{"id":276,"date":"2004-04-10T14:41:54","date_gmt":"2004-04-10T19:41:54","guid":{"rendered":"http:\/\/linode.siwko.org\/wordpress\/?p=276"},"modified":"2004-04-10T14:41:54","modified_gmt":"2004-04-10T19:41:54","slug":"organic-babcias-pczki-paczki-ponchki-polish-dougnuts","status":"publish","type":"post","link":"https:\/\/www.siwko.org\/wordpress\/?p=276","title":{"rendered":"Organic Babcia’s P\u0105czki (Paczki, Ponchki, Polish Dougnuts)"},"content":{"rendered":"

Heat until bubbles form:<\/p>\n

1\/2 cup milk<\/strong><\/p>\n

remove from heat, add<\/p>\n

1\/3 cup Rapadura<\/a> (sugar)
\n1 teaspoon salt
\n1\/3 cup butter<\/strong><\/p>\n

stir until melted, cool to lukewarm.<\/p>\n

Sprinkle<\/p>\n

2 packets active dry yeast<\/strong><\/p>\n

over<\/p>\n

1\/2 cup warm water (105-115 degrees F)<\/strong><\/p>\n

in a bowl.\u00a0 A pinch of sugar may help the yeast grow.\u00a0\u00a0In a mixer bowl,\u00a0put\u00a0the milk mixture, the yeast mixture\u00a0and<\/p>\n

4\u00a0egg yolks
\n2 cups of whole wheat flour
\n2\u00a0teaspoons vanilla
\n3\u00a0tablespoons rum<\/strong><\/p>\n

Mix for 2 minutes until smooth then add up to<\/p>\n

2\u00a0cups of whole wheat flour<\/strong><\/p>\n

until dough comes clean off the side of the mixing bowl.\u00a0\u00a0Let rise at 85 degrees F for 1 hour until doubled in size.\u00a0 Pound\/kneed 10 times (until smooth) on a lightly floured surface.\u00a0 Roll to 1\/4 inch thick.\u00a0 Cut out\u00a03 inch rounds.\u00a0 Divide the rounds into two sets.\u00a0 Put<\/p>\n

1\/2 teaspoon jam (jelly, etc)<\/strong><\/p>\n

in the center of one half of the rounds.\u00a0 Brush the edges of the other rounds with<\/p>\n

egg whites<\/strong><\/p>\n

press the rounds together to seal the jam in with the egg whites.\u00a0 Cover the panczki and let rise to double the size (45 minutes).<\/p>\n

Heat 2 inches of oil to 350 degrees F.\u00a0 Cook 3-4 panczki at a time.\u00a0 Turn when risen and turn once more (4 minutes total).<\/p>\n

Dust with<\/p>\n

powdered Rapadura<\/a> (sugar)<\/strong><\/p>\n

Eat hot or cold.\u00a0 They’re good for days.\u00a0 If kept covered the sugar can glaze nicely.<\/p>\n

Notes for next time:<\/p>\n

    \n
  1. Putting the panczki\u00a0at the top of the water heater closet worked well,<\/li>\n
  2. but cover them with plastic because the top side dried out.<\/li>\n
  3. Initial doubling time was about 90 minutes<\/li>\n
  4. The second rise time was 2 hours but 1 hour was spent at the bottom\u00a0(closer to 75\u00a0 degrees).<\/li>\n
  5. The egg white worked well, but the press had to be quite firm to get a good seal.<\/li>\n
  6. With the oil at 365 degrees at close to 4 minutes, the panczki came out very dark.<\/li>\n<\/ol>\n

    2012 Notes:<\/p>\n

    We made two batches this year with great success.\u00a0 This year we tried to reproduce my babcia’s filling method.\u00a0 It was easier and produced superior results.\u00a0 Here’s the method:<\/p>\n

    Pinch off a piece of dough.\u00a0 Form it into a ball.\u00a0 Push a hole for the filling with your thumb and work the ball into a little cup with a small hole at the top.\u00a0 Using a syringe (I cut the top off a cod-liver-oil syringe) fill with jam.\u00a0 Close the hole behind the jam neither letting jam out nor leaving air in.<\/p>\n

    The other change was to leave the first rise overnight and to do the second rise in a warming drawer at about 100 degrees F.<\/p>\n

    Watch the flour level carefully.\u00a0 Our second batch was too wet and made flat panczki.\u00a0 They were still good but harder to handle and not round.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Heat until bubbles form: 1\/2 cup milk remove from heat, add 1\/3 cup Rapadura (sugar) 1 teaspoon salt 1\/3 cup butter stir until melted, cool to lukewarm. Sprinkle 2 packets active dry yeast over 1\/2 cup warm water (105-115 degrees F) in a bowl.\u00a0 A pinch of sugar may help the yeast grow.\u00a0\u00a0In a mixer […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8],"tags":[],"class_list":["post-276","post","type-post","status-publish","format-standard","hentry","category-food","category-roller"],"_links":{"self":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/276"}],"collection":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=276"}],"version-history":[{"count":0,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/276\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}