Paczki - Famous Polish Donuts
My good friend Kaycee & went to Chef Tad's class & learned how to make these sweet treats. This dough is easy to with & the orange zest is a must. Two favorite fillings are apricot & poppy seed. When the flat cut out rounds of dough are dropped down in the hot oil they puff up, real "FAT" making them hollow inside and perfect for filling!
Compliments of Chef Tad!
- 3 large
- extra-large eggs *
- 6 large
- extra-large egg yolks *
- 3/4 c
- 1/2 c
- butter, melted
- 1 medium
- orange, zested (whole orange)
- 1 tsp
- 1/2 c
- 1/2 c
- 1 1/2 oz
- vodka, or bourbon or spiced rum
- 1 1/2 Tbsp
- 5 1/2 c
*THIS RECIPE CALLS FOR EXTRA LARGE EGGS. YOU'LL NEED TO USE LESS FLOUR FOR SMALLER EGGS.
* THE DOUGH WILL BE SOFT AND STICKY. IT SHOULD ROLL OUT VERY EASILY AND SMOOTHLY.
Here is Chef Tad punching down the dough.
HEAT YOUR OIL BETWEEN 325 TO 350 DEGREES.
--- This is my good friend Kaycee who joined me for the class.
This happens very quickly within a minute or two.
--THESE DONUTS WHEN THEY PUFF UP ARE HOLLOW INSIDE. SO, IT MAKES THEM PERFECT FOR FILLING.
VERY TRADITIONAL FILLINGS FOR PACZKI -
Lekvar - (sweetened prune puree)
and more non-traditional flavors too.
If Paczki the Schnoodle was allowed to eat these famous Paczki he for sure would win. He would probably eat all of them and then be sick but I can assure you every last Paczki would be gone. Do you see his focus on the donut? LOL --- I think he was thinking are they mine? All mine?!