What is the difference between paczki and a donut

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Author: John Chandler. Author: Taste of Home. Author: cookingmama. Beat in the egg, egg yolks, brandy or rum, and salt until well incorporated. Beat for 5 or more minutes by machine or longer by hand until smooth. Old-fashioned directions call for beating the dough with a wooden spoon until it blisters. The dough will be very slack. Place the dough in a greased bowl.

Turn to grease the other side. Punch down and let rise again, about 45 minutes. Turn dough out onto a lightly floured surface. Cut rounds with a 3-inch biscuit cutter close together so you will have minimal scraps. Remove scraps and reroll and recut. Cover the sheet with a damp towel and let rounds rise until doubled in bulk, 30 minutes or longer, before frying. In a large skillet or Dutch oven, heat oil to F. Flip them over and fry another 1 to 2 minutes or until golden brown.

Make sure the oil doesn't get too hot so the exterior doesn't brown before the interior is done. Test a cool one to make sure it's cooked through. Adjust cooking time and oil heat accordingly. Roll in granulated sugar while still warm. As with most doughnuts, these are best the day they are made. If you want to save some for later, it's best to freeze them without any icing or powdered sugar. Simply wrap them in waxed paper or foil and freeze in a resealable plastic bag.

Defrost in the fridge and reheat in a warm oven or the microwave. They have a sweeter and richer dough than your typical doughnuts, but are made and fried in the same way as yeasted doughnuts. It is thought that the alcohol traditionally grain alcohol prevents the absorption of excess oil as it evaporates and might contribute to a more spherical shape.

For a less pronounced alcohol flavor, use 1 tablespoon vodka or grain alcohol instead of the rum or brandy. Recipe Tags:. Actively scan device characteristics for identification.