Pączki - Polish Jelly Donuts - Oven Baked Doughnuts
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- FULL RECIPE: www.jennycanco...
Jenny's Polish heritage includes pączki which are traditional jam-filled doughnuts. "Polish pączki are usually fried but mine are oven-baked, light as a feather, and filled with jam or custard."
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© Copyright 2022 - Jenny Can Cook - Jenny Jones
What happened to the custard? I ate it! I was only showing how to make it for your filling but I filled them the traditional way, with jam. You can fill them the same way with custard or just eat the custard right off the plate with a big spoon like I did.
Oh! mmm I was also waiting for the custard version. In Europe they call custard Vanilla Sauce.....😏
❣️LOL LOL LOL!! So Funny, she ate the custard!!!!❣️
Jenny Can Cook YOU ARE THE BOMB JENNY ❤️❤️❤️❤️
Haha, too funny. Love your videos, you make it so easy. Please do more.......austrian salty pretzels, the big crisby ones they have with beer. Any chance you know how to make them?
I'm going to try these with the custard, too. Should there maybe be a little vanilla added to the custard at the end? I bet lemon curd would be a great filling, too. Thanks for this recipe Jenny, you're wonderful!
Jokes aside, this presentation is splendid. Unpretentious, warm and even endearing. Well-organized and coherent. What more could one ask for?
A couple of those donuts.
Don Reed a dozen donuts shipped to my doorstep 🤗 ✅
I wish I could find yeast! Would love to make these.
@@stanmiller9117 ROFL!
@@stanmiller9117 www.modernistpantry.com/iinstaferm-red-instant-dry-bakers-yeast.html
They appear to have yeast.
I ordered yesterday.
Good luck
I cannot imagine why anyone would give a beautiful video like this a thumbs down. Thanks so much Jenny!
No intro, no disclaimer, no ads, no sponsors; life was simpler back then
no annoying background music or loud machines to be talked over.........the doughnuts looked great
She is not trying to make money like the rest of youtube
@@kyleleyve5309 That's a shame, because she would have made a mint in this quarantine.
@@itsjemmabond I think Jenny has a bunch of money stashed from her retirement lol
@@danh27 You can never have too much money!
I can't figure out why on earth even 1 person, let alone 1K, would give this awesome video and recipe anything but a wholehearted thumbs up! 👍🏼👍🏼👍🏼👍🏼👍🏼
S’real easy man...A bunch of punks got their punchkies in a bunge. But don’t sweat it, they’re just jealous because Jen CAN cook. Trust me, she’s the real deal. I’ve tried her recipes. They work! Plus she’s adorable!
You just cannot please some people. This was organized, had a great pace, told the necessary information, no extraneous chit-chat, easy to understand. Hope Jenny ignores the Negative Nancys. She did a fantastic job.
Thank you....I have just made some cabbage rolls per her recipe and they turned out great....She is a lovely lady and her videos are easy to follow , just hope she doesnt take this seriously . Im from Slovakia and Im trying to teach my girl to cook European style food....Jenny was a great help for us to accomplish that.
Agreed. Nothing better to do but watch through the entire class to be negative. They probably get the day old stuff from the market. I love baking and serving my family happiness (thanks to Jan)
HAPPY HANUKKAH 🕎 y’all
About an hour to make and 30 seconds to make them disappear.
hahaha - I agree! with a diet coke, of course :-)
@@CzarSmitty1963 Naturally. You have to cancel the calories.
@@heru-deshet359 - You're a genius!!!
An hour wait for 30 seconds of pleasure? Sounds like my ex
@@primate924 My condolences.
Just made this tonight & wow!! Right out of the oven & filled with black cherry jam; I thought I died & went to heaven. I actually used whole milk & butter & used my stand mixer to knead. Already shared your channel with a baker friend. Thank you!
Omg this was 7 years ago and I only just found this . Straight to the point, clear as, and fast to make. Made this and omg it was delish.
reee
Delish, I like it.
She has her own webpage that she does all these recipes on- i don’t think she does YTube anymore? I think it’s called Jenny Can cook? Love her webpage!
I found her online one day, she is the best. She has such a pleasant voice and easy to watch, straight to the point, and great tips and tricks. Makes you want to be her neighbor and pop in to enjoy a cup of coffee or tea and great conversation.
Eileen Chambers can you tell me how many grams in a packet of yeast?
