First, make the sponge. Whisk the milk and sugar, then stir in the yeast. Add this liquid mixture to the flour in a medium sized bowl (I use one that is 8” (20.3 cm) wide), and mix gently until all the flour is fully incorporated.

Cover the sponge and let it rise until doubled. This will take about 30 minutes, but might take shorter or longer, depending on the warmth of your kitchen. It will be quite frothy and bubbly.

Meanwhile, get some of your other ingredients ready to make the dough. 🍞 Whisk together the flour, bread flour, salt, and nutmeg. 🍞 Ensure that the butter is at room temperature and softened. 🍞 Ensure that the eggs are at room temperature. 🍞. If using raisins, plump them by soaking them in boiling water for about 15 minutes. Drain, pat dry, then toss with flour to coat.

For the dough: I use a stand mixer, but a hand mixer or even a wooden spoon and some muscle will get the job done. 💪🏼 Cream the butter using the paddle attachment. Slowly add the sugar and beat on medium speed until fluffy and light. This will take about 7 minutes. Scrape the bowl once or twice during this mixing step.

Beat the eggs in one at a time until well blended. Add the vanilla and beat again.

Add the risen sponge and stir with a spoon.

Add the flour mixture and stir with a spoon until most of the flour has been incorporated.

If you’re using a stand mixer, switch to the dough hook attachment. Mix the “dough” on low-medium speed for 5 to 7 minutes. Scrape the bowl half way through mixing. The mixture will not form a ball. It will be the consistency of thick, gooey cake batter.

For the topping: While the batter is being mixed, make the topping. Whisk the flour and sugar together, then cut in the cold butter and mix with two forks or a pastry cutter until the butter is fully coated and crumbly.

IF using raisins, stir them into the batter. Note: I did NOT use raisins this time.

Divide the thick batter between two loaf pans (I used 9” x 5” pans, or 23 x 13 cm) that have been greased with butter. Spread the batter evenly so that the top is mostly flat.

Use your hands to squeeze the topping so that bigger chunks form, then scatter the topping across the tops of the loaves. Press the topping gently into the batter, then cover the pans with plastic wrap.

Let the dough rise until it reaches the tops of the pans. This can take up to 2 hours or a little longer. Be patient! The dough is enriched with a lot of eggs and butter, so it just takes longer to rise.

Preheat the oven to 350°F (177°C). Once the oven is ready, bake the loaves for 35 to 40 minutes or until they are nicely browned.

Let the loaves cool in the pans until the pans are cool enough to handle (15 to 20 minutes). Remove the loaves from the pans and allow them to continue cooling on a wire rack. It’s tricky to get the loaves out without losing some of the topping. 😅

Placek is NOT a moist coffeecake. The texture is a little dry. So, while it can be eaten as is, it’s much nicer with a bit of butter spread on it. Or - better yet: lightly toast it, then spread some jam on it! Smacznego! (Bon appetit!)

Notes: 🍞. Placek freezes well. Wrap the loaves in plastic wrap followed by aluminum foil and freeze for up to three months.