Baked Paczki Polish Doughnuts Food

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.

PACZKI: POLISH DONUTS

Steps:

• In a bowl put a tablespoon of flour, 3 tablespoons of warm milk, sugar, and yeast. Mix it all well, cover with a rag and set aside for 20 minutes. It should become all fluffy and foamy.
• Mix the rest of the flour with egg yolks and melted butter. Then add the rest of your milk (not warm this time) and rum. The rum will make your paczki absorb less oil when frying later.
• Knead the dough with hands for about 5 minutes. Cover with a rag and set to grow in a warm place for about 45 mins to an hour - you can use an oven shelf for that.
• Once the dough is grown, set some flour on the dough board. Roll out the fluffy dough gently to a thickness of about 1" and cut out round paczki (you can use a bigger cup or glass to do it).
• Form your cut out paczki round, but slightly flatter on top and bottom.
• Fry them in oil heated to 345 F for about 2/3 minutes on each side, then place on paper towels to remove the excess oil.
• Once cooled down, stuff them with a filling of your choice. You can sprinkle powdered sugar on top or prepare frosting with melted sugar and candied orange peels.

PACZKI

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.

PACZKI (POLISH "JELLY" DOUGHNUTS)

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.