Paczki
Served in most Midwestern cities on Fat Tuesday. The supermarket versions are just as good if you’re in a hurry.
| Prep Time | 30 minutes |
| Cook Time | 1.5 hours |
| Servings |
servings
|
Ingredients
- 1/4 cup sugar
- 1 1/2 cups all-purpose flour
- 7 grams yeast
- 1/4 t. salt fine - not sea or kosher salt
- 2/3 cup milk warmed to 110°F
- 2 large egg yolks room temperature
- 3 T. vegetable oil room temperature
- 1/2 t. vanilla
- 1/2 cup extra flour
- 1 cup filling jam or custard of choice, make custard ahead so it can be cooled
Ingredients
|
|
Instructions
- In a large bowl add sugar, flour salt and yeast. If you have a large stand mixer use that bowl.
- Stir in the milk that has been warmed, followed by egg yolks, vanilla and oil.
- Beat for 2 minutes on high speed. Then stir in just enough flour until the dough comes together.
- Flour the board or surface with flour and place the dough on surface and knead 50 turns, or add the dough hook on mixer and mix for 2 minutes. Cover with plastic wrap and allow dough to rest for 10 minutes.
- Line a large cookie sheet (I use a 16" x 11.5" x 1" size) with parchment paper.
- Turn the dough out onto a well floured surface and roll to 1/2" thick. Cut out using 2 1/2" round cutter dipped in flour. Re-roll scraps.
- Place doughnuts on baking sheet and cover with a towel and allow to rise in a warm place. About 45 minutes, if room temperature it will take about 1 hour. Preheat oven to 375°F.
- The paczki should be fluffy but not necessarily double in size, bake for 12 minutes.
- Remove paczki from baking sheet to cooling racks (if glazing) or to parchment paper if covering in sugar. If covering in sugar brush them with melted butter and dip in to granulated sugar.
- Fill the paczki with a pastry bag fitted with a long slender tip, pushing into the side. If glazing do after filling with your favorite glaze.
Share this Recipe
