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Polish Doughnuts

Source of Recipe

David


Recipe Introduction

*NOTE: Rum, cognac, brandy or bourbon may be used. **NOTE: Any jam, preserves or even prune puree may be used.

List of Ingredients

Polish Doughnuts

3 ea Pkg active dry yeast
1.5 oz Rum*
1/2 c Lukewarm milk
1 c Melted butter
6 c Flour
1 c Milk scalded & cooled
Oil for deep frying
2 ts Salt
20 ea Egg yolks
3/4 c Sugar
Jam filling**
Powdered sugar for sprinkling








Recipe

Dissolve yeast in lukewarm milk for 5 mins.
Sift flour into scalded milk gradually.
Add yeast mixture, stirring until smooth.
Allow to rise for 1/2 hr.
Beat salt into egg yolks.
Add to flour mixture & mix well.
Add sugar & rum.
Mix well.
Knead until dough no longer sticks to bowl.
Gradually knead in butter.
Place in a greased bowl & turn to coat.
Cover with a towel & allow to rise until doubled.
Punch down & allow to rise again.
Cut dough in 1/2.
Set 1 half aside.
Roll out 2nd. half about 1/4" thick.
Use a 2" biscuit cutter to cut as many rounds as possible.
Place a dab of jam or filling on 1 round.
Cover jam with another round & seal edges.
Place filled paczki on greased sheets.
Allow 1" between each for rising.
Repeat process until all of dough is used.
Allow paczki rise for about 1 hr. or until doubled.
Pour oil into deep fryer or deep pan.
Heat oil until it is about 365 deg-F.
Deep fry paczki in oil for approx. 3 mins. until golden brown.
Dust with powdered sugar.

Yield: 1 batch