(Fat) Tuesday Recipe: Paczki

We can come up with any excuse to eat pastries and doughnuts, but celebrating Mardi Gras, or Fat Tuesday, is probably one of the best. Paczki, or Polish doughnut, is a traditional treat made especially for Mardi Gras, and we have have searched for an authentic yet easier recipe that you can whip up throughout the year, and are most likely to have all the ingredients for.

This paczki is from Jenny Can Cook, where you will also find a recipe for a custard filling; you can use almost any smooth jam or alternative custard for filling yours, or you can opt to skip the filling step; either way you will end up with sweet Paczki to serve right away for Mardi Gras or any other occasion.

Paczki

What you’ll need:

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons yeast (can be instant or regular)
  • 2/3 cup milk warmed to 120°F for instant yeast, 110°F for regular yeast
  • 3 tablespoons canola or extra light olive oil
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • 1/4 cup extra flour
  • 1 tablespoon melted butter
  • 1/3 cup sugar for coating
  • 1 cup thick jam, custard or filling of choice, if desired

Directions:

  1. Place flour, sugar, salt and yeast in large bowl.
  2. Stir in warm milk, followed by oil, egg yolks and vanilla.
  3. With electric mixer, beat for 2 minutes on high speed.
  4. Stir in enough flour until dough holds together, place on a floured surface and knead for 50 turns. Cover with plastic and let rest for about 10 minutes.
  5. Line a large baking sheet with parchment paper. On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 inch round cutter dipped in flour. Re-roll scraps and repeat.
  6. Cranberry Peach JamPlace mounds on baking sheet, cover with a towel and let rise in a warm spot for about 45 minutes to 1 hour.
  7. Preheat oven to 375°F. When paczki are puffy (will be less than double original size), bake for 10 minutes in preheated oven.
  8. Meanwhile, melt butter and place 1/3 cup sugar in a plastic bag. Remove baked paczki immediately from pan to a plate or laid out wax paper. Brush each one while warm with melted butter and roll in bag to coat with sugar, shaking off excess.
  9. If desired, fill using a pastry bag with a long, slender tip by pushing into the side of each paczki. Serve immediately.

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