MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Polish Paczki Doughnuts w/Rose Petal Preserves
Categories: Breads, Snacks
Yield: 20 servings

MMMMM------------------------DOUGHNUTS-------------------------------
4 c (500 g) A-P flour
1.8 oz (50 g) fresh yeast
+=+OR+=+
14 g Env dry yeast; added to the
- flour
3 Egg yolks
1 lg Whole egg
1 c (250 ml) whole milk;
- 110oF/43oC
1/4 c (50 g) caster sugar
5 ts (25 ml) booze: vodka or rum
1/2 Lemon
1 Vanilla pod
+=+OR+=+
3 ts vanilla extract
pn Salt
3 1/2 tb (50 g) butter; melted,
- chilled

MMMMM-------------------------FILLING--------------------------------
7 oz (200 g) rose petal preserves
- or another fruit preserve

MMMMM--------------------------TO FRY--------------------------------
2.2 lb (1 kg) lard

MMMMM--------------------------ICING=--------------------------------
1 c (125 g) icing sugar
2 tb Water; warm
2 ts Lemon juice
Candied orange peel; opt

USING FRESH YEAST: Crumble the fresh yeast into a bowl.
Blend it with 1 tablespoon of sugar, a cup of flour and
half a cup of lukewarm milk. Set aside in a warm place
for an hour.

When yeast raises, add in 3 egg yolks, 1 whole egg,
sugar, the rest of the flour (3 cups) - together with
milk, lemon juice & zest, alcohol, grated vanilla and a
generous pinch of salt.

Knead the dough by hand, or using a stand mixer with a
dough hook. Knead until the dough becomes shiny, and no
longer sticky (that usually takes 8-10 minutes). Add in
the butter (melted & chilled), knead the dough again
(for another 8-10 minutes) and set aside in a warm place
again for an hour. It should double its size.

USING DRY YEAST: In a large bowl (or in a bowl that
comes with your stand mixer) combine all of the
ingredients from the 'For the doughnuts' section, minus
the butter.

Knead the dough until it becomes shiny is no longer
sticky (that usually takes 8-10 minutes). Add in the
butter (melted & chilled), knead the dough again (for
another 8-10 minutes) and set aside in a warm place for
an hour or two. It should double its size.

FORMING DOUGHNUTS: Grab a spoonful of dough (around 40 g
/ 1.4 oz) and form small discs by hand (it's easier if
you grease your hands beforehand). Place 1/2 teaspoon of
preserves in the middle of a disc and close the dough
together.

Place each doughnut onto floured worktop (with the seam
facing down). Keep some space between them. Once you're
done, cover paczki with a cloth. Let them rise for 30-45
minutes.

Once they're risen, start heating up the fat (lard or
neutral cooking oil) in a large pot. Test the
temperature with a small piece of raw dough. If it
browns immediately, that means we can start frying.
Alternatively, use a kitchen thermometer and aim for
356oF (180oC).

Submerge a few doughnuts into the fat, make sure they
don't stick to each other. Fry on a medium heat until
golden (approx. 1.5-2 minutes each side). Once paczki
are fried on both sides, retrieve them with a slotted
spoon and rest them on a paper towel.

ICING: In a bowl, combine icing sugar with water and
lemon juice. Add these liquids gradually, stirring as
you go and monitoring the consistency of the icing.

Cover each paczek with icing, and sprinkle generously
with candied orange peel.

Yield: 20 servings

RECIPE FROM: https://www.polonist.com

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