Gluten Free Pączki

gluten free packzi

Fat Tuesday is coming & around here, that means Pączki Day! The only tragedy in Pączki Day is…gluten free pączki are damn near impossible to find. Sure you could order them online, but that would cost a million dollars shipping and they’re already a day old before you set eyes on them. The best way to ensure a tasty, fresh, free from gluten dust, decadent, mouth-watering, 10,000 calorie pączki is to make your own. I wouldn’t say this is the easiest cooking project I’ve ever tackled, but I promise they are totally worth the disaster that will befall your kitchen. Totally.

I can’t remember how many doughnuts were in this batch. Mr. Picky was humming to himself and eating them faster than I could take pictures. Yes, this was our supper tonight. 

All Hail King Arthur Flour for their ultra versatile Gluten Free Bread Mix! It sure does help to make gluten free pączki amazing! (No, King Arthur did not pay me to say that, but I would not turn down a case of their bread mix if it showed-up on my porch 😉

Any respectable Polish recipe involves some kind of booze. I like Ugly Dog vodka in my pączki (and lots of other recipes). It’s always in my liquor cabinet. Partly because it’s made in Michigan and mostly because it keeps the cook happy!

Ingredients:

  • 18.25 ounce box Gluten Free Bread Mix
  • 1 packet yeast (from the box above)
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1/2 cup milk
  • 4 tablespoons butter
  • 3 eggs
  • 1 shot vodka
  • rice flour for rolling
  • powdered sugar or cinnamon sugar for dusting

IMG_0911

Directions:

In small saucepan, scald milk. Remove from heat & add butter. Set aside to cool.

In large mixing bowl, sprinkle yeast and sugar over 1/4 cup water. Set aside.

In small mixing bowl, whisk together eggs and vodka.

When milk is lukewarm, whisk it into eggs & vodka. Whisk all the liquids into the bowl with yeast.

Stir 2 cups flour into the liquids and beat with a wooden spoon until smooth. Put some muscle into it!

Stir in 1 1/2 more cups flour. Save remaining flour for dusting the countertop.

I only give my gluten free breads a single rise. There is no gluten to develop & I haven’t noticed a difference with one rise or two. No need to rise, punch down, shape & rise again. You can go right from mixing to shaping. 1 bonus point for gluten free bread!

Dust counter with a bit of flour, dump out the dough and work it until the dough is smooth (use rice flour if you run out of the bread mix flour). Sprinkle with more flour and roll out until dough is about 1/4 inch thick.

Cut with a biscuit cutter or tin can. Lay on a greased tray and cover with greased plastic wrap. Let rise at room temperature until puffy. It’s cold in our house in the winter, so I turned the oven on low and set the tray to rise on top of (not IN) the oven.

Once the dough has risen you have two options: fill them now or fry them and then fill. I filled some before and some after cooking. I definitely had better results filling them AFTER cooking. The ones I filled before cooking sometimes oozed filling into the hot oil and half the time they were uncooked in the middle. It’s much easier to just cook the doughnuts, fill with jam & dust with sugar. 

Once dough has risen enough, start heating the oil. I used a heavy-bottom saucepan with about 1 1/2 inches vegetable oil. Heat oil to approximately 350 degrees F. Test the oil’s readiness by dropping in a bit of dough. It should start to sizzle & cook right away but not burn.

Carefully drop in doughnuts. Don’t overcrowd; they should have room to move around the pan without touching. Cook just under 2 minutes per side. As the first side is brown, flip them over & cook the other side.

There is a fine line between done and not. If not cooked long enough, they are gooey inside. Cook too long and they burn quickly. Cooked perfectly, they will be a hearty, golden brown.

Remove to a plate covered with paper towels to drain off the grease and cool. When cool enough to handle, but still warm, fill with jam and sprinkle with sugar. I filled mine with a bourbon-peach butter. Any half-empty jars of jam you have floating around the fridge, begging to be used-up would be perfect.

 

 

 

 

 

Gluten Free Pączki
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Ingredients
  1. 18.25 ounce box Gluten Free Bread Mix
  2. 1 packet yeast (from the box above)
  3. 2 tablespoons sugar
  4. 1/4 cup water
  5. 1/2 cup milk
  6. 4 tablespoons butter
  7. 3 eggs
  8. 1 shot vodka
  9. rice flour for rolling
  10. powdered sugar or cinnamon sugar for dusting
Instructions
  1. In small saucepan, scald milk. Remove from heat & add butter. Set aside to cool.
  2. In large mixing bowl, sprinkle yeast and sugar over 1/4 cup water. Set aside.
  3. In small mixing bowl, whisk together eggs and vodka.
  4. When milk is lukewarm, whisk it into eggs & vodka. Whisk all the liquids into the bowl with yeast.
  5. Stir 2 cups flour into the liquids and beat with a wooden spoon until smooth. Put some muscle into it!
  6. Stir in 1 1/2 more cups flour. Save remaining flour for dusting the countertop.
  7. I only give my gluten free breads a single rise. There is no gluten to develop & I haven't noticed a difference with one rise or two. No need to rise, punch down, shape & rise again. You can go right from mixing to shaping. 1 bonus point for gluten free bread!
  8. Dust counter with a bit of flour, dump out the dough and work it until the dough is smooth (use rice flour if you run out of the bread mix flour). Sprinkle with more flour and roll out until dough is about 1/4 inch thick.
  9. Cut with a biscuit cutter or tin can. Lay on a greased tray and cover with greased plastic wrap. Let rise at room temperature until puffy. It's cold in our house in the winter, so I turned the oven on low and set the tray to rise on top of (not IN) the oven.
  10. Once the dough has risen you have two options: fill them now or fry them and then fill. I filled some before and some after cooking. I definitely had better results filling them AFTER cooking. The ones I filled before cooking sometimes oozed filling into the hot oil and half the time they were uncooked in the middle. It’s much easier to just cook the doughnuts, fill with jam & dust with sugar.
  11. Once dough has risen enough, start heating the oil. I used a heavy-bottom saucepan with about 1 1/2 inches vegetable oil. Heat oil to approximately 350 degrees F. Test the oil's readiness by dropping in a bit of dough. It should start to sizzle & cook right away but not burn.
  12. Carefully drop in doughnuts. Don't overcrowd; they should have room to move around the pan without touching. Cook just under 2 minutes per side. As the first side is brown, flip them over & cook the other side.
  13. There is a fine line between done and not. If not cooked long enough, they are goopy inside. Cook too long and they burn quickly. Cooked perfectly, they will be a dark, golden brown.
  14. Remove to a plate covered with paper towels to drain off the grease and cool. When cool enough to handle, but still warm, fill with jam and sprinkle with sugar.
Break O' Day Farm http://breakodayfarm.com/
Posted in Gluten Free Recipes, Snack, Uncategorized and tagged , .