PACZKI WITH ROSE JAM

Paczki with Rose Jam image

Paczki, pronounced "Punch-key" or "Poonch-key", is a deep-fried piece of dough shaped into a flattened sphere and filled with rosehip, prune, apricot, strawberry, raspberry or sweet cheese filling. They are usually covered with powdered sugar, icing or bits of dried orange zest. A small amount of grain alcohol can be added to...

Provided by Kimberly Biegacki

Time 55m

Number Of Ingredients 20

Ingredients

PACZKI - POLISH DONUTS
1 1/2 c warm milk (no warmer than 110 degrees)
2 pkg active dry yeast (remember to proof yeast before you begin)
1/2 c sugar
1 stick sweet unsalted butter at room temperature
1 egg, at room temperature
3 egg yolks, at room temperature
1 tsp vanilla
1 tsp salt
4 1/2 - 5 c all purpose flour
1 gal oil for deep frying
granulated sugar for sprinkling, optional
confectioner's sugar for dusting, optional
fruit jam for filling, optional
ROSE JAM
1 c rose petals (free of any chemicals or pesticides)
3/4 c water
1 juice of 1 lemon
2 1/2 c sugar
1 pkg powdered pectin and 3/4 cup of water

Steps:

1. Add yeast to warm milk, stir to dissolve and set aside. In the bowl of a stand mixer fitted with a paddle attachment cream together sugar and butter and beat until fluffy. Beat in eggs, vanilla and salt until well incorporated.
2. Still using the paddle attachment, add 4-1/2 cups flour, alternating with yeast-milk mixture and beat for 5 or more minutes until smooth. If the dough will be slack and have a sheen to it, but if it looks too sticky, add the remaining 1/2 cup flour, but no more.
3. Place dough in a greased blow, cover and let rise until doubled in bulk (1 to 2-1/2 hours). Punch down and let rise again.
4. Turn dough onto lightly floured surface. Pat or roll to 1/2-inch thickness. Using a 3-inch biscuit cutter, cut as many rounds as you can, gathering scraps and re-rolling to cut and use all the dough.
5. Heat oil to 350 degrees in an electric or heavy skillet. Place donuts top-side down in the oil a few at a time and fry 2-3 minutes and fry until golden brown. Flip them over and fry another 1-2 minutes until golden brown. Be careful not to let the oil get too hot as it will burn the outside of the donut before the center is fully cooked.
6. Drain on paper towels and roll in granulated sugar while still warm.
7. To fill donuts, poke a hole in the side of the donut (I used a chopstick), fit a pastry back with a medium sized tip, and pipe filling into the center of the donut.
8. ROSE JAM: Pick clean, chemical-free roses.The color roses you chose will determine the color of the jam. Pull the petals from the roses and clip off the white ends. Pack a one cup measuring cup with rose petals. Put petals in a blender, add water and lemon juice. Blend until smooth, then gradually add sugar. Run blender until sugar is disolved. In a pan stir pectin into water. Bring to a boil and boil hard for 1 minute, stirring constantly. Pour into rose mixture, 1/8 cup at a time with the blender running on low, until you achieve the desired consistency. Pour into clean glass jars, cover and refrigerate. Will keep for one month.
9. This recipe and picture of Paczki comes from: http://whatscookinginyourworld.blogspot.com/2011/06/day-143-poland-paczki-polish-donuts.html
10. Prep Time: 45 minutes Cook Time: 6 minutes 2 rises: 3 hours Total Time: 3 hours, 51 minutesYield: 2 dozen Polish Paczki