Paczki
Simply the best Polish delight. This is Aunt Lollys recipe. Oh how I love these things. In my family, the only real filling is prune. Plus, when you eat them you need to put as much sugar on them as possible. My family used to have huge house parties making these things. Dad would mix powdered sugar and a few tablespoons of granulated sugar in a Cool Whip bowl. Add a Paczki, cover and shake before eating.
Simply the best Polish delight. This is Aunt Lollys recipe. Oh how I love these things. In my family, the only real filling is prune. Plus, when you eat them you need to put as much sugar on them as possible. My family used to have huge house parties making these things. Dad would mix powdered sugar and a few tablespoons of granulated sugar in a Cool Whip bowl. Add a Paczki, cover and shake before eating.
- Carbohydrate 18.8110653454257 g
- Cholesterol 8.11546666828253 mg
- Fat 3.71908033621902 g
- Fiber 0.450875007599398 g
- Protein 1.87134833333968 g
- Saturated Fat 1.44638483449624 g
- Serving Size 1 1 Serving (43g)
- Sodium 3.72588333491161 mg
- Sugar 18.3601903378263 g
- Trans Fat 0.227733416793637 g
- Calories 117 calories
Step-by-step
- Add boiled water to Crisco and sugar. Bring to lukewarm.
- Combine in a large bowl the 2 small cakes of yeast, 2 tablespoons of sugar, and 1/2 cup or lukewarm water and set aside.
- Beat all together and let raise until double. Take one tablespoon of dough and flatten it out in your hand. (It will be sticky so you'll need flour on your hands.) Place filling in center and pinch closed. Note: It's very important to pinch these closed. Let raise about 1/2 hour.
- Fry in 300 degree Crisco.
- Filling: Boil prunes until very soft. Remove pits. Grind. Add 1/2 cup brown sugar & 1/2 cup white sugar. Beat well.
The Yeast Foundation
Yeast drives the structural integrity of enriched doughs by producing carbon dioxide that gets trapped within gluten networks. Dissolve fresh yeast cakes in lukewarm water kept strictly between 100°F and 110°F; higher heat kills the organisms instantly, while colder water leaves them dormant. Sugar accelerates fermentation by serving as immediate fuel, but maintain precise proportions because high sugar concentrations ultimately dehydrate yeast cells and halt gas production. Monitor the sponge until it shows active bubbling and a frothy surface before incorporating it into the bulk flour mixture.Frying Mechanics
Temperature control prevents greasy, undercooked interiors when frying dense dough balls. Maintain the shortening at precisely 300°F using a deep-fry thermometer; oil that is too hot burns the exterior before the center cooks, whereas cool oil saturates the crumb with excess fat. Keep the batch sizes small so the oil temperature does not drop drastically when cold dough enters the pot. Turn the pieces once when the bottom side achieves a deep golden-brown hue, approximately three minutes into the process.Sealing and Filling Technique
Proper mechanical sealing stops leakage during the high-heat frying stage. Flatten portions of sticky dough with well-floured hands, place the dense prune paste directly in the center, and pinch the edges together with firm pressure. Leave zero gaps in the seam, or expanding steam inside the cavity will rupture the dough and release the filling into the hot fat. Rest the formed spheres for 30 minutes on parchment paper to allow a secondary rise before transferring them to the oil.
