Paczki are not all that hard to make, they simply require time to increase and to establish that airy texture. And they do need heating a great quantity of oil to fry them. Paczki are fried rounds of yeast dough with rosehip, apricot, prune, strawberry, raspberry or sweet cheese filling.
Crisp on the outside, yet soft and yielding on the within, paczki might appear like common jelly doughnuts, however these thick and rich pastries are far from run-of-the-mill.
• 12 egg yolks
• 1 teaspoon salt
• 1⁄2 cup sugar
• 4 1⁄2 cups flour
• 1⁄4 cup warm water
• 1 1⁄2 cups preserves or 1 1⁄2 cups cooked prunes or 1 1⁄2 cups cooked apples or 1 1⁄2 cups poppy seed filling
• 1⁄3 cup room temperature butter
• 1⁄3 cup rum or 1⁄3 cup brandy
• 1 cup scalded whipping cream
• Oil
2. Soften yeast in warm water.
3. Cream butter, include sugar to it slowly, beating till fluffy.
4. Gradually beat in the softened yeast.
5. Stir one 4th of the flour into the yeast mix.
6. Include rum/brandy and half of the cream.
7. Beat in another 4th of the flour.
8. Stir in remaining cream.
9. Beat in half of the remaining flour and afterwards the egg yolk mix.
10. Beat for 2 minutes.
11. Slowly beat in the remaining flour till the dough blisters.
12. Cover the bowl with cling wrap.
13. Embedded in a warm location to increase.
14. Punch it down when it has actually doubled in bulk.
15. Cover and let increase once more till doubled.
16. Punch it down once more.
17. Roll dough on a floured surface area to about 3/4 inch density.
18. Eliminate 3 inch rounds utilizing a cookie cutter or glass.
19. Put 1 tablespoon of completing the center of half the circles.
20. Brush the edges with water.
21. Top with the remaining rounds.
22. Seal the edges effectively.
23. Cover the paczki on a floured surface area.
24. Let increase about 20 minutes.
25. Deep fry in the hot fat up until they are golden brown on both sides.
26. Sprinkle with powdered sugar or drizzle with honey.
Ingredients
• 2 (1/4 ounce) packages active dry yeast• 12 egg yolks
• 1 teaspoon salt
• 1⁄2 cup sugar
• 4 1⁄2 cups flour
• 1⁄4 cup warm water
• 1 1⁄2 cups preserves or 1 1⁄2 cups cooked prunes or 1 1⁄2 cups cooked apples or 1 1⁄2 cups poppy seed filling
• 1⁄3 cup room temperature butter
• 1⁄3 cup rum or 1⁄3 cup brandy
• 1 cup scalded whipping cream
• Oil
Methods
1. Beat egg yolks with the salt in the little bowl of an electrical mixer at high speed up until the mix is thick and stacks gently, about 7 minutes.2. Soften yeast in warm water.
3. Cream butter, include sugar to it slowly, beating till fluffy.
4. Gradually beat in the softened yeast.
5. Stir one 4th of the flour into the yeast mix.
6. Include rum/brandy and half of the cream.
7. Beat in another 4th of the flour.
8. Stir in remaining cream.
9. Beat in half of the remaining flour and afterwards the egg yolk mix.
10. Beat for 2 minutes.
11. Slowly beat in the remaining flour till the dough blisters.
12. Cover the bowl with cling wrap.
13. Embedded in a warm location to increase.
14. Punch it down when it has actually doubled in bulk.
15. Cover and let increase once more till doubled.
16. Punch it down once more.
17. Roll dough on a floured surface area to about 3/4 inch density.
18. Eliminate 3 inch rounds utilizing a cookie cutter or glass.
19. Put 1 tablespoon of completing the center of half the circles.
20. Brush the edges with water.
21. Top with the remaining rounds.
22. Seal the edges effectively.
23. Cover the paczki on a floured surface area.
24. Let increase about 20 minutes.
25. Deep fry in the hot fat up until they are golden brown on both sides.
26. Sprinkle with powdered sugar or drizzle with honey.
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