handy serving box... not just for us mixed polocks
Image by chadmagiera via Flickr

Okay, let me just start off by saying that real polish Punczi is NOT a jelly doughnut.   There IS NO FILLING!   I don’t think my great-great grandmother had equipment to put jelly in doughnuts.   Just sayin’.    Also, when making these, they almost always look burnt–I don’t think there is any way around that.

Ingredients:

· 2 c. warm milk
· 1 c. water- warm
· 2T sugar
· 1T salt
· 1 pkg. FRESH yeast (not dry yeast!!  Found in refrigerator section in cubes)
· 11 c. flour, divided
· 1 c. sugar
· 1 c. butter
· 8 eggs, well beaten

 

Directions:

Add 1T sugar and yeast to warm water and let proof for a few minutes.   In a HUGE bowl, combine milk, 1T sugar, salt, 5 c. flour and yeast water.   Let it rest for an hour.

In a smaller bowl, beat the eggs well.  Add the butter and sugar, beating well.  Add to first bowl.   Add the last 6 c. flour (more if dough too sticky or you will roll doughnuts instead of hand forming them).   Rise until doubled in size.

Start melting shortening in cast iron dutch oven and heat to approximately 350F.

Pull off pieces of dough slightly larger than golf ball (smaller than tennis ball) and pat into shape.   Should be ½” thick or less for lighter color.   Set aside and let rise.   By the time you are done shaping doughnuts, the first ones will be ready to cook.

Place doughnuts in hot grease and cook until brown.

** Make closer to ¼ in. thick if lighter color is desired (they always LOOK burned).

** Can roll in cinnamon/sugar or powdered sugar while warm, if desired

** Freezes VERY well.

 

Serves 4 dozen if ½” thick, pre-rise.

A Sense of the Resurrection

White Frosting

Ingredients:

  • 3/4 c. powdered sugar
  • 3T flour
  • 3/4 c. milk
  • 1 egg


  • 3/4 c. powdered sugar
  • 3/4 c. shortening
  • 1 tsp. vanilla

 

Directions:

Mix 3/4 c. powdered sugar, milk and flour in a small non-stick saucepan.  Add a beaten egg.   Put on low and stir until thick and bubbling.  Put aside and cool.

In a bowl., blend shortening and powdered sugar until creamy.  Stir in the cooled mixture and add the vanilla.   Mix until creamy.

For best texture, put in the fridge.

(need to double for a full-batch of punczi)

This post is linked to:

Mouthwatering Mondays @ A Southern Fairy Tale
Delicious Dishes @ It’s a Blog Party
Tasty Tuesday @ Beauty and Bedlam
Tempt My Tummy Tuesday @ Blessed With Grace
Tuesdays at the TableAll the Small Stuff
Tasty Tuesday @ 33 Shades of Green

11 Comments on Recipe: Real Polish Paczki & White Frosting

  1. Mrs. Crist
    7 March 2014 at 5:11 PM (5 years ago)

    I am having such fun making this recipe
    Question though
    How much time after you add the last of the flour does the second rising take?

    [Reply]

    jen Reply:

    until it doubles, however long that takes. Depends on the weather/heat, really. For 1/2 a batch, over the fireplace, it took about 2 hours. For a full batch, it would probably take longer…maybe 4?

    [Reply]

  2. Ann
    7 March 2011 at 4:30 PM (8 years ago)

    Great post. 🙂 Your recipe is very similar to the one I got from my grandmother…she did fill hers with grape jam that she made from the grapes she grew in her backyard. Homemade always tastes better than the store bought…but even with her recipe, mine never taste as good as my grandmothers did. lol
    Ann´s last blog post ..Chili and Corn Bread

    [Reply]

    jen Reply:

    I have that issue with the Chiffon Cake my grandmother made. I just can’t get it right. The paczki I can get though. Thanks for stopping by!

    [Reply]

  3. Kirsten is Comfortably Domestic
    22 February 2011 at 9:22 PM (8 years ago)

    Jen, you are *killin’ me* slowly with punczi! Let’s see…they are sweet, contain butter, are uber fattening, and time consuming to prepare–of course I have to make them! More jiggles, here I come.
    Kirsten is Comfortably Domestic´s last blog post ..Things I Love

    [Reply]

    jen Reply:

    They aren’t uber sweet though…which is why DH will eat a dozen of them easily :). That’s what the frosting is for!

    [Reply]

  4. alissa@33shadesofgreen
    22 February 2011 at 8:16 PM (8 years ago)

    Awesome recipe! I’m 1/2 Polish but we have never made punczi – I really would love to try and make them! Thanks so much for linking up.
    Alissa

    [Reply]

    jen Reply:

    They are soooooo good :).

    [Reply]

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