Pączki

De bereidingswijze

Stap voor stap

1. 1

   In a small bowl, combine the lukewarm milk, active dry yeast, and a pinch of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Ongeveer 10 min

2. 2

   In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, remaining granulated sugar, and salt.

   Ongeveer 2 min

3. 3

   Add the eggs, egg yolks, melted butter, vanilla extract, and lemon zest to the foamy yeast mixture and whisk until well combined.

   Ongeveer 2 min

4. 4

   Pour the wet ingredients into the dry ingredients. Mix on low speed with a dough hook attachment, or by hand, until a shaggy dough forms.

   Ongeveer 3 min

5. 5

   Increase the speed to medium and knead the dough for 8-10 minutes until it is smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly sticky.

   Ongeveer 10 min

   Tip van de kok: Resist the urge to add too much extra flour, as this can make the pączki dry.

6. 6

   Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   Ongeveer 1 uur 30 min

7. 7

   Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface.

   Ongeveer 1 min

8. 8

   Roll the dough to about 1/2 inch (1.25 cm) thickness. Using a 3-inch (7.5 cm) round cutter, cut out circles of dough.

   Ongeveer 5 min

9. 9

   Place a teaspoon of fruit preserve in the center of half of the dough circles. Top with another dough circle and gently press the edges together to seal, ensuring no filling leaks out.

   Ongeveer 10 min

   Tip van de kok: You can also form the dough into balls, flatten slightly, add filling, and then pinch to seal.

10. 10

    Arrange the formed pączki on a baking sheet lined with parchment paper, leaving space between each. Cover loosely with plastic wrap or a clean towel and let them rise for another 30-45 minutes, or until visibly puffed.

    Ongeveer 45 min

11. 11

    While the pączki are rising, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 170°C (340°F). Use a deep-fry thermometer to monitor the temperature.

    Ongeveer 10 min

    Tip van de kok: Maintaining a consistent oil temperature is crucial for evenly cooked pączki.

12. 12

    Carefully place 3-4 pączki into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and cooked through.

    Ongeveer 10 min

    Tip van de kok: Adjust heat as needed to keep the oil temperature steady.

13. 13

    Using a slotted spoon, transfer the fried pączki to a wire rack lined with paper towels to drain excess oil.

14. 14

    If making a glaze, combine the glaze granulated sugar and water in a small saucepan and heat over medium-low heat until the sugar dissolves. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.

    Ongeveer 3 min

15. 15

    Dust the warm pączki generously with powdered sugar, or brush with the prepared glaze.

    Ongeveer 2 min

    Tip van de kok: Serve warm for the best flavor and texture.