I live in Australia and i but mine in a container
I’m such a dunce. I thought she looked familiar. Finally dawned on me she was the host of the Jenny Jones Talk Show. Glad she is keeping busy.
I was just thinking the same thing... Where do i know her from... I too am a dunce!!
Thank you. I came to the comments to see where I knew her from. Jenny Jones! That's it!
Don't feel like a loner there my friend. I was doing the same thing. I'm thinking "I know this women from some where". Then it occurred to me. She is still beautiful and will be 74 in less then a month. What a gregarious person. No wonder she had her own show. God Bless.
Jones does not sound Polish
@@karinblundell596 Married name?
I wish you would come back to YT.
Agree
Where is she?
Me too 😊
@@connieolson8497 She spent years in media production in front of a nationwide TV audience, so I am thinking that she doesn't want to commit to being a "TH-camr"; just upload when she feels like it. I wish she would come back though
@@annieoakley4832 - this video is 9 years old., but still relevant. She hasn't added new content, so I assume that is what they meant.
Wow, I'm 69 years old and I remember my mom's mother making those donuts in the 50's and 60's,what memories! Thank You!
He says..he's 69 years young.:) ...my mum is 93 this year & used to make something very similar to this when I was little ( a very rare treat !) ..I was brought up in Liverpool in the North of England ( by Penny Lane in fact )
@@tomatosaucefromyoutube6801 Seems impossible, hey?
Doughnuts are decadent, not matter how you prepare them. Using butter and whole milk is the only way to go. "If you're going to do the time, then do the crime - and enjoy!" Very nice to see Jenny again!
I made these with almond milk and olive oil (plus, coconut oil to brush over once baked) since we're off dairy for now and they came out perfect! (We otherwise do love REAL butter:-))
I'd rather devour the fried versions,but I'm sure these would be acceptable.Ima long way from Hamtramick
Hilarious 😂 well said ☝️
My cardiologist (and her accountant) are grateful for patients with similar dietary points of view.
@@wholeNwon Its simply a matter of eating what you like but in moderation. Take this wedge of lemon merangue pie and a mug columbian dark roast coffee. Black no sugar.Ill be on my feet till 5.pm painting and clear coating a 66 Pontiac Bonneville convertible. I'll walk about 2 miles around this car to apply 3 coats of paint and 2 coats of clear.. gotta move to stay healthy
Thank you! Thank you! Thank you! I have been dreaming about these mind blowing Polish doughnuts forever! They remind me of Latvia, my mother use to make them. Sadly she is gone and all i have is memory's . This recipe for me is absolutely priceless . Your presentation is beautiful and so are you. Ines Misan
Correct on the custard, this nonsense about boiling for 3 minutes is silly.
once it boils its done, the starch has bloomed , there is no purpose to continue boiling unless scorching is a desired result.
1 quart of custard takes me 7 minutes flat, start to finish.
I'm a retired pastry chef, nice video....I'm frying donuts right now made from brioche dough, a sin I know.
Interesting and good to hear that about how long to boil. I've been baking for about 30 years and my older cookbooks say to cook UNTIL it boils and the newer cookbooks say (I think) something like two minutes ... and it always scorches.
I trust a pastry chef! Thank you.
I'll just stick to Bird's Custard Powder. It's a very British thing, loved by millions of us, just reduce the amount of suggested sugar. Bye the way custard can be cooked in the microwave as well, however which ever way it's cooked when it cools you will get a skin. The video is very clear thanks.
Vanilla in the custard? Jenny did not add any
@@cherylruhr6001 Usually there is vanilla in custard. I would imagine it would be very blah if you don't. Ours is also called vanilla custard. I guess you could actually add whatever you like or make chocolate custard even. In fact go all out and invent something special. Just think of the fun you will have trying different types. Enjoy.
@@cherylruhr6001 Today I mad a Victoria Sandwich Cake and used mock cream you might like to have a go. You need to cream together icing sugar and butter as normal with a little vanilla if desired, then add cold custard a little at a time, mixing well between each spoonful added. This makes a light fluffy cream that would be great in doughnuts. It has less sugar and fat. Also you can any flavour you fancy. Take care.
Always liked Jenny. Wish she was back on the air.
@@JPMJPM skincare routine... give me a break, it's the magic of fillers and botox, wake up to your self.
