| MAGAZINE | ||||||
|---|---|---|---|---|---|---|
|
| MARKETPLACE | ||||
|---|---|---|---|---|
|
| COMMUNITY | |||
|---|---|---|---|
|
| RESOURCES | ||||||
|---|---|---|---|---|---|---|
|
|
|
| Featured Formula: Paczki |
 Feb. 3, 2010 – With Fat Tuesday, or Paczki Day, just around
the corner (Feb. 16), we dug into the archives of the former Bakery Production Club of Ontario for this paczki recipe, courtesy
of the former Robin Hood Multifoods (now part of Horizon Milling), and advertisement by Hazelwood Farms.If you have other paczki recipes, photos or stories to share, send them to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it and we’ll be sure to post them here.
MethodFollow bag directions for mixing and floor time. Cut into five-pound presses and round up or roll out and cut with a Bismarck (fill) cutter, then round by hand. Unit weight should be 65 g (2.25 oz.). Place on doughnut screen. Proof paczki slightly larger then normal Bismarck doughnut. Proofing times will vary. Fill with approximately 1.5 to 1.75 ounces of fillings. Weight will vary depending on type of filling. Paczkis are a high-quality doughnut and should be filled with the maximum amount of filling. Finish paczki with doughnut sugar, doughnut glaze or granulated sugar depending on type of filling. The traditional paczki filling was prune compote. Today’s tastes lean more toward strawberry, lemon and cream fillings. |
|||||||||||||||||||||||||||||||||||||||||
