So...a few folks over at flickr asked me for the recipe for these.
5 1/2 C unbleached flour
3/4 C sugar
1/2 C butter
4 eggs
1 1/2 C milk (brought just to a boil then let cool to warm)
1/4 C warm water
1 T dry yeast
1 t vanilla
1/2 t salt
rind from one orange
Let yeast soak in warm water until the mixture is bubbly.
Mix 2 cups of flour with the milk and then add yeast mixture. Stir well and set this sponge to rise in a warm place (it will be the thickness of pancake batter).
In the mean time, whisk eggs with salt, sugar, vanilla and orange rind. Let the butter get very soft, but not melted.
When the sponge has risen and not quite doubled (this can take anywhere from 10 minutes to half an hour) stir it down and add egg mixture, beating it in well with a wooden spoon. Add a cup of flour and beat again and then add softened butter. Add the last two and half cups of flour, a cup at a time.
Now comes the messy part...get your hand in there (I don't use two hands, because one hand needs to hold the bowl still!) and beat and knead the dough. This will feel different than bread dough because it should be soft and sticky...but not wet. Keep kneading the dough until it starts to look satiny and pull away from the side of the bowl. I usually end up kneading the dough about 10 minutes or so.
Set aside in a warm place to rise...one or two hours depending on conditions.
When the dough has risen about three or four times in volume, it's ready to be punched down.
Since this is very sticky, I flour my board VERY well before placing half the dough on the board. Gently roll out the dough to about half inch thickness. Cut in rounds of about 2-1/2" diameter. Place a spoonfull of jam in each round and pinch the dough together around the jam (this takes a little practice). Place the raw paczki on a floured cloth and cover with another cloth and let rise for about 20 minutes.
While the paczki are rising, heat oil in a deep frying to 350F.
When the oil is ready and paczki all risen, fry them about four or five at a time in the oil, turning them over once as soon as the first side gets browned and let the other side brown, then remove with a slotted spoon to a tray lined with paper towels and let cool. Dust with powder sugar.
That's it!! Um...I think.
I've been using this recipe for years and it took me some time to be consistenly successful. It's not hard, but does take time and patience...but it IS worth it!
Food is a wonderful way for me to connect with my ancestral heritage, especially with those I didn't get the chance to really know...like my Babcia, my mother's mother.
