Posted on 02/15/2021 9:35:42 AM PST by mylife
Celebrating Fat Tuesday during a pandemic means there probably won’t be a genuine hero walking into the office with boxes of paczki for everybody.
But there is a bright side. One, it gives you a chance to rethink that repertoire of paczki (pronounced POONCH-key) jokes you break out every year and, two, more paczki to yourself!
Paczki, of course, is a traditional polish pastry similar to a donut filled with jelly, custard or cream and covered in powdered sugar or glazed that’s generally only available this time of year. The idea behind the sweet treat was to get rid of all the temptations -- lard, sugar, eggs and fruit -- from the cupboard before the fasting season of Lent started.
(Excerpt) Read more at cleveland.com ...
I heard them called push-er-at-keys. No idea how it was spelled.
Mother was at IBM when punch cards were new. Got one somewhere she did with my full name on it. Neat memento!
No cannoli?!
No cannoli?!
I’d rather have a muffuletta from Central Market.
First you get the money. Then you get the paczki. Then you get the women.
Then, you get the power...
Gee I haven’t seen one of those since I used one in Chicago as a teenager in a computer science class at IIT.
Paczki, a traditional deep-fried Polish doughnut, topped w/ conf or glazed, and filled w/ fruit preserves or custard.
Paczki / Epicurious recipe
ING package (1/4 oz) yeast 2 cups warm whole milk (110?-115?F) 5 egg yolks plus one whole egg 1/2 cup sugar 1/4 cup butter , melted 1/2 tsp vanilla extract 1 tsp salt 6–7 cups flour vegetable oil for frying
METHOD w/ stand mixer paddle, stir yeast in the warm milk. Add 2 cups of the flour. Mix and let stand about 1/2 hour, until very bubbly. In the meantime, beat the egg yolks and whole egg until light and fluffy (about 5 minutes).
To the proofed yeast, add the melted butter, sugar, salt and vanilla one at a time. Add beaten eggs and mix until well blended. Switch to the dough hook and slowly add the rest of the flour to the bowl and knead on low speed until a very soft dough forms. You may not use all of the flour. Cover the bowl and let rise in a warm place until doubled (about 2 hours). When the dough has doubled, uncover and punch down. Pat dough onto a floured work surface, down to 1/2 inch. Using a cookie cutter, glass, or doughnut cutter, gently cut circles and place on parchment paper lined baking sheets. Wax paper may also be used. Cover and let rise for 20 minutes.
Heat oil to 350 deg. W/ 3 to 4 at a time, drop doughnuts into the oil; fry on one side until golden brown. Turn over and fry 2nd side golden brown. Using tongs, remove the fried doughnuts and drain on p/towels. Let cool completely, then fill and sprinkle with powdered sugar or glaze.
“These Hunkies put prune in everything, even the lekvar perogis. LOL”
As half Hunky and half Slovak I appreciate just about all pirogies...but the lekvar are so good they are like dessert!
BTW...I even go for the blasphemy of jalapeño pirogies!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.