Flo, I found a couple recipes. I hope these help. See below my signature.
Jennifer Pączki (POHNCH-kee) are fried rounds of yeast dough with rosehip, prune, apricot, strawberry, raspberry or sweet cheese filling. My busia made them without filling and dusted them with granulated sugar. Freeze leftover egg whites and save for leftover egg white recipes. Prep Time: 45 minutes Cook Time: 6 minutes 2 rises: 3 hours Total Time: 3 hours, 51 minutes Yield: 2 dozen Polish Paczki Ingredients: 1 1/2 cups warm milk (no warmer than 110 degrees) 2 packages active dry yeast (remember to proof yeast before you begin) 1/2 cup sugar 4 ounces (1 stick) room-temperature butter 1 large room-temperature egg 3 large room-temperature egg yolks 1 tablespoon brandy or rum 1 teaspoon salt 4 1/2 to 5 cups all-purpose flour 1 gallon oil for deep frying Granulated sugar (optional) Confectioner's sugar (optional) Fruit paste for filling (optional) 1. Add yeast to warm milk, stir to dissolve and set aside. In a large bowl or stand mixer fitted with the paddle attachment, cream together sugar and butter until fluffy. Beat in eggs, brandy and salt until well-incorporated. 2. Still using the paddle attachment, add 4 1/2 cups flour alternately with the milk-yeast mixture and beat for 5 or more minutes by machine and longer by hand until smooth. My grandmother used to beat the dough with a wooden spoon until it blistered. Dough will be very slack. If too soft, add remaining 1/2 cup flour, but no more. 3. Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours or follow this Quick Tip to cut the rise time. Punch down and let rise again. 4. Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer. 5. Heat oil to 350 degrees in large skillet or Dutch oven. Place pączki top-side down (the dry side) in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Make sure the oil doesn't get too hot so the exterior doesn't brown before the interior is done. Test a cool one to make sure it's cooked through. Adjust cooking time and oil heat accordingly. 6. Drain pączki on paper towels or brown paper bags, and roll in granulated sugar while still warm. Note: You can poke a hole in the side of the pączki and, using a pastry bag, squeeze in a dollop of the filling of choice. Then dust filled pączki with granulated sugar, confectioners' sugar or glaze. 7. Pączki don't keep well, so gobble them up the same day you make them or freeze. 8. Note: Always use caution when working with hot oil, especially around children. Have a fire extinguisher designed for grease fires at the ready. Doughnuts - Paczki 10 servings 1 cup Sweet cream 2 Yeast cakes 10 Egg yolk 1 teaspoon Salt 5 tablespoons Butter 4 cups Unbleached flour (all-purpose) 2 ounces Rum 6 tablespoons Sugar Heat cream to luke warm. add salt and egg yolks and beat till thick. cream butter and sugar. put these into large bowl, add yeast dissolved w/ 1 tablespoon sugar and mix thoroughly. Add rum then flour and cream alternately and beat hard till dough blisters. set in warm place to rise. punch down and let rise again. place dough on floured surface and stretch and fill w/ pitted prunes. Fold over and cut into desired size balls. place on floured surface and let rise. fry in deep hot oil turning once. Paczki should be very dark in color before turning to ensure that they are thoroughly baked. drain on soft absorbent paper. Sprinkle w/ powdered sugar. This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery. Punski (Veal) Fry a fillet of veal with a sliced onion. When cold chop it finely and mix with the yolks of three hard-boiled eggs and some parsley, adding sufficient stock to well moisten it. Make some pâtes of puff paste and fill with the meat. Brush with the yolk of an egg and bake until brown. Sources: http://chestofbooks.com/food/recipes/Soyer-Standard-Cookery/Punski-Veal.html punskis Pączki (Polish: [ˈpɔnt͡ʂki]) are traditional Polish doughnuts (the word pączek translates roughly to doughnut). Pączki is the plural form of the Polish word pączek ([ˈpɔ̃t͡ʂɛk]), though many English speakers use paczki as singular and paczkis as plural. Typical pączki A pączek is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. Pączki are usually covered with powdered sugar, icing or bits of dried orange zest. Although they look like bismarcks or jelly doughnuts, pączki (pronounced ponchki but mistakenly pronounced poonchki or punchki) are made from especially rich dough containing eggs, fats, sugar and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. Prunes and rose-petal jam[citation needed] are traditional fillings, but many others are used as well, including lemon, strawberry, Bavarian cream, blueberry, custard, raspberry and apple. Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of August III, under the influence of French cooks who came to Poland, pączki dough was improved, so that pączki became lighter, spongier, and more resilient. Sources: http://en.wikipedia.org/wiki/P%C4%85czki On 1/4/12, Jim and Flo <[email protected]> wrote: > Hi everyone, > > I have lost the ponski recipe my grandmother used to make. A ponski > is a raised polish doughnut , deep fried and filled with jelly. it is > good even not filled and just rolled in sugar. . Any help would be > greatly appreciated. > > FloPardee > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
