Racuchy
Racuchy - more rarely Raczuchy - are the size of a palm -sized yeast egg cake and are part of traditional Polish cuisine .
The use of yeast in making dough distinguishes them from their relatives, the naleśniki (Polish pancakes ). Apple pieces or apple wedges are very often placed in the racuchy when frying in the pan, but there are also variants with blueberries, poppy seeds, raisins or dried fruits. Usually they are sprinkled with powdered sugar.
Racuchy have the same origins as the Bliny of Russian cuisine and the Plinsen of Lusatian and Saxon cuisine , from which they differ in appearance and character. Racuchy are thicker, smaller, are always made from wheat flour and are almost exclusively eaten sweet. Outwardly, they are similar to Russian oladji , but for which no yeast dough is used. Racuchy are directly related to the Kashubian ruchanki as well as to the dalks of the Bohemian cuisine , also known as Lívance . The Silesian and Bohemian names go back to the tradition of frying in pans with special hollows ( dołki ). Racuchy are indirectly related to the Münsterland Struwen and the Dutch Poffertjes .
See also
literature
- Robert Strybel: Polish Holiday Cookery and Customs . Hippocrene Books, New York NY 2003, ISBN 0-7818-0994-0 , ( The Hippocrene cookbook library ).
Footnotes
- ↑ MRiRW: Dołki - racuchy drożdżowe - Ministerstwo Rolnictwa i Rozwoju Wsi. Retrieved October 5, 2017 (Polish).
