Fat Tuesday, Holidays, International Foods, Pączki, Poland, recipe

-POLISH DOUGHNUTS (Pączki) –

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POLISH DOUGHNUTS (Paczki)

Cuisine Poland, polish
Keyword Paczki
Prep Time 3 hours
Servings 12
Author Cecily Brownstone

Ingredients

  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 1/3 cup confectioners sugar
  • 1 package active dry yeast
  • 21/4 cups flour
  • 4 egg yolks from large eggs
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon grated lemon rind
  • 3 tablespoons orange juice
  • 1/4 teaspoon pure vanilla extract
  • Grape jam
  • Oil for deep frying
  • Extra confectioners’ sugar

Instructions

  • In a small saucepan heat the milk until tiny bubbles appear around the edge; add butter and 1/3rd cup sugar; of heat stir until butter melts.
  • Pour into a medium mixing bowl and cool to lukewarm (115 degrees); add yeast and stir until dissolved— this takes considerable stirring. Add 1 cup of the flour, the egg yolks. orange rind, lemon rind, orange juice and vanilla; with a wooden spoon beat until blended.
  • Stir in enough more flour to make a soft dough.
  • On a lightly floured surface, knead until smooth and elastic -- about 5 minutes.
  • Place in a greased medium mixing bow; turn to grease top.
  • Sprinkle lightly with flour.
  • Cover; let rise in a warm, draft-free place until doubled —about 1 hour.
  • Punch-down dough; cut into 2 equal portions.
  • On a prepared pastry cloth with a prepared fabric-covered rolling pin roll out 1 portion of. the dough-so it is 1/2" thick.
  • With'a round 2 3/4-inch cutter cut out.
  • Roll and cut the remaining portion as the dough the same way.
  • With your forefinger, make a 1-inch-long indentation in the center of each round.
  • Put 1/2 level teaspoon jam in each indentation.
  • Holding a round in the palm of one hand. with the thumb and forefinger of the other hand lift up edges and pinch together hard so they meet; turn over edge, a little at a time, pinching hard as you do so, to insure a tight seal; with your forefinger held like a knife, firmly press down edge.
  • The rounds should now be oval shape.
  • Place‘ sealed greased cookie sheet; cover and let rise in a warm, draft-free place until doubled- about1 hour.
  • Fry in deep hot oil (375 degrees on a frying thermometer) without touching or crowding).until well browned on bottom
  • side — about 2 minutes; turn and continue frying until top side is well browned - about 2 minutes more;
  • Doughnuts should be a dark brown to ensure doneness.
  • Drain on absorbent paper.
  • With extra confectioners sugar mashed through a sieve dust doughnuts on all sides.
  • Serve at once.

Notes

Serve at once.
passing extra jam.
Makes 1 dozen.

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