Tuesday, February 12, 2013

Paczki (Punch-key, Jelly Doughnut) Recipe

This recipe for Paczki - the traditional East European jelly doughnuts you eat when you know you'll be lean on treats until Easter - came from a 1958 adaptation of an early 1900s Polish cookbook called Uniwersalna Ksiazka Kucharska (The Universal Cook Book) by Mme. Marja Ochorowicz-Monatowa.  I haven't tried it yet - but I'm a casual bread baker and these directions for making the yeast dough are quite different from the modern recipes I've followed. 

  • 2 cups flour
  • 2 cups boiling milk
  • 3 1/2 ozs. yeast
  • 1/4 cup lukewarm milk
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/2 vanilla bean, ground
  • 1-2 tsp. grated orange rind
  • 3/4 lb. butter, melted
  • flour, jam, deep fat for frying
Sift 1 cup flour into boiling milk, remove from heat, and beat until smooth.  Cool.  Dissolve yeast in the 1/4 cup milk.  Add to flour mixture, stir, and let stand half an hour.  Cream egg yolks and sugar, add vanilla and orange rind and add to dough when it begins to rise.  Add remaining flour and butter, and work with fingers until dough begins to stand away from the hands.  Let stand until it has risen to about twice its bulk.  Roll out on floured board to thickness of 5/8 inch, and cut out circles with a glass or pastry cutter.  Place a teaspoon of jam in center of half the circles (using only fruit, not syrup), cover with remaining circles, press edges together, and let stand in warm place to rise again.  Fry a few at a time in deep fat, taking care not to heat the fat so much that the dough will burn.  Drain and serve dusted with confectioner's sugar.

My mouth is watering just typing the recipe.  I'll have to try this one.

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