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My mother alyaws made paczki on Shrove Tuesday but she was already a 3rd generation of Pole. My husband, on the other hand, fresh off the boat, is used to having them on the Thursday of the week before. We compromise and I make them during the weekend when I have more time. I still have the wooden paddle and large pot that my Mama used for making paczki (and Polish babka at the Holidays). She made about 20 doz or so- never filled, but rolled in white sugar, similar to most in SW PA Polish communities. Now, the paczki that my husband are used to alyaws have jam (curiously enough the most popular is Rose Hip jam -something I’d never heard of or tasted) and have a light glaze. I’m guessing that one of the things that may have given you difficulty is that paczki aren’t “kneaded†in the sense that we knead other yeast doughs. It starts it’s first raise very wet after having been “beaten†with a paddle. Usually my father had to hold the pot (holding some 10 lbs of flour, more than 2 lbs of sugar, milk measured in quarts, etc. and alyaws fresh yeast) My Mama would then beat the dough and my Dad would rotate the pot. It, like babka (actually extremely similar recipe) was very wet and the pot was wrapped in a pierzyna (feather comforter) and put in bed – better if a warm child was still in the bed too! I’ve had to scale down my recipe to 2 doz (just 3 of us) but make them every year. Try again next year and if you want, I can come and show you how, I’ll even bring my paddle
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(VISITOR) AUTHOR'S NAME
Elida
MESSAGE TIMESTAMP
16 december 2014, 10:54:56
AUTHOR'S IP LOGGED
62.210.78.179
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