the leaven, mix.
Dissolved and cooled butter mixed with milk, slowly add the dough, stirring until you have homogeneous mixture.
If dough is too liquid, add the flour, but not to much.
After pinch aside in a warm place for one hour, after that form it again and leave for another hour. Obtain a third time, divided in half, put it into 2 grease smeared mould. Brush with blur egg (Im not sure for this word, Hope you now what I mean)
Warm oven to 200 deg. Put dough into ove for 5 minutes then reduce the temperature to 160 degrees, which still bake about 45 minutes

Enjoy.
gswojcikThreads: 2
Posts: 2
Joined: Jan 13, 10 ♂ 		 Jan 18, 10, 05:11    #4
How much is a "glass"?
How much is a "bag"?
1jolaThreads: 33
Posts: 2,737
Joined: Sep 23, 08 ♂ 		Edited by: 1jola  Jan 18, 10, 08:48    #5
A glass of milk is 250 g.

A glass of sugar is 220g.

The recipe calls for 4 dkg of yeast, that's 40 g. That does not mean dried yeast however, but fresh. Here is a conversion table. Be patient, at the end we will clean up the whole recipe and make all the conversions. There are a few tricks to avoid mistakes. Which country are you in?

http://home.earthlink.net/~ggda/convert.htm
1jolaThreads: 33
Posts: 2,737
Joined: Sep 23, 08 ♂ 		 Jan 18, 10, 09:12    #6
Here is a better conversion table for yeast, as there is dry yeast and instant dry yeast.

http://www.theartisan.net/convert_yeast_two.htm
rtzThreads: 1
Posts: 66
Joined: Jan 3, 10 ♂ 		 Jan 18, 10, 09:19    #7
A bit off the topic, but I couldn't resist sharing the story:

Bulka in Bulgarian means bride :)

When 1878 Russians came to liberate Bulgaria from the Turkish - the soldiers were hungry and wanted to eat ... they asked for bulka and got lots of beating for that :)))

Cheers!
rtzThreads: 1
Posts: 66
Joined: Jan 3, 10 ♂ 		 Jan 20, 10, 09:38    #8
East-border bulletin (1968) :

Intelligence reported that a hostile Chinese artillery attacked a couple of peacefull Russian reaper-machines near the borderline ...

The Russian Reaper-machines peacefully shot back and flew in the sky :)


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