Best 2 Paczki With Rose Jam Recipes
**Paczki with Rose Jam: A Sweet Treat Steeped in Polish Tradition**
Paczki, pronounced "poonch-key," are delectable pastries that hold a special place in Polish culinary heritage. These delightful treats are traditionally prepared and enjoyed during Fat Thursday, also known as Tłusty Czwartek, which marks the last Thursday before Ash Wednesday. Paczki are characterized by their rich, fluffy dough, typically filled with a variety of sweet fillings such as rose jam, prune lekvar, or custard. The pastries are then deep-fried until golden brown, resulting in a crispy exterior and a soft, airy interior. This article presents a comprehensive guide to making paczki from scratch, including recipes for the dough, rose jam filling, and a traditional glaze. Whether you're a seasoned baker or a novice in the kitchen, these detailed instructions and helpful tips will guide you in creating these delightful pastries that are sure to impress your family and friends.
AUTHENTIC POLISH PACZKI
This is the recipe I found handwritten in my Polish grandmother's cookbook. I have since found ones almost identical in Polish cuisine cookbooks. I so looked forward as a child to the Sundays that the Catholic church in Wilno, Minnesota sold paczkis after Mass on Sundays. They were the best treat ever. This recipe takes some effort, but they taste just as good. *NOTE....I'm adding this change after reading the last reviewer's very helpful comment that it tasted too eggy...she's right, it's a very eggy pastry dough. Be sure to use 6 whole eggs instead of the 12 yolks if you don't like that flavor (I know many people don't). It will work just as well, but be more to your taste. I'm so glad she took the time to bring this to my attention....it's something I should have mentioned before.
Provided by Vina7737
Categories Yeast Breads
Time 1h30m
Yield 18 paczki
Number Of Ingredients 11
Steps:
- 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.
PACZKI WITH ROSE JAM
Paczki, pronounced "Punch-key" or "Poonch-key", is a deep-fried piece of dough shaped into a flattened sphere and filled with rosehip, prune, apricot, strawberry, raspberry or sweet cheese filling. They are usually covered with powdered sugar, icing or bits of dried orange zest. A small amount of grain alcohol can be added to...
Provided by Kimberly Biegacki
Categories Other Desserts
Time 55m
Number Of Ingredients 20
Steps:
- 1. Add yeast to warm milk, stir to dissolve and set aside. In the bowl of a stand mixer fitted with a paddle attachment cream together sugar and butter and beat until fluffy. Beat in eggs, vanilla and salt until well incorporated.
- 2. Still using the paddle attachment, add 4-1/2 cups flour, alternating with yeast-milk mixture and beat for 5 or more minutes until smooth. If the dough will be slack and have a sheen to it, but if it looks too sticky, add the remaining 1/2 cup flour, but no more.
- 3. Place dough in a greased blow, cover and let rise until doubled in bulk (1 to 2-1/2 hours). Punch down and let rise again.
- 4. Turn dough onto lightly floured surface. Pat or roll to 1/2-inch thickness. Using a 3-inch biscuit cutter, cut as many rounds as you can, gathering scraps and re-rolling to cut and use all the dough.
- 5. Heat oil to 350 degrees in an electric or heavy skillet. Place donuts top-side down in the oil a few at a time and fry 2-3 minutes and fry until golden brown. Flip them over and fry another 1-2 minutes until golden brown. Be careful not to let the oil get too hot as it will burn the outside of the donut before the center is fully cooked.
- 6. Drain on paper towels and roll in granulated sugar while still warm.
- 7. To fill donuts, poke a hole in the side of the donut (I used a chopstick), fit a pastry back with a medium sized tip, and pipe filling into the center of the donut.
- 8. 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. Pack a one cup measuring cup with rose petals. Put petals in a blender, add water and lemon juice. Blend until smooth, then gradually add sugar. Run blender until sugar is disolved. In a pan stir pectin into water. Bring to a boil and boil hard for 1 minute, stirring constantly. Pour into rose mixture, 1/8 cup at a time with the blender running on low, until you achieve the desired consistency. Pour into clean glass jars, cover and refrigerate. Will keep for one month.
- 9. This recipe and picture of Paczki comes from: http://whatscookinginyourworld.blogspot.com/2011/06/day-143-poland-paczki-polish-donuts.html
- 10. Prep Time: 45 minutes Cook Time: 6 minutes 2 rises: 3 hours Total Time: 3 hours, 51 minutesYield: 2 dozen Polish Paczki
Tips:
- Use fresh ingredients: Fresh ingredients will give your paczki a better flavor and texture. When choosing your ingredients, look for those that are ripe and in season.
- Follow the recipe carefully: Paczki can be a bit tricky to make, so it's important to follow the recipe carefully. If you're not sure about something, don't be afraid to ask a question or look up a tutorial online.
- Don't overwork the dough: Overworking the dough will make your paczki tough. Be gentle when you're mixing and kneading the dough, and stop as soon as it comes together.
- Let the dough rise properly: The dough needs to rise twice before it's ready to be fried. Be sure to give it enough time to rise, otherwise your paczki will be dense and heavy.
- Fry the paczki at the right temperature: The oil should be between 350°F and 375°F when you fry the paczki. If the oil is too hot, the paczki will burn. If the oil is too cold, the paczki will absorb too much oil.
- Drain the paczki on paper towels: After you fry the paczki, drain them on paper towels to remove any excess oil.
- Fill the paczki with your favorite filling: Once the paczki are cooled, you can fill them with your favorite filling. Some popular fillings include rose jam, prune jam, and chocolate ganache.
- Enjoy your paczki! Paczki are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to 2 days.
Conclusion:
Paczki are a delicious and festive treat that can be enjoyed by people of all ages. They're perfect for Mardi Gras, Fat Thursday, or any other special occasion. With a little bit of planning and effort, you can make your own paczki at home. So what are you waiting for? Get started today!
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