@@fingerprint5511 no . Moo z,
Jp nj
J
M. Graph She has great bone structure and was always beautiful- great skincare and makeup helps everyone. 💖
Your kitchen is so pretty! Also your apron, I love your style.
Me, too! So cheerful - so colorful. I love it too!
"Corder of a cup" is 1/4 of a cup. There are printable recipes for all my videos on my website (www.JennyCanCook.com)
when i made your dounuts the when i baked it didn't even rise any time and they were not even fluffy what did i do wrong? help!
Please look here for a solution: www.jennycancook.com/problems-with-yeast-baking/
i found out that my yeast was expired and i added too much flour
thanks for your help can you make a new video?
Ft.
Aaw
X-rays
My daughter in law is polish and she’s an amazing cook combined with
My son who’s italain great cooking combination
You are so lovely
I'm not sure if you'll see this message, but in case you do, I discovered your channel today, in March 2021, and I'm very grateful for your Polish recipes, and especially for your healthier takes on them! My husband is part Polish, and we live in an area with a lot of Polish people. Our church has a HUGE Polish community, too! I do most of the cooking at home, and I'm of Sicilian descent and grew up in Southern Louisiana, so I mostly make those sorts of foods. Your videos will definitely help me make some recipes that reflect my husband's heritage.
Thank you!! 💖💖💖💖💖
🥰
great job ty I hope that Jenny continues to do food instructional videos, they are so to the point, unpretentious and simple enough for me lol
I love how she explains everything, and explains why she is doing it. The stupidest person could do this recipe with no problems.
Mrs. Jenny I would just like to take a moment to thank you for all your videos. you have REALLY helped me with learning the names of these dishes and also with how to cook them for my Polish husband. thank you so much! You've really inspired me to delve into the Polish culture so much so that I went there this year just to see it first hand. Thank you again
I remember you from your talk show. I used to watch it all the time because you seem like such a nice, genuine person. Thanks for this recipe. I moved to Upstate NY from Michigan, and it's hard to find good paczkis, let alone even find them.
Susannah Ritholz i
Susannah Ritholz OMG! I was like "where do I know this woman from? "🤔 She is just as lovely as ever. I was hoping I'd find out in the comments and yours is the first one I read😄
Susannah Ritholz
How about you try to look out for paczki instead? Paczki (like pierogi and probably lot other polish stuff ending with -i) is already plural :P
Oh, Susanna!
Omg I do know her from her show in the 90s! Wow
I made these. They turned out beautifully.
Any tips??
@@mddell58 alps
So glad to read they turned out well your very first time with this recipe! Thanks for sharing💖
I wish I could say the same. Mine turned out like biscuits 😞
@@ez8546 ahh sorry to hear this..probably handled them too much used too much flour and cooked too long...get back on that horse you can do it EZ i believe in you. Even great cooks have a wah wah dying trumpet sound even a wah wahhhh now and then. Sometimes our heart just isnt in it we are distracted or too much time passed between rising and stuff happens dont be hard on yourself and what i do with new recipes that are more complex or really sensitive to measurement and rising time kneading time temp etc is that i get ingredients ready and i follow along with the demo video here i pause each step while i do each thing each ingredient and each kneading and rising time. Just pause your video i even go back a few seconds to make sure i didnt lose an ingredient or step while trying to pause my tablet. You can do it EZ!
I remember when doughnut shops used to take the time to re-cover the jelly hole before cooking. Made them kind of magical for a kid.
This is how to make an instructional video!! Well done Jenny! All anyone needed to know, and not an ounce (!) of wasted chat!
I was so wanting to lick that custard spoon!!! LOL
abigailhamiltonactor z
Was waiting to see how she used the custard.. Do you cut the "paczki" in half and put a slice of it in between like a sandwich? ? How ? What was she gonna do with it????
I must agree... she amazing...
Well abigailhamiltonactor, you do realize Jenny is not your average youtuber? This lady is THE Jenny Jones, stand up comedian/TV talk show host/singer. She's like Joan Rivers (but funnier) and Maury Povich all in one. She won $100,000 on Star Search for her stand up routine. And of course, she has her own wikipedia page. No, this is not her first rodeo.
@@joies4108 You put the custard in the bag like she did for the jam and squeeze it in with the long tip
I love how you make it so fun and easy making sure to explain every detail. Thank you for sharing!
