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Desert gogosi polish- Paczki

Desert gogosi polish- Paczki



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Crush the yeast and mix it in warm milk with a teaspoon of sugar.

Put flour and salt and sugar in a bowl or bowl of the food processor and mix.

Add the egg and melted butter and gradually incorporate the milk with the yeast.

Knead for 10 minutes until you get an elastic dough.

Add a little flour if necessary.

Cover the dough and let it warm up to double its volume for 2h 30.

Flour the work surface, knead the dough a little.

Roll out the dough with a rolling pin, cut circles of 8-10 cm.

Let them rise again for 1 hour.

Heat the oil and fry the donuts on each side.

Take them out on absorbent paper and give them powdered sugar.

Serve immediately! Other donut recipes here.


Ingredients for the yeast-free donut recipe:

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- 2 sachets of vanilla sugar

- 150 ml of yogurt or cream

- Powdered sugar or melted chocolate for decoration


How to prepare Paczki, Polish donuts & # 8211 They are delicious and kept fresh for many days

Cristina Popescu

Who doesn't love donuts? Whether it reminds us of childhood or other important moments in our lives, this type of sweet is a delight for many of us. Paczki are tasty Polish donuts with fruit or cream. You don't have to go to Poland to try this dessert. Find out right now how you can prepare your loved ones!

Paczki are donuts that are kept fresh for several days. Traditionally, they are served before Easter Lent on 'Mardi Gras'. On that special day, a fat ox walks the streets of Poland to remind people that they are not allowed to eat meat during Lent. On 'Mardi Gras', the Poles have 'release' to these donuts to mark the entry into a period of food abstinence, according to clickpentrufemei.ro.

How to make Paczki donuts

In Poland there are a variety of recipes and donut fillings. Paczki can be filled with alcohol, jam, chocolate or can be served plain. It is said that during the feast of Hanukkah and the Israelis worship this dessert. They consume at least 18 million donuts. Here's how to make this absolutely delicious dessert!

Ingredient:

  • 15 g of fresh yeast
  • 1 cup of milk
  • 350 g flour
  • 1-2 eggs
  • 2 tablespoons butter
  • 1 sachet of vanilla sugar
  • Powdered sugar for decoration
  • Orange peel
  • 1 vanilla essence
  • 80 g of sugar
  • 1 teaspoon salt
  • Frying oil
  • Jam, vanilla or chocolate cream

Method of preparation

Add the crushed yeast to a large bowl of flour and mix with lukewarm milk and a teaspoon of salt. Leave to rise for 15-30 minutes. After this time, add the sugar, beaten eggs, orange peel, vanilla essence, melted butter and mix all the ingredients. Knead the dough for 10 minutes until it becomes elastic. Transfer the dough to a floured surface and knead it again until it becomes sticky and smooth. Then place it in a bowl greased with oil. Cover the dough with a clean, damp towel and let it rise in a warm room for 60 to 90 minutes, until the dough doubles in size.

After it has risen, roll out the dough well and cut it into 8-10 cm circles with the edge of a glass. Then let it rise again for an hour. After this time, add the oil in a deep frying pan and let it heat up well. When the oil starts to sizzle, fry the donuts and let them brown well for 2-3 minutes. Turn them with pliers on either side until they catch a brown crust.

After they are sufficiently fried, place them on a plate lined with a paper towel. When the donuts have cooled, fill them with jam or cream and sprinkle powdered sugar over them.

Paczki donuts taste best when freshly baked. If you need to keep them for a long time, put them in a well-covered container at room temperature. You can also heat them in the microwave for extra freshness.


How do you make donuts last longer?

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This is how you prepare the best Paczki: Polish donuts made of tender and tasty dough

Who doesn't love donuts? Whether it reminds us of childhood or other important moments in our lives, this type of sweet is a delight for many of us. Paczki are tasty Polish donuts with fruit or cream. You don't have to go to Poland to try this dessert. Find out right now how you can prepare your loved ones!

Paczki are donuts that are kept fresh for several days. Traditionally, they are served before Lent on the occasion of 'Mardi Gras'. On that special day, a fat ox walks the streets of Poland to remind people that they are not allowed to eat meat during Lent. From 'Mardi Gras', the Poles have 'release' to these donuts to mark the entry into a period of food abstinence.

How to make Paczki donuts

In Poland there are a variety of recipes and donut fillings. Paczki can be filled with alcohol, jam, chocolate or can be served plain. It is said that during the feast of Hanukkah and the Israelis worship this dessert. They consume at least 18 million donuts. Here's how to make this absolutely delicious dessert!

Ingredient:

  • 15 g of fresh yeast
  • 1 cup of milk
  • 350 g flour
  • 1-2 eggs
  • 2 tablespoons butter
  • 1 sachet of vanilla sugar
  • Powdered sugar for decoration
  • Orange peel
  • 1 vanilla essence
  • 80 g of sugar
  • 1 teaspoon salt
  • Frying oil
  • Jam, vanilla or chocolate cream
Method of preparation

Add the crushed yeast to a large bowl of flour and mix with lukewarm milk and a teaspoon of salt. Leave to rise for 15-30 minutes. After this time, add the sugar, beaten eggs, orange peel, vanilla essence, melted butter and mix all the ingredients. Knead the dough for 10 minutes until it becomes elastic. Transfer the dough to a floured surface and knead it again until it becomes sticky and smooth. Then place it in a bowl greased with oil. Cover the dough with a clean, damp towel and let it rise in a warm room for 60 to 90 minutes, until the dough doubles in size.

