Baked Doughnuts

Pączki ( Polish Jelly Donuts ) Oven-Baked Doughnuts

Описание:

Jenny's Polish heritage includes pączki which are traditional jam-filled doughnuts. "Polish pączki are usually fried but mine are oven-baked, light as a feather, and filled with jam or custard."

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Комментарии:

michelle abreu пишет: Can I use baking soda

Matthew Harper пишет: What happened with the custard? What is the use for the custard? Why did you make that custard? What happened to the custard after this video. THANK YOU for a quick response! A+++++ Seller!!!

jennyjonesvideos пишет: I'm sorry. I wanted to make sure you saw the "NOT." Like most traditional doughnuts, these paczki need yeast for that bread-like texture. I see that my answer was not as friendly on paper as it was in my mind. Please forgive me... :)

justin M пишет: you remind me so much of martha stewart.

Jennie Baez пишет: I made these doughnuts and they came out soft like pillows. Thanks Jenny for such a wonderful recipe. I can't wait for your new cookbook. Happy Holidays!


Arvind jagadeesh пишет: cool

Kiisu Toyo пишет: looks yummy

Cristian Cortez пишет: So dilesious

Meshellibel82 пишет: This is a great recipe! I make donuts as my job; and I hate bringing home the donuts for my family because they are so unhealthy, this is a great healthier alternative that I can actually involve my kids with the preparation. Thank you!

yew2oob пишет: Hi Jenny. I made these today for the first time and they turned out great! The taste is similar to a regular jelly donut, but much lighter since there's no greasiness from frying. Thanks for sharing the recipe. Next, I'm going to try your baked glazed donuts. If they're as good as these, they're winners, too.

svensson35 пишет: pączki with wild rose jam mmmmmmmmmmmm :))))my favourite :)

tosmum пишет: I made these today. Yummy Yummy! Thank you!

PolanerSpreads пишет: We love this! Thank you for offering an alternative to frying.

Amy Sidious пишет: Jenny! I love your voice and miss your show ....So did you use a Convection oven for your donuts?

jennyjonesvideos пишет: I did not use a convection oven - just regular heat.

licona jaime пишет: Do we have to use parchment paper

Frawla Fairaq пишет: Hi .. I made them few hours ago
and they are so soft like marshmallow and so yummy
I was wondering if I can use the dough for other recipes
thank you so much for sharing :)


Elizabeth Black пишет: Thank you

Cristian Cortez пишет: What was the custerd for

freckleseclipse пишет: Ive gotta try this!


LidoMashiMaro пишет: Wow! I can't wait to try to make these! Custard is also my favorite donut filling :)

rapexmexhoney пишет: I'm sure they taste better deep-fried. Polish cuisine is not the healthiest, but it's delicious.

poke frruit пишет: i am going to serve these for my birthday because i am polish cant wat to try it


PrudenceWright пишет: I love your channel. :)

Maxxie пишет: I'm Polish and the way you pronounce 'pączki' is so adorable! :) keep it up, Jen. your videos are great!

jennyjonesvideos пишет: What happened to the custard? I ate it! I was only showing how to make it for your filling but I filled them the traditional way, with jam. You can fill them the same way with custard or just eat the custard right off the plate with a big spoon like I did.

michelle abreu пишет: Can I use baking soda

Matthew Harper пишет: What happened with the custard? What is the use for the custard? Why did you make that custard? What happened to the custard after this video. THANK YOU for a quick response! A+++++ Seller!!!

jennyjonesvideos пишет: I'm sorry. I wanted to make sure you saw the "NOT." Like most traditional doughnuts, these paczki need yeast for that bread-like texture. I see that my answer was not as friendly on paper as it was in my mind. Please forgive me... :)

justin M пишет: you remind me so much of martha stewart.

Jennie Baez пишет: I made these doughnuts and they came out soft like pillows. Thanks Jenny for such a wonderful recipe. I can't wait for your new cookbook. Happy Holidays!


Arvind jagadeesh пишет: cool

Kiisu Toyo пишет: looks yummy

Cristian Cortez пишет: So dilesious

Meshellibel82 пишет: This is a great recipe! I make donuts as my job; and I hate bringing home the donuts for my family because they are so unhealthy, this is a great healthier alternative that I can actually involve my kids with the preparation. Thank you!

yew2oob пишет: Hi Jenny. I made these today for the first time and they turned out great! The taste is similar to a regular jelly donut, but much lighter since there's no greasiness from frying. Thanks for sharing the recipe. Next, I'm going to try your baked glazed donuts. If they're as good as these, they're winners, too.

svensson35 пишет: pączki with wild rose jam mmmmmmmmmmmm :))))my favourite :)

tosmum пишет: I made these today. Yummy Yummy! Thank you!

PolanerSpreads пишет: We love this! Thank you for offering an alternative to frying.

Amy Sidious пишет: Jenny! I love your voice and miss your show ....So did you use a Convection oven for your donuts?

jennyjonesvideos пишет: I did not use a convection oven - just regular heat.

licona jaime пишет: Do we have to use parchment paper

Frawla Fairaq пишет: Hi .. I made them few hours ago
and they are so soft like marshmallow and so yummy
I was wondering if I can use the dough for other recipes
thank you so much for sharing :)


Elizabeth Black пишет: Thank you

Cristian Cortez пишет: What was the custerd for

freckleseclipse пишет: Ive gotta try this!


LidoMashiMaro пишет: Wow! I can't wait to try to make these! Custard is also my favorite donut filling :)

rapexmexhoney пишет: I'm sure they taste better deep-fried. Polish cuisine is not the healthiest, but it's delicious.

poke frruit пишет: i am going to serve these for my birthday because i am polish cant wat to try it


PrudenceWright пишет: I love your channel. :)

Maxxie пишет: I'm Polish and the way you pronounce 'pączki' is so adorable! :) keep it up, Jen. your videos are great!

jennyjonesvideos пишет: What happened to the custard? I ate it! I was only showing how to make it for your filling but I filled them the traditional way, with jam. You can fill them the same way with custard or just eat the custard right off the plate with a big spoon like I did.
You'll Need:

2 packages yeast
1/4 cup warm water
1 1/2 cups scalded, cooled milk
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs
1/3 cup shortening
4 1/2 cups all-purpose flour
1/4 cup melted margarine
Cinnamon sugar (for topping)

Procedures : In large bowl, dissolve yeast in warm water. Add milk, next six ingredients and 2 cups of the flour. Blend for 30 seconds, scraping the bowl constantly.Beat 2 minutes at medium speed. Stir in remaining flour until smooth. Cover and let rise until double in size, about 1 hour.

Turn dough onto a well-floured board. Roll dough around to coat with flour. (Dough will be soft.) Cut with floured doughnut cutter or cans. Lift carefully with spatula and place 2 inches apart on greased baking sheet. Brush with melted margarine. Cover and let rise until doubled (about 20 minutes).

Bake 8 to 10 minutes at 425 degrees F or until golden.

Immediately brush with melted margarine and shake in cinnamon sugar