Obwarzanek Krakowski is one of the most popular dishes coming from Cracow. It is so traditional and authentic that it is legally protected by the geographical indication. The history of this ring-shaped bread starts back in the 14th century. That time Cracow was the capital city of the Polish royal family. The privilege to bake white bread including obwarzanki was given by the king himself.
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Today you can find obwarzanki in many places across Cracow. From restaurants, bistros, and islands in a shopping mall to the small carts on the streets. According to the data from the council regulation from 2016, there were more than 150 000 obwarzanki sold each day in the Cracow market.
The authentic obwarzanki can be made only in Cracow or Wieliczka (part of Cracow).
And what is actually Obwarzanek Krakowski?
As I mentioned before Obwarzanek Krakowski is a ring-shaped bread. Once the dough is made it is cut into thinner stripes that are then tangled together and shaped into a ring. For each ring you need to tangle 2 or 3 stripes.
When you have your rings ready you boil them in hot boiling water for around 2 minutes. Thanks to this step they are actually called obwarzanki. “Obwarzic” in Polish means boiling. Then you transfer them onto a baking sheet, smear with lightly beaten egg, and sprinkle with your favorite addition. Obwrazanki are baked on 200°C for about 20 minutes or until golden on top.
You can sprinkle them with:
- poppy seeds
- sesame seeds
- black seeds (fennel flower)
Obwarzanek Krakowski recipe.
Obwarzanek Krakowski recipe – How to make the delicious Polish ring bread?Course: Recipe bookCuisine: PolishDifficulty: Easy
An authentic obwrazanek Krakowski recipe.
80g of butter
100ml of lukewarm water
100ml of milk
50g of fresh yeast (20g of dry yeast)
500g of flour
For the top: salt, poppy seeds, black seeds, sesame seeds
Optionally: 1 teaspoon of honey
- Prepare the yeast starter by mixing the milk, water and yeast. Leave for about 5 minutes to activate the yeast.
- Meanwhile sift the flour through a sifter, add butter and the yeast starter. Mix everything together and then kneed a dough. The final dough should be silky, smooth and not sticking to the fingers. In case the dough is still sticky add more flour. Cover witha kitchen towel, place in a warm place, and let it rise for 20 minutes.
- Place the dough on a flat surface and cut into 8 pieces. Roll each piece into a roll about 50cm long, fold in the middle and tangle into a spiral holding the end with your hand. Connect the ends so you get the final ring shape. Set aside and repeat with each piece of dough.
- Bring some water to boil and place in the obwarzanki. Boil for 1-2 minutes or until they come up to the top. Optionally you can sweeten the water with a teaspoon of honey.
- Once you boiled all the obwarzanki place them on a baking sheet sprinkle with your favourite addition.
- Bake in a pre-heated oven on 200°C for about 20 minutes or until golden on top.
- Enjoy 🙂
- Optionally you can sweeten the water with 1 teaspoon of honey.
- Once baked leave to cool down on a rack. Do not cover the obwrazanki otherwise, they will become chewy and not crunchy.