Fried snack dough pastry: Hanukkah
by Sandra
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Loading ... The Sweet Pads of Poland
Look at me well ...
C'est vrai que j'ai un petit air Berlin like this ...
... And I like a lot to my cousin Israel, there ...
... There are even guess that my heart is as colorful and charming as Italian, there ...
... Oh yeah, I'm not as exotic as it is Latin or even like this ...
.. but without wishing to brag, I can assure you that if there was a medal for best donut, mine would have a pretty golden ...
In my country, they call me paczek but I am more experienced in the world under my plural paczki ... Normally, when I tried hard to stop. I not only my days of glory in Poland but I know in the American dream where I am a star.
You me well looked ...? So, what do you expect me to eat?
(for 25 fritters) - 30g of fresh bakers yeast (or 4 cc dry yeast)
- 240g milk or milk plant at room temperature (1)
- 550g flour T55
- 5 egg yolks
- 100g sugar
- 1 / 2 c vanilla extract
- 1 pinch of salt
- 1 cs vodka or rum (I put the water of life Slivovitz)
- 40g milk or milk plant (2)
- 120g butter (or margarine), softened
- neutral oil for frying
- sugar or sugar crystal
- Optional: jam, marmalade, pastry cream
In a large bowl, grind the crumbled yeast in milk, add 150g of flour and mix just enough to form a paste. Cover with a clean cloth and allow to ferment 30 to 45 min (the leavening yeast should double in volume).
Note: If you use instant yeast, mix the flour just before adding the milk.
Preparation of pulp
Pour the dough on the work surface lightly flour. Work the dough for a few minutes to encourage the development of gluten in bloom if necessary with u sailing flour: the dough should not stick to the work plan, it became soft and smooth.
Add margarine or butter in small pieces by kneading after each addition until fully incorporated. When the fat has been incorporated, continue to knead the dough several minutes until it becomes homogeneous with no trace of butter or margarine apparent, soft and silky.
Put the dough ball in a bowl, cover with film support and let stand 1 hour to 1h15.
Pour the dough on the work surface lightly flour, crushed and gently fold in on itself 2 or 3 times. Divide into portions of 45 to 50g. Shape into balls regular (click) and arrange on a large tray (or directly on the work plan) flour leaving at least 4 inches of space between each. Cover with a clean cloth and let rise about 45 min.
Note: traditionally, paczki are filled at this stage to jam with plums, cherries or roses. In practice, each portion is flattened, filled with 1 cc of marmalade and the dough is closed on the ball and then trim to rise. This is not the method I prefer since filled the dough takes longer to rise, it becomes more "wet" and more difficult to handle after lifting the result that the balls can deform when claim for frying. For fans filled donuts (which I am not), it is advisable to fill after frying using a syringe with pastry.
About 10 minutes before the end of the lifting, heat the oil in a deep fryer or in a classic pan edges high: the oil must be hot but not smoking, a piece of bread or dough dipped in it must go back immediately surface surrounded by small bubbles and brown in 1 min.
Fry the paczki by 2, 3 or 4 depending on the size of the fryer in the back as soon as the first side is golden. Drain on absorbent paper.
Sprinkle with powdered sugar or sugar crystal or if you want to respect the tradition, with a glaze composed of sugar worked with lemon juice. Eventually fill with jam, marmalade or of the pastry cream, preferably with a syringe pastry practicing a small opening on the side of the donut.
These fritters are preserved remarkably well: they are too soft and even the next two days, which is extremely rare with dough fritters!
source: recipe freely interpreted from sources Polish Internet
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by Gracianne
by gourmandelise
Wow! What wonders these donuts! J'adore! What beautiful work and what patience. Bravo!
by Mercotte
When I was little we called it the Krapfen, I am not at all sure of the spelling! que de souvenirs!
MyHome-made by
your cakes look very similar to what I had done to hannouca!
in any case they have the air delcieux!
by Nestel
What a pleasure to read you! Your donuts make me really want ....
by Colloquial Cook
I love slivovitz! I think it's ideal for cooking, to make the icing on the cake confiote too!
by Rosa's Yummy yums
It's really sneaky of me to these delicious balls in front of the nose while dinner time approach-P! Wonderful, bravo!
Bises,
Rosa
by mouni
I can not resist these little bombs! it has good air, based, soft! what torture!:
by lilizen
It is a cushion-cousin ... somehow!
Whatever ... j'adore!
Have I said that I was delighted to see you in trouble?
It's done!
Bises
Lili
by Chrystel
Which pretty soft name for these small Polish donuts, Sandra. They should be delicious.
Chrys
by Isabelle
hop is printed! it is super delicious and your photos are superb 
by Sandra Avital
@ Gracianne: I saw during my search for recipes based on traditional mashed potatoes. As for bread, they make the dough more tender still but in these circumstances, it is the whole eggs are used not only the yellow
@ Mercotte: you know I'm an expert es donuts as I experimented around the world each year during the festival of Hanukkah. I also Krapfen osont but much closer in texture bomboloni Italy or soufganiot Israel (all these recipes on the blog in the round fritters). The fact that only the yolk gives them a softer texture, mollet that almost did not the others.
MyHome @-made: I also for Hanukkah .. I'm slow to the trigger for the development and publication ... oops!
Thank you thank you Isa, Rosa, Nestel, Chrystel, Elise, Mouni, Lili, C_b_
by marion - il en faut peu pour ...
rhaaaaaaaaaaaa the confiote !!!!!!!
by Ghislaine
I love these donuts. Thank you for the recipe that I put into my favorites
by Tit '
I thought you making fun of the Polish soccer team eliminated from the UEFA Cup. I would say "not good" especially as France plays at this time ... Finally, it seems that France's on TV. Sometimes it is good to not have TV. At least I can eat at all these little soft pads while roudoudoux.
by elisabeth
Bravooooooo!
by caro
the family of my mother is from Poland and my grandmother sometimes donuts, they are really delicious!
by Flo Bretzel
Quite to my taste, this cousin of the Berliner. I opt for the jam!
by awoz
Without being chauvinistic, I confirm that this is the best donuts in the world lol!
You did it the wonderfully well, as everything that you do elsewhere.
by Surprise
Ever tasted but it looks very good.
by Nathalie
Then I completely before craque these pads!
Bises
Nathalie
by resto paris
Thank you for this good recipe
by karine
I have made your recipe ... .. it is delicious !!!!!
my children, my man and his colleagues have all enjoyed. A big thank you to you !!!!!
Good, well I'll be the first to crack this time. I want plenty, filled or not. And then I will try, too tempting. The Polish great-aunt of my husband made it famous, it seems to me that it was the mashed potatoes in the dough.