Mini-Mazureks

OK. "What in the hay is a Mazurek??" - if this question was the very first thought upon seeing this post - well, I'm not surprised ;) let me explain:

A Mazurek is a traditional Polish cake, baked specifically for Easter. From the technical-baking perspective it's really nothing special: just a piece of shortcrust pastry (the one you use e.g. for pies or tarts). But (!) from the decorative perspective, it's something more ;) for a Mazurek would definitely not be a true Mazurek if not for the decoration of its surface. Usually, people cover it with an icing based on either chocolate or oranges, or dulce de leche, and decorate it  with almonds or nuts, often writing "Hallelujah!" or "Happy Easter!" with chocolate icing.

Fascinating.

Now, let me tell you what I found in the latest issue of KUCHNIA magazine: a recipe for Mini-Mazureks. And what an adorable recipe it is! Presented by pastry chef Iga Sarzyńska, they're covered with fondant icing and decorated with all kinds of sprinkles and satin ribbons (you don't want to eat THEM). I fell in love with them instatnly!

OK, OK, enough with this longish word production. Let's bake some Mini-Mazureks!

Serves: 2 baking trays of mini-mazureks. Preparation: 40 min. + 1 h refrigeration + about 1 h decoration. Baking: 2 x 12 min.

Equipment:

- bowl,

- mixer with whisk attachment and spiral beaters/dough hook attachement,

- cling film,

- rolling pin,

- biscuit cutters (best in simple shapes),

- 2 baking trays,

- 2 sheets of baking paper,

- 2 saucepans,

- a large metal bowl or pot,

- piping bag with a narrow decorating tip (optional in simpler decorations)

Ingredients:

* for the mini-mazureks:

- 180g soft unsalted butter,

- 170g (1 1/4 cup) powdered sugar,

- 1 egg,

- 1/4 tsp salt,

- 1/5 tsp vanilla extract,

- seeds of 1 vanilla pod (I just added more extract),

- 330g (2 cups + 1 tbsp) flour

* for the fondant icing:

- 3 tsp gelatin,

- 50ml (1/4 cup) cold water,

- 600g (4-4,5 cup) powdered sugar,

- 75g (less than 1/2 cup) grape sugar (glucose)

* for (plain) icing:

- 1 egg white,

- 1-1,5 cup powdered sugar,

- juice of 1/4 lemon

Method:

In a bowl, beat the butter until light and fluffly (ca. 2 min; with the whisk attachment).

Add in the powdered sugar and mix well.

Mix in the egg, salt, and vanilla extract (and seeds).

Form the dough into a ball, wrap it in cling film, and refrigerate for an hour.

Preheat your oven to 180ºC/350ºF.

Line the trays with baking paper.

Roll the dough out to about 5 mm thick sheet. 

Cut out biscuits and place them on the trays.

Bake for about 12-15 min, until golden brown.

In the meantime, prepare the fondant icing:

Pour the cold water into a glass, pour in the gelatine, stir, and leave for a few minutes.

Fill one saucepan up halfway with water and heat it until it begins to simmer.

Put the gelatin into the smaller saucepan, add the grape sugar, and stir the mixture over the pan with gently simmering water, making sure the water is not touching the bottom of the saucepan. Stir until smooth.

Pour the mixture into a metal bowl or pot and let it cool a bit.

With the spiral beaters/dough hook attachement, gradually mix in the powdered sugar.

At the beginning the icing will be very (very) sticky.

On the left - mixture after adding 2 cups of powdered sugar. On the right -  the final result.

If the mixture turns out too thin, add a bit more powdered sugar.

Mold the icing and place it on a pastry board covered with some powdered sugar.

Roll it out to about 2 mm thick sheet. 

Cut out shapes with the same biscuit cutter as the mini-mazureks.

If you end up having more fondant icing than you need, you can store it, wrapped tightly in cling film in a dry, dark and cool place.

Prepare the (plain) icing (I used ready-to-use icing tubes):

In a bowl, mix toghether (using either a mixer or a spoon) all the ingredients. Thoroughly. No lumps allowed.

he icing has to be very thick - it can't run down the biscuits. 

Pour it into a piping bag.

Spread the cooled mini-mazureks with a thin layer of (plain) icing, or pipe an icing line about 1 cm (1/2 inch) from the edge of the biscuits. Place the fondant icing on top and gently press.

Decorate at will ;)