Obwarzanek Krakowski is a braided ring shaped bread that is boiled then baked.
The Obwarzanek Krakowski is a bread that originates from Krakow, Poland. We can see mentions of the bread back in 1394 in some text from the court of King Vladislaus II Jagiello. Back then, the bread could only be made during Lent and by certain people only. It stayed like this for hundreds of years until the 19th century when an order was released that allowed any baker to make Obwarzanek if their name was pulled from the draw lots. It is speculated that this didn't last for too long as there was no evidence of it continuing after 1849. Now, at anytime and anywhere can anyone make Obwarzanek Krakowski.
Ingredients
3 3/4 cup bread (500 g)
1 teaspoon salt
1 packet dry yeast (7 g)
1 1/4 cup warm water (300ml)
3 quart water (3l)
1 tablespoon baking soda
1 tablespoon honey
Sesame seeds, poppy seeds, kosher salt (for toppings)
Instructions
Add flour and salt to mixing bowl
Add yeast to 1 1/4 cups warm water, stir and allow the yeast to dissolve, 5 – 10 minutes
Add yeast mixture to flour, and mix until well combined, cover the bowl and let rise until doubled in size, 1 – 2 hours depending on the temperature of your room
Preheat oven to 350 F (180 C)
Divide dough into 6 portions, roll one portion into a long rope, anout 24 inches long, bring the two ends together, holding the ends and what was the center, twist until your dough is nicely spiraled, secure the ends by pressing together, and shape into a circle or oval, repeat
Line a large baking sheet pan with parchment
Bring 3 quarts of water to a gentle simmer, add baking soda, and honey
Gently place a circle of dough into the water, turning it after 15 – 20 seconds, lift it out and place on parchment lined baking sheet, repeat with remaining 5 circles
Top with sesame seeds, poppy seeds, or kosher salt, bake for about 20 minutes
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