Babeczkis are a traditional Polish recipe for a custardy cupcake/tartlet dusted with powdered sugar. Ola made these the day before the pin-luck with her mom. I think it’s great that the pin-luck parties have created some mom-daughter bonding and that Ola is learned to make a dish from her heritage.
I did some research online and baba is a popular cake in Poland served at Easter. Baba is also a provincialism for woman. The baba cake is always baked in a fluted pan to resemble the skirt of a woman. Babka, a word commonly used for grandmother, is the same cake but in a smaller size. Even smaller cupcakes are called babeczki. As you can see Ola and her mom used the traditional fluted pan shapes. For this recipe Ola used fulted silicone molds and the babeczkis popped right out. Ola said that you can use a traditional cupcake pan if you don’t have access to fluted pans. If you are not using a silicone mold you may want to spray a cupcake pan with cooking spray so your tartlets pop out easily. Here is a Ola’s recipe for babeczkis if you want to try this Polish treat for yourself.
Ingredients:
Custard:
1 cup milk
1 egg + 1 yolk
1/2 cup sugar
1 tablespoon potato starch
Dough:
2 sticks of butter
3 yolks
1/2 cup sugar
1 teaspoon baking powder
3 cups of flour
1 cup milk
1 egg + 1 yolk
1/2 cup sugar
1 tablespoon potato starch
Dough:
2 sticks of butter
3 yolks
1/2 cup sugar
1 teaspoon baking powder
3 cups of flour
Powdered sugar.
Preheat oven to 350
Custard:
Combine egg, sugar, potato starch and milk in a medium pot. Put pot on stove on medium heat, after a minute change to high heat stirring constantly until boiling. Remove from heat after it has thickened to custard like consistency.
Combine egg, sugar, potato starch and milk in a medium pot. Put pot on stove on medium heat, after a minute change to high heat stirring constantly until boiling. Remove from heat after it has thickened to custard like consistency.
Dough:
Soften the 2 sticks of butter and mix with 1/2 cup sugar on high. Add 3 yolks while continuing to mix Slowly add 3 cups of flour mixed and 1 teaspoon of baking powder and mix until incorporated. If the dough is too stiff add sour cream or heavy whipping cream, if dough is too soft add flour.
Soften the 2 sticks of butter and mix with 1/2 cup sugar on high. Add 3 yolks while continuing to mix Slowly add 3 cups of flour mixed and 1 teaspoon of baking powder and mix until incorporated. If the dough is too stiff add sour cream or heavy whipping cream, if dough is too soft add flour.
Kneed dough and make small ball, flatten, press into the cupcake form. Line all the cupcake openings with dough shells. Add custard to the lined forms becare not to overfill. Cover the forms with another layer of dough and press to sides to seal. Bake for 30 minutes. Allow to cool remove from forms and sprinkle with powdered sugar.
Pinluck Project 