Best Pulaskis Favorite Pontshki Polish Doughnuts Recipes

Pulaski's Favorite Pontshki ( Polish Doughnuts) image

Provided by Poker

Time 2h20m

Yield 24 serving(s)

Number Of Ingredients 12

1 (1 ounce) compressed yeast cake
2/3 cup warm milk
1 1/3 cups flour
2 teaspoons butter, softened
3/4 cup powdered sugar
1 teaspoon grated fresh lemon rind (optional)
1/4 teaspoon mace or 1/2 teaspoon nutmeg
1/4 teaspoon salt
2 2/3 cups warmed flour
4 -5 egg yolks, well beaten
6 -8 tablespoons lukewarm milk
1/2 cup butter, melted

Steps:

Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with warm cloth, 20-25 minutes.
Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.
Add the warm flour & egg yolks.
Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.
Cover& allow to rise about 20 minutes, then mix it lightly again.
Flour a board & take out small portions at a time.
Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.
For filling, use prune jam, marmalade or jelly.
Place filling in center of each dough round, leaving enough space around filling to press down & top round.
Wet edges before doing this.
Close edges tightly but do not spread dough out too large, trim edges again with cutter.
Lay on floured board to rise for about 1 hour or more.
They must be about twice their thickness.
Cover with warm cloth.
FRY in deep hot fat (360-370°F )& when golden brown on both sides, drain & sprinkle with powdered sugar.

Authentic Polish Paczki image

Provided by Vina7737

Time 1h30m

Yield 18 paczki

Number Of Ingredients 11

12 egg yolks (or six whole eggs, see note)
1 teaspoon salt
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
1/3 cup room temperature butter
1/2 cup sugar
4 1/2 cups flour
1/3 cup rum or 1/3 cup brandy
1 cup scalded whipping cream
1 1/2 cups cooked apples or 1 1/2 cups poppy seed filling
oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.)

Steps:

Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
Soften yeast in warm water.
Cream butter, add sugar to it gradually, beating until fluffy.
Slowly beat in the softened yeast.
Stir one fourth of the flour into the yeast mix.
Add rum/brandy and half of the cream.
Beat in another fourth of the flour.
Stir in remaining cream.
Beat in half of the remaining flour and then the egg yolk mixture.
Beat for 2 minutes.
Gradually beat in the remaining flour until the dough blisters.
Cover the bowl with plastic wrap.
Set in a warm place to rise.
When it has doubled in bulk, punch it down.
Cover and let rise again until doubled.
Punch it down again.
Roll dough on a floured surface to about 3/4 inch thickness.
Cut out 3 inch rounds using a cookie cutter or glass.
Put 1 tablespoon of filling in the center of half the circles.
Brush the edges with water.
Top with the remaining rounds.
Seal the edges very well.
Cover the paczki on a floured surface.
Let rise about 20 minutes.
Deep fry in the hot fat until they are golden brown on both sides.
Sprinkle with powdered sugar or drizzle with honey.

Danish - Prune Filling image

Provided by UnknownChef86

Categories Breakfast

Time 30m

Yield 1 1/3 cups

Number Of Ingredients 6

Steps:

Put prunes, water and sugar into a saucepan.
Heat and simmer until prunes are soft, plumped and have absorbed most of the liquid.
(Can be done in a Microwave).
Puree in food processor, transfer to a bowl and stir in lemon juice,vanilla and cinnamon Scrape filling into a small container and cool to room temperature.
Seal container and chill.
Will keep refrigerated for two weeks.