Scottish Girl tastes Polish Pączki!

After a great response to parts 1-5 of Scottish Girl Tastes Polish Chocolate, today I'm making some traditional Pączki for Tłusty Czwartek!

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** RECIPE **
FOR THE DOUGH:
500g strong white bread flour
75g caster sugar
10g salt
1 packet dry fast-action yeast
50g soft unsalted butter
1 large egg
2 egg yolks
380ml whole milk
Vegetable oil for frying

FOR GLAZING AND FILLING:
250g icing sugar
1 jar of your favourite jam (traditionally this is rosehip, but I used raspberry!)

FOR THE DOUGH:
In a large bowl, stir together the flour, sugar, salt and yeast.
Add the butter and use your fingertips to rub it into the dry ingredients. Stop once it looks a bit like breadcrumbs, and there are no more big lumps of butter.
Add the eggs and milk and mix until you have a sticky dough.
Leave this dough to rest for 20-30 minutes. (This resting will relax the proteins and make it easier to knead)
Tip your dough out onto a work surface rubbed with a little oil and knead it thoroughly for 10-12 minutes. By this time the dough should be smooth and stretchy.
Place the dough into a clean, oiled bowl and leave to rest for 1 hour. (Resting this time will let the yeast feed on the sugars in the dough, releasing gas and causing the dough to fill with air and expand.)
Once doubled in size, tip the dough back out onto your oiled work surface and roll it into a long sausage shape.
Slice the dough sausage into 12 (roughly) even chunks.
Roll your chunks of dough into little balls.
Rest the 12 dough balls on an oiled tray or surface for a further hour. (This will allow them to double in size again and be fluffy once cooked!)
Preheat a deep, wide pan filled with oil to 160 C. A sugar thermometer or probe thermometer will be a big help here!
Once the oil reaches temperature, gently lower 2 dough balls into the hot oil using a slotted spoon or fish slice.
Cook the dough balls for 2-4 minutes on each side until golden brown all over with a pale stripe around the middle. (Turning the heat under the pan down at this point will help stop the temperature from rising too much during cooking. Do check the temperature regularly with your thermometer!)
Once cooked, gently remove the dough balls from the oil with your spoon/fish slice and rest them on paper towels to absorb any excess oil as they cool.
Repeat the frying process until your have 12 lovely golden brown pączki!

FOR GLAZING AND FILLING:
Once your pączki are cool enough to handle, use a sharp knife to poke a deep incision through the pale stripe, wiggling the knife around to make some room.
Fill a piping bag, fitted with a round or star-shaped nozzle, with your jam.
Poke the tip of the piping bag into the incisions of the pączki and gently squeeze the piping bag until you can feel the cavities are nice and full with jam.
Mix the icing sugar with a few tablespoons of water until you have a runny white glaze.
Spoon the glaze over your jam-filled pączki as liberally as you like.
Enjoy!

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THANKS FOR WATCHING!

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Видео Scottish Girl tastes Polish Pączki! канала Maverick Baking