Does anyone have a good recipe for homemade paczki?

Question

Tomorrow is "Paczki Day" here. I thought I'd try my hand at making my own this year. Does anyone have a tried & true recipe?

Thanks in advance!

Answer 1

Paczki (Polish Doughnuts)
Yield: 1 Servings

Ingredients

1 c sweet cream
2 yeast cakes
10 egg yolk
1 ts salt
5 tb butter
4 c flour
2 oz rum
6 tb sugar

Instructions

Recipe by: Mrs. Stalney Smialowski heat cream to luke warm. add salt
and egg youlks and beat till thick. cream butter and sugar. put these
into large bowl, add yeast disolved w/ 1 tablespoon sugar and nix
thoroughly. Add rum then flour and cream alternately and beat hard
till dough blisters. set in warm place to rise. punch down and let
rise again. place dough on floured surface and stretch and fill w/
pitted prunes. Fold over and cut into desired size balls. place on
floured surface and let rise. fry in deep hot oil turning once.
Paczki should be verry dark color before turning to ensure that they
are thoroughly baked. drain on soft absorbent paper. sprinkle w/
powdered sugar.

Answer 2

1

Answer 3

PACZKI
Polish Doughnuts

1 c. lukewarm milk
1 c. sifted flour
2 pkgs. dry yeast
1 tbsp. sugar
2 tbsp. warm water

Dissolve the yeast in warm water and add sugar.
Add the yeast mixture to the milk and flour.
Cover. Let rise until double in bulk.

5 eggs
1 c. confectioners' sugar
1 tsp. vanilla
1/4 lb. soft butter
1 tsp. rum extract
1 tsp. orange rind
1 1/2 tbsp. salt
6 c. flour, sifted

Beat eggs and confectioners' sugar until lemon colored. Combine with the sponge and mix well.
Add 1 teaspoon vanilla, rum and orange rind.
Then add salt and butter and mix well.
Add sifted flour gradually to the above mixture and knead dough until it comes away from your hand.
Cover, set aside in warm place and let rise until double.
Flour a board lightly.
Divide the dough into 3 parts.
Pat dough until 1/2 inch thick.
Cut doughnuts with cutter or inverted glass.
Let rise until double.

Frying the paczki:
Heat the oil to 350 degrees, drop doughnuts into hot oil and fry on one side until golden and puffy, then turn on the other and continue to fry until other side is golden.
Remove and place on paper towels to drain.
Roll lightly in granulated sugar or glaze with icing.
Makes 2 dozen.

The paczki can be filled with jelly; a pastry tube is used after the doughnuts are fried.

Answer 4

12 egg yolks (or six whole eggs, see note)
1 teaspoon salt
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
1/3 cup room temperature butter
1/2 cup sugar
4 1/2 cups flour
1/3 cup rum or brandy
1 cup scalded whipping cream
1 1/2 cups preserves or cooked prunes or apples or canned poppy seed filling
oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.)

Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
Soften yeast in warm water.
Cream butter, add sugar to it gradually, beating until fluffy.
Slowly beat in the softened yeast.
Stir one fourth of the flour into the yeast mix.
Add rum/brandy and half of the cream.
Beat in another fourth of the flour.
Stir in remaining cream.
Beat in half of the remaining flour and then the egg yolk mixture.
Beat for 2 minutes.
Gradually beat in the remaining flour until the dough blisters.
Cover the bowl with plastic wrap.
Set in a warm place to rise.
When it has doubled in bulk, punch it down.
Cover and let rise again until doubled.
Punch it down again.
Roll dough on a floured surface to about 3/4 inch thickness.
Cut out 3 inch rounds using a cookie cutter or glass.
Put 1 tablespoon of filling in the center of half the circles.
Brush the edges with water.
Top with the remaining rounds.
Seal the edges very well.
Cover the paczki on a floured surface.
Let rise about 20 minutes.
Deep fry in the hot fat until they are golden brown on both sides.
Sprinkle with powdered sugar or drizzle with honey.

Answer 5

www.beskid.com/paczki.htlm
the truest recipe but in french !