Eddington Polish Recipe
06-07-2007, 12:51 PM
Paczki (Doughnuts)
1 1/2 cup of milk
2 y cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald milk and cool to lukewarm. Break y 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, 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.
And remember: only you can prevent forest fires Jack!
1 1/2 cup of milk
2 y cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald milk and cool to lukewarm. Break y 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, 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.
And remember: only you can prevent forest fires Jack!