You're adorable and I love your cooking.
J L no need bread rolls
J L‘
I loved the custard ones. When I was a little girl we had these on special occasions. The ones I had were topped with powdered sugar and a crumb coffee cake topping. This was in Chicago. Yummy 😋
Custard, topped with chocolate ganache
Dorothy!.. Do you put hat “Crumb Topping” on Before Baking or afternoon it comes out of the oven?? This would be Yummy with spiced Apple filling!!🙌🙌❤️🤗
@@HISIAM888RUHIS888 i put it on before and sprinkled with powdered sugar after .
Mine didn’t raise🥲
Spiced apple & some chopped nuts & they could be turned into delicious Greek style doughnuts ..like a Apple Baklava but a lot lower in fat ..lol.( God my mind is greedy ) lol 😋
Like that Jenny has all utensils, ingredients, etc. on counter rather than rummaging in drawers or turning her back. This is a recipe that looks so easy and delicious. Thanks Jenny for your efficient effort and style.
Oh my god, THANK YOU for using only 1 and a 1/2 cups of flour in your recipe. All of these TH-cam uploader's recipes with flour for everything from pancakes to pizza dough tell you to use 4 to 6 to 8 cups of flour for everything. And then you have to cut the recipes down and hope it works. Who needs 8 cups of flour for pizza dough? Are they feeding an army? :D
This is the first jennyjonesvideo I've ever seen. Every time I've come across Jenny Jones in my life she has always sounded sensible and reasonable. And she has nice legs (that's YOU, Jenny)! I think she got them from playing the bass drum and hi hat. Boom-boom! :)
Hi Jenny, I never knew you were famous when I first came across your
OMG these are the best ever, I made them tonight and everyone that tried them said they were the best they ever had.YIPEE ! thank you Jenny
If you like these you'll totally flip over the real thing. Get to Metro Detroit area on Fat Tuesday. Hamtramck if you can get there to stand in line by 5 AM. They go fast!
Oh Im glad someone made them to say! I want to make them now!
They look great!
Joe Kaye
These *ARE* "the real thing!" It's so much better when you do it yourself, and when you know exactly what is going in what you are feeding your family.
REAL FOOD! = The Real Thing!!!
Oh.what kind of oil she used i didnt anderstood. Thanks
Why didn't you spank the dough this time?
David R
xoxo.a&r 2812
Lol u didn't get the joke, did you?
I have baked these paczki for the last three years with great success. My sister-in-law who is Polish cannot believe that they were baked instead of fried and was truly impressed at how delicious they were. I'll be baking these again this year.
I’m another proud Polish girl watching....I so remember these donuts!
Because of your good and easy to follow instructions my first ‘experiment’ came out great ... yummm. 😊Thank you!
We just made this this morning. So light and tasty, not to mention fun to make. So much healthier than fried doughnuts!! We will make these often
Wow,
I cant STOP watching Jenny Jones.....I never imagined she knew how to cook so delicious!!!!!!!!!!! GO Jenny you are awesome and beautiful I miss you on tv
I like how you got all serious when you started this one , we are talking donuts here people! It's go time!!
Quarantine bought me here WOW i'm old. I remember her talk show
The aging process is not for wimps..
@@TheBlueruss16 well that photo is me at 42 so I must be doing something right and so is Miss Jones 🙌🏾👑🤎 she looks amazing love her
Jenny I tried your baked doughnut recipe and it turned out great. Everyone I gave them to to try said they really liked them. My grandson and his friends have me making them regularly now. Well done
John Barnes>i
Thank you for sharing these I'm going to try them , they look 😋 YUMMY
You are so cute and a very good teacher explaining each step. Will give your recipe a try. Please keep making videos :)
Hilda Vandergriff
*Did you make them?? If so, how'd they turn out??*
@@mddell58 I want to know to
@@cilla757If I may chime in here...lol..... I made them a short while ago!!! You must make them. I swear you will NOT be sorry!!
@@junesgirl22 .. You're the best, I will. Thank you so much
I made these last night, and they are wonderful. We have a market that sells the best jams and jellies. I filled most of them with cinnamon-pear jelly (my daughter's favorite) and the rest with cherry-berry jam. I'm going to make another batch with sugar-free jellies or jams as a thank you for my cousin and his wife for letting me use their GPS. Love that they are not fried.
