M
MacLeod, Kathleen
Guest
Paczkis (Jelly Doughnuts):
The following is the Nowak family recipe for paczkis, jelly-filled yeast
doughnuts.
3 Tbsp. granulated sugar
3 1/2 tsp. active dry yeast
1 cup whole milk, heated to 105 to 115 degrees F.
7 Tbsp. unsalted butter
1 cup powdered sugar
3 eggs
2 egg yolks
1/4 cup rum
3 1/2 cups all-purpose flour
Pinch of salt
3/4 cup filling of choice, such as raspberry or blueberry preserves
Shortening or vegetable oil for deep-frying
Stir sugar and yeast into warm milk; set aside until it bubbles, 15 minutes.
Melt butter in microwave oven; set aside to cool to room temperature.
Beat together powdered sugar, whole eggs and yolks in small bowl until
well-combined. Beat in rum. Set aside.
Place flour, salt, yeast mixture and egg mixture in bowl of electric
mixer with paddle attachment. Beat until flour is combined and dough is
stretchy, about 3 minutes. (Or beat by hand 10 minutes.) Add melted
butter; mix until well-combined, about 1 minute. Cover bowl with towel;
let stand in warm place until doubled in size, about 1 1/2 hours.
Place dough on lightly floured surface. Stretch and pat until 1/4 inch
thick.
Cut into 3 inch circles using glass or biscuit cutter. Place 1/2
tsp of the filling in center of each circle. Fold dough over
filling; pinch edges together, making a ball. Place on floured parchment
or wax paper. Cover with towel. Let stand in warm place for 45 minutes.
Heat shortening in deep-fat fryer, deep saucepan or wok until deep-
frying thermometer reaches 360 to 370 degrees F. Have hot fat at least 3
inches deep.
Fry paczkis, a few at a time, until brown on all sides, about 4 minutes.
Drain on paper towel-lined plate. Sprinkle with powdered sugar while
still warm.
--
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The following is the Nowak family recipe for paczkis, jelly-filled yeast
doughnuts.
3 Tbsp. granulated sugar
3 1/2 tsp. active dry yeast
1 cup whole milk, heated to 105 to 115 degrees F.
7 Tbsp. unsalted butter
1 cup powdered sugar
3 eggs
2 egg yolks
1/4 cup rum
3 1/2 cups all-purpose flour
Pinch of salt
3/4 cup filling of choice, such as raspberry or blueberry preserves
Shortening or vegetable oil for deep-frying
Stir sugar and yeast into warm milk; set aside until it bubbles, 15 minutes.
Melt butter in microwave oven; set aside to cool to room temperature.
Beat together powdered sugar, whole eggs and yolks in small bowl until
well-combined. Beat in rum. Set aside.
Place flour, salt, yeast mixture and egg mixture in bowl of electric
mixer with paddle attachment. Beat until flour is combined and dough is
stretchy, about 3 minutes. (Or beat by hand 10 minutes.) Add melted
butter; mix until well-combined, about 1 minute. Cover bowl with towel;
let stand in warm place until doubled in size, about 1 1/2 hours.
Place dough on lightly floured surface. Stretch and pat until 1/4 inch
thick.
Cut into 3 inch circles using glass or biscuit cutter. Place 1/2
tsp of the filling in center of each circle. Fold dough over
filling; pinch edges together, making a ball. Place on floured parchment
or wax paper. Cover with towel. Let stand in warm place for 45 minutes.
Heat shortening in deep-fat fryer, deep saucepan or wok until deep-
frying thermometer reaches 360 to 370 degrees F. Have hot fat at least 3
inches deep.
Fry paczkis, a few at a time, until brown on all sides, about 4 minutes.
Drain on paper towel-lined plate. Sprinkle with powdered sugar while
still warm.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/