AUTHENTIC POLISH PACZKI
This is the recipe I found handwritten in my Polish grandmother's cookbook. I have since found ones almost identical in Polish cuisine cookbooks. I so looked forward as a child to the Sundays that the Catholic church in Wilno, Minnesota sold paczkis after Mass on Sundays. They were the best treat ever. This recipe takes some effort, but they taste just as good. *NOTE....I'm adding this change after reading the last reviewer's very helpful comment that it tasted too eggy...she's right, it's a very eggy pastry dough. Be sure to use 6 whole eggs instead of the 12 yolks if you don't like that flavor (I know many people don't). It will work just as well, but be more to your taste. I'm so glad she took the time to bring this to my attention....it's something I should have mentioned before.
Provided by Vina7737
Categories Yeast Breads
Time 1h30m
Yield 18 paczki
Number Of Ingredients 11
Steps:
- Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
- Soften yeast in warm water.
- Cream butter, add sugar to it gradually, beating until fluffy.
- Slowly beat in the softened yeast.
- Stir one fourth of the flour into the yeast mix.
- Add rum/brandy and half of the cream.
- Beat in another fourth of the flour.
- Stir in remaining cream.
- Beat in half of the remaining flour and then the egg yolk mixture.
- Beat for 2 minutes.
- Gradually beat in the remaining flour until the dough blisters.
- Cover the bowl with plastic wrap.
- Set in a warm place to rise.
- When it has doubled in bulk, punch it down.
- Cover and let rise again until doubled.
- Punch it down again.
- Roll dough on a floured surface to about 3/4 inch thickness.
- Cut out 3 inch rounds using a cookie cutter or glass.
- Put 1 tablespoon of filling in the center of half the circles.
- Brush the edges with water.
- Top with the remaining rounds.
- Seal the edges very well.
- Cover the paczki on a floured surface.
- Let rise about 20 minutes.
- Deep fry in the hot fat until they are golden brown on both sides.
- Sprinkle with powdered sugar or drizzle with honey.
POLISH DONUTS PąCZKI RECIPE
Use this easy paczki recipe for Polish donuts made on Tłusty Czwartek. Light and spongy, the tasty donuts can be stuffed with pudding or jam, or covered with glaze!
Provided by Karolina Klesta
Categories Dessert
Time 2h40m
Number Of Ingredients 17
Steps:
- If it's cold in your kitchen, heat your oven to 86°F (30°C).
- Sift the flour.
- Warm up the milk.
- Using a spoon, mix yeast with 1 tbsp of sugar. Add 3 tbsps of warm milk and 1 tbsp of flour. Mix and leave it for 30 minutes to grow.The mixture will double or triple its size, that's why you should place it in a big bowl. Cover the bowl with a clean kitchen cloth. If it's cold in your kitchen, place a bowl in the oven heated to 86°F (30°C).
- In the meantime, beat egg yolks with sugar until they change the color to whitish. If you are using the pudding filling, it's the right time to do it (read how to do it below).
- After 30 minutes, mix all the ingredients for the dough together. You may knead it manually or use a food processor. Knead until the dough starts to detach from your hand.
- Place the dough in a big bowl, cover with a clean kitchen cloth, and leave to grow for about 30-60 minutes until it doubles its size. Again, if it's cold in your kitchen, place the bowl in the oven.
- When the dough has doubled its size, knead it briefly to remove excessive air bubbles.
- Pour the oil into the wok or big pot and start heating it up.
- Start forming pączki. Each should have the size of the tangerine.
- Cover pączki with a kitchen cloth and wait until the oil is ready to fry.How to check whether the oil is hot enough? Throw a small piece of the dough into the oil. If it stays on the bottom, the oil is still too cold. If the dough comes straight up to the surface, the oil is ready to fry.
- Fry pączki for about 3-5 minutes on each side.
- After frying, place the pączki on a plate lined with paper towels to remove the excessive fat.
- Pour one cup of milk into the pot.
- Add egg yolks, sugar, and whip it together until you will get a smooth, yellow color.
- Place a pot on the stove, cook slowly, stirring frequently.
- In the meantime, pour half a cup of milk into the small bowl.
- Add potato flour. Mix until dissolved.
- When the mixture in the pot nearly boils, add milk with potato starch and mix until you will get the consistency of pudding.
- Mix 1 cup of icing sugar with 1 tbsp water and heat up until you get a smooth consistency.
- When the donuts are still warm, fill them up with jam or pudding using a big syringe (like this). You will need about 30-50ml of filling per donut.
- If you are using sugar glaze, pour them onto warm pączki. You may add candied orange peel as well.
- Alternatively, you may use icing sugar. Sprinkle it when the pączki are cold.
Nutrition Facts : Calories 350 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 188 milligrams sodium, Sugar 26 grams sugar, TransFat 1 grams trans fat
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