I missed these on Shrove Tuesday. The bakeries in Grand Rapids always made them then. I live in Florida now😬.So, I'm going to make them for Easter. Put on a mask and head for the grocery. Thank you! 😷
We can't find yeast here in this town in Michigan right when I have all the time in the world to bake. Grrr... Hope some comes in soon.
Isn't that strange! Same situation here but I had a jar in the refrigerator. Try a health food store.
The cutest and most efficient recipe demo I ever saw! Thank-you, Jenny! Can't wait to try this recipe!
This is my first time watching one of your recipe vids. Very nice production, I love your kitchen, so homey, yet big, and love your apron and smile! These look so easy to bake and fill, I will have to try them. I think I will use butter instead of the canola oil though. And maybe the apricot jam you suggested. Again, very well demonstrated, thanks!
How much butter instead of Canola oil?
My Dad was Polish and French Canadian, and he always said that the authentic, traditional Polish filling is prune, since they are supposed to help empty the digestive tract after bingeing on Fat Tuesday!!
Can't wait to make these, I have always wanted to see if I can make these!!😊😊 Thanks again, Jenny
Michelle Duquette I used to eat those as a kid! 😋
@@luv2cook. 😊😊✝️⚜️
@@CroixdeLorraine My dad too. His mother was born in Poland and his father descended from voyageurs!
Oh My Goodness! I made Paczki!!! It came out perfect! I have never had a first time perfect recipe. You are wonderful!!!!!!!!!
Being a proud Polish girl myself (My grandkids call me Babci), I loved this recipe and the beautiful way you presented it. Can't wait to try your Paczki, and bring back my wonderful childhood memories. Dziękuję bardzo, Jennie!
Dobrze
Never will I ever eat another fried doughnut! You knocked this one clear out of the ballpark! Filled mine with your custard. Reminded me of Boston Cream Pie, so I had to melt some chocolate for the topping which led to coconut then chopped walnuts!!! Forget the Cookie Monster, you've turned me in to the Doughnut Monster!
I skipped the butter and sugar coating on some, and used chocolate frosting on the custard ones.
My exact thought when she tossed them on that sugar. Hmmm chocolate covered, custard filled...
Well Yeahahh! 👍
On Mary Poppin's measuring tape JJ's measurement would read:
Jenny Jones Practically Perfect in Every Way.
American Television Treasure.
Timer goes off: "thank you, little man"
lol
I found that very mysandronous.
Hi jenny, i tried this recipe and it worked great. they are very soft and yumm. Thank you so much for the recipe and great video.
I ț do ų
camera man don't give up your day job, or are you on a boat
I made it the other day. It was a winner. My family loved it. My daughter-in-law is Ukranian, she said it was very authentic tasting.
Kocham pączki! Great video.As a Polish girl i really love it and eat every time my grandmum made it. Now i can made them for she ;)
Jenny jones from my teen age talk show days! You were one of my faves! I love that you’re cooking now! So glad to see you and I’ll try this recipe.
Yes, it IS her isn't it? I'm showing my age, lol.
How can butter be unhealthy? Canola oil is unhealthy as its not cold pressed. Butter is good natural fat
esnart Mambwe I think butter is better for you than canola oil.
You can get expeller pressed canola oil. I get mine from Trader Joe's (in the US). you can probably get it elsewhere as well. If all else fails Amazon probably has it.
And it's not just canola oil producers that may use solvents. You can produce pretty much any oil by either pressing (expeller pressed) or by using solvents. Just look at the label. If it is pressed, especially cold pressed, it usually states so on the label.
I only use butter as a spread or in a recipe. I wouldn't touch margarine or other fake kinds of butter that are out there. For cooking, I use Peanut oil or Canola Oil. I hate olives and the taste of olive oil, so I NEVER use it.
I agree..... And Jenny..... Adding refined sugar is 'healthy'? 🤔
Natural animal fats are OK. Forget everything else we accepted as fact from the corporate sugar & salt factory lobbyists.
Rant over. Butter me up !!!
