Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, deep-fried donuts pączki. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Deep-Fried Donuts Pączki is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Deep-Fried Donuts Pączki is something that I’ve loved my whole life.
Make sure you turn them on both sides to fry them evenly. Great recipe for Deep-Fried Donuts Pączki. I made a copycat recipe of the deep-fried donuts that I had in Warsaw, Poland. The donut dough recipe came with a Sanyo bread machine with a mochi pounding function.
To begin with this recipe, we have to prepare a few ingredients. You can cook deep-fried donuts pączki using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Deep-Fried Donuts Pączki:
- Make ready 380 grams Bread (strong) flour
- Prepare 200 ml Water
- Make ready 1 Egg
- Prepare 6 grams Salt
- Make ready 40 grams Sugar
- Make ready 60 grams Butter
- Prepare 10 grams Skim milk powder
- Take 5 grams Dry yeast
- Prepare 5 grams per donut Rose jam
While there are slight variations, the typical North American pronunciation of pączki is poonch-key. I shared the pączki with our friends and neighbours, I have been told I need to make more for Fat Tuesday, thanks for a great recipe! Pączki are an extremely rich jelly donut first made in Poland, and now enjoyed in many Eastern European countries, Israel, and in communities in the US with strong eastern European — particularly Polish — roots. They had a very special place in Polish culture, and were likely first made during the Middle Ages.
Steps to make Deep-Fried Donuts Pączki:
- Add all the ingredients except the jam in the bread machine and allow it to work its way through the first proofing. Roll the dough into 25 g balls. Cover the dough with a damp towel while rolling them.
- Roll out a piece of the dough into a 10 cm diameter circle and wrap about 1 teaspoon of jam in it. Make sure to seal it tightly not to let the filling come out.
- Cover the jam wrapped dough with a damp cloth and let it rise for about 30 minutes. Heat the oil and deep-fry until golden brown.
- Place the donuts on the rack to drain the excess oil, and coat them with granulated sugar. They are especially delicious while hot.
- If any dough is left, roll out about 50 g of dough at a time into butter roll shapes, and let rise for 40-50 minutes in a warm place.
- Apply some egg wash and bake in the oven at 180℃ for 10-15 minutes.
Pączki are an extremely rich jelly donut first made in Poland, and now enjoyed in many Eastern European countries, Israel, and in communities in the US with strong eastern European — particularly Polish — roots. They had a very special place in Polish culture, and were likely first made during the Middle Ages. Like most filled donuts (doughnuts) pączki are deep fried, and fillings. The donut dough recipe came with a Sanyo bread machine with a mochi pounding function. I changed the ratio of ingredients a little.
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