2024-11-25
Pączki

Pączki

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This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

 

Pączki

Author Zofia Czerny

Ingredients

Leaven

  • 1-3/4 oz yeast
  • 2 tbsp sugar
  • 5 tbsp milk

Dough

  • 4 egg yolk
  • 2 eggs
  • lemon peel
  • 7 cups flour
  • 1-1/2 cups milk
  • salt
  • 2 tbsp rum
  • 9 tbsp butter
  • 1-1/2 cups cherry jam
  • fat for frying
  • powdered sugar

Instructions

  • Prepare leaven, set aside to rise.
  • Cream egg yolks and eggs with sugar and lemon peel (zest), add the leaven, flour, milk, salt, rum, and mix.
  • When all ingredients are combined, add gradually melted butter, knead, set aside to rise.
  • When the dough doubles in bulk, divide into 4 parts. Roll out each part on floured board to 1/3" thickness.
  • Drain excess liquid from the jam.
  • Cut rounds with small cookie cutter, place a bit of jam in center, cover with another round, pinch together with fingers, and then cut out again with cookie cutter (even the sides)
  • Place the doughnuts on flour sprinkled board, leave space between each, cover with a towel and allow to rise.
  • Put up fat for frying, test fat for temperature with a piece of dough. If dough floats to the top immediately, the fat is correct temperature. 
  • Brush flour off of the leavened doughnuts, place in hot fat, upper part down, the doughnuts should be able to float freely in the fat.
  • When half the doughnut is browned, turned over and fry.
  • Removed with a 2-tine fork onto absorbent paper; when drained, place on a platter, sprinkle vanilla sugar.

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This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

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