Polish Doughnuts – Pączki-high cholesterol diet

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Polish Doughnuts – Pączki

Paczki (Polish Doughnuts) Paczki are traditionally fried but they don’t have to be. Mine are oven-baked anddelicious. Paczki are usually filled with jam butyou can also use lemon curd, chocolate pudding, or custard. It’s best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. – Cooker Dai Could you follow me to do based on this recipe.

Prep Time:30 minutes Cooking really changed my life.Thanks cooking.

Cook Time: 10 minutes Cooking really changed my life.Thanks cooking.

Total Time: 1 hour, 30 minutes If you want to do let us start now.

Makes: 12 If you want to do let us start now.

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Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons (1 packet = 7 grams) yeast (instant or regular)
  • 2/3 cup milk (I use 1% or 2% low fat milk) warmed to 120°F for instant/110°F for regular yeast
  • 3 Tablespoons vegetable oil
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • about1/4 cup extra flour
  • 1 Tablespoon melted butter
  • 1/3 cup sugar for coating
  • 1 cup jam, custard, or filling of choice

Instructions: Cooking really changed my life.Thanks cooking.

  1. Place flour, sugar, salt, & yeast in large bowl.
  2. Stir in warm milk, followed by oil, egg yolks & vanilla.
  3. With electric mixer, beat for 2 minutes on high speed.
  4. Stir in enough flour until the dough holds together.
  5. On a floured surface, knead 5

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    0 turns, cover with plastic and letrest 10 min.

  6. If using custard filling, make it now so it can cool. (see recipe below)
  7. Line a large baking sheet with parchment paper.
  8. On a floured surface, roll dough 1/2-inchthick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
  9. Placemounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
  10. When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
  11. Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
  12. Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.
  13. For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.
  14. Custard Filling:

  15. In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch.Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using – refrigerate if necessary.

Note: If using a pastry bag, choose a smooth jam and not one with pieces of fruit as they can clog the tip. Why do not try now. Just follow my step to do your cooking.

Polish Doughnuts – Pączki

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