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Featured Formula: Paczki


February 3, 2010
By Bakers Journal



paczki_ad_web FEATURED FORMULA

Paczki Day
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, and advertisement by Hazelwood Farms.

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.

Advertisment

If you have
other paczki recipes, photos or stories to share, send them to editor@bakersjournal.com and we’ll
be sure to post them here.

Ingredient lb. oz. kg g
Robin Hood Yeast Doughnut Mix
 44 0 20 0
Water 18 8 8 400
SAF Instant Yeast
 0 9.5 0 270
Granulated Sugar
 1 12 0 800
Whole Eggs
 1 12 0 800
Shortening (High-Ratio)
 1 12 0 800
Note: If compressed yeast is employed, use 800 g (1 lb., 12
oz.)
    



 

 

 

 

 

 

 

 

 

 

Method

Follow 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.



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