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Doughnuts are the most popular treat for Fat Thursday. I think they taste best on the day of frying. They become a little heavier on the following days. This is the recipe that my mom has always used, however I had to replace the fresh yeast with instant yeast. It’s pretty hard to find fresh yeast anywhere in the U.S. or Canada except for some Polish delis. I also had to cut the amount of ingredients because my mother’s original recipe delivers 30 doughnuts. The traditional filling is a rosehip jam but if you can’t find that in your neighborhood grocery, you can use a strawberry or plum jelly. The truth is you can fill it with chocolate, caramel and vanilla pastry or any other jelly you like. Some recipes recommend filling the doughnuts before frying and just making sure they are sealed well, but I prefer to do it afterwards. This way I know none of the filling will leak out and the doughnuts will fry evenly. The white stripe around the doughnut proves that the dough is light and fluffy and that you kneaded it well. It has nothing to do with the amount of oil in the Dutch oven.

Depending on the size you will have between 15- 17 doughnuts
Preparation:  15 minutes
Resting/Rising time: 2h
Frying : 15-20 minutes
Calories for an average size piece weighing 3 ½ oz/100g – 450

Ingredients
0,5kg/1lb1oz (3 ½ cups) of all purpose flower
2 bags of instant yeast (approx 16g)
3 tablespoons of sugar
4 large egg yolks
1 large egg
4 tablespoons of melted butter
2 tablespoons of vodka
1 cup of warm milk (not hot)
Pinch of slat
3 cups of icing sugar
6 cups of canola oil
2 cups of Wild Rosehip Jam or Strawberry Jam

1 Orange
¼ cups of sugar
2 tablespoons of water

eggs
Whisk the egg yolks together with the whole egg and sugar.
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Add the flour into a mixing bowl with dough hook attachment, add the instant yeast and mix it together, add the warm milk, vodka, whisked eggs, melted butter and pinch of salt.
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Knead the dough for 5 minutes until the dough is well combined.
Cover the bowl with a kitchen towel and let it rest in a warm place for 1hour.
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The dough will rise and double in size.
In the meantime, prepare the orange garnish.
peeling
Peel the orange and remove the white skin as much as you can.
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Dice the orange skin. In a saucepan combine water, sugar and diced orange skin. Sear it for few minutes until sugar is melted and coats the orange peel.
Prepare the icing by mixing 2 cups of icing sugar and 2 tablespoons of water.
Take the dough out of the bowl and put it on your work surface.
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Sprinkle some flour and flatten the dough a little bit into a circle of 1 inch high/2 ½ cm and approximately 10inchx12 inch large/25cmx30c. Using a 2 ½ inch/6cm cookie cutter, cut out the doughnuts and assemble them in a large board. Once you cut out the first batch, fold the dough again and flatten to the same size and keep cutting out more doughnuts.
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Cover them with a kitchen towel and let them rest and rise in a warm place for about 45 minutes.

Preheat the oil in a Dutch oven. Fry 4 to 5 doughnuts at a time.
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Make sure they don’t touch each other while frying. Flip them onto the other side with a wooden skewer stick after 1 minute of frying. It should not take more than 2-3 minutes to fry them on both sides.  Control the heat during frying. You don’t want them to turn dark brown.
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Take them out and set aside on a plate with a paper towel.
kolaz filling paczkiUsing pastry bag with a long tip, fill each doughnut with jam. Fill the doughnuts when they are still warm. Insert the tip as far as you can and start piping the jam until you feel the jelly is getting out. The doughnut will become much heavier afterwards.
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Let it cool down if you are going to sprinkle icing sugar.
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However if you are going to use the icing pour it over the doughnuts when still warm and put on some diced orange peels.

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1 Comment

  1. Oh I can’t wait to make these!!!!! What a family memory…thank you!

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