You will find here the recipe for the most delicious Paczki. But one have to remember, the best pounchki are from a bakery. It is hard to obtain such dough quality (very soft) by doing it at home. The most famous are pounchki with the filling from rose marmalade. The marmalade is done from the crushed pellets or buds of roses with sugar. Only certain types of roses are suitable for it.
For about 40 pounchki
Time of preparation: 3 hours
- 1 kg of flower (about 2 lbs.)
- 100 g of yeast
- 6 egg yolks
- 500 ml of milk
- 100 g of sugar
- 1 whole egg
- 50 ml of vodka or rum
- 1 lemon
- 100 g of butter
- salt for taste
- 250 g powdered sugar
- 3-4 tablespoons of water
- juice from one squeezed lemon
400 g of rose marmalade; if rose is unavailable you can use marmelade from cherries, plumbs or peaches
lard sliced and baked orange skin
Squash yeast with 1 tablespoon of sugar, 200 g of flour and 150 ml of milk. Leave in warm place for an hour.
When the yeast dough grow add egg yolk mixed with a whole egg and sugar, a rest of milk and flour, lemon juice and a lemon skin, alcohol, crushed vanilla and salt for taste. Knead a dough until it will change a consistency - it will be shiny and it will start detach from the hand. Add melted and cooled butter to the dough and knead again until it is homogenous. Leave in a warm place to rise.
Shape round cakes (pounchki) in a following way. Grab about 40 g of dough with a spoon, with greasy hands form pellets, in the center of a pellet place a half of a teaspoon of dried marmalade and seal up the dough (pressing the edges together) so that the marmalade will be covered up with a dough completely. Place the round cakes (with a sealed part to the bottom) into the molding board poured with flour so that the cakes do not touch each other. Cover with a towel and leave in a warm place to rise.
After the pounchki rise, heat up the lard on a frying pan, add some dough to test whether lard is hot enough. If the dough would darken that means that lard is hot enough. Cover and fry on medium heat, a few at a time, with sealed part to the bottom and so that they will not touch each other. Do not heat the lard so much that the dough will burn. After pounchki will darken turn to the other side and fry this time without a cover. Then dry on paper towels.
Prepare icing from powdered sugar, hot water and a juice from lemon. If it is too dense add more water. Pour the icing onto the pounchki when they will cool down a bit. Pour also some sliced orange skin. Instead of icing the pounchki can be covered with powdered sugar.
Try also a book written by Alina Zeranska, Janina Domanska (Illustrator), entitled The Art of Polish Cooking
The most extensive and varied Polish cookbook ever published in English, with over 2,200 recipes in 20 categories, written especially for Americans with American weights, measures and temperatures a book written by Robert Strybel, Maria Strybel , entitled Polish Heritage Cookery