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Posted by on Feb 9, 2016 in SMACZNEGO! FOOD | 1 comment

Let’s Get FAT!

PączkifacebookimageLet’s get FAT this Tuesday!  
I love the Lent season, it’s a great time of year.  What better way to kick off the holy season then to make some Pączki (pronounced Pawnch-ki).  

Did you know Pączki were created back in the Middle ages?
In order to remove temptation from eating lard (guess they didn’t use butter back then), sugar, eggs and fruit in the house (which was forbidden during the Lent season) they threw the ingredients together and voila Pączki were born….Happy Birthday Pączki!

Okay History lesson is over. Onto my Pączki baking journey.

I have to confess I have never made Pączki until now. This was my first attempt making Pączki.  After trying a few recipes and having my husband try all the different versions I finally settled on a traditional Polish recipe that contains a lot of yeast and even some Rum! The moment I knew I had a mouth watering Pączek I got so excited and ran upstairs to wake up my husband who was fast asleep…not realizing it was already past midnight I asked him to taste it and he agreed we had a winner and said I was Pączki obsessed.  So, rest assured these Pączki have been taste tested and approved!  

 

Prep Time: 1.30 hours
Dough time: 2 hrs
Servings: 20 Pączki

Pączki Ingredients

  • 2 1/2 cups warm milk (110 degrees)
  • 4 1/2  teaspoons of active dry yeast
  • 1/2 cup sugar
  • 4 ounces (1 stick) room-temperature butter
  • 1 large room-temperature egg
  • 3 large room-temperature egg yolks
  • 1 tablespoon brandy or rum
  • 1 teaspoon salt
  • 4 1/2 to 5 cups all-purpose flour
  • 1 gallon oil for deep frying

Bavarian Cream Filling ingredients:

  • 2/3 cup sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract


Sugar Glaze Ingredients

  • 1 1/2 cups (150 grams) confectioners’ sugar, sifted to remove any lumps
  • 3 to 4 tablespoons milk or water2 teaspoons vanilla extract (optional)

BAVARIAN CREAM FILLING DIRECTIONS
In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually (whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute.

Stir butter and vanilla into hot pudding. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours. Before serving, whisk until smooth.

SUGAR GLAZE DIRECTIONS
Real simple, just whisk all the ingredients together to form the glaze.

Pączki DIRECTIONS: CLICK HERE FOR THE VIDEO TUTORIAL

  1. YEAST – Take your 4 ½ teaspoons of active yeast and place them into 2½ cups of milk (110 degrees).  Let the yeast set for 20 minutes.  This is SUPER important.  If you screw this up, you will have pancakes not Paczki’s.
  2. Cream together the sugar, butter.  Then add the egg and egg yolks, rum (I used Capt’n Morgans Spiced Rum) and salt.  
  3. Next add 2 cups of flour and half of your yeast/milk until well combined, then add the remainder of your 2 ½ cups of flour and yeast/milk mixture until well blended.
  4. Once your batter becomes tacky, you will need to then take your dough and place it onto a flour board.  You can add ½ cup of flour if you need to reduce the tackiness of the dough.  You will then need to knead the dough for 5 minutes and then place it into a bowl, cover and let it sit for 1 ½ hrs.
  5. After 1 ½ hours you will need to roll our your dough and shape your dough using a circle cookie cutter or the bottom of a glass cup.  The cut out Paczki will need to rise for another 30 minutes.  

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  1. Once the dough has risen, you will need to take your vegetable oil and warm it to 350 degrees.  I went ahead and purchased a digital thermometer at Kohl’s.  Once your oil heats up to 350 degrees you will then place your Pączki into the oil, turning them over after 2 minutes.
  2. Place your Pączki onto some paper towels.  Allow them to cool and you will then be able to add your filling of choice.  I made bavarian cream (“where’s the cream filling?!”) and strawberry filling.  And you can use a piping bag to add the filling.  Click here on how to assemble a piping bag.
  3.  Once your Pączki are filled you can either dust them with powdered sugar or you can dip the tops of your Pączki in a powdered glaze which is what I decided to do in the end.  And they were Uhmazing.

goodgroupshot

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