Gluten and Dairy Free Recipe for Packzis
I revised this recipe off one I had found on Pinterest from Brown Eyed Baker:
http://www.browneyedbaker.com/2014/02/26/paczki-recipe/ This recipe is not Gluten or Dairy Free, so those without dietary restrictions, follow this one - it's great!
Ingredients:
2 cups milk of your choice - I used unsweetened Coconut Milk that I warmed in the microwave. Let me clarify that I used Silk Unsweetened Coconut Milk - NOT the canned kind.
4½ teaspoons active dry yeast (2 packages)
¾ cup + 1 pinch granulated sugar, divided
5 to 6 cups an Almond Flour Blend (Gluten Free) - I use a "Blend" to avoid the gritty texture that using strictly rice or almond flour creates when baking gluten free. For this recipe I used Mama's Almond Blend, by Gluten Free Mama.
1 egg
4 egg yolks
1 teaspoon vanilla extract
1¼ teaspoons salt
4 tablespoons shortening (Crisco)
1 tsp of Xanthan Gum
Peanut oil, canola oil or lard, for frying
Fruit preserves, for filling (I used raspberry for mine)
Powdered and granulated sugars, for coating
Directions:
1. Pour warm coconut milk into bowl of a stand mixer. Stir in the yeast and a pinch of granulated sugar. Let stand for 5 to 10 minutes, or until it has become bubbly.
2. Add 2 cups of Almond Flour Blend and 1 tsp of Xanthan Gum to the mixture and stir with a wooden spoon until a smooth batter forms. Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture should have risen and be very bubbly.
3. In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla extract and salt, and whisk until combined and smooth.
4. Attach the dough hook to the mixer, add the egg mixture to the dough and mix on medium-low speed until mostly combined. Add the shortening and mix to combine. Gradually add 3 more cups of Almond Flour Blend to the mixture and continue to knead until a very soft dough comes together. (It will not clean the sides of the bowl or form a ball; it will be rather slack and a bit sticky.) If necessary, add up to another 1 cup of Almond Flour, a spoonful at a time, until the dough forms.
5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.
6. Remove the dough from the bowl and turn out onto a floured work surface. With your fingers, push down the dough into an even layer. Sprinkle the Almond flour on the dough and roll it out to ½-inch thickness. If the dough doesn't hold its shape and springs back, cover with a damp towel and let rest for a few minutes and try again.
7. Use a 3-inch biscuit cutter to cut out rounds of dough. Transfer the dough rounds to parchment-lined baking sheets. Gather scraps of dough and again roll out and cut until you have used up all of the dough. Cover the baking sheets loosely with plastic wrap and place in a warm, draft-free spot until almost doubled in size, about 30 minutes.
8. Meanwhile, heat at least 1½ inches of oil in a heavy-bottomed pot or deep skillet (I used a 12-inch cast iron skillet) over medium heat to 350 degrees F. Carefully lower about six paczki into the oil at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried. Mine were not fully cooked if I made them too thick, so be sure not to make yours too thick.
9. Allow the paczki to cool until you are able to handle them easily. Using a filling tip, pipe fruit preserves into the sides of the paczki, then roll in sugar. The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
