Aunty Theresa's Paczki (Fat Balls) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Yeast Mixture - 1/2 c. warm milk, 2 T. all-purpose flour, 1 yeast cake
Dough Mixture - 1/2 c. butter (melted), 6 T. sugar, 4 egg yolks + 1 whole egg (beaten together), 1 tsp. vanilla, 1 tsp. salt, 1 3/4 c. warm milk, 5 c. all-purpose flour + extra for rolling out dough, oil for deep frying, favorite jam or other filling
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Directions: |
Directions:In large bowl, mix together Yeast Mixture ingredients. Cover and place in warm, draft-free area until double (check after approx. 15 minutes). In separate bowl, mix together melted butter and remaining sugar. Add beaten eggs, vanilla and salt and whisk well. Combine with Yeast Mixture and whisk well again. Blend in remaining warm milk. Add remaining flour (1 cup at a time), making sure all flour is totally absorbed. Cover and place in warm, draft-free area until dough doubles in size (check after approx. 1 hour). Turn dough out onto floured surface. Knead dough approx. 20 times. Roll out to approx. 1/2 inch thickness and cut with biscuit cutter. Cover and place in warm area until dough doubles in size again (check after approx. 1 hour). Fill a 5 1/2 quart pot approx. 1/2 way with oil. Heat on medium until oil is hot. Fry 3 - 4 pieces at a time until they start to brown, turn and continue frying until golden brown. Place on paper towel to drain. Move to wire rack to cool. Once completely cooled, fill with your favorite jam or filling using a pastry bag, as you would for bismark doughnuts. |
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Number Of
Servings: |
Number Of
Servings:4 dozen |
Preparation
Time: |
Preparation
Time:Approx. 3 hours |
Personal
Notes: |
Personal
Notes: All times are approximate. They may vary slightly depending on how warm your home is as well as other factors beyond your control. If you wish to keep with Polish tradition, use prune pie filling. Jim really likes them with prune or blueberry filling.
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