Paczki (Polish Doughnuts) is a traditional Polish recipe for a classic doughnut of a yeasted flour dough that's cut into rings and has fruit preserve, cooked prunes, cooked apples of poppy seed filling sandwiched inside before being deep fried and that is typically served on Shrove Tuesday. The full recipe is presented here and I hope you enjoy this classic Polish version of: Polish Doughnuts (Paczki).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
12 egg yolks
1 tsp salt
15g active, dried, yeast
60ml warm water
75g butter, at room temperature
100g sugar
630g plain flour
80ml rum (or brandy)
250ml whipping cream, scalded and cooled to lukewram
300g preserves or 300g cooked prunes or 300g cooked apples or 300g poppy seed filling (see the recipe for Poppy Seed Kolache for how to make)
oil for deep frying (lard is traditional, but groundnut oil works well)
Method:
Combine the egg yolks and salt in a bowl and beat with a whisk or electric mixer until they are thick and stand up in soft peaks when the whisk is removed.
Combine the yeast and warm water in a cup. Stir until the yeast has dissolved and set aside.
In another bowl, cream together the butter and sugar until pale and fluffy. Slowly beat the yeast mixture into the softened mixture then work in 1/4 of the flour. At this point work in the rum (or brandy) and half the whipping cream.
Beat in a further 1/4 of the flour then add the remaining whipping cream and beat to combine. Add half the remaining flour and beat to combine then add the egg yolks mixture, once more beating to combine.
Continue beating briskly for 2 minutes then work in the remaining flour until the dough blisters. Cover the bowl with clingfilm (plastic wrap) then set aside in a warm place to rise until doubled in volume (about 80 minutes). At this point, uncover the dough and knock it back. Cover with fresh clingfilm and set aside until doubled in volume once more.
Knock the dough back once more then turn out onto a floured work surface and roll out to about 2cm thick. Cut the dough into 8cm rounds with a pastry cutter (or a glass).
Take one of the pastry rounds and place 1 tbsp of your chosen filling in the centre. Brush the edges with water then place a second round on top. Pinch the edges to ensure they are completely sealed. Continue this way until all the rounds have been filled.
Arrange in a single layer on your work surface, cover with clean tea towels and leave for about 20 minutes to rise.
In the meantime, heat the lard or oil in your deep fryer to 180°C. When the placzki have risen and the oil is hot add the placzki, a few at a time, into the hot oil. Fry for about 5 minutes then turn them over and continue cooking until they are golden brown all over (about 4 minutes more).
When done, remove with a spider or slotted spoon and drain on kitchen paper. Dust with icing sugar, drizzle with honey and serve warm.
)
