Paczki with Rose Jam
My husband is who introduced me to these yummy desserts. We can buy them in the grocery stores in N.E., Ohio or take a trip to Cleveland and get some authenic Paczki from a Polish Bakery; either way, we do indulge in these memorable bites of delicious goodness! (Now, I need to find out if any of my husband's family or my family have a recipe for these.)
Historically speaking: Paczki Day falls on Fat Tuesday, the day before Lent. It began long ago in Polish households as a way to use up shortening, egg and preserves before the 40 days of Lent began.
I have not made my own Paczki but hope to maybe this year. I found this recipe and beautiful pic from: whatscookinginyourworld.blogspot.com...
Please share with me if you do make this recipe and let me know what you think about your first Paczki.
PACZKI - POLISH DONUTS
1 1/2 cwarm milk (no warmer than 110 degrees)
2 pkgactive dry yeast (remember to proof yeast before you begin)
1 sticksweet unsalted butter at room temperature
1egg, at room temperature
3egg yolks, at room temperature
4 1/2 - 5 call purpose flour
1 galoil for deep frying
·granulated sugar for sprinkling, optional
·confectioner's sugar for dusting, optional
·fruit jam for filling, optional
1 crose petals (free of any chemicals or pesticides)
1juice of 1 lemon
2 1/2 csugar
1 pkgpowdered pectin and 3/4 cup of water
How to Make Paczki with Rose Jam
- 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.
- 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.
- 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.
- 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.
- Drain on paper towels and roll in granulated sugar while still warm.
- 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.