Pączki day came early!

[mattl]

<div>Tuesday was <span>Pączki day for me.  It was cold, windy and snowy perfect day for deep fried food.  Here’s the recipe and some step by step photos.</span></div>
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<div><span>First, I prepared the fillings, I decided on prune and lemon.</span> <span>  The prune filling is quite easy:</span></div>
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<div><span>Prune Filling</span></div>
<div><span>3 c. Prunes (20 oz. container)</span></div>
<div><span>1/2 c.  Sugar</span></div>
<div><span>4 T. Lemon juice ( juice of one lemon)</span></div>
<div><span>3/4 t. Cinnamon</span></div>
<div><span>1 1/3 c. Water </span></div>
<div><span>Zest of one lemon</span></div>
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<div><span>Place in pot, mix well, and bring to a boil.  Cover and simmer 20-30 minutes until VERY soft.  Process in 2 batches in food processer until smooth.  Add water if too thick.</span></div>

 

[mattl]

<div><span>Lemon  Curd</span></div>
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<div><span>3/4 c. sugar</span></div>
<div><span>2 Eggs beaten</span></div>
<div><span>Zest of 1 to 2 lemons</span></div>
<div><span>2/3 c. Lemon juice</span></div>
<div><span>2 T. Butter</span></div>
<div>  </div>
<div><span>In a heavy pot whisk together sugar and lemon zest.  Slowly add in beaten eggs whisking until smooth.  Cook over medium heat for about 3 minutes until sugar is dissolved and the mixture is a light yellow.  Add Lemon juice and butter and cook 5 minute more over medium heat, stirring constantly.  Place in bowl press plastic wrap into mixture to prevent a skin forming, cool.</span></div>
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[mattl]

<div><span>Make </span><span>Pączki</span></div>
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<div><span>1 1/2 c.  Mashed Potatoes </span></div>
<div><span>1/2 c. Potato Water</span></div>
<div><span>2 Packets Yeast</span></div>
<div><span>3 Egg yolks plus 1 egg Beaten</span></div>
<div><span>1 t. Vanilla</span></div>
<div><span>1 T. Rum or other alcohol flavoring</span></div>
<div><span>1/2 c. Sugar</span></div>
<div><span>1 1/2 c. Milk</span></div>
<div><span>1/2 c. Butter</span></div>
<div><span>1/2 t. Mace</span></div>
<div><span>1/2 t. Nutmeg</span></div>
<div><span>1 t. Baking Powder</span></div>
<div><span>6-7 c. Flour</span></div>
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<div><span>Boil potatoes until tender, drain, reserving water.  Mash.</span></div>
<div></div>

 

[mattl]

<span>Scald milk (200 degrees).  In mixer bowl combine Milk, Butter, Vanilla, Rum, sugar and potatoes.  Sprinkle yeast over 120 degree potato water, let proof for a few minutes then add to milk mixture. Add beaten eggs.  Combine 2 c. of the Flour with spices and Baking Powder.  Stir into liquid mixture.
</span>

 

 

(weird lighting, mixer is not pink...)

 

 

[mattl]

<span>Slowly add flour to form a soft dough and knead.  Dough should be just a bit beyond sticky, but not stiff.</span>

 

[mattl]

<span>Turn out onto greased wax paper, grease bowl and cover.  Let rise until doubled 1-2 hours.  (I Proofed in oven at 85 degrees in oven for a little over an hour)</span>

 

[mattl]

<span>Clean up the mess, not really a Bob load..</span>

 

<span>
</span>

 

[mattl]

<div>The drying mats form Bed, Bath and Beyond are great fro draining dishes on after you was them, bargain a $5...</div>
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<div>Relax with a cup of coffee...  If anyone know s where I can get more of those heavy waffle weave dish cloth please let me know....</div>
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[mattl]

When dough has doubled, punch down and tear off a section.  Roll out 1/2” thick on a well floured board or counter.  Cut with your favorite method, I used a 3” glass.  Place on greased and floured wax paper and let rise again till puffy, 30-45 minutes.

