Sweet breads are richer in shortening, milk and sugar and often contain eggs. Sourdough is rarely used, as it might add a slightly sour taste to the final product, while the enriching ingredients make the dough “heavier” for the natural leaven to raise.
Historically sweet breads required more handwork, and more sophisticated ingredients, hence they were mostly made for major holidays and special occasions.
The history of any European country is always interwoven with that of its neighbours’. They shared the trade routes, were entangled into political marriages and alliances as well as exchanged local traditions…
Cooking has never been an exception. Names and techniques drift from one village to another, powered by people earning their living and searching for a better life for their offspring.
It is all about a living organism: breathing, expanding, twisting and turning.
Our sweet buns are just like that! Absorbing different fillings and textures, twisting into intricate shapes, hence creating more of those crunchy, shiny facets, kissed by heat of oven, made with love of our talented bakers. Variety of shapes and flavours for every taste. Try them all!
There is so much more to the crunchy seeds you usually see on some breads and bagels. Poppy seeds are a source of fiber, magnesium, calcium, healthy fats, etc. These seeds can be a good addition to a healthy diet. Poppy seeds are also low in cholesterol and sodium.
Makowiec is one of the favourite Polish desserts. Like a famous strudel, but instead of apples and cinnamon you have poppy seeds, nuts, honey and raisins. A must have treat for Christmas and Easter in Poland. Some say its connection to Christianity is due to the apocryphal legend about poppies growing where Christ's blood was shed. Others say that long before Christianity these seeds were used in rituals and celebrations.
We only know that the taste of sweet bread with juicy and nutty filling is what we need when in doubt, or hungry, or nostalgic or all of the above.
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