Dunkin Donuts is in trouble. I think they will soon lose my business… at least for their doughnuts. I’ll probably still hit them up for coffee every now and then. But as for their doughnuts, I’ve found a new place to get my fix – my kitchen! After playing around with a few doughnut recipes, I finally found one I really love and it happens to be for the Polish pastry, Paczki. On Mardi Gras or Fat Tuesday, Paczki (prounounced poonch-key) is what some folks indulge in. So in honor of the day of indulging, I made these Raspberry Paczki. These are heavenly… and you’ll want to make them again and again with different fillings!…
The first time I had a paczki was a few years ago. My friend Dobra owns a successful Polish bakery here in Chicago and she had invited some folks over to her bakery to learn all about paczki. Here’s a link to that fun and delicious day. Fast forward a few years, I decided to try my hand at making them at home. Perhaps they’re not quite as perfect as Dobra’s but they’re still pretty wonderful. I filled them with raspberry jelly but I plan on making them again soon to try out other flavors. If you’ve ever wanted to make homemade jelly filled doughnuts, I would definitely recommend this recipe!
4 1/2 teaspoons instant yeast
1/3 cup granulated sugar
2 tablespoons nonfat dry milk
1/2 teaspoon salt
1 teaspoon baking powder
1 large egg
1/2 cup water
3 tablespoons shortening
2 1/4 cups unbleached all purpose flour or 315grams gluten free flour blend*
6 cups vegetable oil for frying
1 cup raspberry jam or jelly, for filling
Granulated or confectioner’s sugar, for dusting
In a medium sized mixing bowl or bowl of your stand mixer, combine the yeast, sugar, dry milk, salt, baking powder, egg, water, shortening and flour. Knead the dough with the dough hook attachment until it’s smooth and supple, adding additional flour as needed. Cover the dough and allow it to rise for 1 hour; it won’t rise much, if at all. Transfer the dough to a lightly greased work surface.
* If making the gluten free version, you only need to let the dough rise/rest once so continue on to the next step. No need to let the gluten free rise for 1 hour as stated in the previous step.
Divide the dough into 8 pieces. Round each piece into a ball, then flatten each ball slightly. Place the balls on a lightly greased or parchment lined cookie sheet, cover them with creased plastic wrap, and allow them to rest for 2-2 1/2 hours. Again, they won’t rise much.
About 10 minutes before the end of the rising time, heat the oil in a deep fryer or in a deep saucepan and heat slowly to 375 degrees.
Fry the paczki, two to four at a time (depending on the capacity of your pan) for 3 minutes on each sideor until they’re a deep brown, but not burned. Transfer them to a paper towel lined cooling rack to drain.
When the paczki are cool enough to handle, fill them with about 2 tablespoons of raspberry jam or jelly each. An easy way to do this is with a cookie press pr pastry bag equipped with a filling tube. Or you can use a thin spoon and make a hole in the doughnut and spoon the jam/jelly in the middle. After filling, roll the paczki in sugar.
*Gluten free flour blend:
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.
300 grams superfine brown rice flour (Bob’s Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob’s Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)
Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence!