Paczki Poonch Key Recipes
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.
PACZKI (POONCH-KEY)
Make and share this Paczki (Poonch-Key) recipe from Food.com.
Provided by byZula
Categories Yeast Breads
Time 3h5m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Dissolve the yeast in the lukewarm milk for 5 minutes.
- Sift the flour into the scalded milk gradually. Add the yeast mixture, stirring until smooth. Let rise for 1/2 hour.
- Beat the salt into the egg yolks; add to flour mixture, mix well.
- Add the sugar and rum. Mix well. Knead until the dough no longer sticks to the sides. Gradually knead in the butter.
- Place in a greased bowl, turn to coat and let rise until doubled.
- Punch down and let rise again. Cut the dough in half, set one half aside and roll out the second half about 1/4 inch thick.
- Using a 2-inch biscuit cutter cut as many rounds as possible.
- Place a dab of jam or filling on one round, cover jam with another round and seal edges. Place the filled paczki on greased sheets, allowing room between each for rising. Repeat the process until all the dough is used.
- Let the paczki rise for about 1 hour or until doubled.
- Pour the oil into deep fryer or deep pan (about 5 inches). Heat the oil until it is about 360 to 370 degrees.
- Deep fry the paczki in oil for about 3 minutes per side or until golden brown on both sides.
- Dust with powdered sugar.
- The yield might be a little off.
Nutrition Facts : Calories 1569.2, Fat 71.7, SaturatedFat 38.9, Cholesterol 964.9, Sodium 1654.6, Carbohydrate 188.3, Fiber 5.5, Sugar 38.4, Protein 35.7
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