Ponczki Pakczi (Polish Doughnuts). Judy McCann's Ponczki Ponczki Submitted by: Karen Gibson (breadrecipe.com) Makes 4 dozen " This is the "traditional" ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying method is with lard but oil will work fine. I usually mix equal portions. Grandma used a large paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a lot of the oil. Then, she transferred them to another clean bag, added her choice of coating, and shook the bag. " 1 (0.6 ounce) cake compressed fresh yeast 2 cups milk 1/2 cup raisins, finely chopped 1/2 cup warm water 4 egg yolks 1 egg 1/2 cup white sugar 1/4 cup butter, melted 1/2 teaspoon vanilla extract 1/2 cup orange zest 1 teaspoon salt 6 cups all-purpose flour 2 quarts vegetable oil for frying In a large bowl, dissolve yeast in lukewarm, scalded milk. Add 2 cups flour. Stir well, and allow to rest 1 hour in a warm place. Warm the milk in a small saucepan until it bubbles, then remove from heat and let cool until lukewarm. Soften chopped raisins in warm water for 30 minutes. Beat egg, egg yolks, sugar, vanilla, melted butter or margarine, salt, and orange rind. Add to yeast sponge. Stir in raisins. Stir in egg mixture. Blend well. Add 4 cups flour. Mix well, forming smooth ball. Dough will be somewhat soft, but not "batter-like." Cover dough, and allow to rise until fully doubled. Punch down, let rise until double again. Roll dough into 1/2 inch balls, set aside to rise until doubled in bulk. In a deep-fryer, heat oil to 375 degrees F (190 degrees C). Drop 2 or 3 at a time into hot fat, turn when deep golden brown. If removed too soon, dough will be undone inside. When done drain briefly and dust with confectioners' sugar before serving. >From The Global Gourmet: Pakczi (Polish Doughnuts). Judy McCann, who comes from a Polish family. She sent these recipes for Polish doughnuts. Judy writes: I am sending you two ways of making Pakczi (Polish Doughnuts). This was my Grandmother's recipe for Polish Doughnuts: 1 cup milk 4 more Tbsp milk 2 pkg active dry yeast 3/4 cup sugar 3 cups flour (do not sift it) 12 eggs yolks 1/4 lb. butter (Room temperature) 1 tsp. vanilla 1 Tbsp whiskey Heat all of the milk to scald it. Measure 4 Tbsp into a cup and pour the rest into mixing bowl. Cool the milk in cup to just warm, add yeast and stir in one tablespoon of sugar. Add one cup of the flour to milk in mixing bowl and beat hard to make smooth. Add the yeast mixture and beat well. Cover and let rise in warm area until double and bubbly. Beat the egg yolks and sugar thoroughly in a separate bowl. Add the egg mixture to the yeast mixture and beat to blend well. Add the remaining 2 cups of flour and beat. Dough will be soft. Spread 3 tablespoons of flour on the table. Turn the dough out on the flour. Pour 2 additional cups of flour on the table close to the dough. Spread the soft butter on the dough, fold it over and then using the additional flour, a little at a time knead and work the butter in well. Spread the dough out and sprinkle the vanilla and whiskey on it and work in well. Work in enough flour to make a kneadable dough. Knead the dough for 5 more minutes in the usual way. Place in a buttered bowl. Turn buttered side up, cover and let rise in warm area until double. Punch down and let rise until tripled. Roll out a portion at a time to 1/3" thickness. Cut out 3 " circles. Place on lightly greased cookie sheets. Let rise uncovered, until tripled. Deep fry in hot oil at 375F. Turn once, drain on paper towels, cool, dust with confectioners or granulated sugar. Makes about 3 doz. You can fill the doughnuts with your favorite jelly. My grandmother always used prune butter, and I only like them that way. We have a polish bakery in our town and I can buy prune butter at the bakery. If you are going to fill the doughnuts, fill them after you have cut them into a 3" circle and then let them rise. This was my grandmother's recipe, but I have made up my own recipe. It is not as rich as grandma's, but it does not have all of the eggs in it. Judy McCann's Ponczki 1 pkg active dry yeast 1/4 cup warm water 1/3 cup butter or margarine (at room temperature) 2/3 cup sugar 1 egg 3 egg yolks 1 tsp. vanilla extract 3/4 tsp. salt 3-1/2 cups flour (about) Dissolve yeast in warm water. Cream butter and sugar until fluffy. Beat in egg, then egg yolks, one at a time. Add vanilla extract, dissolved yeast, and salt. Beat until well mixed. Stir in flour gradually, adding enough to make a stiff dough. Turn dough onto a floured surface. Knead until smooth and elastic, about 10 min. Place in a greased bowl. Cover and let rise until doubled in bulk. Turn onto a lightly floured surface. Pat or roll to about 1/2 inch thick. Cut out with a doughnut cutter. Cover and let rise until doubled. Fry in hot oil for 2 to 3 minutes. Drain the doughnuts on paper towels and sprinkle with sugar. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
