BUSIA'S AUTHENTIC POLISH PACZKI
These take us back to Mardi Gras! They taste a lot like beignets but with the added sweetness from the yummy raisins. These light and fluffy little donuts went very quick in the Test Kitchen.
Provided by Pat DiMercurio
Categories Sweet Breads
Time 3h15m
Number Of Ingredients 13
Steps:
- 1. Dissolve 2 pkgs dry yeast in the warm water for about 10 minutes until it begins to foam.
- 2. Add 2 cups cooled, scalded milk and 2 cups flour and beat well.
- 3. Add the 4 egg yolks and 1 whole egg, sugar, melted butter, vanilla, salt and nutmeg. Beat until light and fluffy.
- 4. Add 4 cups of the flour and the raisins (toss the raisins in a bit of flour before adding to dough). Mix well. Dust a flat surface with a small amount of the remaining flour and knead until smooth, about 5 minutes, using the remaining flour as needed. Place dough in a greased bowl, cover with film and place in a warm spot to raise for 1 hour.
- 5. Turn 1/2 of the dough out on a floured surface and pat out 1/2 inch thick. Cut circles with a 2 1/2 inch biscuit cutter. Place cut out dough on a floured pan or towel. Cover with a kitchen towel and let rise until double, about 45 minutes. Repeat with remaining dough.
- 6. Pour enough vegetable or canola oil into a heavy pot or an electric frying pan to fill about 1/2 full. Using a candy thermometer, heat oil to deep fry temp. Gently drop in 4 or 5 paczki into the oil. When golden brown on one side flip the paczki over to fry on the other side. Use a long needle or a toothpick to poke into the center of the paczki; if no dough sticks to the needle, the dough is cooked. Remove paczki from oil and place on layers of paper towels or plain brown paper bag to drain and cool.
- 7. In a small paper bag, put about 1/2 cup of either powdered sugar or cinnamon sugar. Add a paczki, close bag and shake to cover with sugar and serve. Paczki get stale after a day so place unused paczki in a freezer zip bag. Remove only what you need. Defrost and sugar them when you want more:)
BUSHIA'S PACZKI
I love my bushia and this is the recipe that her mother brought over from Poland. We have used this for years and it never fails. It make an extremely large amount, so be prepared to work for a long time on these.
Provided by Bippie
Categories Breads
Time 1h20m
Yield 48-60 serving(s)
Number Of Ingredients 13
Steps:
- Proof the yeast with warm water and sugar for 10 minutes.
- Mix remaining ingredients in order given along with the proofed yeast mixture.
- This may need more of less flour depending on your environment. I live at high altitude and it seems to vary. Just make sure that the dough looks like it is mixed enough so that you could use your hands with it.
- Cover dough and let rise until double.
- Roll out dough on floured surface and cut into 2 inch circles with a biscuit or cookie cutter. Set circles on the side and let rise again to double size.
- Fry in small batches in canola oil or shortening until brown, flipping halfway through to get the other side. Drain on paper towels or a brown paper bag.
- Serve with jam or drizzle with powdered sugar frosting.
Nutrition Facts : Calories 183.1, Fat 5.2, SaturatedFat 1.3, Cholesterol 32.5, Sodium 87.1, Carbohydrate 30, Fiber 0.7, Sugar 11.4, Protein 4
AUTHENTIC POLISH PACZKI
This is the recipe I found handwritten in my Polish grandmother's cookbook. I have since found ones almost identical in Polish cuisine cookbooks. I so looked forward as a child to the Sundays that the Catholic church in Wilno, Minnesota sold paczkis after Mass on Sundays. They were the best treat ever. This recipe takes some effort, but they taste just as good. *NOTE....I'm adding this change after reading the last reviewer's very helpful comment that it tasted too eggy...she's right, it's a very eggy pastry dough. Be sure to use 6 whole eggs instead of the 12 yolks if you don't like that flavor (I know many people don't). It will work just as well, but be more to your taste. I'm so glad she took the time to bring this to my attention....it's something I should have mentioned before.
Provided by Vina7737
Categories Yeast Breads
Time 1h30m
Yield 18 paczki
Number Of Ingredients 11
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.
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