MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Baked Polish Paczki
Categories: Breads, Snacks
Yield: 24 Donuts
1 1/2 c Milk; warm (90°F/32°C)
1 1/2 tb Active dry yeast.
1/3 c Unsalted butter; softened
1/4 c Sugar
2 lg Eggs
4 Egg yolks
2 tb Brandy
1 ts Salt
5 c Unbleached A-P flour;
- up to 6 c
1 c Smooth jam, pastry cream, or
- lemon curd; to fill
1 c Powdered sugar or granulated
- sugar; to coat
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. Beat until combined and
fluffy.
With the mixer on a low speed, add the milk mixture in three
additions, alternating with flour until you reach 5 cups. (Switch
from the paddle attachment to dough hooks as the dough starts to
come together.) Mix on medium low speed until the dough comes
together, adding more flour as needed. (Dough should be soft and
sticky, but not runny.)
Increase the mixer's speed to medium and knead the dough for
5 minutes, until it is smooth and glossy.
Remove the dough hooks and cover the dough in the bowl with a damp
tea towel. Let the dough rise in a warm, draft-free place until
doubled in bulk, 1 to 1-1/2 hours.
When dough has risen, turn it out onto a well-floured surface and
knead it a few times. Roll the dough out to 1/2" thick. Using a 3"
circular cookie cutter, cut out circles of dough. Re-roll and cut
as necessary, until all the dough has been cut.
Transfer rounds onto a parchment-lined baking sheet. Lightly cover
the rounds with your damp tea towel and let them rise until puffy
and nearly doubled, 30 to 45 minutes.
Near the end of the rising time, heat your oven to 375°F/190°C.
Uncover the risen rounds and bake them for 7 to 9 minutes, until a
toothpick inserted in the center of one of the donuts in the middle
of the baking sheet comes out clean.
Let the donuts cool for 2 to 3 minutes on the baking sheet before
transferring them to a wire rack.
If you are filling your paczki, you will want to do so as soon as
they are cool enough to handle, after about 5 minutes. Fit a pastry
bag with a Bismarck tip, and fill it with your desired jam or
custard filling.
Insert the tip as far as it will go into the center of the paczki.
Squeeze the pastry bag gently as you slowly withdraw the tip from
the donut. (You will feel the paczki get heavier as you fill each
with approximately 1 to 2 tb of filling.)
If you are using granulated sugar to sugar your donuts, you will
want to roll them in the sugar while they are still warm, so that
the sugar sticks.
If you are using powdered sugar to sugar your donuts, you want to
wait until they are completely cool before rolling them in powdered
sugar. (If you roll them in powdered sugar while they are still
warm, the sugar will dissolve into a glaze.) If you plan to store
your paczki, wait and powdered sugar them just before serving.
Paczki are best if eaten within 48 hours of baking. Store them in
a paper bag on the counter or loosely cover them.
They can be stored in an airtight container on the counter for up
to 4 days. (If stored in an airtight container, the powdered sugar
will dissolve and need to be reapplied before serving.)
Recipe FROM:
https://www.curiouscuisiniere.com
Uncle Dirty Dave's Archives
MMMMM