Jennie please come back. I adore watching you cook. You’ve given me such courage to cook things I’d never tried. I’m sure many people would subscribe if you came back! Love you and thanks for the videos you have done! God bless and hope you are well and still baking! 👍🏻😘💕
Oh WOW! just watched this video and subscribed! My Daughter in law is Polish and she is in for a surprise! I am going to attempt these ... the ones you baked looked AMAZING! Big Thank you for the Video from the UK .... Love love loved it! x
OMG these are very tasty, saw your video, made them exactly like you did, very simple to make, wife and I loved them with our coffee, grand kids loved them as well. On a side note watched your TV show for many years, I'm glad you're doing well and you look amazing still.. glad you are doing what you love, may good health bless you Jenny Jones... oh before I forget, I put cinnamon in with the filling, DE LI CI O U S.
My daughter just made these. Oh my gosh, they are so good!
She lost me when she ditched the butter for canola oil. LOL! I'm Realizing that this video is almost 10 years old and we used to believe that canola oil was healthier back then. I'd try these with butter!
That explains it!
Clear presentation made with lighter ingredients. Inspired enough by this to try these at home. Really well done! On a personal note I am happy to see JJ continuing to redefining herself.
Wait? Jenny Jones?! Hey 👋🏻 Gurrrl! Good to see you! 🤗
Your kitchen has so much personality!
Hi Jenny... You didnt use the custard filling? Thanks for the simple recipe :)
Oh yeah...you're right.
She showed how to make the custard filling because it's her favorite, but she said she wasn't going to fill them with the custard.
@@karenk4291 ❣️She ate the custard, ha ha ha!!! Lol❣️
@@l.wall.2505 lol
@@karenk4291 Don't know why my name is highlighted, I never Tex a thing!!!!
Jenny,after I watched the video,I made them using an blackberry apricot jam,I was in heaven,amazing ,thank yo you so much
Oh my, I’ve been craving blackberries and they don’t grow up here and when you find them they are often very expensive.
Meant to add, that sounds soo yummy. I will have to try that in a couple of weeks😋😁
Absolutely perfect cooking videos. Pleasant voice, sweet face, charming personality and no ridiculous babble or time wasted. I am crazy for Jenny Can Cook videos. Oh; AND so far all recipes are delicious. Thank you very much.
Wait: is this jenny jones, talk show host jenny jones? I guess Jenny really can cook, lol, i had no idea! 👍🏾 💕
Perma Frost I used to love her and her show too! Great cooking videos too - HGTV needs to give her a show! 👍💖
@Perma Frost I was thinking the same thing..lol I wondered what happened to her. She does have great recipes though! Stay safe healthy and blessed
I knew I knew her from some where..subbing..those look great and Id rather not fry.
It took me a few minutes to figure out where I knew her from!
Jenny Jones is a great instructor.
,😂😂😂😂😂OMG the whole time I'm thinking " who does he look like...I know that face....I even thought of my highschool home ec teacher.....but yessssssss! Def Jenny Jones!!!
@Real ❣️Yes Jenny Jones...
Whats with the hate for butter? Sugar is the health enemy, not butter. It's reprehensible to say "they are not fried so its healthy"....ughhh
BeatsByZlaya
Lmbo!!!
I love my butter also in moderation of course, but I think she missed the memos and adds and doctor shows and the news,...wasn't it in the 90s when they told us they had been wrong.... that butter is good for you but in moderation of course and to use olive oil or coconut oil, and that the vegetable, canola, corn oils and the like are actually not good for us!!!
@@theducklinghomesteadandgar6639 Yes, exactly! During the 1980's & 90's we were programmed to think all saturated fats were bad and vegetable oil was the only "healthy" fat to use.
I don't think she realized that 10 years ago
@Bert Turbaville True about the frying but she's also eliminating the butter from the dough recipe itself. I think that is what the other comments are referring to.
Then just use butter. No need to hate on Jenny for her choices. Sheesh.
Jenny is so sweet! Her aura is extremely evident.
What a pleasant surprise to find this video. I loved Jenny's talk show back in the day and am happy to see these cooking videos. I hope all is well in retirement!
Finally I can make my favourites in the oven,as I do not fry ANYTHING! I hate the smell that lingers and of course not healthy at all 💚 I used to love custard filled krapfen when I lived in Italy, my favourite filling too 😋 Just a small request Jenny,please could you give the temperature in Celsius for us non Americans 🙏
Google will convert it easily for you. It only takes a second.
Not a fry-by-night operator, apparently (I should stop talking while eating egg rolls at the same time).
