1½ hours 30 min prep (yeah right, it took me like 4 hours)
| 12 | egg yolks (or six whole eggs, see note) (I used 6 whole eggs, and it was still pretty eggy) |
| 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(I used rum - the light, clear kind) |
| 1 | cup scalded whipping cream (I heated it to almost boiling) |
| 1 1/2 | cups preserves or cooked prunes or apples or canned poppy seed filling (I used blackberry preserves) |
| | oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.) I used normal vegetable oil. I think canola. |
- 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. (I think I added another cup of flour - it was really sticky)
- Cover the bowl with plastic wrap. (I covered mine with a towel instead of plastic wrap)
- Set in a warm place to rise. (I turned my oven to "warm" and let it rise in there)
- When it has doubled in bulk, punch it down. (I think I added almost another cup of flour here because it was so sticky!)
- 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. (I skipped steps 19, 20, 21 & 22 - the next four steps - until "cover the paczki...")
- Brush the edges with water. skipped
- Top with the remaining rounds. skipped
- Seal the edges very well. skipped
- 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. (Just light brown- they'll continue to brown a little after you take them out)
- Sprinkle with powdered sugar or drizzle with honey. (I forgot this step completely - oops!)
- Put preserves in ziplock bag, and cut one edge on an angle to make a "piping bag"
- Once cooled, make a small incision on the side of your paczki. Insert the piping bag and squeeze as much of the preserves as you desire (about a few TBSPs, or in my case, as much as you can fit in there!)
No comments:
Post a Comment