 

[mattl]

Heat oil to 350.  My Sauce Pot’s thermostat is off, 400 kept the oil at 350.  ( have to look through Robert’s Sunbeam repair manuals and see if there is an adjustment for that)

 

[mattl]

Drop rounds into hot oil, wait until the oil stops bubbling and then turn over, should be a deep golden brown.  Cook other side until done.  Do Not turn more than once.  Place of paper to drain.

 

[mattl]

<div>Fill with Lemon Curd and Prune, I like lemon a bit more than prune so I usually fill 2/3 rds. with lemon the rest with prune.  I use a big <span>syringe you can get a Med. supply houses, I’m sure there are other methods.</span></div>
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[mattl]

<span>Roll in powdered sugar and enjoy!</span>

 

[toploader55]

OMG

Those look unbelievable.

I could eat the whole plate. Yum. Eddie

 

[bajaespuma]

"Punch-key" , correct?

These look so good, and I love the idea of using potatoes in the dough. Spuds always seem to improve any yeast dough out there. What's the little diacritical mark under the "a" and what does it do?

 

[tlee618]

Matt, those look delicious!  Is your serving plate by any chance Friendly Village?  One of my favorite patterns.  

 

[kevin313]

Matt,

Smacznego!!

These look wonderful - why wait until Fat Tuesday!

 

[washernoob]

Oh my! Never heard of them, but they look oh so delicious!

I need to dig into my Polish roots (as well as Finnish-henc my last name)

I know what Im making this weekend with the KA!

 

[mattl]

<p>These look so good, and I love the idea of using potatoes in the dough. Spuds always seem to improve any yeast dough out there. What's the little diacritical mark under the "a" and what does it do?

 

I'm 100 % Polish, but I don't speak the language and unfortunately most in my family that did are long dead, perhaps someone else can answer that one.. 

 

<strong>
Is your serving plate by any chance Friendly Village?  One of my favorite patterns.  

 

Sure is!  These are my everyday dishes, have a lot of them, some very odd pieces and some that are hard to find.  My mother started the collection many decades ago, and I've added to the set when i come across something interesting.  Nice set, still made to this day from what I understand.


</strong></p>

 

[tlee618]

You are correct Matt, they are still made today.  I also have my moms set.  I especially enjoy using them durning the fall and winter months.  

 

[rayjay]

Hi Matt

I think it is promounced Punch-kee or Pownch-kee. I am also 100% Polish.

BTW> I have the same Electrolux oven, but I have the complete range with a smooth top. Is your oven gas or electric. I love this stove, especially the bread proof button.

We can get donuts like this in a few areas around me. But they are probably not as good as these.

 

[mattl]

Rayjay -Yes, it's a great oven. It's electric, had it just a little over a year. I like my gas cooktop, so for me it's a perfect combination.

"Punchki" are big around here, so no question on the pronunciation. Just wasn't sure what the various symbols do to modify pronunciation. My mother was very fluent in Polish, as was one of my cousins, but both are gone now, as are all but one of my polish speaking close relatives. I do have cousins in Texas who immigrated here quite some time ago. When we went to Poland as a family we stayed with them, and years later the older daughter and her husband moved here. We keep in touch occasionally,but time and distance takes it's toll.

 

[rayjay]

I have to ask my mom, She is 82 and can speak and write in it. My dad was Polish too. but.....we always talked English. We go to a Polish church, ( well every ethnic group is there now, but years about most of the people were Polish or Polish Americans The church still sings in Polish on occasion and especially Christmas Eve and Easter.

The stove really bakes well.... Lov3e that Perfect Turkey button too. lol lol

I really like the Bread Proof because of the different temps. On my Ge range, I had to turn the oven on then off and leave the door slightly open. This has more of an even low temp for rising. The flat surface is nice too for cooking and cleaing up.

 

[washendry]

Paczki /.Dishcloths

Hi Matt,
The paczki look great, I learned to make those at local church for Fat Tuesday, we started monday morning, and started deep frying by midnight, we'd do 1000 dozen, by 6 am tuesday you'd be selling them and by noon, kitchen clean and on your way home, I also make dishcloths, send me address and I'll get some off to you
Kim