And that’s the deal my dear

Tomorrow is a great day in the food world.  The Tuesday before Ash Wednesday is known by many different names, but I personally like the name ”Fat Tuesday”.  Yeah, you heard me right.  Fat Tuesday.  I moved here from an area that was apparently lacking culturally – because before I moved to Michigan I had never heard of anything that sounds half as good as Fat Tuesday.  When I first heard it I figured – “Well, that’s gotta be right up there with Thanksgiving, or Halloween, or . . . hmm, gosh, I can’t think of anything much better.”  I mean, they don’t call Thanksgiving “Fat Thursday” or Halloween “Gorge on Snickers Day”.  Really, they should think about that, though.  Don’t ya think?  Me too.

So, I’ve decided that I need to participate in “Fat Tuesday”.  I’m not Catholic, but far be if from me to not follow the crowd.  Especially since, where we live, everyone eats doughnuts.  Well, they don’t really call them doughnuts . . . they call them “Punch-Keys”.   At least that’s what I thought they said.  Turns out they’re “Paçzki” – which is still pronounced just like I said (Punch-Key).  Paçzki are Polish doughnuts; fried, egg-y, and filled with all sorts of stuff – prunes, custards, preserves . . . well whatever.  It used to be that people made them to use up all the eggs, lard, and fruit in the house since they couldn’t eat those things during Lent.  Now they just make them because they’re good. 

Well, anyhow, I decided to make Paçzki this year.  Now remember, I’m not Catholic, and I’m not Polish either.  But, I am a doughnut lover . . . well, it brings to mind the Shakira song “Whenever, Wherever”

Whenever, Wherever
We’re meant to be together
I’ll be there and you’ll be near
And that’s the deal my dear

Yup, that’s me and doughnuts, er, ah, I mean Paçzki.

Well, there are a few other things I should tell you.  I’m not going to cook with lard.  I mean, I’m sure it’s very yummy, but I do have limits.  And I don’t do prunes, so I stuck to Strawberry and Lemon Curd.  Lastly, if I can use a mixer or a bread machine, I’m going to do that.  So, I did.  If you’re a radical-historically-acurate-purist-Paçzki-maker, I’m sorry.  No lard, no prunes, and I used my bread machine.  But, I gotta tell ya . . . these are looking really tasty.

I shared with a few folks that I was going to make Paçzki today, and they seemed shocked.  Maybe because they don’t realize that it’s not that much different than making bread.  I really think you should make a batch – because even though they were a bit time consuming, they weren’t difficult – and they are totally worth it.  Good thing Fat Tuesday only comes once a year.

Bread Machine Paçzki
SPONGE
3 teaspoons yeast 
1 cup lukewarm milk 
1 cup flour, sifted 
1 tablespoon sugar 

DOUGH
8 egg yolks 
2/3 cup powdered sugar 
2 tablespoons sugar 
1 teaspoon vanilla
2 1/2 cups flour, sifted 
2 tablespoons rum 
1/2 cup butter, melted & cooled slightly
FILLING
fruit preserves, lemon curd, or custard 

SPONGE:
Dissolve yeast in lukewarm milk, sift in flour, add sugar.
Mix, cover, and let stand in warm place to rise for about 10 minutes.

Meanwhile
Beat egg yolks with powdered sugar, sugar, and vanilla until fluffy.  Pour into bread machine pan.  Add sponge and rum.
Sift flour mixture over the egg mixture directly into the pan.
Start the bread machine on the dough cycle.  Keep a close eye on the dough.  It should be wet, and slightly sticky, but not soupy.
When the dough is beginning to look smooth and glossy start adding melted butter a couple of tablespoons at a time.  When the butter is incorporated add more butter, until you have added the entire 1/2 cup.
When dough cycle is complete, punch down the dough again and allow it to rise a second time for about 30 minutes (or until doubled).
Transfer dough to a well floured board, sprinkle top with flour, and roll out about 1/2″ inch thick.
With glass or biscuit-cutter, cut into rounds.
Let rise until doubled in warm, draft-free place.

Heat oil to 360-375 degrees in a fryer or a large pan.
Fry without crowding, until nicely browned on bottom, then turn over and fry on other side another 2 minutes or so.
Transfer fried paczki to absorbent paper towels and set aside to cool.
When cool, dust generously with powdered sugar, glaze or icing.
Use decorators bag or piping tool to fill each paczki with about 2 teaspoons of filling.

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