PACZKI (POLISH DOUGHNUTS)
You can fill these with jam, lemon curd, chocolate pudding, or custard (my favorite). It's best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. - Jenny Jones
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Place flour, sugar, salt, & yeast in large bowl.
- Stir in warm milk, followed by oil, egg yolks & vanilla.
- With electric mixer, beat for 2 minutes on high speed.
- Stir in enough flour until the dough holds together.
- On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
- If using custard filling, make it now so it can cool. (see recipe below)
- Line a large baking sheet with parchment paper.
- On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
- Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
- When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
- Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
- Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.
- For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.
- In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.
BAKED PACZKI FOR MARDI GRAS
I slightly adapted this recipe from Fleischmann's bread world site. Prep time does not include rise time. Paczki, pronounced POHNCH-key, are Polish doughnuts traditionally deep fried and eaten to celebrate Fat Tuesday (Mardi Gras). This flavorful baked version is prepared without the hassle of deep frying.
Provided by Pam in the Kitchen
Categories Dessert
Time 59m
Yield 20 doughnuts, 20 serving(s)
Number Of Ingredients 13
Steps:
- Mix 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
- Heat milk, butter and honey until very warm (120° to 130°F). Add to flour mixture with rum, egg yolks and egg; beat 1 minute at low speed.
- Increase speed to medium and beat 2 minutes.
- Stir in enough remaining flour to form a soft dough.
- Knead on a lightly floured surface until smooth and elastic, about 3 to 4 minutes.
- Cover and let rest for 10 minutes.
- Roll dough out on a lightly floured surface to 1/2-inch thickness. Use a 3-inch cookie or biscuit cutter, to cut out as many rounds as possible.
- Place rounds about 2 to 3 inches apart on parchment lined or lightly greased baking sheets. Re-roll and cut remaining dough.
- Cover and let rise in a warm, draft free place 45 minutes to 1 hour, until doubled in size.
- Preheat oven to 375°F.
- For glaze, mix honey and melted butter; set aside.
- Bake 10 minutes. Brush glaze over packzi and continue baking for 2 to 4 minutes until light golden brown. If desired, brush again with any remaining glaze.
- Let cool slightly, then dust or roll in sugar or powdered sugar.
- Fillings:.
- Fruit or custard: Use a knife to cut a small slit in side of paczki. Use a small spoon (or pipe with pastry tip and bag) to insert a heaping teaspoonful. (vanilla rum custard or pudding is amazing!).
- Chocolate: Use your finger to gently poke a small hole in side of paczki and insert 1 teaspoon chocolate chips into center of paczki while still warm.
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