Authentic Polish Paczki
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 91.9984 |
| Energy (kCal) | 4566.03 |
| Carbohydrates (g) | 728.2437 |
| Total fats (g) | 140.0486 |
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Cuisine
European >> Eastern European >> Polish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes. | 2. Soften yeast in warm water. | 3. Cream butter, add sugar to it gradually, beating until fluffy. | 4. Slowly beat in the softened yeast. | 5. Stir one fourth of the flour into the yeast mix. | 6. Add rum/brandy and half of the cream. | 7. Beat in another fourth of the flour. | 8. Stir in remaining cream. | 9. Beat in half of the remaining flour and then the egg yolk mixture. | 10. Beat for 2 minutes. | 11. Gradually beat in the remaining flour until the dough blisters. | 12. Cover the bowl with plastic wrap. | 13. Set in a warm place to rise. | 14. When it has doubled in bulk, punch it down. | 15. Cover and let rise again until doubled. | 16. Punch it down again. | 17. Roll dough on a floured surface to about 3/4 inch thickness. | 18. Cut out 3 inch rounds using a cookie cutter or glass. | 19. Put 1 tablespoon of filling in the center of half the circles. | 20. Brush the edges with water. | 21. Top with the remaining rounds. | 22. Seal the edges very well. | 23. Cover the paczki on a floured surface. | 24. Let rise about 20 minutes. | 25. Deep fry in the hot fat until they are golden brown on both sides. | 26. Sprinkle with powdered sugar or drizzle with honey. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| egg yolk | 12 | 656.88 | 7.3236 | 32.3544 | 54.1416 | ||
| salt | 1 | teaspoon | - | - | - | - | |
| active yeast | 2 | packages | - | - | - | - | |
| water | 1/4 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| butter | 1/3 | cup | 456.0 | 20.951999999999998 | 14.248 | 38.4 | |
| sugar | 1/2 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| flour | 4 1/2 | cups | 2602.26 | 569.7243 | 42.3045 | 10.0962 | |
| rum | 1/3 | cup | - | - | - | - | |
| whipping cream | 1 | cup | scalded | 350.4 | 3.552 | 2.6039999999999996 | 37.092 |
| apple | 1 1/2 | 1/2 | cooked | 97.5 | 25.8938 | 0.4875 | 0.3188 |
| oil peanut | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.