I had some time and was on my merry little way to boredom. I stopped at the library and found the most delightful book. The King Arthur Flour Baker’s Companion. And let me tell you, it is heavy, thick, and so far, quite delicious. I found this recipe the first time I opened the book. It was the page I opened to. I had seen a twitter friend (@firemom) talking about these on Tuesday (Fat Tuesday) and was intrigued when I opened the book to it. It had to be a sign, right?
So I had all the ingredients. I tweeted @firemom and asked her if they were yummy. She asked me what kind I was making. WHAT KIND? The book says use raspberry jam, what did she mean WHAT KIND? She said Mr. Firemom likes custard, she likes cream cheese and kiddo firemoms like raspberry. She opened a huge, enormous door for me. I guess I wasn’t paying attention when I read that they were a fried dough and a lot like doughnuts! So with that, THANK YOU @FIREMOM! You are my new favorite firemom ever! Without further ado, this recipe is adapted from the aforementioned book. With a few little changes, I have made them my own. I hope you enjoy!
4 1/2 tsp fast rise yeast
1/3 cup sugar
2 tbsp nonfat dry milk
1/2 tsp salt
1 tsp baking powder
1 XL egg
1/2 cup warm water
3 tbsp shortening
1 1/4 cup unbleached all-purpose flour
1 cup white whole wheat flour
Oil, for frying
1 (8 oz.) pkg cream cheese, at room temp
3 tbsp confectioner’s sugar
1 tsp vanilla extract
1/2 cup granulated sugar mixed with 2 tsp cinnamon
In a large bowl, mix yeast, 1/3 cup sugar, milk, salt, baking powder, egg, water, shortening, and flours. Mix this well together and knead until smooth and pliant. Cover the dough and allow to rise for an hour. This won’t rise much if any at all. Move the dough to a greased countertop or bread board.
Divide the dough into equal pieces. (the book says 8 pieces but I did 12. You could even go smaller if you want.) Roll the dough into small balls and flatten slightly. Place the dough on a wax paper lined baking sheet and let rest 2 to 2 1/2 hours. (again, this won’t rise much, if at all.)
Make the filling while you wait. Mix the cream cheese, confectioner’s sugar, and vanilla in a bowl. You can go ahead and fill a piping bag fitted with a filler tip with the cream cheese mixture. Or, just put the mixture in a heavy-duty freezer bag and set aside.
About 10-15 minutes before the end of the last rise time, heat 3 inches of oil in a deep pot or saucepan (or deep fryer) to 375*F. Watch this well, I over heated my oil and had to let the temperature fall then begin again.
Fry the paczki; 2-4 at a time depending on size) for about 3 minutes per side or until they are deeply browned but not burned. Cool them on a wire cooling rack.
To fill the paczki, poke a small hole in the bottom or side of the dough and squeeze about 2 tbsp of the mixture in bigger paczki or less in the smaller ones. Roll the filled paczki in the sugar/cinnamon mixture and serve.