Apparently doughnuts have been known in Poland since the Middle Ages. They are a deep-fried piece of dough filled with jam or other fillings and glazed or sprinkled with icing sugar. The most traditional filling is a rose petal jam, but you can fill them with any kind of jam. Less traditional fillings are - custard, chocolate or liqueur.
pączek - (singular) doughnut
pączki - (plural) doughnuts
Recipe from White Plate Blog
Makes around 14
- 20 g fresh yeast (or 1 tsp instant yeast)
- 30 g caster sugar
- 230 ml lukewarm milk
- 430-500 g plain flour (it depends how big are eggs)
- 1/2 tsp salt
- 1 tsp vanilla extract (optionally)
- 1 egg
- 4 yolks
- 50 g butter
- 3 packets of Frytex or different shortaning deep-fry (you can use oil or lard)
- 1 cup icing sugar
- 3-4 Tbsp hot water
You can buy fresh yeast in Polish or Italian shops
Place the 400 g of flour, salt, vanilla extract and the rest of sugar in a bowl. Add the egg, yolks and butter. Start kneading the dough slowly adding the yeast mixture and the rest of milk.
Knead the dough until it will be shiny and less sticky.
If the dough is too sticky add a little bit more flour.
If the dough is too hard add one more yolk or more milk.
Put the dough to the lightly oiled bowl, cover it with a cling foil and leave to rise for one hour.
Roll the dough to 1-cm thickness and cut it with a glass or a round cookie cutter.
Transfer the doughnuts to the baking sheet. Keep 3-4 cm distance between them as they will rise. Leave to rise for 30 minutes. They should get bigger.
Heat Frytex or oil in a big pot or saucepan to 175°C. Use enough oil that doughnuts can float freely. If the oil temperature will be too high the doughnuts will burn outside, but will be still raw inside, if the temperature will be too low, they will absorb to much oil.
Fry doughnuts around 1-2 minutes on every side (or until golden brown). Don't overcrowd the pan, as the oil temperature will drop down. Flip them using wooden skewers.
Take them out of the oil and put it on a plate covered with paper towel to absorb extra oil.
To put filling, simply use a pastry bag, insert a tip into the side of the doughnut and gently squeeze a bag. A special filling tip works best, but if you don't have it, just use the normal one and try to be gentle.
Simply mix the icing sugar with hot water until you get smooth mixture. If it is too runny just add more icing sugar, if too thick add more water.
Glaze the doughnuts with the icing.