POLISH DOUGHNUTS - PACZKI
There are many recipes for Paczki. Some call for 10-20 egg yolks, grated orange or lemon rind, cream, rum or vodka. This is a simplified version flavored with mace. My Polish grandmother made her own plum jam from the trees in her yard but you can use your favorite. Posted by request. Prep time is estimated and includes rising time.
Provided by Lorac
Categories Yeast Breads
Time 3h10m
Yield 30 doughnuts
Number Of Ingredients 13
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.
Nutrition Facts : Calories 125.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 34.9, Sodium 108.7, Carbohydrate 18.5, Fiber 0.6, Sugar 3.4, Protein 3
PACZKI (POLISH "JELLY" DOUGHNUTS)
These are usually served just before the beginning of Lent. If you don't have a good old-fashioned bakery nearby, or you want to try your hand at making these treats, here recipe and tips on paczki-making from Polish Heritage Cookery. Prep time does not include rising time, and the cooking time is for 1 batch. The number of doughnuts bepends on size made and size of cutter used. Save the egg whites for another project. I've added a note about egg white recipes.
Provided by Nana Lee
Categories Breads
Time 1h6m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- SPONGE:.
- Dissolve crushed yeast in lukewarm milk, sift in flour, add sugar.
- Mix, cover, and let stand in warm place to rise.
- Beat egg yolks with powdered sugar and vanilla sugar until fluffy.
- Sift flour into bowl, add sponge (yeast mixture), egg mixture, and grain alcohol or rum.
- Knead well until dough is smooth and glossy.
- Gradually add melted lukewarm butter and continue kneading dough until it no longer clings to hands and bowl and air blisters appear.
- Cover with cloth and let rise in warm place until doubled.
- Punch dough down and let it rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about 1/2" inch thick.
- With glass or biscuit-cutter, cut into rounds.
- Arrange on floured board and proceed in either of the following ways:.
- SMALL PACZKI:.
- Place a spoonful of fruit filling (rose-hip preserves, cherry preserves, or other thick jam) off center on each round.
- Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls.
- Let rise in warm place until doubled.
- LARGE PACZKI:.
- Place a spoonful of fruit filling as above on only 1/2 dough rounds, cover each with another round, pinch edges together, and roll between palms to form a ball.
- Let rise until doubled in warm, draft-free place.
- Heat 1 1/2-2 lbs. lard in deep pan so paczki can float freely during frying.
- It is hot enough when a small piece of dough dropped into hot fat immediately floats up.
- Fry paczki without crowding several minutes until nicely browned on bottom, then turn over and fry on other side another 3 minutes or so.
- NOTE:.
- If using electric fryer, set temperature at 360-375 degrees.
- If frying in stove-top pan and fat begins to burn, add several slices of peeled raw potato which will both lower the temperature and absorb the burnt flavor.
- Paczki may also be fried in oil, but lard produces the tastiest results.
- If you are cutting down on animal fats, you can compromise by using a lard and oil combination.
- Transfer fried paczki to absorbent paper and set aside to cool.
- When cool, dust generously with powdered sugar, glaze or icing.
- RECIPES USING EGG WHITES:.
- Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread! Recipe #45394.
- Angel Food Cake Recipe #12591.
- Fruit pies with meringue topping.
Nutrition Facts : Calories 139.7, Fat 5.8, SaturatedFat 3.2, Cholesterol 74.5, Sodium 35.5, Carbohydrate 18.7, Fiber 0.6, Sugar 3.9, Protein 3.2
PULASKI'S FAVORITE PONTSHKI ( POLISH DOUGHNUTS)
Way back on Shrove Tuesday, the day preceding Ash Wednesday, the Poles celebrate the last day of parties & festivals by baking & serving "pontshki". This was My Polish Grandmothers recipe. Never Made it--it is very time consuming ! I like this recipe because the doughnuts you get now are nothing like these! The old way is the best way & Taste a whole lot better! Never made these so have no Idea on cooking time or Prep time may be around 60 to 65 because of the yeast & dough rising time?
Provided by Poker
Categories Yeast Breads
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with warm cloth, 20-25 minutes.
- Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.
- Add the warm flour & egg yolks.
- Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
- Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.
- Cover& allow to rise about 20 minutes, then mix it lightly again.
- Flour a board & take out small portions at a time.
- Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.
- For filling, use prune jam, marmalade or jelly.
- Place filling in center of each dough round, leaving enough space around filling to press down & top round.
- Wet edges before doing this.
- Close edges tightly but do not spread dough out too large, trim edges again with cutter.
- Lay on floured board to rise for about 1 hour or more.
- They must be about twice their thickness.
- Cover with warm cloth.
- FRY in deep hot fat (360-370°F )& when golden brown on both sides, drain & sprinkle with powdered sugar.
POLISH DOUGHNUTS (PąCZKI)
Make a batch of fluffy glazed doughnuts, topped with crunchy chopped almonds for a special occasion. The dough includes jam for a subtle sweetness
Provided by Moje Gotowanie team
Time 2h30m
Number Of Ingredients 17
Steps:
- To make the leaven, mix the yeast with the sugar and flour, and stir in the warm milk. Set aside in a warm place for 30 minutes.
- For the dough, put egg yolks into a heatproof bowl and add the sugar and vanilla sugar. Set the bowl over a pan of simmering water and whisk until smooth and thick.
- Sift the flour into the bowl of a stand mixer, add the beaten yolks and the warm cream, mix thoroughly, then add a pinch of salt and the leaven. Bring together to make a dough and knead for 10 minutes (or 15-20 if doing this by hand).
- When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes. Cover with a cloth and leave in a warm place to rise for at least 1 hr-1 hr 30 mins.
- Mix the jam with the ground almonds and spoon into a piping bag or jam syringe. Divide the dough into 16 pieces and shape them into doughnuts. Cover and leave to rise for 30 mins.
- Fill a deep pan or a deep fat fryer one third full of oil or melted lard and heat it until it is 180C - if you don't have a thermometer, drop in a small chunk of bread. The oil is ready when it browns in about 30 secs. Add the doughnuts and fry, turning them once for about 1-2 mins on each side (a thin lighter ring should form in the middle). After removing, drain the doughnuts of excess fat on some kitchen paper.
- Mix the icing sugar, lemon juice and almond essence, adding some water if you need to thin the icing. When the doughnuts have cooled a little, pipe in the jam mixture and glaze them in the icing and sprinkle with the chopped almonds.
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