Eats with Ella: Bringing Polish coffee cake to the Easter table | Good Day on WTOL 11

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while still providing moisture.

Heat milk on the stove until it reaches between 50 and 80 degrees Fahrenheit.

Add butter to the warm milk.

Zest two lemons, avoiding the pith, and add the zest to the mixture.

Add 1.5 tablespoons of salt to the mixture.

Add sugar to the mixture after the butter has melted.

Add eggs to the mixture after the sugar.

Mix the ingredients until combined.

Add nutmeg to the mixture.

Once the mixture is combined and heated, add the yeast and mix again.

Let the mixture sit for 5 minutes to allow the yeast to bloom.

Gradually add 6.5 cups of flour to the mixture using a wooden spoon.

Fold in raisins as the last step of mixing.

Cover the mixture with plastic wrap and a towel, allowing it to rise for 1.5 to 2 hours until it doubles in size.

Divide the dough into three portions and place each in a greased loaf pan.

Sprinkle 2 cups of powdered sugar over the dough, rolling it in with your hands to create crumbles.

Bake in the oven at 350°F for 40 minutes on the middle rack.

Let the cake settle for one hour before removing from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens