paczki (doughnuts), mark

How To Make paczki (doughnuts), mark

• 1

  Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk, about 2 1/2 hour. Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling - rose jams, apricot or peach preserves, raspberry jelly, or prune butter. Fold over and cut into desired size and shape like a ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Paczki should have a very dark brown color before turning, to insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner's sugar
• 2

  Notes: While the fillings are wonderful, I don't remember them being integral to the product. A smaller paczki (pronounced ponch-kee) that needs a little less cooking is the result. My favorite of all the jelly filled was the raspberry, with the prune coming in a close second. Sprinkling the finished product with powdered sugar gave a real treat.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card