Paczki (Polish Doughnuts)
www.browneyedbaker.com
www.browneyedbaker.com
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Ingredients

  • 2 cups (480 ml) whole milk, warmed to 110 degrees F
  • 4½ teaspoons active dry yeast (2 packages)
  • ¾ cup (149 grams) + 1 pinch granulated sugar, divided
  • 5 to 6 cups (709 to 850 grams) all-purpose flour, divided
  • 1 egg
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1¼ teaspoons salt
  • 4 tablespoons unsalted butter, melted and cooled
  • Peanut oil, canola oil or lard, for frying
  • Fruit preserves, for filling
  • Powdered and granulated sugars, for coating
  • 2 cups (480 ml) whole milk, warmed to 110 degrees F4½ teaspoons active dry yeast (2 packages)¾ cup (149 grams) + 1 pinch granulated sugar, divided5 to 6 cups (709 to 850 grams) all-purpose flour, divided1 egg4 egg yolks1 teaspoon vanilla extract1¼ teaspoons salt4 tablespoons unsalted butter, melted and cooledPeanut oil, canola oil or lard, for fryingFruit preserves, for fillingPowdered and granulated sugars, for coating

Instructions

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