Paczki 30-35 pieces

               

Ingredients

2 lb. 3 oz. high gluten and pastry flour mix

3 ½ oz. yeast

7 oz. mixed butter, margarine and shortening

1 cup sugar

8 egg yolks

2 whole eggs

2 cup milk

2 Tbsp. rectified spirit


Preparation

Starter:
Slightly warm up ½ cup of milk and mix with 2 tsp. of sugar, crushed yeast and 2 Tbsp. of flour. Cover with a cloth and leave in a warm place to rise for about 10 - 15 minutes.

Dough:
Melt butter, margarine and shortening together and set aside. Beat yolks, eggs and remaining sugar in a bowl (you can use a mixer with a hook attachment) for approximately 10 minutes. Pour the rest of the flour into a large bowl, add the starter, along with milk and eggs, and mix well. Lastly, add the melted fats. Mix the dough until smooth. Add the alcohol and mix the dough one more time. (The dough is very sticky. Best not to add more flour). Take out the dough from the mixer and put in a flour-dusted bowl. Cover the bowl with a cloth and leave to rise until doubled in volume (for about 1 hour). Sprinkle worktop with flour and transfer the raised dough there. Roll out the dough until about ½ inch thick. Cut circles with a two-inch ring. Let the dough rise for another 30 minutes.

In the meantime, heat the oil to 360 F. When pączki are ready, fry them until golden brown on both sides. DO NOT OVER FRY! Drain on a paper towel. Cool down and fill with assorted fillings like prune, raspberry jam or custard. Sprinkle with powdered sugar or glaze them.

Glaze:
1 cup powdered sugar   •   3 Tbsp. hot water or lemon juice

Preparation:
Mix together till smooth in consistency.

Episode 3

Delicious Desserts
by Bogna Solak, Oak Mill Bakery

Krakus® Recipes

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Copyright © 2014 Poland on a Plate  

Crulles “Chruściki”or “Faworki” 70-80 pieces

               

Ingredients

3 eggs

6 egg yolks

3 Tbsp. powdered sugar                                   

1 tsp. rectified spirit

1 tsp. rum  

2 Tbsp. butter, softened

3 Tbsp. sour cream                                              

3 cups pastry flour

½ tsp. salt


Preparation

Put eggs, yolks and powdered sugar in a bowl with a paddle attachment. Whip on medium speed for 5 minutes. Add alcohol and continue to mix. Add soft butter, then sour cream, mix after each addition. Add flour and change the mixer to low speed and mix until dough comes together. Add more flour if the dough is too sticky. Place on a sheet pan heavily dusted with flour and divide the dough in smaller pieces. Roll one piece at a time very thinly and cut into strips with a pastry cutter with fluted wheel. Slice a small slit in the middle of each strip and flip half of the strip through the hole.  Heat the oil to 370°F and fry until golden brown. Dry on a paper towel and sprinkle with powdered sugar.

Caramel Tarts “Mazurki”30-35 pieces

               

Ingredients

1 lb. 12 oz. pastry flour

14 oz. butter 

7 oz. powdered sugar

4 egg yolks

4 hard-boiled egg yolks

1 cup sour cream

1 tsp. vanilla

Candied fruit and nuts

Preparation

Mix butter (cut in small pieces), and pastry flour in a food processor, add powdered sugar, raw and hard-boiled egg yolks (pushed through a strainer), sour cream and vanilla. Knead the dough fast, wrap in foil and put in fridge for at least 1 hour. Roll out the dough, place in a baking pan (14½ X 9½ in.) and punch holes in the dough with fork for even baking. Use leftovers of the dough as borders. Bake at 400-425°F for 10-15 min. or until gold brown.

Topping:
Melt soft caramel candy in a bowl over boiling water. Spread evenly on top of pastry base and decorate with candied fruit and nuts.


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Polish Apple Pie 30-35 pieces

               

Ingredients

Dough:

1 ½ cup butter, softened

1 ½ cup powdered sugar

3 whole eggs

2 ¼ tsp. vanilla

3 ¾ cup all-purpose flour

1 ½ tsp. baking powder

¾ tsp. salt

Preparation

Cream butter and sugar. Add eggs, vanilla and dry ingredients. Chill dough for 2 hours. Roll out the dough to ¼ inch thick and place in a baking pan (14 ½ inch X 9 ½ inch) and set aside. In the meantime, prepare the filling. Mix all filling ingredients together. Put the filling in the baking pan. Roll out the rest of the dough slightly thinner than at the bottom and cover apples (or cut into stripes and make a lattice on top.) Poke holes in the dough and brush with egg wash (a whole egg mixed with 2 Tbsp. of water.) Bake for about 1 hour in an oven preheated to 350°F.


Filling:

10-12 tart apples (Granny Smith or Gala),

peeled and chopped

2 Tbsp. cinnamon

½ cup sugar

1 Tbsp. plain gelatin or cornstarch


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