Paczki (Polish jelly donuts)
Feb 10, 2013 15:25:15 GMT -5
Post by PrisonerOfHope on Feb 10, 2013 15:25:15 GMT -5
When I was a little girl, after church on Sunday I'd be sent to the bakery across the street from the church just before mass ended (to beat the crowd). (Yes, I was brought up Catholic...but praise God, the Holy Spirit led me out!) Anyway, every week for Sunday breakfast we'd have hard rolls, onion rolls....and paczki, which are a Polish donut, usually with a raspberry or prune filling. They're heavier than a regular jelly donut, but very good.
They're hard to find outside of NYC, although Publix here has them during lent. I just bought a few boxes (I'll freeze them), but the rest of the time I make my own. Here are a couple of recipes.
Paczki
Ingredients
2 fresh yeast cakes
2 teaspoons warm water
1/2 cup sugar
1 teaspoon salt
1 c. heavy cream
1 stick of butter
4 1/2 cups flour
12 egg yolks (room temperature)
Shot of whiskey (optional)
Confectioner?s sugar
One jar of cherry or raspberry jelly
Crisco for deep frying (my mother used lard)
1. Scald cream; remove from heat, add stick of butter and let cool until lukewarm.
2. Dissolve yeast in warm water. When dissolved add to cream/butter mixture.
3. Beat egg yolks with a mixer gradually adding sugar and salt until mixture is thick.
4. Place flour in a large bowl and warm briefly in the oven. It should just be slightly warm. Make a well in the center of the flour.
5. Add egg mixture in the flour well.
6. Add yeast/cream/butter mixture. It should be warm enough to keep butter liquid but not hot enough to cook the eggs.
7. If desired, add a shot of whiskey
8. Using both hands, mix and kneed to thoroughly combine ingredients and make a ball
9. Cover the bowl with a towel. Set in a warm place in the kitchen, away from drafts. Let it rise until it has doubled in size.
10. Punch down dough, cover again and let it rise again until the size has doubled. Punch it down again.
11. Lightly flour the table and roll dough out to about 1/2 thick. Use a water glass to cut out round shape.
12. Put 1 tablespoon of filling in the center of one round and use water to moisten the outer edges. Put a round on top and seal edges.
13. Cover and let rise on floured table for about 30 minutes or until doubled in size. If the room is not warm enough, dough will take longer to rise.
14. Start to melt Crisco on low heat while paczki are rising. Heat will be increased when first batch is ready to fry.
15. Fry until each side until golden brown.
16. Drain on a paper towel.
17. When all paczki are fried and drained, use a sieve and dust with powdered sugar.
They're hard to find outside of NYC, although Publix here has them during lent. I just bought a few boxes (I'll freeze them), but the rest of the time I make my own. Here are a couple of recipes.
Paczki
Ingredients
2 fresh yeast cakes
2 teaspoons warm water
1/2 cup sugar
1 teaspoon salt
1 c. heavy cream
1 stick of butter
4 1/2 cups flour
12 egg yolks (room temperature)
Shot of whiskey (optional)
Confectioner?s sugar
One jar of cherry or raspberry jelly
Crisco for deep frying (my mother used lard)
1. Scald cream; remove from heat, add stick of butter and let cool until lukewarm.
2. Dissolve yeast in warm water. When dissolved add to cream/butter mixture.
3. Beat egg yolks with a mixer gradually adding sugar and salt until mixture is thick.
4. Place flour in a large bowl and warm briefly in the oven. It should just be slightly warm. Make a well in the center of the flour.
5. Add egg mixture in the flour well.
6. Add yeast/cream/butter mixture. It should be warm enough to keep butter liquid but not hot enough to cook the eggs.
7. If desired, add a shot of whiskey
8. Using both hands, mix and kneed to thoroughly combine ingredients and make a ball
9. Cover the bowl with a towel. Set in a warm place in the kitchen, away from drafts. Let it rise until it has doubled in size.
10. Punch down dough, cover again and let it rise again until the size has doubled. Punch it down again.
11. Lightly flour the table and roll dough out to about 1/2 thick. Use a water glass to cut out round shape.
12. Put 1 tablespoon of filling in the center of one round and use water to moisten the outer edges. Put a round on top and seal edges.
13. Cover and let rise on floured table for about 30 minutes or until doubled in size. If the room is not warm enough, dough will take longer to rise.
14. Start to melt Crisco on low heat while paczki are rising. Heat will be increased when first batch is ready to fry.
15. Fry until each side until golden brown.
16. Drain on a paper towel.
17. When all paczki are fried and drained, use a sieve and dust with powdered sugar.
