1 hr 6 mins
Nana Lee's Note:
These are usually served just before the beginning of Lent. If you don't have a good old-fashioned bakery nearby, or you want to try your hand at making these treats, here recipe and tips on paczki-making from Polish Heritage Cookery. Prep time does not include rising time, and the cooking time is for 1 batch. The number of doughnuts bepends on size made and size of cutter used. Save the egg whites for another project. I've added a note about egg white recipes.
My Private Note
Units: US | Metric
- 2 dry compressed yeast cakes, crushed
- 236.59 ml lukewarm milk
- 236.59 ml flour, sifted
- 14.79 ml sugar
- 8 egg yolks
- 158.51 ml powdered sugar
- 29.58 ml vanilla sugar
- 591.47 ml flour, sifted
- 29.58 ml grain alcohol or 29.58 ml rum
- 118.29 ml butter, melted
- fruit filling (such as preserves or thick jam)
- 2Dissolve crushed yeast in lukewarm milk, sift in flour, add sugar.
- 3Mix, cover, and let stand in warm place to rise.
- 4Beat egg yolks with powdered sugar and vanilla sugar until fluffy.
- 5Sift flour into bowl, add sponge (yeast mixture), egg mixture, and grain alcohol or rum.
- 6Knead well until dough is smooth and glossy.
- 7Gradually add melted lukewarm butter and continue kneading dough until it no longer clings to hands and bowl and air blisters appear.
- 8Cover with cloth and let rise in warm place until doubled.
- 9Punch dough down and let it rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about 1/2" inch thick.
- 10With glass or biscuit-cutter, cut into rounds.
- 11Arrange on floured board and proceed in either of the following ways:.
- 12SMALL PACZKI:.
- 13Place a spoonful of fruit filling (rose-hip preserves, cherry preserves, or other thick jam) off center on each round.
- 14Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls.
- 15Let rise in warm place until doubled.
- 16LARGE PACZKI:.
- 17Place a spoonful of fruit filling as above on only 1/2 dough rounds, cover each with another round, pinch edges together, and roll between palms to form a ball.
- 18Let rise until doubled in warm, draft-free place.
- 19Heat 1 1/2-2 lbs. lard in deep pan so paczki can float freely during frying.
- 20It is hot enough when a small piece of dough dropped into hot fat immediately floats up.
- 21Fry paczki without crowding several minutes until nicely browned on bottom, then turn over and fry on other side another 3 minutes or so.
- 23If using electric fryer, set temperature at 360-375 degrees.
- 24If frying in stove-top pan and fat begins to burn, add several slices of peeled raw potato which will both lower the temperature and absorb the burnt flavor.
- 25Paczki may also be fried in oil, but lard produces the tastiest results.
- 26If you are cutting down on animal fats, you can compromise by using a lard and oil combination.
- 27Transfer fried paczki to absorbent paper and set aside to cool.
- 28When cool, dust generously with powdered sugar, glaze or icing.
- 29RECIPES USING EGG WHITES:.
- 30Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread! Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread!.
- 31Angel Food Cake Angel Food Cake - Homemade.
- 32Fruit pies with meringue topping.
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Nutritional Facts for Paczki (Polish "jelly" Doughnuts)
Serving Size: 1 (43 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 139.6
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 3.1 g
- Cholesterol 74.5 mg
- Sodium 35.4 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 0.6 g
- Sugars 3.8 g
- Protein 3.1 g
The following items or measurements are not included: