Polish Paczki for Fat Tuesday Seasons and Suppers


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You can also simply divide the dough into 75g pieces, and roll each piece of dough into a ball (these doughnuts will look a little bit nicer). STEP 9: Place pieces of dough on a lightly floured piece of parchment paper, about 2 inches (5cm) apart. STEP 10: Cover loosely with a clean kitchen towel.


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In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla extract and salt, and whisk until combined and smooth. Attach the dough hook to the mixer, add the egg mixture to the dough and mix on medium-low speed until mostly combined.


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Instructions. Combine the yeast, warm water, and 1 tablespoon of the sugar in a bowl. Let it sit for 5-10 minute until foamy to proof. When bubbly, add eggs, butter, salt, and vanilla. In a large mixing bowl, combine the remaining sugar, warm milk, butter, egg, egg yolks, vanilla, and salt.


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What are traditional Paczki fillings. Traditionally, Paczki are filled with a prune filling, plum jam, custard or a poppy seed filling, but that said, you can fill with any filling you enjoy. I love fruit jam, such as raspberry, strawberry, blueberry or plum. Apple jam/compotes are also good. On the creamy side, Bavarian Cream would also be nice.


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Place the dough onto a lightly floured surface and use a rolling pin to roll the dough out until it's a half-inch thick. Then, using a three-inch biscuit cutter, cut out individual doughnuts. Place the cutouts on a greased baking sheet, cover and let rise again until doubled. An hour should do it.


Polish Paczki for Fat Tuesday Seasons and Suppers

Instructions. In a bowl put a tablespoon of flour, 3 tablespoons of warm milk, sugar, and yeast. Mix it all well, cover with a rag and set aside for 20 minutes. It should become all fluffy and foamy. Mix the rest of the flour with egg yolks and melted butter. Then add the rest of your milk (not warm this time) and rum.


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Let stand 10 minutes. In a large bowl, put in part of the flour (about 6 cups), making a well in the middle. Beat the eggs lightly, add the melted butter, milk, sugar, and salt. Add this mixture to the flour along with the yeast. Mix well and knead until the dough is soft and not sticky, adding the remaining flour only as necessary.


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Cover the bowl and rest for 30 minutes in a warm place until bubbly. Meanwhile, cream together butter and sugar 3-4 minutes. Add egg and egg yolks, vodka (or vanilla), and salt, beating until well combined. Next, add the remaining flour in 3-4 batches, alternating with the now risen milk-yeast mixture.


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Instructions. Mix wet ingredients: In a medium size bowl combine the eggs, milk, butter, sugar, salt and vanilla extract. Add the yeast and mix well. Make dough: Add the flour to the bowl of your mixer, then pour in the milk/egg mixture. Using the dough hook, mix well until well incorporated.


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An amazing filling for breakfast pastries, kolaches, and cookies.. An easy to make prune filling with pecans and a hint of spice. Submitted by Sara. Updated on August 4, 2022. Save. Rate. Print Share. Trending Videos. Close this video player. Prep Time: 10 mins. Total Time: 10 mins. Servings: 24 .


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Place the warm milk in a small bowl. Sprinkle the yeast over top of the milk and set it aside for 5 minutes, for the yeast to soften and become foamy. In an electric mixer fitted with a paddle attachment, cream the butter and sugar, until pale and fluffy. Add the eggs, yolks, brandy and salt.


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Line a large plate or a wire rack with paper towels. Using a slotted spoon, carefully lower 3 or 4 pączki into the hot oil. Fry for 45 seconds, until golden brown on one side. Flip the pączki and fry on the other side for 25 to 35 seconds, until golden brown. Transfer to the prepared plate or rack.


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Instructions. In a large mixing bowl, whisk together the sugar, salt, yeast, and 1 1/2 cups of flour. In a small saucepan, warm the milk over medium until it reaches about 110F. Pour the warm milk, oil, egg yolks, and vanilla extract into the large mixing bowl with the dry ingredients.


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Prune butter or homemade jam, for filling. Confectioners' sugar, for dusting. Procedure. 1. Heat the whole milk in a small saucepan over medium-low heat, to 110⁰F to 115⁰F. 2. Dissolve the yeast in the warm milk in a medium bowl. Add 1 tablespoon of the sugar and a ½ cup of the flour, whisk together thoroughly and set aside.


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Alternatively, use a kitchen thermometer and aim for 356°F (180°C). Submerge a few doughnuts into the fat, make sure they don't stick to each other. Fry on a medium heat until golden (approx. 1.5-2 minutes each side). Once pączki are fried on both sides, retrieve them with a slotted spoon and rest them on a paper towel.


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Let cool until warm to the touch. Add the flour, yeast, and liquid mixture to the bowl of a stand mixer fitted with a dough hook. Add the egg yolks, eggs, and vanilla extract and mix on low speed until the mixture starts to come together. Continue mixing on medium speed until smooth, about 4-5 minutes.