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Obwarzanek krakowski
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Obwarzanek krakowski
An obwarzanek krakowski (Polish pronunciation: [ɔbvaˈʐanɛk kraˈkɔfskʲi], plural: obwarzanki krakowskie [ɔbvaˈʐaŋkʲi kraˈkɔfskʲɛ]; also spelled obarzanek) is a braided ring-shaped bread that is boiled and sprinkled with salt and sesame or poppy seeds before being baked. It has a white, sweetish, moist and chewy crumb underneath a crunchy golden-brown crust. Traditionally sold from street carts, it is a popular snack in the Polish city of Kraków, where it has the status of a regional food with protected geographical indication. It is closely related to, but distinct from, bagels, bubliks and pretzels.
The term obwarzanek krakowski is Polish. The Polish noun obwarzanek, or obarzanek, derives from the verb obwarzać, "to parboil", which refers to the distinctive technique of boiling the dough before baking. The adjective krakowski denotes anything coming from or related to the city of Kraków.
An obwarzanek krakowski is a ring-shaped baked product with a hole in the middle. It takes the form of an oval or, seldom, a circle. Its surface is formed by strands of dough, round or oval in cross-section, twisted into a spiral. The colour ranges from light golden to light brown, with a distinct sheen. A typical obwarzanek is 12–17 centimetres (5–7 in) in diameter, 2–4 cm (0.8–1.6 in) thick, and weighs 80–120 grams (3–4 oz).
The visible strands of the spiral on the crust are firmish to the touch and the surface varies from smooth to slightly rough. The crumb inside is pale, soft and slightly moist. The taste is sweetish, which is typical of bakery products that are first parboiled and then baked. Obwarzanki are traditionally decorated by sprinkling them with various ingredients, including coarse salt, poppy seeds, sesame seeds, flax seeds, nigella seeds, mixed herbs or mixed spices (paprika, caraway, pepper), grated cheese, onion flakes, etc.
The earliest known references to obwarzanki being baked in Kraków, Poland's former royal capital, appear in the accounts of the court of Queen Jadwiga and her consort King Vladislaus II Jagiełło. An entry dated to 2 March 1394 mentions the product using both its Polish name and its equivalent in Polish Medieval Latin, circuli, or "rings": "for the queen, for rings of obwarzanki [pro circulis obarzankij], 1 grosz".
In 1496, King John Albert granted the bakers' guild of the city of Kraków a monopoly on baking white bread, including obwarzanki. This privilege was subsequently confirmed by all Polish kings up to John III Sobieski. Initially, obwarzanki could be made only during Lent by bakers specially designated for that purpose by the guild. The guild issued a decree in 1611 regulating the sale of obwarzanki inside the city walls and the choice of bakers who were allowed to sell them.
A radical change took place in the 19th century. On 22 January 1802, a decree was signed which stipulated that any baker had the right to bake obwarzanki when it was his turn to do so. The bakers authorised to bake obwarzanki were selected by the drawing of lots. The custom of drawing lots probably ended in 1849, there being no evidence that it continued after that date. This could mean that, over time, the rules were relaxed and any baker could make obwarzanki on any day of the year, as is still the case today.
Obwarzanki were sold from stalls which opened before 6 a.m. so that the inhabitants of Kraków could buy them freshly baked early in the morning. The guild monitored the quality and freshness of the products, eight of its members being responsible for carrying out checks on stalls. Any transgressions were severely punished. Eventually, people started selling obwarzanki in other ways. As late as the 1950s, they were sold straight from wicker baskets.
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Obwarzanek krakowski
An obwarzanek krakowski (Polish pronunciation: [ɔbvaˈʐanɛk kraˈkɔfskʲi], plural: obwarzanki krakowskie [ɔbvaˈʐaŋkʲi kraˈkɔfskʲɛ]; also spelled obarzanek) is a braided ring-shaped bread that is boiled and sprinkled with salt and sesame or poppy seeds before being baked. It has a white, sweetish, moist and chewy crumb underneath a crunchy golden-brown crust. Traditionally sold from street carts, it is a popular snack in the Polish city of Kraków, where it has the status of a regional food with protected geographical indication. It is closely related to, but distinct from, bagels, bubliks and pretzels.
The term obwarzanek krakowski is Polish. The Polish noun obwarzanek, or obarzanek, derives from the verb obwarzać, "to parboil", which refers to the distinctive technique of boiling the dough before baking. The adjective krakowski denotes anything coming from or related to the city of Kraków.
An obwarzanek krakowski is a ring-shaped baked product with a hole in the middle. It takes the form of an oval or, seldom, a circle. Its surface is formed by strands of dough, round or oval in cross-section, twisted into a spiral. The colour ranges from light golden to light brown, with a distinct sheen. A typical obwarzanek is 12–17 centimetres (5–7 in) in diameter, 2–4 cm (0.8–1.6 in) thick, and weighs 80–120 grams (3–4 oz).
The visible strands of the spiral on the crust are firmish to the touch and the surface varies from smooth to slightly rough. The crumb inside is pale, soft and slightly moist. The taste is sweetish, which is typical of bakery products that are first parboiled and then baked. Obwarzanki are traditionally decorated by sprinkling them with various ingredients, including coarse salt, poppy seeds, sesame seeds, flax seeds, nigella seeds, mixed herbs or mixed spices (paprika, caraway, pepper), grated cheese, onion flakes, etc.
The earliest known references to obwarzanki being baked in Kraków, Poland's former royal capital, appear in the accounts of the court of Queen Jadwiga and her consort King Vladislaus II Jagiełło. An entry dated to 2 March 1394 mentions the product using both its Polish name and its equivalent in Polish Medieval Latin, circuli, or "rings": "for the queen, for rings of obwarzanki [pro circulis obarzankij], 1 grosz".
In 1496, King John Albert granted the bakers' guild of the city of Kraków a monopoly on baking white bread, including obwarzanki. This privilege was subsequently confirmed by all Polish kings up to John III Sobieski. Initially, obwarzanki could be made only during Lent by bakers specially designated for that purpose by the guild. The guild issued a decree in 1611 regulating the sale of obwarzanki inside the city walls and the choice of bakers who were allowed to sell them.
A radical change took place in the 19th century. On 22 January 1802, a decree was signed which stipulated that any baker had the right to bake obwarzanki when it was his turn to do so. The bakers authorised to bake obwarzanki were selected by the drawing of lots. The custom of drawing lots probably ended in 1849, there being no evidence that it continued after that date. This could mean that, over time, the rules were relaxed and any baker could make obwarzanki on any day of the year, as is still the case today.
Obwarzanki were sold from stalls which opened before 6 a.m. so that the inhabitants of Kraków could buy them freshly baked early in the morning. The guild monitored the quality and freshness of the products, eight of its members being responsible for carrying out checks on stalls. Any transgressions were severely punished. Eventually, people started selling obwarzanki in other ways. As late as the 1950s, they were sold straight from wicker baskets.
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