Polish Donuts

Paczki!

My parents were Polish and we sometimes had Polish food when I was growing up. But Mom never made paczki, although I know other relatives who did. 

Paczki are Polish jelly-filled donuts that are especially popular just before the beginning of Lent. Where we live, I do not know of any bakeries who sell them. So when I found a recipe for baked (and not deep-fried) donuts, I just had to try to make them myself. So the Tuesday before Ash Wednesday I was in the kitchen with my new recipe.

I set out the ingredients.

My Kitchen Aid mixer did a great job of making the dough. The recipe called for 1/4 cup additional flour at the end so that the dough could be kneaded, but I found that I needed to use at least 1/2 cup.

Next was the kneading process - 50 turns - and then the dough was ready to rest for 10 minutes. (After all that kneading, I also needed a rest.) 

Then it was time to roll out the dough, cut into 12 round portions, and place on the baking pan. Here the donuts would rise until puffy, about 45 minutes - 1 hour.

Next they went into the oven. Here's what they looked like when they came out, slightly browned on top and bottom.

While they were still warm, I spread melted butter on each one and placed each in a baggie to shake to coat with sugar.

The traditional paczki are filled with jelly, or even custard. Instead I opted to serve them plain with strawberry jam or fig butter on the side.

These were fun to make, and it was a chance for me to connect once again with my Polish heritage.

We ate some, and Geo gave away the rest! So this weekend I'll be back in the kitchen with my recipe making more paczki.

Recipe:

Ingredients:

• 1 1/2 cups all purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons yeast (instant or regular)
• 2/3 cup lowfat milk – warmed to 120° for instant/110° for regular yeast
• 3 Tablespoons oil (canola or extra light olive oil)
• 2 egg yolks
• 1/2 teaspoon vanilla
• ¼ - ½ cup additional flour
• 1 Tablespoon melted butter
• 1/3 cup sugar for coating
• 1 cup thick jam, custard, or filling of choice. (Optional)

Instructions:

1.     Place flour, sugar, salt, & yeast in large bowl.

2.     Stir in warm milk, followed by oil, egg yolks & vanilla.

3.     With electric mixer, beat for 2 minutes on high speed.

4.     Stir in enough flour until the dough holds together.

5.     Place dough on a floured surface and knead 50 turns, cover with plastic and let rest 10 min.

6.     Line a large baking sheet with parchment paper.

7.     On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter,       dipped in flour. Re-roll scraps.

8.     Place portions on baking sheet, cover with a towel, and let rise in a warm spot about 45

        minutes.(1 hour at room temp). After 30 minutes, preheat oven to 375° F.

9.    When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.

10.   Meantime, melt butter and place 1/3 cup sugar in a plastic produce bag.

11.   Remove paczki immediately from pan to wax paper. Brush each one while warm with melted   butter and shake them in a bag to coat with sugar. 

12.   If filling, use a pastry bag with a long slender tip, pushing into the side. Serve immediately.

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