Best Baked Paczki For Mardi Gras 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.

BAKED PACZKI FOR MARDI GRAS

Steps:

• Mix 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
• Heat milk, butter and honey until very warm (120° to 130°F). Add to flour mixture with rum, egg yolks and egg; beat 1 minute at low speed.
• Increase speed to medium and beat 2 minutes.
• Stir in enough remaining flour to form a soft dough.
• Knead on a lightly floured surface until smooth and elastic, about 3 to 4 minutes.
• Cover and let rest for 10 minutes.
• Roll dough out on a lightly floured surface to 1/2-inch thickness. Use a 3-inch cookie or biscuit cutter, to cut out as many rounds as possible.
• Place rounds about 2 to 3 inches apart on parchment lined or lightly greased baking sheets. Re-roll and cut remaining dough.
• Cover and let rise in a warm, draft free place 45 minutes to 1 hour, until doubled in size.
• Preheat oven to 375°F.
• For glaze, mix honey and melted butter; set aside.
• Bake 10 minutes. Brush glaze over packzi and continue baking for 2 to 4 minutes until light golden brown. If desired, brush again with any remaining glaze.
• Let cool slightly, then dust or roll in sugar or powdered sugar.
• Fillings:.
• Fruit or custard: Use a knife to cut a small slit in side of paczki. Use a small spoon (or pipe with pastry tip and bag) to insert a heaping teaspoonful. (vanilla rum custard or pudding is amazing!).
• Chocolate: Use your finger to gently poke a small hole in side of paczki and insert 1 teaspoon chocolate chips into center of paczki while still warm.