Best 2 Pulaskis Favorite Pontshki Polish Doughnuts Recipes
Indulge in the delectable flavors of Pulaski's Favorite Pontshki, a traditional Polish doughnut that holds a special place in the hearts of many. These light and fluffy confections, also known as pączki, are a quintessential treat enjoyed during the festive season of Fat Thursday and Mardi Gras. With their irresistible filling of sweet prune jam and a delicate sprinkle of powdered sugar, these delectable doughnuts are a true delight.
This article presents an enticing collection of recipes that guide you through the process of creating these Polish doughnuts from scratch. Discover the secrets of preparing the perfect dough, achieving the ideal texture, and mastering the art of filling and frying. Explore variations that introduce unique flavors, such as the tantalizing Nutella-filled Pontshki and the indulgent Raspberry-filled Pontshki.
Embrace the culinary journey of creating these delectable treats, and savor the satisfaction of enjoying homemade Pontshki that capture the essence of this beloved Polish tradition. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to ensure success. So, gather your ingredients, preheat your oven, and embark on a delightful adventure in the world of Polish doughnuts.
PULASKI'S FAVORITE PONTSHKI ( POLISH DOUGHNUTS)
Way back on Shrove Tuesday, the day preceding Ash Wednesday, the Poles celebrate the last day of parties & festivals by baking & serving "pontshki". This was My Polish Grandmothers recipe. Never Made it--it is very time consuming ! I like this recipe because the doughnuts you get now are nothing like these! The old way is the best way & Taste a whole lot better! Never made these so have no Idea on cooking time or Prep time may be around 60 to 65 because of the yeast & dough rising time?
Provided by Poker
Categories Yeast Breads
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with warm cloth, 20-25 minutes.
- Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.
- Add the warm flour & egg yolks.
- Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
- Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.
- Cover& allow to rise about 20 minutes, then mix it lightly again.
- Flour a board & take out small portions at a time.
- Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.
- For filling, use prune jam, marmalade or jelly.
- Place filling in center of each dough round, leaving enough space around filling to press down & top round.
- Wet edges before doing this.
- Close edges tightly but do not spread dough out too large, trim edges again with cutter.
- Lay on floured board to rise for about 1 hour or more.
- They must be about twice their thickness.
- Cover with warm cloth.
- FRY in deep hot fat (360-370°F )& when golden brown on both sides, drain & sprinkle with powdered sugar.
POLISH DOUGHNUTS - PACZKI
There are many recipes for Paczki. Some call for 10-20 egg yolks, grated orange or lemon rind, cream, rum or vodka. This is a simplified version flavored with mace. My Polish grandmother made her own plum jam from the trees in her yard but you can use your favorite. Posted by request. Prep time is estimated and includes rising time.
Provided by Lorac
Categories Yeast Breads
Time 3h10m
Yield 30 doughnuts
Number Of Ingredients 13
Steps:
- Scald milk and allow to cool to lukewarm, add yeast and stir.
- Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace.
- Add flour and yeast-milk gradually, beating well.
- Cover and let rise in a warm place until doubled in bulk.
- Punch down and let rise again.
- Roll out dough, on a floured surface, 3/4 inch thick.
- Cut out 1 1/2 inch circles.
- Top half of the circles with 1 tsp jam, cover with the remaining circles and seal edges.
- Heat oil mixed with 1 tbls water to 375°F.
- Fry, turning once, to a medium golden brown.
- Drain on paper towels and sprinkle with sugar.
Nutrition Facts : Calories 125.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 34.9, Sodium 108.7, Carbohydrate 18.5, Fiber 0.6, Sugar 3.4, Protein 3
Tips:
- Make sure the yeast is active and fresh. If the yeast is old or inactive, the doughnuts will not rise properly.
- Use warm milk to activate the yeast. The ideal temperature for activating yeast is between 105°F and 115°F.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough, which will make the doughnuts light and fluffy.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- When frying the doughnuts, make sure the oil is hot enough. The ideal temperature for frying doughnuts is between 350°F and 375°F.
- Do not overcrowd the pan when frying the doughnuts. This will cause the oil temperature to drop, which will make the doughnuts greasy.
- Drain the doughnuts on paper towels to remove excess oil.
- Serve the doughnuts warm, dusted with powdered sugar, cinnamon sugar, or your favorite topping.
Conclusion:
Pulaski's Favorite Pontshki (Polish Doughnuts) are a delicious and easy-to-make treat that are perfect for any occasion. These doughnuts are light and fluffy, with a slightly crispy exterior and a sweet, flavorful filling. Whether you enjoy them plain, dusted with powdered sugar, or topped with your favorite glaze, these doughnuts are sure to be a hit. So next time you're looking for a sweet treat, give Pulaski's Favorite Pontshki a try.
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