Polish Placek Recipe: A Delicious Slice of Tradition

If you’ve ever tasted the wonders of Polish cuisine, you know it’s a world of rich flavors and heartwarming dishes. One such gem is Placek, a traditional Polish Placek Recipe that’s as versatile as it is delicious. Whether you’re looking for a sweet treat for your morning coffee or a delightful dessert for a special occasion, Placek is sure to impress. Ready to dive into this culinary adventure? Let’s explore the ins and outs of making the perfect Polish Placek.

What is Placek?

Placek, which simply means “cake” in Polish, is a broad term used to describe various types of cakes. However, one of the most beloved variations is the Placek Z Kruszonka, a yeast-based cake topped with a crumbly, buttery streusel. This cake is light, slightly sweet, and incredibly comforting—a true representation of Polish home baking.

Ingredients for Polish Placek

The Basics

Before we get started, let’s gather all the ingredients you’ll need:

  • For the dough:
    • 2 1/2 cups all-purpose flour
    • 1/4 cup sugar
    • 1 packet (2 1/4 tsp) active dry yeast
    • 1/2 cup warm milk
    • 1/4 cup melted butter
    • 2 large eggs
    • 1/2 teaspoon salt
  • For the streusel topping:
    • 1/2 cup all-purpose flour
    • 1/4 cup sugar
    • 1/4 cup cold butter, cubed

Optional Additions

Want to add a little extra flair to your Placek? Consider these optional ingredients:

  • Raisins or dried fruit for a chewy texture
  • Lemon zest for a hint of citrus
  • A dusting of powdered sugar for a touch of sweetness

Step-by-Step Guide to Making Placek

Preparing the Dough

  1. Activate the Yeast: Start by dissolving the yeast in warm milk. Let it sit for about 5-10 minutes until it becomes frothy. This step is crucial as it ensures your cake rises beautifully.
  2. Mix the Ingredients: In a large bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a dough forms.
  3. Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can use that to save some effort.
  4. Let it Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Making the Streusel Topping

While the dough is rising, it’s time to prepare the delicious crumbly topping that makes Placek so special.

  1. Combine the Ingredients: In a small bowl, mix the flour and sugar. Add the cold butter cubes and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
  2. Chill: Place the streusel topping in the refrigerator to keep it cold until you’re ready to use it.

Assembling and Baking the Placek

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
  2. Shape the Dough: Once the dough has risen, punch it down to release any air bubbles. Roll it out to fit your prepared pan and transfer it into the pan, spreading it evenly.
  3. Add the Topping: Sprinkle the streusel topping evenly over the dough. If you’re using any optional additions like raisins or lemon zest, sprinkle them on before adding the streusel.
  4. Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips for the Perfect Placek

Getting the Dough Just Right

The key to a perfect Placek is in the dough. Here are a few tips to ensure success:

  • Temperature Matters: Make sure your milk is warm, not hot, to avoid killing the yeast.
  • Kneading: Proper kneading develops the gluten, giving the cake its structure and chewiness.
  • Rising Time: Be patient with the rising time. A warm, draft-free environment will help the dough rise properly.

Streusel Topping Secrets

A great streusel topping is buttery, crumbly, and sweet. Here’s how to achieve that:

  • Cold Butter: Use cold butter and work quickly to keep it from melting. This helps create a crumbly texture.
  • Even Distribution: Make sure to sprinkle the topping evenly to cover the entire surface of the cake.

Customizing Your Placek

Feel free to get creative with your Placek. Here are some ideas:

  • Fruit Filling: Add a layer of fruit preserves or fresh fruit between the dough and streusel for a fruity twist.
  • Nuts: Chopped nuts like almonds or walnuts can add a delightful crunch.
  • Spices: A pinch of cinnamon or nutmeg in the dough or streusel can add warmth and depth of flavor.

Serving and Storing Placek

How to Serve

Placek is best enjoyed slightly warm or at room temperature. Serve it with a cup of coffee or tea for a delightful treat. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.

Storing Leftovers

If you have any leftovers (which is rare because it’s so delicious!), store them properly to maintain freshness:

  • Room Temperature: Keep the Placek in an airtight container at room temperature for up to 3 days.
  • Refrigeration: For longer storage, place it in the refrigerator for up to a week. Just bring it to room temperature before serving.
  • Freezing: Placek freezes well. Wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature before enjoying.


Polish Placek is more than just a cake—it’s a slice of tradition, a testament to the rich culinary heritage of Poland. With its tender crumb and delightful streusel topping, it’s a treat that’s perfect for any occasion. Whether you stick to the classic recipe or add your own twist, Placek is sure to become a favorite in your household. So roll up your sleeves, gather your ingredients, and bake a piece of Poland in your kitchen. Happy baking!

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FAQs About Polish Placek Recipe

What does “Placek” mean in Polish?

Placek simply means “cake” in Polish. It’s a generic term used for various types of cakes, but it’s often associated with a yeast-based cake topped with a crumbly streusel.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you can skip the step of dissolving it in warm milk and add it directly to the dry ingredients.

How can I make my Placek more flavorful?

You can enhance the flavor of your Placek by adding ingredients like lemon zest, vanilla extract, or a pinch of cinnamon. Additionally, incorporating dried fruits or nuts can add texture and flavor.

Is Placek traditionally served on any special occasion?

While Placek can be enjoyed anytime, it’s often made for holidays and family gatherings. It’s a popular treat for Easter and Christmas celebrations in Poland.

Can I make Placek gluten-free?

Yes, you can make a gluten-free version of Placek by using a gluten-free flour blend. Ensure that your yeast and other ingredients are also gluten-free. The texture may vary slightly, but it should still be delicious.