Directions: |
Directions:1. Whip egg yolks with a mixer; add sugar and salt and, while still whipping, add spirits. In a separate bowl, mix the yeast with warm water; add a pinch of sugar and very gradually add heavy cream and half & half.
2. Place flour in a large bowl and place in a 200º oven to warm both the flour and the bowl (about 15 minutes).
3. Make a well in the center of the flour and add yeast mixture, mix slightly with the center of the flour but leave a 1-inch ring of flour untouched around the outer rim of the bowl. Cover the flour and yeast mixture with a clean cloth and set in a warm place to let yeast activate (should bubble in about 15 minutes).
4. Mix the dough, incorporating the rest of the flour along with the egg yolk mixture, into the yeast mixture. Work dough about 5 minutes, then start to gradually add the margarine spray, kneading or stirring constantly.
5. Cover and let proof in a warm place for 1 hour; punch down and let it sit 5 minutes. Place 1/4 of the dough on a lightly floured board, stretch out until 1-inch thick patting with your hands. Cut out shapes with a small glass or biscuit cutter. Place on a cloth towel and let rise 10-15 minutes. Repeat with remaining dough.
6. Coat cake tins with nonstick baking spray. Place doughnuts in circle in pan with one in center, about 6 per pan (depending on size). Bake at 375º for 11-12 minutes. Remove from oven and coat lightly with margarine spray and sift with powdered sugar. Remove from pan and coat sides with margarine and powdered sugar.
7. Poke a small hole in the side of the paczki for the filling. Fill each paczki with a tsp. of preserves using a pastry bag or make a larger hole and fill with a spoon. Sprinkle with more powdered sugar, if desired. |
This recipe for Low-fat Paczki is from