RECIPES
The Original Old Fashion Punczki Recipe
by: Andrew Krause
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.
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.
Tell your friends you saw this recipe on Taste of Whatcom.com
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About The 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
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(3-28-2006)
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