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The Hirshon Polish Jelly Donuts for Fat Tuesday - Pączki

The Hirshon Polish Jelly Donuts for Fat Tuesday – Pączki


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • For the sponge:
  • 2 cakes crushed yeast (preferred) or 6 packets dry yeast
  • 1 c. lukewarm whole milk
  • 1 c. flour
  • 1 T. sugar
  • ***
  • For the dough:
  • 8 egg yolks
  • c. powdered sugar
  • 2 T. vanilla sugar
  • 2 ½ c. flour into bowl
  • 2 T. grain alcohol
  • 1 stick melted lukewarm butter
  • ***
  • Rose jam:
  • 1 cup rose petals (free of any chemicals or pesticides)
  • ¾ cup water, with 3 tbsp removed and discarded
  • 3 tbsp Wiśniówka (strongly preferred) or kirsch or Croatian cherry cordial or Cherry Heering or Luxardo Maraschino liqueur
  • juice of 1 lemon
  • 2 ½ cups sugar
  • 1 pkg powdered pectin and ¾ cup water
  • ***
  • 1 ½2 lbs top-quality lard for frying donuts
  • Granulated sugar mixed with microplaned orange zest for garnish after cooking

Instructions

  1. ROSE JAM: Pick clean, chemical-free roses.The color roses you chose will determine the color of the jam. Pull the petals from the roses and clip off the white ends.
  2. Pack a one cup measuring cup with rose petals. Put petals in a blender, add water, Wiśniówka and lemon juice.
  3. Blend until smooth, then gradually add sugar. Run blender until sugar is dissolved.
  4. In a pan, stir pectin into water. Bring to a boil and boil hard for 1 minute, stirring constantly. Pour into rose mixture, ⅛ cup at a time with the blender running on low, until you achieve the desired consistency.
  5. Pour into clean glass jars, cover and refrigerate. Will keep for one month.
  6. DOUGH: Dissolve crushed yeast in lukewarm milk, sift in flour, add sugar, mix, cover, and let stand in warm place to rise.
  7. Beat egg yolks with powdered sugar and vanilla sugar until fluffy. Sift flour into bowl, add sponge, egg mixture, and grain alcohol and knead well until dough is smooth and glossy. Gradually add melted lukewarm butter and continue kneading dough until it no longer clings to hands and bowl and air blisters appear.
  8. Cover with cloth and let rise in warm place until doubled. Punch dough down and let it rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about ½” inch thick. With glass or biscuit-cutter, cut into rounds. Arrange on floured board and proceed in either of the following ways:
  9. SMALL PĄCZKI. Place a spoonful of fruit filling (rose-hip preserves, cherry preserves, or other thick jam) off center on each round. Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls. Let rise in warm place until doubled.
  10. LARGE PĄCZKI. Place a spoonful of fruit filling as above on only ½ dough rounds, cover each with another round, pinch edges together, and roll between palms to form a ball. Let rise until doubled in warm, draft-free place.
  11. Heat lard in deep pan so pączki can float freely during frying. It is hot enough when a small piece of dough dropped into hot fat immediately floats up.
  12. Fry pączki under cover without crowding several minutes until nicely browned on bottom, then turn over and fry uncovered on other side another 3 minutes or so.
  13. Note: If using electric fryer, set temp. at 360-375 degrees. If frying in stove-top pan and fat begins to burn, add several slices of peeled raw potato which will both lower the temperature and absorb the burnt flavor.
  14. Pączki may also be fried in oil, but lard produces the tastiest results.
  15. Transfer fried pączki to absorbent paper and set aside to cool. When cool, dust generously with granulated sugar mixed with microplaned orange zest.
  • Category: Recipes

Nutrition

  • Calories: 2247.05 kcal
  • Sugar: 155.56 g
  • Sodium: 876.05 mg
  • Fat: 78.96 g
  • Saturated Fat: 30.22 g
  • Trans Fat: 0.93 g
  • Carbohydrates: 354.87 g
  • Fiber: 8.38 g
  • Protein: 29.8 g
  • Cholesterol: 422.57 mg
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