Category Archives: Pączki

Pączki

Pączki

Ingredients

  • 1 1/2 cups milk
  • 2 cakes yeast
  • 1 teaspoon salt
  • 3 egg yolks
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 1 teaspoon mace or nutmeg
  • 1 teaspoon nutmeg or mace
  • 4 1/2 cups flour

Instructions

  • Scald milk and allow to cool to lukewarm.
  • Break yeast into lukewarm milk.
  • Beat sugar and butter until fluffy, add eggs, salt, and flavoring.
  • Add flour and milk gradually, beating well.
  • Let rise in warm place until double in bulk (about 2 1/2 hours).
  • Punch down, knead and let rise again.
  • Place dough on lightly floured board, stretch towards you and fill with thick filling (jelly is not thick enough).
  • Fold over and cut into desired size ball, place on lightly floured surface and let rise.
  • Fry in deep hot fat, turning only once.
  • Pączki should have a very dark color before turning to ensure they are thoroughly baked.
  • Drain on soft absorbent paper.
  • Sprinkle with vanilla-flavored powdered sugar or mixture of granulated sugar and cinnamon.

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RAISED DOUGHNUTS AND GLAZE Pączki Glazurowane

RAISED DOUGHNUTS AND GLAZE
Pączki Glazurowane

 

Polish American Cookbook
Polish American Cookbook
Irene H Szczesniak

1 cup milk
½ cup sugar
1 cup sifted flour
¼ cup shortening or butter
1½ teaspoons cinnamon
1 teaspoon salt
½ teaspoon nutmeg
½ cup sifted flour
1 package dry yeast or 1 cake compressed yeast
2 well-beaten eggs
¼ cup lukewarm water
2½ cups sifted flour

Scald milk. Sift together flour, cinnamon and nutmeg. Set aside. Soften yeast in ¼ cup lukewarm water. Let stand 5 to 10 minutes. Put sugar, shortening and salt into a large bowl. Immediately pour scaled milk over ingredients in bowl and stir until shortening is melted. When lukewarm, blend in ½ cup of sifted flour, beating until smooth. Stir softened yeast and add. Mix well. Add the dry ingredients and beat until very smooth and elastic. Slowly stire in about 2½ cups of flour. Add just enough flour to make a dough with is soft and somewhat sticky, but stiff enough to be handled. Turn dough unto a lightly floured surface and knead. Form into a ball and place in a lightly greased deep bowl. Turn ball to bring greased surface to top. Cover with wax paper and towel and let rise in a a warm place, until doubled in size 1½ to 2 hours. Turn dough out unto a lightly floured surface and roll 1.2 inch thick. Cut with a 3 inch lightly floured doughnut cutter. Cover with wax paper and let rise on a floured board 30 to 45 mintues or until doubled in size. Fry in shortening, lard or oil at 350° F. Glaze, frost or roll in sugar.

GLAZE FOR RAISED DOUGHNUTS
Glazura na Pączki

This glaze is excellent and if desired the flavoring may be changed to suit taste.

2 cups granulated sugar
2 cups water
1 teaspoon vanilla extract.

Combine the sugar and water. Bring to a boil and boil for 4 minutes or to the thread stage.

 

raised doughnuts printable

DE LUXE FEATHERLIGHT DOUGHNUTS (Szczesniaków Specialne Paczki)

DE LUXE FEATHERLIGHT DOUGHNUTS

(Szczesniak’s Special)
Szczesniaków Specialne Paczki

 

Polish American Cookbook
Polish American Cookbook
Irene H Szczesniak

 

DE LUXE FEATHERLIGHT DOUGHNUTS (Szczesniak's Special) Szczesniaków Specialne Paczki

Ingredients

SPONGE:

  • 1 cup light cream
  • 2- ounce yeast cake
  • 1 cup flour
  • 1 tablespoon sugar

DOUGH:

  • 6 large eggs
  • 2 tablespoons sugar
  • ½ pound butter
  • 2 teaspoons salt
  • 1 cup cold milk
  • Fat for frying
  • 7 cups flour
  • Granulated sugar

Instructions

SPONGE:

  • Scald 1 cup light cream. Cool to lukewarm. Crumble in one large cake of yeast (2 ounces) and add 1 cup flour and 1 tablespoon sugar. Mix well and set aside to rise

DOUGH:

  • Beat six large eggs, Melt ½ pound butter. Add one cup of cold milk. Measure seven cups flour in a large bowl. Add two tablespoons sugar and twp teaspoons salt. Make a well in the center of the flour. Beat in the yeast mixture, the eggs, butter and milk mixture. Mix with wooden spoon or by hand until the dough is smooth and soft and does not stick to the hands anymore. This takes about five minutes. Put into a greased bowl, then turn over to grease top. Cover and allow to rise until double. Punch down, empty dough on a floured board and roll out to ½” thickness. Cut into round shapes with a cookie cutter or a glass. Let rise again until doubled and fry in deep fat at 375 degrees. Fry a few at a time. Drop crusty topside of doughnut down into the frying fat first. This is important. Then turn over and fry the other side. Fry about one minute on each side until nicely browned. Place on absorbent paper and roll in granulated sugar to serve. These freeze well. If you want to fill with jelly or jam, make a slit with a sharp knife and fill with a teaspoon. Or, use a pastry tube. This recipe makes about three dozen doughnuts.

 

Printable copy: DE LUXE FEATHERLIGHT DOUGHNUTS