Paczki With Rose Jam Food

PACZKI WITH ROSE JAM

Steps:

• 1. Add yeast to warm milk, stir to dissolve and set aside. In the bowl of a stand mixer fitted with a paddle attachment cream together sugar and butter and beat until fluffy. Beat in eggs, vanilla and salt until well incorporated.
• 2. Still using the paddle attachment, add 4-1/2 cups flour, alternating with yeast-milk mixture and beat for 5 or more minutes until smooth. If the dough will be slack and have a sheen to it, but if it looks too sticky, add the remaining 1/2 cup flour, but no more.
• 3. Place dough in a greased blow, cover and let rise until doubled in bulk (1 to 2-1/2 hours). Punch down and let rise again.
• 4. Turn dough onto lightly floured surface. Pat or roll to 1/2-inch thickness. Using a 3-inch biscuit cutter, cut as many rounds as you can, gathering scraps and re-rolling to cut and use all the dough.
• 5. Heat oil to 350 degrees in an electric or heavy skillet. Place donuts top-side down in the oil a few at a time and fry 2-3 minutes and fry until golden brown. Flip them over and fry another 1-2 minutes until golden brown. Be careful not to let the oil get too hot as it will burn the outside of the donut before the center is fully cooked.
• 6. Drain on paper towels and roll in granulated sugar while still warm.
• 7. To fill donuts, poke a hole in the side of the donut (I used a chopstick), fit a pastry back with a medium sized tip, and pipe filling into the center of the donut.
• 8. ROSE JAM: Pick clean, chemical-free roses.The color roses you chose will determine the color of the jam. Pull the petals from the roses and clip off the white ends. Pack a one cup measuring cup with rose petals. Put petals in a blender, add water and lemon juice. Blend until smooth, then gradually add sugar. Run blender until sugar is disolved. In a pan stir pectin into water. Bring to a boil and boil hard for 1 minute, stirring constantly. Pour into rose mixture, 1/8 cup at a time with the blender running on low, until you achieve the desired consistency. Pour into clean glass jars, cover and refrigerate. Will keep for one month.
• 9. This recipe and picture of Paczki comes from: http://whatscookinginyourworld.blogspot.com/2011/06/day-143-poland-paczki-polish-donuts.html
• 10. Prep Time: 45 minutes Cook Time: 6 minutes 2 rises: 3 hours Total Time: 3 hours, 51 minutesYield: 2 dozen Polish Paczki

POLISH DONUTS PąCZKI RECIPE

Steps:

• If it's cold in your kitchen, heat your oven to 86°F (30°C).
• Sift the flour.
• Warm up the milk.
• Using a spoon, mix yeast with 1 tbsp of sugar. Add 3 tbsps of warm milk and 1 tbsp of flour. Mix and leave it for 30 minutes to grow.The mixture will double or triple its size, that's why you should place it in a big bowl. Cover the bowl with a clean kitchen cloth. If it's cold in your kitchen, place a bowl in the oven heated to 86°F (30°C).
• In the meantime, beat egg yolks with sugar until they change the color to whitish. If you are using the pudding filling, it's the right time to do it (read how to do it below).
• After 30 minutes, mix all the ingredients for the dough together. You may knead it manually or use a food processor. Knead until the dough starts to detach from your hand.
• Place the dough in a big bowl, cover with a clean kitchen cloth, and leave to grow for about 30-60 minutes until it doubles its size. Again, if it's cold in your kitchen, place the bowl in the oven.
• When the dough has doubled its size, knead it briefly to remove excessive air bubbles.
• Pour the oil into the wok or big pot and start heating it up.
• Start forming pączki. Each should have the size of the tangerine.
• Cover pączki with a kitchen cloth and wait until the oil is ready to fry.How to check whether the oil is hot enough? Throw a small piece of the dough into the oil. If it stays on the bottom, the oil is still too cold. If the dough comes straight up to the surface, the oil is ready to fry.
• Fry pączki for about 3-5 minutes on each side.
• After frying, place the pączki on a plate lined with paper towels to remove the excessive fat.
• Pour one cup of milk into the pot.
• Add egg yolks, sugar, and whip it together until you will get a smooth, yellow color.
• Place a pot on the stove, cook slowly, stirring frequently.
• In the meantime, pour half a cup of milk into the small bowl.
• Add potato flour. Mix until dissolved.
• When the mixture in the pot nearly boils, add milk with potato starch and mix until you will get the consistency of pudding.
• Mix 1 cup of icing sugar with 1 tbsp water and heat up until you get a smooth consistency.
• When the donuts are still warm, fill them up with jam or pudding using a big syringe (like this). You will need about 30-50ml of filling per donut.
• If you are using sugar glaze, pour them onto warm pączki. You may add candied orange peel as well.
• Alternatively, you may use icing sugar. Sprinkle it when the pączki are cold.

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.