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.
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
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
ROSE PETAL JAM
A delightfully sweet tart jam. An extraordinary gift for any occasion.
Provided by Crystal McChesney
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT50m
Yield 32
Number Of Ingredients 5
Steps:
- Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
- Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
- Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.
Nutrition Facts : Calories 49 calories, Carbohydrate 12.7 g, Sodium 0.7 mg, Sugar 12.5 g
PACZKI WITH ROSE JAM
Paczki, pronounced "Punch-key" or "Poonch-key", is a deep-fried piece of dough shaped into a flattened sphere and filled with rosehip, prune, apricot, strawberry, raspberry or sweet cheese filling. They are usually covered with powdered sugar, icing or bits of dried orange zest. A small amount of grain alcohol can be added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. My husband is who introduced me to these yummy desserts. We can buy them in the grocery stores in N.E., Ohio or take a trip to Cleveland and get some authenic Paczki from a Polish Bakery; either way, we do indulge in these memorable bites of delicious goodness! (Now, I need to find out if any of my husband's family or my family have a recipe for these.) Historically speaking: Paczki Day falls on Fat Tuesday, the day before Lent. It began long ago in Polish households as a way to use up shortening, egg and preserves before the 40 days of Lent began. I have not made my own Paczki but hope to maybe this year. I found this recipe and beautiful pic from: http://whatscookinginyourworld.blogspot.com/2011/06/day-143-poland-paczki-polish-donuts.html Please share with me if you do make this recipe and let me know what you think about your first Paczki.
Provided by Kimberly Biegacki @pistachyoo
Categories Cakes
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Drain on paper towels and roll in granulated sugar while still warm.
- 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.
- 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.
- This recipe and picture of Paczki comes from: http://whatscookinginyourworld.blogspot.com/2011/06/day-143-poland-paczki-polish-donuts.html
- Prep Time: 45 minutes Cook Time: 6 minutes 2 rises: 3 hours Total Time: 3 hours, 51 minutesYield: 2 dozen Polish Paczki
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