HOLE FOOD DOUGHNUTS RECIPES

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PACZKI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Paczki Recipe | Food Network Kitchen | Food Network image

Paczki (pronounced puun-ch-key) are supercharged jelly doughnuts, made with both whole eggs and yolks for a rich, almost savory dough, with a sweet glaze on top. Though typically enjoyed on Fat Thursday in Poland (the Thursday before Ash Wednesday), in Polish neighborhoods in the US, paczki are enjoyed as part of the Fat Tuesday celebration. The tradition started as a festive way to use up eggs, butter and lard before Lent. Though typically fried in lard, we’re frying these in vegetable oil, which is a little more accessible. Either way, some say that starting the Lenten season by eating these sweet rich treats will bring good luck and happiness throughout the year.

Provided by Food Network Kitchen

Total Time 2 hours 40 minutes

Cook Time 1 hours 0 minutes

Yield 15 doughnuts

Number Of Ingredients 12

4 cups all-purpose flour, plus more as needed and for dusting (see Cook’s note)
1/2 teaspoon fine salt
1 cup whole milk
One 1/4-ounce package active dry yeast
1/2 cup granulated sugar
4 tablespoons unsalted butter, at room temperature, plus more for greasing
2 large eggs plus 3 yolks
1 teaspoon pure vanilla extract
2 to 4 quarts vegetable oil, for frying
1 1/2 cups jam or jelly, such as apricot or grape
1/3 cup confectioners' sugar, plus more if needed
1 tablespoon whole milk, plus more if needed

Steps:

  • For the paczki: Whisk together the flour and salt in a medium bowl and set aside.
  • Microwave the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F.), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes.
  • Meanwhile, add the butter and remaining granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium high-speed, stopping and scraping the bowl once or twice as necessary, until light and fluffy, about 4 minutes. Add the whole eggs and beat on medium high to combine, about 1 minute. Add the egg yolks and vanilla and beat together another minute. 
  • Starting with the mixer on low and then raising to medium high, add the flour mixture in 2 parts, alternating with the yeast mixture. Once the last addition of flour has been combined, knead the dough in the mixer until smooth, 6 to 8 minutes. The dough will be slack and sticking to the sides but not too sticky to the touch. If it is too sticky, add 2 to 3 tablespoons of flour and knead a minute more to tighten it up.
  • Put the dough on a flour-dusted surface and knead by hand a few times, tucking the dough under itself to form a smooth ball. Transfer to a large, greased bowl, cover with a kitchen towel and leave to rise in a warm place until doubled in size, 40 to 60 minutes.
  • Turn the dough out onto a floured surface and roll or pat down to 1/2 inch thick. Cut the dough into 3-inch circles and place on a lightly floured baking sheet. Make one more circle from the dough scraps or make mini paczki to fry. Cover the dough circles with a kitchen towel and let rise until doubled in size, about 30 minutes. 
  • Meanwhile, heat the oil in a deep Dutch oven to 350 degrees F; line a baking sheet with paper towels. 
  • Shake off any flour from the dough circles and fry in batches of 3 to 4 until deep golden brown, 1 to 1 1/2 minutes on each side. You will be able to tell they are cooked through because the amount of bubbles will reduce to almost nothing. Transfer the doughnuts to the paper towel-lined baking sheet as they come out of the oil. Return the oil to 350 degrees F between batches. Let rest until cool enough to handle. 
  • For the filling and glaze. Fit a pastry bag with a small round tip and fill with the jam. Set aside. 
  • Use a thick skewer or chopstick to poke a hole in the middle of each doughnut and wiggle a little space, taking care to not poke all the way through. Fill with the jam using the pastry bag.
  • To make the glaze, add the confectioners' sugar to a small bowl big enough to dip a doughnut into. Whisk in the milk until smooth. The glaze should be a little loose, close to the consistency of maple syrup. Dip each doughnut in the glaze, letting it roll off a bit before turning it over to set. Some of the glaze will run down the sides which is okay, but if you need to adjust the thickness, add a little more confectioners' sugar or milk depending on what you need. Let the glaze set for about 5 minutes! If you want to skip the glaze, just dust with confectioners' sugar; many paczki are enjoyed this way too. Paczki are best the day they are made, but they can be stored in an airtight container to enjoy the next day. 

CLASSIC GLAZED DOUGHNUTS RECIPE | EPICURIOUS



Classic Glazed Doughnuts Recipe | Epicurious image

Cookbook author and food photographer Lara Ferroni created this classic doughnut recipe exclusively for Epicurious. For Ferroni's doughnut-making tips and more recipes, see our complete guide to [homemade doughnuts](/articlesguides/howtocook/primers/doughnuts_recipes). We've included two glaze options, sugar and chocolate, but these doughnuts are terrific on their own or simply dusted with confectioners' sugar. If your kitchen is on the cold side, an easy way to create a warm place for the dough to rise is to turn the oven on to 250°F, and set the bowl of dough or the baking sheet of doughnuts on top.

Provided by Lara Ferroni

Yield Makes 8 to 12 doughnuts

Number Of Ingredients 12

1 tablespoon plus 1 teaspoon active dry yeast
1 cup whole milk, heated to 110°F
2 to 2 1/2 cups (320 to 400 grams) bread flour
1 teaspoon pure vanilla extract
3 large egg yolks
2 tablespoons (30 grams) superfine sugar
1/2 teaspoon table salt
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes
Vegetable oil for frying
Basic Sugar Glaze
Chocolate Glaze
Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer

Steps:

  • In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
  • Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
  • Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
  • Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
  • When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
  • While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze .

More about "hole food doughnuts recipes"

PACZKI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Paczki (pronounced puun-ch-key) are supercharged jelly doughnuts, made with both whole eggs and yolks for a rich, almost savory dough, with a sweet glaze on top. Though typically enjoyed on Fat Thursday in Poland (the Thursday before Ash Wednesday), in Polish neighborhoods in the US, paczki are enjoyed as part of the Fat Tuesday celebration. The tradition started as a festive way to use up eggs, butter and lard before Lent. Though typically fried in lard, we’re frying these in vegetable oil, which is a little more accessible. Either way, some say that starting the Lenten season by eating these sweet rich treats will bring good luck and happiness throughout the year.
From foodnetwork.com
Total Time 2 hours 40 minutes
Cuisine european
  • To make the glaze, add the confectioners' sugar to a small bowl big enough to dip a doughnut into. Whisk in the milk until smooth. The glaze should be a little loose, close to the consistency of maple syrup. Dip each doughnut in the glaze, letting it roll off a bit before turning it over to set. Some of the glaze will run down the sides which is okay, but if you need to adjust the thickness, add a little more confectioners' sugar or milk depending on what you need. Let the glaze set for about 5 minutes! If you want to skip the glaze, just dust with confectioners' sugar; many paczki are enjoyed this way too. Paczki are best the day they are made, but they can be stored in an airtight container to enjoy the next day. 
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THE FOOD TIMELINE: CAKE HISTORY NOTES
Duncan Hines Dessert Book [New York:1955] lists three recipes for Devil's Food Cake, and one each for Cocoa Devil's Food Cake, Party Devil's Food Cake, and Sour Cream Devil's Food Cake (p. 37-41). Jean Anderson's American Century Cookbook (p. 452-3) does a good job outlining the evolution of this particular cake.
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