Ingredients with Measurements:
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 3 egg yolks
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer
- Pastry bag with a small round tip
Step-by-step instructions:
1. In a large mixing bowl, combine warm milk, yeast, and 1 tbsp of sugar. Let it sit for 5 minutes until the mixture becomes foamy.
2. In another mixing bowl, whisk together flour and salt.
3. Add the remaining sugar, egg yolks, melted butter, and vanilla extract to the yeast mixture. Mix well.
4. Gradually add the flour mixture to the yeast mixture, stirring until a soft dough forms.
5. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
7. Roll out the dough on a floured surface to a thickness of 1/2 inch.
8. Use a round cookie cutter or a glass to cut out circles of dough.
9. Place a small dollop of raspberry jam in the center of each dough circle.
10. Fold the dough over the jam and pinch the edges to seal.
11. Place the filled doughnuts on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
12. Heat vegetable oil in a deep fryer or a large pot to 375°F.
13. Fry the doughnuts in batches for 2-3 minutes on each side until they turn golden brown.
14. Remove the doughnuts from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
15. Fill a pastry bag with the remaining raspberry jam and pipe it into the center of each doughnut.
16. Dust the doughnuts with powdered sugar and serve.
Time:
Preparation time: 2 hours
Cooking time: 10-15 minutes
5. Temperature:
375°F for frying
Serving size:
Makes 12-15 doughnuts
Nutritional information:
Calories per serving: 280
Fat: 9g
Carbohydrates: 45g
Protein: 5g
Sodium: 200mg
Sugar: 18g
Substitutions for ingredients:
- Any flavor of jam can be used instead of raspberry jam.
- Margarine can be used instead of unsalted butter.
Variations:
- Instead of raspberry jam, try using strawberry, blueberry, or blackberry jam.
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
- Fill the doughnuts with custard or chocolate ganache instead of jam.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the doughnuts to ensure they cook evenly.
- Don't overfill the pastry bag with jam to avoid bursting the doughnuts.
- Use a candy thermometer to monitor the oil temperature.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the doughnuts in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Arrange the doughnuts on a platter and sprinkle them with powdered sugar. Serve with a side of fresh berries.
Garnishes:
Fresh berries, whipped cream, or a drizzle of chocolate sauce can be used as garnishes.
Pairings:
Pair the doughnuts with a cup of coffee or tea for a sweet breakfast or dessert.
Suggested side dishes:
Serve the doughnuts with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough doesn't rise, check the yeast expiration date and make sure the dough is in a warm place.
Food safety advice:
- Use a candy thermometer to monitor the oil temperature and avoid burning yourself.
- Make sure the doughnuts are fully cooked before serving.
Food history:
Pączki are a traditional Polish pastry that are typically eaten on Fat Thursday, the last Thursday before Lent.
Flavor profiles:
The doughnuts are sweet and fluffy with a burst of tart raspberry jam in the center.
Serving suggestions:
Serve the doughnuts as a sweet breakfast or dessert.
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Region: Polish