Ponchki Pologne 7 Recipes

7 AND 7

Steps:

• Serve over 1 cup of ice.

AUTHENTIC POLISH PACZKI

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.

MOSCOW PONCHIKI

Steps:

• Add cinnamon and baking powder to flour. Sift it into a bowl.
• Beat eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead into a stiff dough.
• Roll out dough 1/4 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings.
• Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden.
• Sprinkle baked cookies with powdered sugar.

PONCHKI (POLOGNE)

Steps:

• Mélanger le tout. Bien pétrir, comme pour une brioche. Laisser reposer une nuit au réfrigérateur dans une grande boîte fermée. La pâte va doubler de volume. Le lendemain, on retravaille la pâte. On en fait de petites boules -grosses comme des mandarines- que l'on laisse de nouveau lever au chaud sous un linge propre. Faire chauffer de l'huile dans une friteuse et faire cuire en petite quantité jusqu'à ce qu'ils soient bien dorés. Laisser égoutter sur du sopalin. Déguster froid après les avoir bien sucrés.

7-MINUTE SALMON PICCATA

Steps:

• Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
• Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
• Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
• Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
• Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
• Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.

PONCHKI (POLOGNE) [7]

Steps:

• Mélanger le tout. Bien pétrir, comme pour une brioche. Laisser reposer une nuit au réfrigérateur dans une grande boîte fermée. La pâte va doubler de volume. Le lendemain, on retravaille la pâte. On en fait de petites boules -grosses comme des mandarines- que l'on laisse de nouveau lever au chaud sous un linge propre. Faire chauffer de l'huile dans une friteuse et faire cuire en petite quantité jusqu'à ce qu'ils soient bien dorés. Laisser égoutter sur du sopalin. Déguster froid après les avoir bien sucrés.