POLISH STYLE JELLY FILLED DONUTS (PACZKI)

Ingredientes

Serve these hot from the fryer and just cooled enough to fill with jam.

2 cups milk

4 ½ teaspoons active dry yeast

¾ cup natural cane sugar

5 to 6 cups unbleached all-purpose flour, plus more for dusting work surface

4 eggs, plus one more egg yolk

1 teaspoon vanilla extract

1 ½ teaspoons salt

4 tablespoons butter, melted, ½ stick

Vegetable oil for frying

Raspberry preserves for filling

Confectioners’ sugar for dusting

Instrucciones

Warm the milk in a saucepan over medium heat until tiny bubbles form around the edges. Remove the pan from the heat, and pour the warm milk into the bowl of an electric mixer. Add the yeast and about ¼ teaspoon of the sugar. Stir once or twice. Let the yeast rest with the milk for about 5 to 10 minutes. After this, the mixture should look bubbly.

Stir in 2 cups of flour. Cover the bowl with plastic wrap and set in a warm place until the dough rises, about 30 minutes.

Whisk together the eggs and egg yolk in a bowl until they are pale and frothy. Whisk in the sugar, vanilla extract and salt.

Use a dough hook on your electric mixer to stir together the risen dough and the eggs. Stir in the melted butter. Stir in the 3 more cups of flour, one cup at a time. The dough will come together around the hook. You can add up to a cup more of flour, until the dough comes together. This dough is sticky, so it will be rather loose. Pour the dough into another bowl coated with vegetable oil spray. Spray one side of a piece of plastic wrap and place it, sprayed side down, onto the bowl. Keep the bowl (with the dough in it) in a warm place until it has doubled in size, about 1 hour.

Sprinkle your work surface and rolling pin with flour. Roll out the dough to about ½-inch thick. Use a 3-inch round cookie cutter to cut out the donuts. Place them onto a parchment-lined baking sheet. Gather up the scraps and re-roll the dough until it’s all been used. Cover the donuts with sprayed plastic wrap and place into a warm spot until the doughnuts roughly double in size, about 30 minutes more.

Heat the oil to 350° in an electric fryer, or deep pot about ⅓ up the sides. The oil will expand as it heats and fries, so you don’t want too much oil in the pot. Lower 2 to 3 donuts into the oil, depending on the size of your pot. You want them to swim freely, not drown! The donuts will float on the top of the oil. When they are golden, use a slotted spoon to turn them over in the oil to brown on the other side. This only takes a few minutes. Transfer the donuts to a baking sheet lined with paper towels.

When they are cool enough to handle, use a squeeze bottle or long filling tip with a piping bag to gently squeeze a burst of jelly filling into the center of each donut. Sprinkle with confectioners’ sugar.

Notas

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