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Genuine Polish Punchkas Recipe

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This recipe for Genuine Polish Punchkas is from The Liebhauser Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. and 2 oz. Flour
1 3/4 oz. Butter
1/2 c. Sugar
6 egg yolks
1/2 c. Milk, scalded and cooled
1 shot of rum
1 3/4 oz. Butter
1 tsp. Vanilla extract
1 pinch salt
1 c. Prune pulp for filling
1 c. Powdered sugar for coating
2 lbs. Shortening for frying

Directions:
Directions:
Mix milk, yeast, and two tablespoons flour to a light batter and let it rise until it bubbles and works. Cream together egg yolks and sugar until creamy and light, and then put in the sifted flour and mix. After it's well mixed, put the yeasty batter into it. Add the rum, vanilla, and salt and work well with the hands. Near the end of the mixing time, add the melted butter and work it into the dough until it is very flexible. Cover and let rise until it doubles in size. Directly from the bowl, take a tablespoon of this batter and place it in the left hand which had been greased to keep the dough from sticking. Dent it and put one teaspoon of prune pulp into the hole. Roll the dough around the filling and pinch the top together over it. Make them all uniform in size, set them on a floured board and let rise again to double in size. Heat the shortening until it bubbles. Put in only three or four punchkas at a time and put the cover on until they are Brown on one side. Turn with a fork ands leave uncovered until they are Brown on both sides. Cool and roll in powdered sugar.

Personal Notes:
Personal Notes:
This was Aunt Rosella's recipe. It was a newspaper clipping. I noticed there was butter listed twice, and no listing for the yeast. Not sure about this. Most other recipes listed online call for a packet of yeast and varying amounts of butter.

 

 

 

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