Ponchki Pologne Recipes

BAKED PACZKI (POLISH DOUGHNUTS)

Steps:

• Gather the ingredients.
• In a small bowl or measuring cup, add the yeast to the warm milk; stir to dissolve and set aside.
• In a large bowl or stand mixer fitted with the paddle attachment, cream together the sugar and butter until fluffy.
• Beat in the egg, egg yolks, brandy or rum, and salt until well incorporated.
• Add 4 1/2 cups of the flour alternately with the milk-yeast mixture and beat for 5 or more minutes until smooth. The dough will be very slack. If much too soft or runny, add the remaining 1/2 cup flour.
• Place the dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours.
• Punch down the dough and let rise again.
• Turn out the dough onto a lightly floured surface. Pat or roll to 1/2 to 3/4-inch thickness. Cut rounds with a 3-inch cutter. Remove the scraps, re-roll, and re-cut.
• Transfer the rounds to parchment-lined baking sheets, cover, and let rounds rise until doubled in bulk, 30 minutes or longer. Heat the oven to 375 F.
• Place pączki in the oven and bake 8 to 10 minutes or until a toothpick tests clean.
• Remove from the oven; if coating in granulated sugar, brush the tops and sides with melted butter and roll in granulated sugar while still hot. If using confectioners' sugar, let the doughnuts cool before coating.
• To fill the pączki , let them cool completely, cut a slit in the side, and slip a teaspoon of fruit paste or jam inside. Then dust with confectioners' sugar or roll in granulated sugar.
• Serve and enjoy.

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.

HOMEMADE POLISH PIEROGI

Steps:

• In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

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.