Post Eagle Newspaper


May 27, 2024

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Warsaw Paczki (Warszawskie Paczki)


Warsaw Paczki (Warszawskie Paczki)

1 c. sweet cream
2 yeast cakes
10 egg yolks
1 tsp. salt
5 T. soft butter
4 1/2 c. all purpose flour
1 1/2 oz. rum (optional)
6 T. sugar

Dissolve yeast in lukewarm water. Heat cream to lukewarm. Add salt to egg yolks and beat until thick. Cream butter and sugar until fluffy. Put all the above ingredients in a large bowl and mix thoroughly. Add rum, flour and cream alternately and beat hard until dough blisters. Turn dough onto a floured surface. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl and let rise to twice its size. After dough rises, turn into a lightly floured surface. Pat or roll into a 1/2 inch thickness. Cut out doughnuts with a doughnut cutter. Cover doughnuts and let rise until doubled. Fry in lard or solid crisco in a skillet, turning to brown both sides or use a deep fryer. Drain on brown paper bags. Sprinkle with confectioners sugar and serve.
Makes about 2 dozen. Smacznego!

Recipe by Joanna F. Rygiel Dzitko