After it has risen, roll out the dough well and cut it into 8-10 cm circles with the edge of a glass. Then let it rise again for an hour. After this time, add the oil in a deep frying pan and let it heat up well. When the oil starts to sizzle, fry the donuts and let them brown well for 2-3 minutes. Turn them with pliers on either side until they catch a brown crust.

After they are sufficiently fried, place them on a plate lined with a paper towel. When the donuts have cooled, fill them with jam or cream and sprinkle powdered sugar over them.

Paczki donuts taste best when freshly baked. If you need to keep them for a long time, put them in a well-covered container at room temperature. You can also heat them in the microwave for extra freshness.


Famous Polish desserts

Paczki / Pączki

These Polish donuts are powdered with sugar or pieces of dried orange peel and filled with a sweet filling similar to a jelly or jam.

Sernik & # 8211 Cheesecake

Made from a rich butter pastry and being a cheese with Polish cheese, the creamy top layer is made from a sweetened farmer's cheese called twarog.

Makowiec

This is one of the most popular sweet foods in Poland, poppy seed roll (pronounced mah-koh-vyets) is launched sweet yeast bread with a rich sweet-bitter filling of poppy seed paste.

Alternatively, it can be stuffed with chopped nuts or chestnuts.

Piernik

With a base of three simple ingredients, ginger, honey and melea, Piernik is the Polish gingerbread cake, traditionally made for festive occasions such as Christmas.

Kisiel

Probably one of the simplest Polish desserts, Kisiel is essentially sweetened fruit puree, thickened with a kind of starch. It comes in so many different flavors, including strawberries, coffee, chocolate, vanilla and almonds.

It can be served hot or cold and is usually topped with a cream or cream sauce soup.

Faworki & # 8211 Angel Wings

These crispy breads dusted with powdered sugar have become quite popular in many European countries, but the Polish version certainly has its own unique twist.

You will see them most during Christmas or traditionally during the carnival around Christmas Tuesday.

Sekacz

Sękacz has both a Polish and a Lithuanian history and involves such a big process to make it very rarely made at home, but it is still a very popular sweet product.

Translated, the word means "knotted cake" and is made by rotating on a spit greased with butter in the sea, but traditionally over an open fire. Each layer must be completely cooked before another layer is poured over it until a huge cake is made that looks like a tree with irregular knots.

The origins of this cake and its cooking methods come from the fact that it keeps very well. In the past, cows could only be milked, and chickens laid eggs only in the summer, so that the cake could be made and kept and eaten throughout the long, cold winter.


2. Fasting cake with pumpkin, lemon and cinnamon

Ingredient:

  • a small pumpkin (about a kilogram)
  • a cup of oil (250 ml)
  • a cup of water (250 ml)
  • 1/2 cup sugar (200 gr)
  • flour (about 700 grams)
  • a bag of baking powder (10 gr)
  • a teaspoon grated lemon peel (optional)
  • a cinnamon spoon


Method of preparation:

To prepare the cream of the cake, peel the pumpkin and put it on the grater (an alternative would be to bake it and then mash it like a mashed potato). In a pan, fry the pumpkin mixed with sugar (100 g) over medium heat for 10-15 minutes. After the composition becomes a paste, remove from the heat and add the spoonful of cinnamon and lemon. If the pumpkin is too watery when it is still on the fire, in the pan, to speed up the process, you can add a tablespoon of semolina.

To prepare the dough, mix the oil with the oil, the other half of the sugar and a pinch of salt in a bowl. Stir until the sugar melts, then gradually add the flour and baking powder. At the end, an elastic and non-sticky dough must be obtained. Divide the dough into two equal parts and let it "rest" for a few minutes. Shape the dough and form two sheets the size of the tray in which the cake is to be baked. Before inserting the tray in the oven, assemble the cake, the composition being placed in the middle, between the two sheets of dough. Prick the cake with a fork from place to place and bake for three quarters of an hour on medium heat (175 degrees Celsius). To taste, it can be powdered with powdered sugar and cinnamon after being removed from the oven.


That's how you make the best donuts. The secret ingredient that makes them fluffy

In an ad acacnc bowl make a leaven from a cup of lukewarm milk (not hot!), Yeast, a teaspoon of sugar and a tablespoon of flour. Stir gently and allow to warm to rise.

The flour is placed in a deep frying bowl, and a dimple is made in the middle. In the middle, pour the mayonnaise, mix lightly with your fingers, then add the rest of the ingredients. Mix well, until all the egg is incorporated and all the lumps are dissolved.

The coca is left to rise, warm, in a bowl covered with cling film.

