POLISH DOUGHNUTS (Paczki)
Servings: 12
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.
passing extra jam.
Makes 1 dozen.
