Paczki (Polish Donuts)

Ingredients for Paczki (Polish Donuts)

Instructions for Paczki (Polish Donuts)

To prepare the Paczki (Polish Donuts) recipe, please follow these instructions:

Dissolve 25 g of yeast in 0.6 dl. warm water. LUN ½ quart (1 ¼ cups) milk. Mix yeast, warm milk with 420 g. flour and let it raise for about ½ hour to create what is called a sponge. Mix ½ quart (1 ¼ dl.) lun milk ¼ lb. Butter 2 tablespoon fat 100 g. sugar and 2 tablespoon whiskey. Mix the 2 first steps with 6 eggs, a nip salt and 1260 g. flour, mix until you get a homogeneous dough. Let dough raise until double in size, share the dough into approximately 60 g. pieces and form them into buns. Place the dough balls on a well oiled flat plate, let them raise in ½ to ¾ hour. Behind the dough balls in a 180 degrees C hot oil until they are well tanned skins on both sides, take the dough balls up and put them on a fat sucking paper to drain the oil. Let them cool slightly and fill with an icing bag with a tip that has a hole about the size of a pencil, roll in powdered sugar. You can fill them with sveskemos or gel.

Tips:
The recipe comes from Poland and known as shown also for Oponki.

The recipe is translated from the English, and i have some doubt about the amount of m, for what is a quart of milk? in parenthesis, I assumed that a quarter is 2 ½ dl.

But perhaps it is this objective 1 quart = 2 pints = 1.101 litres