MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Polish Paczki Doughnuts With Rose Petal Preserves
Categories: Breads, Snacks
     Yield: 20 Servings

MMMMM------------------------DOUGHNUTS-------------------------------
     4 c  A-P flour (500 g)
   1.8 oz Fresh yeast (50 g) -OR-
    14 g  Env dry yeast; added to the
          - flour
     3    Egg yolks
     1 lg Whole egg
     1 c  Whole milk (250 ml);
          - 110°F/43°C
   1/4 c  Caster sugar (50 g)
     5 ts Vodka or rum (25 ml)
   1/2    Lemon
     1    Vanilla pod -OR-
     3 ts vanilla extract
     1 pn Salt
 3 1/2 tb Butter (50 g); melted,
          - chilled

MMMMM-------------------------FILLING--------------------------------
     7 oz Rose petal preserves or
          - another fruit preserve
          - (200 g)

MMMMM--------------------------TO FRY--------------------------------
   2.2 lb Lard (1 kg)

MMMMM--------------------------ICING=--------------------------------
     1 c  Icing sugar (125 g)
     2 tb Water; warm
     2 ts Lemon juice
          Candied orange peel
          - (optional)

 Using Fresh Yeast:

 Crumble the fresh yeast into a bowl. Blend it with 1 tb of sugar,
 1 cup of flour, and 1/2 cup of lukewarm milk. Set aside in a warm
 place for 1 hour.

 When yeast raises, add in 3 egg yolks, 1 whole egg, sugar, the rest
 of the flour (3 cups), together with milk, lemon juice & zest,
 alcohol, grated vanilla, and a generous pinch of salt.

 Knead the dough by hand, or using a stand mixer with a dough hook.
 Knead until the dough becomes shiny, and no longer sticky (that
 usually takes 8 to 10 minutes). Add in the butter (melted &
 chilled), knead the dough again (for another 8 to 10 minutes) and
 set aside in a warm place again for an hour. It should double its
 size.

 Using Dry Yeast:

 In a large bowl (or in a bowl that comes with your stand mixer)
 combine all of the ingredients from the 'For the doughnuts'
 section, minus the butter.

 Knead the dough until it becomes shiny is no longer sticky (that
 usually takes 8 to 10 minutes). Add in the butter (melted &
 chilled), knead the dough again (for another 8 to 10 minutes) and
 set aside in a warm place for 1 to 2 hours. It should double its
 size.

 Forming Doughnuts:

 Grab a spoonful of dough (around 40 g / 1.4 oz) and form small
 discs by hand (it's easier if you grease your hands beforehand).
 Place 1/2 ts of preserves in the middle of a disc and close the
 dough together.

 Place each doughnut onto floured worktop (with the seam facing
 down). Keep some space between them. Once you're done, cover paczki
 with a cloth. Let them rise for 30 to 45 minutes.

 Once they're risen, start heating up the fat (lard or neutral
 cooking oil) in a large pot. Test the temperature with a small
 piece of raw dough. If it browns immediately, that means we can
 start frying. 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. 1-1/2 to
 2 minutes each side). Once paczki are fried on both sides, retrieve
 them with a slotted spoon and rest them on a paper towel.

 Icing:

 In a bowl, combine icing sugar with water and lemon juice. Add
 these liquids gradually, stirring as you go and monitoring the
 consistency of the icing.

 Cover each paczek with icing, and sprinkle generously with candied
 orange peel.

 Recipe FROM: https://www.polonist.com

 Uncle Dirty Dave's Archives

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