Pączki - Polish Jelly Donuts - Oven-Baked Doughnuts
Feb 10, 2018 1:32:19 GMT -5
Post by PurplePuppy on Feb 10, 2018 1:32:19 GMT -5
Polish Doughnuts – Pączki
You can fill these with jam, lemon curd, chocolate, vanilla, or banana pudding, or custard (my favorite). It's best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. - Jenny Jones
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 30 minutes
Makes: 12
Paczki (Polish Doughnuts)
Ingredients:
1 1/2 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons (1 packet = 7 grams) yeast (instant or dry active)
2/3 cup milk (reduced fat or whole milk) warmed to 120°F for instant/110°F for dry active yeast
3 Tablespoons vegetable oil
2 egg yolks
1/2 teaspoon vanilla
about 1/4 cup extra flour
1 Tablespoon melted butter
1/3 cup sugar for coating
1 cup jam, custard, or filling of choice
Instructions:
Place flour, sugar, salt, & yeast in large bowl.
Stir in warm milk, followed by oil, egg yolks & vanilla.
With electric mixer, beat for 2 minutes on high speed.
Stir in enough flour until the dough holds together.
On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
If using custard filling, make it now so it can cool. (see recipe below)
Line a large baking sheet with parchment paper.
On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.
For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.
Custard Filling:
In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.
Note: If using a pastry bag, choose a smooth jam and not one with pieces of fruit as they can clog the tip.
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