Ruchanki

Ruchanki
Ruchanki at Wdzydze Kiszewskie Fair
Type Bread
Course Side dish, dessert
Place of origin Podkarpacie, Poland
Serving temperature Hot
Main ingredients Dough: flour, sodium bicarbonate

Ruchanki - flat, oval racuszki from bread dough (providing a light sour taste) or sponge cake (sweet taste), hot fried on fat.[1]

Formerly, ruchanki were produced from left over bread dough. The bread dough version was popularly eaten instead of bread for inter alia breakfast. Ruchanki baked from wheat flour and yeast were traditionally baked for carnivals. These are served hot, topped with powdered sugar or white sugar. In Kashubia these are served with apples.[2]

Ruchanki are enlisted on the list of traditional produce of the Pomeranian Voivodeship.[3] The official list states, that the average diameter of ruchanki should be between 5 and 7 cm and their thickness at 0.5 cm.[4][5]

See also

References

  1. ↑ "Ruchanki - Ministerstwo Rolnictwa i Rozwoju Wsi". www.minrol.gov.pl (in Polish). Retrieved 23 August 2017.
  2. ↑ "Kaszubskie ruchanki". Przyślij Przepis (in Polish). Retrieved 23 August 2017.
  3. ↑ "Ruchanki - Ministerstwo Rolnictwa i Rozwoju Wsi". www.minrol.gov.pl (in Polish). Retrieved 23 August 2017.
  4. ↑ "Ruchanki - Ministerstwo Rolnictwa i Rozwoju Wsi". www.minrol.gov.pl (in Polish). Retrieved 23 August 2017.
  5. ↑ "Ruchanki". www.smakizpolski.com.pl (in Polish). Retrieved 23 August 2017.
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