AUTHENTIC POLISH PACZKI
This is the recipe I found handwritten in my Polish grandmother's cookbook. I have since found ones almost identical in Polish cuisine cookbooks. I so looked forward as a child to the Sundays that the Catholic church in Wilno, Minnesota sold paczkis after Mass on Sundays. They were the best treat ever. This recipe takes some effort, but they taste just as good. *NOTE....I'm adding this change after reading the last reviewer's very helpful comment that it tasted too eggy...she's right, it's a very eggy pastry dough. Be sure to use 6 whole eggs instead of the 12 yolks if you don't like that flavor (I know many people don't). It will work just as well, but be more to your taste. I'm so glad she took the time to bring this to my attention....it's something I should have mentioned before.
Provided by Vina7737
Categories Yeast Breads
Time 1h30m
Yield 18 paczki
Number Of Ingredients 11
Steps:
- Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
- Soften yeast in warm water.
- Cream butter, add sugar to it gradually, beating until fluffy.
- Slowly beat in the softened yeast.
- Stir one fourth of the flour into the yeast mix.
- Add rum/brandy and half of the cream.
- Beat in another fourth of the flour.
- Stir in remaining cream.
- Beat in half of the remaining flour and then the egg yolk mixture.
- Beat for 2 minutes.
- Gradually beat in the remaining flour until the dough blisters.
- Cover the bowl with plastic wrap.
- Set in a warm place to rise.
- When it has doubled in bulk, punch it down.
- Cover and let rise again until doubled.
- Punch it down again.
- Roll dough on a floured surface to about 3/4 inch thickness.
- Cut out 3 inch rounds using a cookie cutter or glass.
- Put 1 tablespoon of filling in the center of half the circles.
- Brush the edges with water.
- Top with the remaining rounds.
- Seal the edges very well.
- Cover the paczki on a floured surface.
- Let rise about 20 minutes.
- Deep fry in the hot fat until they are golden brown on both sides.
- Sprinkle with powdered sugar or drizzle with honey.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #breads #breakfast #european #polish #rolls-biscuits #deep-fry #dietary #yeast #number-of-servings #technique #4-hours-or-less
You'll also love
Pauline Mohwang
[email protected]Overall, I really enjoyed this recipe. The paczki were delicious and I would definitely make them again.
larry Casaul
[email protected]These paczki were a bit too expensive to make. I think I would have preferred a recipe that used more affordable ingredients.
Jesi Chowdhury
[email protected]I love that this recipe is so easy to follow. Even a beginner baker can make these paczki.
Angela Bravo
[email protected]These paczki were a bit too time-consuming to make. I think I would have preferred a simpler recipe.
Cuyler smith
[email protected]I'm not sure what I did wrong, but my paczki came out really flat. They didn't rise very much at all.
Michael Penton
[email protected]These paczki were absolutely delicious! The dough was so light and fluffy, and the filling was perfectly creamy and flavorful.
Enrique Hernandez
[email protected]These paczki were a bit too dry for my taste. I think I would have preferred them if they had been brushed with butter or milk before baking.
Osei James
[email protected]I love that this recipe uses a variety of different fillings. It's a great way to try different flavors and find your favorite.
Vilma Rowe
[email protected]These paczki were a bit too dense for my taste. I think I would have preferred them if the dough had been kneaded for a shorter amount of time.
Braeden Edwards
[email protected]I'm not a big fan of yeast doughs, but these paczki were surprisingly light and airy. I really enjoyed them.
Manunu Mchunu
[email protected]These paczki were a bit too sweet for my taste. I would have preferred them if there had been less sugar in the filling.
Vishwanath Markunda
[email protected]I love that this recipe uses real fruit in the filling. It gives the paczki a much more natural and fresh flavor.
Aaron Bigsby
[email protected]These paczki were a bit too greasy for my taste. I think I would have preferred them if they had been baked instead of fried.
shohidul islam
[email protected]I followed the recipe exactly and my paczki came out perfectly. They were so light and fluffy, and the filling was just the right amount of sweetness.
Ayomide Oladeji
[email protected]I've never had paczki before, but these were so good that I'm definitely a fan now. The dough was perfectly fried and the filling was creamy and flavorful.
Ahmad mailk
[email protected]These paczki were a hit at my party! Everyone loved them and couldn't stop raving about how delicious they were.
Alba Reyes
[email protected]I'm not sure what went wrong, but my paczki came out really dense and heavy. The filling was also a bit too sweet for my taste.
Sophia Todd
[email protected]These paczki turned out amazing! The dough was so light and fluffy, and the filling was perfectly sweet and tart. I will definitely be making these again soon.