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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 9 |
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NORTHEAST OHIO !!........... Paczki, pronounced PUNCH-key, are Polish jelly-filled doughnuts, traditionally served just prior to Lent. In Northeast Ohio, these delicious confections can be found in the bakeries of Slavic Village and other Eastern European food stores in late March and early April. Read more . Paczki are flattened sphere-shaped deep-fried dough pieces that are filled with lemon, plum, cherry, and other flavored jam. The paczki are finished with a sprinkling of powdered sugar. They may be iced or uniced. Paczki originated in Poland in the Middle Ages,during the reign of August III, who invited French cooks to work at his castle Paczki Day in Cleveland: Paczki Day precedes the beginning of Lent, and the baking of paczki is traditionally a way to use up all of the fat, sugar, and fruit in the house-things forbidden during the strict Polish Lenten season. In Poland, Paczki Day, the day when all of the last paczki are consumed is the Thursday before Ash Wednesday. In Cleveland and the rest of the Midwest, Paczki Day is celebrated on Fat Tuesday, the day before Ash Wednesday............... OHIO COOKBOOK ........ENJOY!!! Ingredients:
1 ounce melted butter |
1 ounce lemon juice |
1 -ounce rum |
1 -quart water |
1 -quart eggs |
1/2- quart sugared eggs yolks |
1/2- ounce salt |
4 -1/2 ounces milk powder |
1 -pound granulated sugar |
1- pound, 10 ounces shortening |
1 -pound cake flour |
9 -1/2 pounds high gluten flour |
1 -pound yeast |
vegetable oil, for deep frying |
your favorite preserves for filling |
powdered sugar for dusting |
Directions:
1. Mix all ingredients, except vegetable oil together in a large mixer fitted with a dough hook for 11 to 12 minutes or until dough reaches 78 degrees F. Set dough aside to rise for 30 to 45 minutes.
2. Divide and round dough into golf ball-sized pieces, put onto sheet pan and proof until the balls grow to around the size of soft balls, about 30 to 45 minutes.
3. Preheat a fryer to 360 degrees F.
4. Deep fry in vegetable oil until golden brown.
5. Cool.
6. Using a piping bag fitted with a plain tip, fill with your favorite preserves and top with powdered sugar.
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