Ciasto Drożdżowe Z Owocami

Name: Ciasto Drożdżowe Z Owocami
Prep time: 40 min
Cook time: 40 min
Total time: 2 h 25 min
Cuisine: Polish
Ingredients: 600 g Wheat flour; 40 g Fresh yeast, crumbled; 250 ml Milk, lukewarm; 3 Egg, room temperature; 100 g Butter, softened; 160 g Sugar, divided; 16 g Vanilla sugar; 800 g Plum, pitted and halved; 4 g Cinnamon, ground; 1 pinch Salt; 10 g Sunflower oil, for greasing

Ciasto Drożdżowe Z Owocami · ready in 2 h 25 min · 12 servings · 373 kcal per serving · medium · 11 ingredients

A classic Polish summer yeast cake with plums, soft buttery crumb, and cinnamon sugar that bakes into the fruit as it sinks gently into the dough.

Prep: 40 min
Cook: 40 min
Total: 2 h 25 min
Serves: 12
kcal: 373
Difficulty: medium

Polish Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 12 servings

600 gWheat flour
40 gFresh yeast, crumbled
250 mlMilk, lukewarm
3Egg, room temperature
100 gButter, softened
160 gSugar, divided
16 gVanilla sugar
800 gPlum, pitted and halved
4 gCinnamon, ground
1 pinchSalt
10 gSunflower oil, for greasing

Equipment

stovetop, oven, 30 x 40 cm baking tin, mixing bowl, small bowl, whisk, wooden spoon, pastry brush, knife, cutting board, kitchen towel, small saucepan

Instructions

Mise En Place
Gather measured ingredients; set out a 30 x 40 cm baking tin, bowls, whisk, spoon, pastry brush, knife, board, towel, and oven. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Activate Yeast
Warm the milk until just lukewarm, then whisk in fresh yeast and 1 pinch of sugar; leave it foamy for 10 minutes. · 10 min
What to look for: The mixture is lightly bubbly and smells yeasty.
Knead Dough
Combine flour, eggs, softened butter, sugar, vanilla sugar, salt, and yeast mixture; knead until the dough turns smooth and elastic. · 12 min
What to look for: The dough is soft, elastic, and pulls slightly from the bowl.
First Rise
Cover the bowl with a towel and leave the dough in a warm place for 60 minutes, until it doubles and looks airy. · 1 h
What to look for: The dough has doubled in volume and shows small air bubbles.
Shape Base
Brush the baking tin with sunflower oil, press in the risen dough, and build a low raised edge around the sides. · 8 min
What to look for: The dough fills the tin evenly with a slight rim.
Add Plums
Arrange the plum halves cut side up in dense rows over the dough, pressing them in lightly so the fruit sits snugly. · 10 min
What to look for: The dough is almost fully covered with plums.
Bake Cake
Sprinkle the plums with sugar mixed with cinnamon, then bake for 35-40 minutes until the cake is golden and fragrant. · 40 min
What to look for: The edges are golden and the plums have softened into the dough.
Serve Cake
Cool the cake briefly in the tin, then cut into 12 squares and serve warm or at room temperature. · 10 min
What to look for: The slices hold their shape while the crumb stays soft.

Nutrition (per serving)

kcal	373
Protein	8 g
Carbohydrates	62 g
of which sugars	23 g
Fat	10 g
of which saturated	5 g
Fibre	3 g
Sodium	95 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, eggs

Ingredient substitutions

Milk

Water: The dough will be less rich and less tender than with milk.

Butter

Sunflower oil: Use only if needed; butter gives the most traditional flavor.

Sugar

Vanilla sugar: Use for a more aromatic but sweeter vanilla note.

Vanilla sugar

Sugar: The cake will lose the light vanilla aroma but remain traditional.

Plum

Cherry: Use pitted cherries as another seasonal Polish fruit topping.

Cinnamon

Sugar: Use plain sugar if cinnamon is not desired.