Pączki – GorillaGrilla

This recipe is not “lite”, but this recipe is an amazing treat. In trying to keep my family’s Polish traditions going for future generations, I started making pączki with my girls. This recipe differs from my Grandma’s recipe, which she used whiskey, but I prefer to use rum or vodka, plus Grandma’s recipes always call for an army of eggs. While this version is lighter than the recipes she used to make when I was young, I think I captured the taste and the spirit of her pączki.

Pączki
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Growing up near Detroit, eating pączki was a yearly tradition on the Tuesday before Lent (Fat Tuesday). While this isn't exactly my Grandma's recipe, I would hope she'd be proud to eat one.
Pączki
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Growing up near Detroit, eating pączki was a yearly tradition on the Tuesday before Lent (Fat Tuesday). While this isn't exactly my Grandma's recipe, I would hope she'd be proud to eat one.
Servings Prep Time Cook Time
24Pączki 4hours 1hour
Servings Prep Time
24Pączki Pączki 4hours
Cook Time
1hour
There is no Nutrition Label for this recipe yet.
Ingredients
Servings: Pączki
Units:
Ingredients
Servings: Pączki
Units:
There is no Nutrition Label for this recipe yet.
Instructions
  1. Combine the heavy cream and the milk, heat over medium-low heat until it reaches exactly 110 degrees F.Combine the heavy cream and the milk, heat over medium-low heat until it reaches exactly 110 degrees F.
  2. Add yeast and sugar to the bowl of a stand mixer. Pour warm milk into bowl of a stand mixer. Let stand for 10 minutes, allowing it to become bubbly.Add yeast and sugar to the bowl of a stand mixer. Pour warm milk into bowl of a stand mixer. Let stand for 10 minutes, allowing it to become bubbly.
  3. Add 2 cups of flour to the mixture and on low speed with the paddle attachment. A smooth batter will form.Add 2 cups of flour to the mixture and on low speed with the paddle attachment. A smooth batter will form.
  4. Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture will rise and will be very bubbly. If you do not get a rise, it's possible that your yeast is dead.Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture will rise and will be very bubbly. If you do not get a rise, it's possible that your yeast is dead.
  5. In a separate medium size bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Now add the vanilla extract, sugar, and salt, and continue to whisk until the mixture is smooth and fully combined.In a separate medium size bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Now add the vanilla extract, sugar, and salt, and continue to whisk until the mixture is smooth and fully combined.
  6. Using the dough hook, add the egg mixture to the dough. Mix on medium-low speed until most of the ingredients have combined. Add the melted butter and continue to mix.
  7. One at a time, add 3 additional cups of flour to the dough. Allow each cup to work itself into the dough before adding the next. The dough will come together and be sticky and have slack (don't expect it to clean the sides of the bowl). If needed add more flour, a spoonful at a time.One at a time, add 3 additional cups of flour to the dough. Allow each cup to work itself into the dough before adding the next. The dough will come together and be sticky and have slack (don't expect it to clean the sides of the bowl). If needed add more flour, a spoonful at a time.
  8. Remove the dough from mixing bowl, then transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.Remove the dough from mixing bowl, then transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.
  9. Remove the dough from the bowl and turn out onto a floured pie mat or pastry cloth. Using your fingers, push down the dough into an even layer. Roll the dough out to be 1/2" thick. If the dough doesn't hold its shape and springs back, cover with a damp towel and let rest for a few minutes and try again.
  10. Use a 3-inch or 3.5-inch circle cutter to cut out rounds of dough. Transfer each round to parchment-lined baking sheets.Use a 3-inch or 3.5-inch circle cutter to cut out rounds of dough. Transfer each round to parchment-lined baking sheets.
  11. Gather scraps of dough and again roll out and cut until you have used up all of the dough.
  12. Loosely cover the baking sheets with plastic wrap. Place the baking sheets in a warm, draft-free spot until almost doubled in size, about 30 minutes.Loosely cover the baking sheets with plastic wrap. Place the baking sheets in a warm, draft-free spot until almost doubled in size, about 30 minutes.
  13. In a large heavy-bottomed pot, heat the oil over medium heat until the temperature reaches 350 degrees F.In a large heavy-bottomed pot, heat the oil over medium heat until the temperature reaches 350 degrees F.
  14. Carefully lower paczki into the oil one at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Depending on the size of your pot, you should be able to fry about 3 at the same time.Carefully lower paczki into the oil one at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Depending on the size of your pot, you should be able to fry about 3 at the same time.
  15. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried. Keep an eye on the temperature of your oil at all times, it is much easier to make small adjustments to raise or lower the temperature than to try to heat or cool larger tempurature differences. You want to keep the oil right around 350 degrees F.
  16. Allow the paczki to cool until you are able to handle them easily.Allow the paczki to cool until you are able to handle them easily.
  17. Using a filling tip (like a bismarck), pipe your desired filling into the sides of the paczki, then roll in sugar or coat with glazed sugar.Using a filling tip (like a bismarck), pipe your desired filling into the sides of the paczki, then roll in sugar or coat with glazed sugar.
  18. The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

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