BAKED PACZKIS USING A BREAD MACHINE
I love paczkis but they are only available on Shrove Tuesday where I live, and not really healthy. I searched Recipezaar and found 2 recipes (#97522 & #83936) that I combined and modified to come up with this! Enjoy!
Provided by the4taals
Categories Yeast Breads
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Place all the ingredients in the bread machine pan in the order they are listed.
- Start dough cycle.
- When cycle is complete knead dough on a lightly floured surface, adding more flour if needed until dough is no longer sticky.
- Roll out to 1/2 inch thick and cut with a 3 inch round.
- Place on a greased cookie sheet, cover with a tea towel and let rise in a warm place for 45 minutes.
- Preheat oven to 400 degrees, bake for 8-10 minutes until golden brown.
- Remove from the oven and immediately brush paczkis with melted butter and then roll in sugar.
- Use a pastry bag fitted with a round tip to squirt jam into doughnut, resist the urge to overfill as it will run out everywhere.
Nutrition Facts : Calories 198.7, Fat 5.1, SaturatedFat 2.8, Cholesterol 50.2, Sodium 195.2, Carbohydrate 34.2, Fiber 0.9, Sugar 15.1, Protein 3.9
PACZKI
Paczki (pronounced puun-ch-key) are supercharged jelly doughnuts, made with both whole eggs and yolks for a rich, almost savory dough, with a sweet glaze on top. Though typically enjoyed on Fat Thursday in Poland (the Thursday before Ash Wednesday), in Polish neighborhoods in the US, paczki are enjoyed as part of the Fat Tuesday celebration. The tradition started as a festive way to use up eggs, butter and lard before Lent. Though typically fried in lard, we're frying these in vegetable oil, which is a little more accessible. Either way, some say that starting the Lenten season by eating these sweet rich treats will bring good luck and happiness throughout the year.
Provided by Food Network Kitchen
Time 2h40m
Yield 15 doughnuts
Number Of Ingredients 12
Steps:
- For the paczki: Whisk together the flour and salt in a medium bowl and set aside.
- Microwave the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F.), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes.
- Meanwhile, add the butter and remaining granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium high-speed, stopping and scraping the bowl once or twice as necessary, until light and fluffy, about 4 minutes. Add the whole eggs and beat on medium high to combine, about 1 minute. Add the egg yolks and vanilla and beat together another minute.
- Starting with the mixer on low and then raising to medium high, add the flour mixture in 2 parts, alternating with the yeast mixture. Once the last addition of flour has been combined, knead the dough in the mixer until smooth, 6 to 8 minutes. The dough will be slack and sticking to the sides but not too sticky to the touch. If it is too sticky, add 2 to 3 tablespoons of flour and knead a minute more to tighten it up.
- Put the dough on a flour-dusted surface and knead by hand a few times, tucking the dough under itself to form a smooth ball. Transfer to a large, greased bowl, cover with a kitchen towel and leave to rise in a warm place until doubled in size, 40 to 60 minutes.
- Turn the dough out onto a floured surface and roll or pat down to 1/2 inch thick. Cut the dough into 3-inch circles and place on a lightly floured baking sheet. Make one more circle from the dough scraps or make mini paczki to fry. Cover the dough circles with a kitchen towel and let rise until doubled in size, about 30 minutes.
- Meanwhile, heat the oil in a deep Dutch oven to 350 degrees F; line a baking sheet with paper towels.
- Shake off any flour from the dough circles and fry in batches of 3 to 4 until deep golden brown, 1 to 1 1/2 minutes on each side. You will be able to tell they are cooked through because the amount of bubbles will reduce to almost nothing. Transfer the doughnuts to the paper towel-lined baking sheet as they come out of the oil. Return the oil to 350 degrees F between batches. Let rest until cool enough to handle.
- For the filling and glaze. Fit a pastry bag with a small round tip and fill with the jam. Set aside.
- Use a thick skewer or chopstick to poke a hole in the middle of each doughnut and wiggle a little space, taking care to not poke all the way through. Fill with the jam using the pastry bag.
- To make the glaze, add the confectioners' sugar to a small bowl big enough to dip a doughnut into. Whisk in the milk until smooth. The glaze should be a little loose, close to the consistency of maple syrup. Dip each doughnut in the glaze, letting it roll off a bit before turning it over to set. Some of the glaze will run down the sides which is okay, but if you need to adjust the thickness, add a little more confectioners' sugar or milk depending on what you need. Let the glaze set for about 5 minutes! If you want to skip the glaze, just dust with confectioners' sugar; many paczki are enjoyed this way too. Paczki are best the day they are made, but they can be stored in an airtight container to enjoy the next day.
BUSIA'S AUTHENTIC POLISH PACZKI
These take us back to Mardi Gras! They taste a lot like beignets but with the added sweetness from the yummy raisins. These light and fluffy little donuts went very quick in the Test Kitchen.
Provided by Pat DiMercurio
Categories Sweet Breads
Time 3h15m
Number Of Ingredients 13
Steps:
- 1. Dissolve 2 pkgs dry yeast in the warm water for about 10 minutes until it begins to foam.
- 2. Add 2 cups cooled, scalded milk and 2 cups flour and beat well.
- 3. Add the 4 egg yolks and 1 whole egg, sugar, melted butter, vanilla, salt and nutmeg. Beat until light and fluffy.
- 4. Add 4 cups of the flour and the raisins (toss the raisins in a bit of flour before adding to dough). Mix well. Dust a flat surface with a small amount of the remaining flour and knead until smooth, about 5 minutes, using the remaining flour as needed. Place dough in a greased bowl, cover with film and place in a warm spot to raise for 1 hour.
- 5. Turn 1/2 of the dough out on a floured surface and pat out 1/2 inch thick. Cut circles with a 2 1/2 inch biscuit cutter. Place cut out dough on a floured pan or towel. Cover with a kitchen towel and let rise until double, about 45 minutes. Repeat with remaining dough.
- 6. Pour enough vegetable or canola oil into a heavy pot or an electric frying pan to fill about 1/2 full. Using a candy thermometer, heat oil to deep fry temp. Gently drop in 4 or 5 paczki into the oil. When golden brown on one side flip the paczki over to fry on the other side. Use a long needle or a toothpick to poke into the center of the paczki; if no dough sticks to the needle, the dough is cooked. Remove paczki from oil and place on layers of paper towels or plain brown paper bag to drain and cool.
- 7. In a small paper bag, put about 1/2 cup of either powdered sugar or cinnamon sugar. Add a paczki, close bag and shake to cover with sugar and serve. Paczki get stale after a day so place unused paczki in a freezer zip bag. Remove only what you need. Defrost and sugar them when you want more:)
SOFTEST SOFT BREAD WITH AIR POCKETS USING BREAD MACHINE
I played around with basic white bread recipes quite a bit and finally have come up with the perfect soft, fluffy, white bread with air pockets. Maybe a little too soft to slice right away. But if you let it cool a bit, it shouldn't be a problem. Toasted with a little butter and jam, it is a slice of heaven!
Provided by Wawa Wang
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer.
- Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.4 g, Sodium 147.6 mg, Sugar 3.2 g
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.
More about "baked paczkis using a bread machine recipes"
PACZKI (POLISH DOUGHNUTS) - BROWN EYED BAKER
From browneyedbaker.com
Ratings 79Calories 235 per servingCategory Dessert
POLISH PąCZKI RECIPE, OVEN BAKED JELLY DONUTS | JENNY …
From jennycancook.com
Servings 12Total Time 1 hr 30 mins
BAKED PACZKI (POLISH DOUGHNUTS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (103)Total Time 3 hrs 55 minsCategory DessertCalories 271 per serving
PACZKI (POLISH DONUTS) - JO COOKS
From jocooks.com
BAKED PACZKI (POLISH DONUTS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
TRADITIONAL POLISH PąCZKI (DOUGHNUTS) RECIPE - THE …
From thespruceeats.com
CUSTARD FILLED PąCZKI, HOMEMADE CUSTARD DONUTS
From jennycancook.com
BREAD MACHINE PULL-APART DINNER ROLLS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Martha Tinkler for Food Network KitchenSteps 6Difficulty Easy
PACZKI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
BREAD MACHINE CHOCOLATE CAKE - BREAD DAD
From breaddad.com
6 PERFECT POUND CAKE RECIPES FOR YOUR BREAD MAKER
From easykitchenappliances.com
BREAD MACHINE PACZKI RECIPES - COOKEATSHARE
From cookeatshare.com
EASY BREAD MACHINE DONUTS - ART AND THE KITCHEN
From artandthekitchen.com
AUTHENTIC POLISH PACZKI RECIPE | SEASONS AND SUPPERS
From seasonsandsuppers.ca
BAKED PACZKIS USING A BREAD MACHINE RECIPE - FOOD.COM
From pinterest.com
AUTHENTIC POLISH DONUTS PąCZKI RECIPE - POLISH FOODIES
From polishfoodies.com
23 BEST BREAD MACHINE CAKE RECIPES – HAPPY MUNCHER
From happymuncher.com
BAKED PACZKIS USING A BREAD MACHINE RECIPES
From tfrecipes.com
BEST BAKED PACZKIS USING A BREAD MACHINE RECIPES
From recipert.com
BAKED PACZKIS USING A BREAD MACHINE FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
#time-to-make #course #preparation #for-large-groups #healthy #breads #bread-machine #easy #dietary #yeast #equipment #small-appliance #number-of-servings #4-hours-or-less
You'll also love