MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Baked Polish Paczki
Categories: Breads, Snacks
Yield: 24 donuts

1 1/2 c Warm milk (90oF/32oC)
1 1/2 tb Active dry yeast.
1/3 c Unsalted butter; softened
1/4 c Sugar
2 lg Eggs
4 Egg yolks
2 Tb Brandy
1 ts Salt
5 c (to 6) unbleached A-P flour
1 c Smooth jam, pastry cream, or
- lemon curd; to fill
1 c Powdered sugar or granulated
- sugar; to coat

Place the warm milk in a small bowl. Sprinkle the yeast
over top of the milk and set it aside for 5 minutes, for
the yeast to soften and become foamy.

In an electric mixer fitted with a paddle attachment,
cream the butter and sugar, until pale and fluffy.

Add the eggs, yolks, brandy and salt. Beat until
combined and fluffy.

With the mixer on a low speed, add the milk mixture in
three additions, alternating with flour until you reach
5 cups. (Switch from the paddle attachment to dough
hooks as the dough starts to come together.) Mix on
medium low speed until the dough comes together, adding
more flour as needed. (Dough should be soft and sticky,
but not runny.)

Increase the mixer's speed to medium and knead the dough
for 5 minutes, until it is smooth and glossy.

Remove the dough hooks and cover the dough in the bowl
with a damp tea towel. Let the dough rise in a warm,
draft-free place until doubled in bulk, 1 -1 1/2 hours.

When dough has risen, turn it out onto a well-floured
surface and knead it a few times. Roll the dough out to
1/2" thick. Using a 3" circular cookie cutter, cut out
circles of dough. Re-roll and cut as necessary, until
all the dough has been cut.

Transfer rounds onto a parchment-lined baking sheet.
Lightly cover the rounds with your damp tea towel and
let them rise until puffy and nearly doubled, 30-45
minutes.

Near the end of the rising time, heat your oven to
375oF/190oC.

Uncover the risen rounds and bake them for 7-9 minutes,
until a toothpick inserted in the center of one of the
donuts in the middle of the baking sheet comes out
clean.

Let the donuts cool for 2-3 min on the baking sheet
before transferring them to a wire rack.

If you are filling your paczki, you will want to do so
as soon as they are cool enough to handle, after about 5
minutes. Fit a pastry bag with a Bismarck tip, and fill
it with your desired jam or custard filling.

Insert the tip as far as it will go into the center of
the paczki. Squeeze the pastry bag gently as you slowly
withdraw the tip from the donut. (You will feel the
paczki get heavier as you fill each with approximately
1-2 Tbsp of filling.)

If you are using granulated sugar to sugar your donuts,
you will want to roll them in the sugar while they are
still warm, so that the sugar sticks.

If you are using powdered sugar to sugar your donuts,
you want to wait until they are completely cool before
rolling them in powdered sugar. (If you roll them in
powdered sugar while they are still warm, the sugar will
dissolve into a glaze.) If you plan to store your
paczki, wait and powdered sugar them just before
serving.

Paczki are best if eaten within 48 hours of baking.
Store them in a paper bag on the counter or loosely
cover them.

They can be stored in an airtight container on the
counter for up to 4 days. (If stored in an airtight
container, the powdered sugar will dissolve and need to
be reapplied before serving.)

Yield: 2 dozen (3") paczki

RECIPE FROM: https://www.curiouscuisiniere.com

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