Raised Polish Doughnuts Paczki Recipes

POLISH DOUGHNUTS - PACZKI

Steps:

• Scald milk and allow to cool to lukewarm, add yeast and stir.
• Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace.
• Add flour and yeast-milk gradually, beating well.
• Cover and let rise in a warm place until doubled in bulk.
• Punch down and let rise again.
• Roll out dough, on a floured surface, 3/4 inch thick.
• Cut out 1 1/2 inch circles.
• Top half of the circles with 1 tsp jam, cover with the remaining circles and seal edges.
• Heat oil mixed with 1 tbls water to 375°F.
• Fry, turning once, to a medium golden brown.
• Drain on paper towels and sprinkle with sugar.

PąCZKI RECIPE (POLISH DOUGHNUTS)

Steps:

• Make the dough: Add butter into a medium saucepan and heat until melted. Add the cold milk, sugar, and vanilla extract to the pot, stir until combined, then take the pot off the heat. Pour the mixture into a medium bowl, make sure the temperature of the liquid is between 100-110°F (38-43°C) (pleasantly warm to your finger) then stir in the yeast (adding yeast into a warm liquid will make them rise faster). After about 1-2 minutes you should see the yeast is starting to 'bloom' (will be frothy/foamy). You can omit this step and simply combine all the ingredients together in a bowl when using fast-acting instant yeast.
• Add lightly beaten egg, egg yolks, brandy/rum, salt, and flour into a large bowl. Add the yeast mixture.
• Stir with a spoon until roughly combined then start kneading by hand or with a stand mixer using a dough hook attachment. Knead the dough until soft, elastic, and no more sticky. It will take 7 minutes on speed 2 in Kitchen Aid or about 15 minutes by hand. If kneading the dough by hand you can find the mixture too sticky, try not to add too much additional flour.
• After 7 minutes of kneading with a mixer, you will see that the dough starts to clean off the sides of the bowl, it will be very soft and a little bit sticky. Scrape the dough from the sides of the bowl with a spatula and knead it by hand for a minute. After this time the dough should be smooth, soft and should no longer stick to your hands. If you have used a kitchen scale to measure out the flour you can trust the recipe and use the exact amount written in the ingredient list but if you're using measuring cups you have to assess the texture of the dough and add more flour/liquid if necessary.
• First rise: Form a smooth dough ball, put it back in the bowl, cover the bowl tightly with plastic foil, and place in a warm place for about 1 1/2 hours or until doubled in volume (I'm putting it in a turned off oven with a light on).
• Transfer the dough to a lightly-floured rolling mat/counter and roll it out to a thickness of 4/5 of an inch (2cm). Cut out rounds using a 2 3/4 to 3-inch biscuit cutter (I used a 2 3/4 which is 7cm). You can knead the leftover dough into a ball, roll it out, and again cut out rounds. You can also simply divide the dough into 80g-pieces, and roll each piece of dough into a ball.
• Second rise: Place pieces of dough on a lightly floured piece of parchment paper, about 2-inches (5cm) apart. Cover loosely with a clean kitchen towel. Let rise for 30 minutes.
• Fry paczki: Heat the oil in a large pot (preferably shallow and wide) until the temperature reaches 350°F (175°C). It's best to use a candy thermometer which can be attached to a pot or a digital grill thermometer to check the temperature for the whole frying process. The amount of oil will depend on the size of the pot (I used 6 cups), you should have at least 1 1/2 inches (4cm) oil in your pot.
• Fry paczki in batches (3-5 paczki, depending on the size of the pot). Gently lower the paczki into the oil, I like to pick them up and slide them off of a lightly floured bench scraper.
• It's important to control the temperature of the oil - if it's too hot, paczki will brown too quickly and will be raw in the middle, if it's too low, they will soak up fat and be dense and greasy. Fry paczki for about 1.5 - 2 minutes per side or until golden.
• Transfer to a plate lined with paper towels.
• When paczki are cold enough to handle, fill them with your filling of choice using a piping bag and a long piping tip.
• If you're planning to glaze them with icing it's best to do that when they are still slightly warm but if you want to just dust them with powdered sugar, let them cool first.
• Enjoy!