Best 2 Baked Paczki For Mardi Gras Recipes

BAKED PACZKI (POLISH DOUGHNUTS)

Steps:

• Gather the ingredients.
• In a small bowl or measuring cup, add the yeast to the warm milk; stir to dissolve and set aside.
• In a large bowl or stand mixer fitted with the paddle attachment, cream together the sugar and butter until fluffy.
• Beat in the egg, egg yolks, brandy or rum, and salt until well incorporated.
• Add 4 1/2 cups of the flour alternately with the milk-yeast mixture and beat for 5 or more minutes until smooth. The dough will be very slack. If much too soft or runny, add the remaining 1/2 cup flour.
• Place the dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours.
• Punch down the dough and let rise again.
• Turn out the dough onto a lightly floured surface. Pat or roll to 1/2 to 3/4-inch thickness. Cut rounds with a 3-inch cutter. Remove the scraps, re-roll, and re-cut.
• Transfer the rounds to parchment-lined baking sheets, cover, and let rounds rise until doubled in bulk, 30 minutes or longer. Heat the oven to 375 F.
• Place pączki in the oven and bake 8 to 10 minutes or until a toothpick tests clean.
• Remove from the oven; if coating in granulated sugar, brush the tops and sides with melted butter and roll in granulated sugar while still hot. If using confectioners' sugar, let the doughnuts cool before coating.
• To fill the pączki , let them cool completely, cut a slit in the side, and slip a teaspoon of fruit paste or jam inside. Then dust with confectioners' sugar or roll in granulated sugar.
• Serve and enjoy.

PACZKI (POLISH DOUGHNUTS)

Steps:

• Place flour, sugar, salt, & yeast in large bowl.
• Stir in warm milk, followed by oil, egg yolks & vanilla.
• With electric mixer, beat for 2 minutes on high speed.
• Stir in enough flour until the dough holds together.
• On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
• If using custard filling, make it now so it can cool. (see recipe below)
• Line a large baking sheet with parchment paper.
• On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
• Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
• When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
• Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
• Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.
• For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.
• In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.