AUTHENTIC POLISH PACZKI
Paczki are traditionally eaten on Fat Thursday or Fat Tuesday. Roll fried donuts in granulated sugar, icing sugar or dip into a thin icing sugar glaze. These can be filled with jam or custard. Makes 12 paczki donuts.
Provided by Jennifer
Categories Snack
Time 3h20m
Number Of Ingredients 11
Steps:
- In a small saucepan, heat milk until steaming with small bubbles forming around the edges (about 180F). Remove from heat and let cool to lukewarm (about 105F).
- In a large bowl or the bowl of a stand mixer, dissolve yeast in the lukewarm milk and let stand for 5 minutes. Add 1 cup of the flour. Mix together and let stand for 20-30 minutes, until really bubbly.
- In the meantime, beat the yolks in a small bowl until they are light and fluffy.
- To the proofed yeast mixture, add the melted butter and sugar and mix. Add salt and vanilla. Add beaten egg yolks. Slowly add more of the flour to bowl in small increments, adding just until you have a soft dough that is moist ,but not sticky. Remove dough to a lightly floured work surface and knead 1 minute (adding a bit more flour if it is sticking to your hands or the work surface). Form dough into a ball.
- Grease a clean bowl and add dough. Cover bowl with plastic wrap and let rise in warm place until doubled. (This dough is a bit of a slow riser, so expect this rise to be up to 90 minutes).
- Deflate dough and pat out onto floured cutting board. With a rolling pin, gently roll into a 1/2-inch thick circle. Gently cut out circles with 3-inch biscuit cutter. Place onto a parchment lined baking sheet, cover with a clean tea towel and let rise until doubled (about 30 minutes). *You can re-roll the scraps and cut more pieces, though they are never quite as neat as the first cuts. I like to use the ugliest of these ones as "test" ones, to test the temperature of the oil. I fry one, let cool, then cut it open to make sure it is cooking all the way through. I can then adjust time/temperature, as needed from there.
- Meanwhile, heat oil to 360°F. Fry paczki until golden on one side, flip and fry the other side. Don't try to cook too many at a time so you don't reduce the temperature of the oil by adding too many at once. Don't rush the frying, to be sure they are cooked through well. Fry until they are a deep golden colour. Remove paczki to a cooling rack for about 30 seconds, then immediately roll in granulated sugar. Let stand until completely cooled.
- Once cooled, using a sharp knife, poke a hole on the side. Use a pastry bag with a large plain tip to pipe the jam or custard filling inside.
- These are best when freshly made, but you can freeze any extras.
Nutrition Facts : Calories 190 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 125 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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.
BUSIA'S POLISH COFFEE CAKE
This recipe was handed down from my Busia (Grandma) to my mom and aunts, who in turn gave it to my cousins and me. Now my daughters and son have the recipe to hand down to their children.
Provided by Pat DiMercurio
Categories Sweet Breads
Time 3h35m
Number Of Ingredients 17
Steps:
- 1. Dissolve 2 pkgs. dry yeast in the warm water until foamy.
- 2. Heat milk to scalding and remove from heat. Add sugar, salt and butter to the milk. Mix well to blend and cool to lukewarm.
- 3. Beat in eggs, one at a time, mixing thoroughly after each. Add yeast mixture, vanilla, cinnamon and nutmeg. Mix in raisins.
- 4. Start adding flour, a cup or two at a time, mixing well for about 5 minutes. Dough will be sticky and wet. Cover dough and raise in a warm spot till double in size.
- 5. While dough is raising mix streusel topping ingredients until crumbly.
- 6. Punch dough down. Grease 2 9x5" loaf pans or 3 smaller ones. Divide dough between the pans, patting down to even out.
- 7. Sprinkle topping over the loaves and let rise in pans until the dough reaches the top of the pans. Bake at 350 degrees for 35 minutes, until loaves are golden brown. (Place pans on a baking sheet to avoid sugar spilling over and making a mess in your oven. Remove pans from oven. Take loaves out of pans and place on a rack to cool.
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