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.
AUTHENTIC POLISH PACZKI
This is the recipe I found handwritten in my Polish grandmother's cookbook. I have since found ones almost identical in Polish cuisine cookbooks. I so looked forward as a child to the Sundays that the Catholic church in Wilno, Minnesota sold paczkis after Mass on Sundays. They were the best treat ever. This recipe takes some effort, but they taste just as good. *NOTE....I'm adding this change after reading the last reviewer's very helpful comment that it tasted too eggy...she's right, it's a very eggy pastry dough. Be sure to use 6 whole eggs instead of the 12 yolks if you don't like that flavor (I know many people don't). It will work just as well, but be more to your taste. I'm so glad she took the time to bring this to my attention....it's something I should have mentioned before.
Provided by Vina7737
Categories Yeast Breads
Time 1h30m
Yield 18 paczki
Number Of Ingredients 11
Steps:
- Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
- Soften yeast in warm water.
- Cream butter, add sugar to it gradually, beating until fluffy.
- Slowly beat in the softened yeast.
- Stir one fourth of the flour into the yeast mix.
- Add rum/brandy and half of the cream.
- Beat in another fourth of the flour.
- Stir in remaining cream.
- Beat in half of the remaining flour and then the egg yolk mixture.
- Beat for 2 minutes.
- Gradually beat in the remaining flour until the dough blisters.
- Cover the bowl with plastic wrap.
- Set in a warm place to rise.
- When it has doubled in bulk, punch it down.
- Cover and let rise again until doubled.
- Punch it down again.
- Roll dough on a floured surface to about 3/4 inch thickness.
- Cut out 3 inch rounds using a cookie cutter or glass.
- Put 1 tablespoon of filling in the center of half the circles.
- Brush the edges with water.
- Top with the remaining rounds.
- Seal the edges very well.
- Cover the paczki on a floured surface.
- Let rise about 20 minutes.
- Deep fry in the hot fat until they are golden brown on both sides.
- Sprinkle with powdered sugar or drizzle with honey.
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
POLISH PRE-LENTEN JELLY DOUGHNUTS: PACZKI
Provided by Food Network
Categories dessert
Time 1h11m
Yield About 9 dozen paczki
Number Of Ingredients 14
Steps:
- Mix all ingredients, except vegetable oil together in a large mixer fitted with a dough hook for 11 to 12 minutes or until dough reaches 78 degrees F. Set dough aside to rise for 30 to 45 minutes.
- Divide and round dough into golf ball-sized pieces, put onto sheet pan and proof until the balls grow to around the size of soft balls, about 30 to 45 minutes.
- Preheat a fryer to 360 degrees F.
- Deep fry in vegetable oil until golden brown. Cool. Using a piping bag fitted with a plain tip, fill with your favorite preserves and top with powdered sugar.
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