After about an hour, while the crust has doubled in volume, a thick sheet of about a finger spreads. Using a glass or a cup, cut round pieces out of the sheet. The donuts are left to rise for another 5-10 minutes, on the countertop powdered with a little flour, so that they do not stick.

Meanwhile, heat the oil. The donuts are fried on both sides. When they have acquired a copper color, they are taken out on a paper towel and left to cool.


How to make Paczki donuts

In Poland there are a variety of recipes and donut fillings. Paczki can be filled with alcohol, jam, chocolate or can be served plain. It is said that during the feast of Hanukkah and the Israelis worship this dessert. They consume at least 18 million donuts. Here's how to make this absolutely delicious dessert!

  • 15 g of fresh yeast
  • 1 cup of milk
  • 350 g flour
  • 1-2 eggs
  • 2 tablespoons butter
  • 1 sachet of vanilla sugar
  • Powdered sugar for decoration
  • Orange peel
  • 1 vanilla essence
  • 80 g of sugar
  • 1 teaspoon salt
  • Frying oil
  • Jam, vanilla or chocolate cream

Three unique recipes with mushrooms. How to prepare the tastiest mushrooms

Considered high quality mushrooms, the mushrooms are very tasty and have a sweet, extremely pleasant smell. Full of minerals and vitamins, they are among the healthiest foods.

Today, we offer you three recipes with mushrooms offered by the gastronomic master Nicolae Curelea, the teacher from Bârlad who promotes the traditional Romanian cuisine, especially the one from Moldova.

Ingredient:
1 kg mushrooms 200 g green olives, pitted 300 g chives
300 g tomatoes 600 ml soup 200 ml oil 100 ml white wine a bunch of dill a bunch of parsley 100 g capers lemon
salt and pepper - to taste.

Method of preparation:
The mushrooms are cleaned, washed, cut into large slices and placed in a saucepan with 100 ml of oil, soup, wine, salt, pepper, olives and peeled and sliced ​​tomatoes. Put the pan in the oven at the right heat.
When they are half cooked, add the chopped oil chives (100 ml) and the capers. Continue cooking until the sauce is formed. Allow to cool, then place on a plate and cover with finely chopped greens and sliced ​​lemon peel and peel. Serve cold.

Ingredients:
1 kg large mushrooms 1.5 l water 1 tablespoon salt 1 tablespoon sugar.

For the dough:
- 3-4 fresh eggs
- 250 ml of very good quality beer
- 4-5 tablespoons of flour
- 1 head of garlic, crushed
- 1 bunch of dill, finely chopped
- 1-2 teaspoons vegeta (organic or classic)
- 1-2 teaspoons of paprika
- salt - if necessary
- white pepper - to taste
- oil for frying (300-400 ml).

Preparation:
The mushrooms are cleaned and washed.
Bring water to a boil with salt and sugar.
When it starts to boil, add the mushrooms. Boil for 10-12 minutes. Drain and allow to cool. Cut 7-8 mm thick slices, or as the chef likes.
In a bowl, prepare the dough as for pancakes.
Beat eggs, add beer, sifted flour, crushed garlic, finely chopped dill, vegeta, paprika, pepper and salt (if necessary). Mix well by beating with a whisk or mixer until you get a soft dough like a suitable thick cream. If necessary, add more flour.
Slice the mushrooms into this dough and brown them on both sides in hot oil.
Slices of breaded mushrooms are placed on a plate and decorated with seasonal vegetables.
Sprinkle with finely chopped greens (dill and parsley).

Ingredients:
- 1.5 kg of mushrooms cleaned, washed, diced
- 3 onions, cleaned, washed, diced
- a carrot, cleaned, washed and diced
- 2 cubes of beef soup
- 100 ml of oil or 150 g of butter
- green onions - a bunch
- green dill - 2 links
- green parsley - a link
- 5-6 raw eggs
- 2 tablespoons rice
- 1 tablespoon flour
- salt and pepper - to taste
- 2 tablespoons thick cream
- 6 halves of hard-boiled eggs, cut lengthwise
- 1 beaten egg with flour (to put on top)
- a few chicken livers, lightly fry in oil and cut into cubes - optional
* baking paper for wallpaper tray.

Preparation:
In a 4-5 liter saucepan, simmer the mushrooms, onions, carrots and soup cubes in oil or butter. Mix well. If necessary, add more water. When the liquid has evaporated and the vegetables have penetrated, turn off the heat and allow to cool.
Green onions, dill and parsley are cleaned, washed and chopped. The rice is washed and drained. Break the eggs in a bowl and beat well.
All the prepared ingredients: green onions, dill, parsley, rice, eggs, flour, cream, livers, add to the composition of the pot and mix well. It goes well with salt and pepper.
Wallpaper a suitable large tray with baking paper. Put half of the composition, spread evenly and place the 6 halves of boiled eggs face down. Pour the rest of the composition. Spread evenly and place the beaten egg with flour on top.
Bake in the preheated oven at 220 ° C for 50-60 minutes. Try the spike.
It is served as an appetizer, both hot and cold.


Video: Polish woman shares secret to perfect paczki (August 2022).