Laissez les bons temps rouler!

Recipe

BY AVIEL KANTER SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY FEB 24, 2017

A few weeks ago, Allen from Yummie's Donuts dropped off a box of powdered-sugar dusted morsels—needless to say, they were gone in mere moments. But, alas, these were no ordinary doughnuts. Called pączki, the Polish treats sell by the thousands on Fat Tuesday, also known as Pączki Day, and for good reason—crispy, fluffy and filled with ooey gooey sweet jelly filling, the use of extra eggs make these brioche-esque golden pockets something to celebrate. Run to Yummie's before they sell out for the big day next week. 

Recipe via Serious Eats.

Ingredients: 2 cups whole milk; 4 ½ tsp. instant yeast (2 standard sized envelopes); ½ cup plus 1 Tblsp. sugar; 5 cups all purpose flour; 4 egg yolks plus one whole egg; 1 tsp. salt; 1 tsp. vanilla extract; ¼ cup unsalted butter, melted; 2 qt. canola oil for frying; 1½ cups of your favorite preserves; 1 cup powdered sugar for dusting.

In a small saucepan, heat milk to between 110 an 115°F. Pour warmed milk into a large bowl or the bowl of a stand mixer. Dissolve yeast in milk. Add one tablespoon sugar and two cups of flour. Mix until consistency of pancake batter then cover with plastic wrap and place in a warm spot to allow yeast to activate. Let rest for 30 minutes or until starter is very bubbly. In a medium bowl combine egg and yolks. Whisk until light and frothy, about four minutes. Whisk in ½ cup sugar, salt and vanilla. Slowly stir cooled melted butter into yeast starter until combined. Then slowly incorporate egg mixture until just combined. Fit mixer with dough hook. Stir in flour, working ½ a cup in at a time until a soft dough comes together. Note: this dough is very sticky. Spray a large bowl with cooking spray and transfer dough to bowl. Cover tightly with plastic wrap and set in a warm place to rise until double in size. About an hour. Turn out dough on a very generously floured surface. Dust surface of dough with flour then punch down dough to about half an inch high. Using a floured two- or three-inch biscuit cutter, cut out doughnuts. Carefully transfer doughnut rounds to parchment lined baking sheets. Cover sheets with a clean dish towel and set in a warm place to rise until doubled in size, about 30 minutes. Pour canola oil into a large Dutch oven to a depth of 2 inches. Heat oil to 360°F. Once oil reaches the proper temperature use a heat resistant spatula or shallow strainer to carefully drop doughnuts in, one at a time, cooking a maximum of three at once. Cook doughnuts until a warm, deep brown on one side, then using heat resistance tongs turn the doughnut and cook the other side until it reaches the same degree of doneness. Remove from oil letting any excess oil drain off then transfer to a wire rack for cooling. Test your first doughnut to make sure that the insides are completely cooked, if not adjust your cooking time accordingly. Let doughnut cool. Prepare a wide and shallow bowl with powdered sugar. Fill your pastry bag with your favorite preserves and fit the bag with a filling tip. Pipe filling into pączki then dip each side in powdered sugar until covered.

Yummie's Donuts & BBQ, 2001 South Tamiami Trl., Venice, 941-493-7170.

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