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>  </div>
<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.
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(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.


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