Paczki from Midwest Made: Big, Bold Baking from the Heartland (page 35) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on February 20, 2020

    So good! The brioche-like dough was soft and sticky but quite manageable after an overnight proof in the fridge. It was also very active and the doughnuts were ready for frying after only 2.5 hours with the first hour spent in a cold kitchen that was slowly warming up. At 78-79g each, they were large and puffed up enormously during cooking, which took 5-6 minutes. I'm nervous about frying so kept my batches to 3; by the time I was ready to fry the final batch, they were over-proofed and deflated a little after cooking - those were for family. Scary frying moments aside, I had a lot of fun making them and I will again, though next time, I would make them smaller and keep them in a cool spot while they await their turn for the fryer. Made for Polish Fat Thursday.

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