totally forgot about Fat Tuesday.
No pollocks around = no ever present signs of Packzis. Damn Shame. I found some last year or the year before at Stop and Shop and they weren't anything like the ones out of Lansing or Mt Pleasant. Never made it to Hamtramck the center for Packzis supposedly. But hey, they were everywhere.
And I would LOOOOOVE to eat a dozen of them now. Or I should have eaten them yesterday as today is Ash Wed i think.
Mmmm there are some redeeming things about Michigan, like Packzis on fat tuesday.
Pokoj
G
10 comments:
That picture is crushing Blogger.
woa - didn't even notice - thanks for the heads up bruce...
usually this thing resizes them a bit...
Looks much more appetizing.
I like the Lenten sweet bread with the egg in it. My favorite Lent goodie.
http://en.wikipedia.org/wiki/Portuguese_sweet_bread
I had to look that one up:
http://en.wikipedia.org/wiki/Pączki
Odd, my wife is of part Polish decent and I had never heard of them.
oh they are awesome...
i've always been a donut fan and these are king of the donuts...
i think i've posted a recipe in the past... this looks close enough:
18 paczki (change servings and units)
Ingredients
12 egg yolks (or six whole eggs, see note)
1 teaspoon salt
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
1/3 cup room temperature butter
1/2 cup sugar
4 1/2 cups flour
1/3 cup rum or brandy
1 cup scalded whipping cream
1 1/2 cups preserves or cooked prunes or cooked apples or poppy seed filling
oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.)
very rich... eat one of these and dunkin donuts will forever taste like cardboard
this is another one, maybe better:
Ingredients
1 ounce melted butter
1 ounce lemon juice
1 ounce rum
1 quart water
1 quart eggs
1/2 quart sugared eggs yolks
1/2 ounce salt
4 1/2 ounces milk powder
1 pound granulated sugar
1 pound, 10 ounces shortening
1 pound cake flour
9 1/2 pounds high gluten flour
1 pound yeast
Vegetable oil, for deep frying
Directions
Mix all ingredients, except vegetable oil together in a large mixer fitted with a dough hook for 11 to 12 minutes or until dough reaches 78 degrees F. Set dough aside to rise for 30 to 45 minutes.
Divide and round dough into golf ball-sized pieces, put onto sheet pan and proof until the balls grow to around the size of soft balls, about 30 to 45 minutes.
Preheat a fryer to 360 degrees F.
Deep fry in vegetable oil until golden brown. Cool. Using a piping bag fitted with a plain tip, fill with your favorite preserves and top with powdered sugar.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ps that last one makes 9 dozen packzis
NINE dozen?
A bit overkill, eh?
no such thing as overkill when it comes to packzis...
best Polish bakeries for paczki?
my fav in Hamtramck was Oaza, but they closed
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