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23 Feb 2008 08:48:17 | Andrew Krause
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This is the original recipe for making punczki that was brought
from Europe by my wife's grandmother when she first arrived at
Ellis Island and the onward to Pennsylvania Where she finally
settled.
Just how old this recipe really is I have no idea but the only
thing I know is how good the punczki's are. You must follow this
recipe exactly or it will not work well, I know, I have tried to
create some shortcuts that were ok but not as good.
This recipe yields 4dozen of the most delicious punczki that you
ever had.
Remember all ingredients should be room temperature.
1. Disolve: ¾ ounce yeast in ¼ cup warm water
warm ½ quart milk
add to the yeast and warm milk 3 cups flour and let rise for
about ½ hour to create what is called a sponge.
2. Put together: ½ quart warm milk ¼ lb. Butter
2 tablespoons shortening
½ cup sugar
2 tablespoons whiskey
3. Mix steps 1 and 2 with 6 eggs, pinch of salt, 9 cups flour
until you get a really good textured dough.
Let the dough rise until double in size, cut the dough into 2
ounce pieces and form balls.
Place the dough balls on a well oiled flat pan, let them rise
for about ½ hour to about ¾ hour.>br> Fry dough balls in 350
degree oil until well browned on both sides then put them on a
brown paper bag to drain the oil form frying.
Let cool for a while and fill using a pastry bag with a tip
that has a whole about the size of a pencil, roll in sugar or
10x sugar and enjoy with a hot cup of coffee.
You can fill them with prune leckvar or any jellies that you
like.
About Author :
Andrew Krause is a Chef and Pastry Chef for over 30 years, at
persent I own a Gourmet Bakery called The Cheese Confectioner.
You can visit my site at http://www.andies.cashhosters2.com
NOTE You are welcome to reprint this article online as long as
it remains complete and unaltered (including the about the
author info at the end), Please send a copy of your reprint to
pastrie@verizon.net
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