HANS Thanks,I have downloaded an App that does all of the Imperial-Metric-Imperial conversion 👌🏼
Don Reed Well,I do occasionally eat fried foods,(& you’re making me crave egg rolls now 😆) not done at home though!But then it takes me ages to digest 😩
Canola oil is inflammatory...saturated fat os good for you...read theclatest research
Hi, Genny, Can you do a tour of your colorful kitchen I love all the bright green and yellow and pink so hard to find.. love your apron as well and the chickens in the background love your recipes I tried some of them. I am polish and would like to try this recipe without frying them
+rita szymanik -- I can't find purple. I have some fake grapes if you're interested. But that's about it. :)
Eggless. Yeast. Donuts
Up in MI when I was living there, they always sold pączki on
"Fat" Tuesday before Ash Wednesdays.....miss that here in NC.
Now I can make my own! :)
Thanks so much!
YES.....I AM LOOKING FORWARD TO FAT TUESDAY....THOSE SELL THEM AND THEY ARE STILL AS GOOD AS THEY USED TO BE
Yes creating a ' demand situation ' may seem a good marketing strategy but here..unnecessary..these are delicious anytime
Mhmm... they look like German "Berliner" - and they are also filled.
I’m sitting here with a happy smile.
Thank you for an excellent presentation.
I sure miss the foods that I grew up with in Detroit.
Dear Jenny. It is so smart to fill it after baking. I do also, (when I make "Berliner" ) cause it is much easier to fill. I will bake it, because I also use to take as less fat as possible, I like your recipes. Your videos are my "evening lecture" :-). All the best for you. Greetings from Germany. Sabine
Sabine, do you really bake Berliners?
GREAT video!!!!!! You have such a nice speaking voice. Thanks for posting.
It’s so nice to see you again. You have a great calming voice. Love this channel...
I've eaten Pączki all my life but never attempted to make any! I would put in a little more filling but WOW they look gorgeous!
Don’t know why my dough was very sticky. Needed a lot more flour. I repeated the recipe and it turned out the same.
rosycheks I had to add more flour as well.
Jenny, I love how beautifully you evoke the Polish spirit!
Thank you for the healthy version of these, and including the custard option, my favorite.
Love watching, U R always so prepared, unlike others, luv your humor, enjoy your demo's ♡
im not sure how i'll go with the yeast Jenny, as we in australia, don't have that type, but we do have the granulated stuff so i'll give it a go and see how it turns out wish me luck
This was my first time making doughnuts and the recipe is amazing. The dough itself is so light and fluffy like a cloud. The fact that it was baked is also really awesome.
Anyone ever tried this with gluten-free all purpose flour?
I am going to
Yummy it looks so easy to make. l love the filling gadget.😍
You' re awesome ! I love the way you do things ! So organized !
The god damn Martha Stewart of youtube we miss you!!
Ok, I was a non-believer, being Polish & loving the fried paczki BUT this recipe is FABULOUS. Problem: 2 1/2" cutter cannot be right. I used a 2 1/2 cutter & paczki were waaaaaaaaaay to small. Perhaps 3 1/2" cutter? (also used melted butter, NOT canola oil--yuck)
In Poland we have them glazed in "lukier" which is simply powder sugar melted with boiled water, they MUST be filled plum butter.
THIS IS THE WAY...
They can't be covered with the crystal sugar, it taste wrong, like donuts from tesco in the UK... ughhh
Fantastic - my Polish grandmother used to make these, now I can! My grandmother was from Warsaw and VERY Catholic but from a DNA test we recently found out she's actually Russian Jew LOL. That's OK, good food is good food!
Wow! May I ask if she was emotionally affected by this discovery? Antisemitism is still very prevalent in Poland.
@Leela Brannigan Who made Russia into a desert?
I was watching this & thought this sounds like Jenny Jones😂 She has aged really well! Still very pretty!
Thank you for sharing your recipes they are great... However, butter is heart healthy!
Buttercream Painter i
Witam jestem Polka, nie raz robiłam paczki ale nigdy ich nie piekłam, tradycyjne paczki polskie nie są pieczone tylko wrzucamy na gorący tłuszcz najlepiej smalec więc mają inny kolor, smak i charakterystyczną jasną obwódkę wokół, żeby tłuszcz nie wsiąkał dodajemy odrobinę alkoholu. Dżem podstawowy to z róży, oczywiście może być też różne nadzienie. Wiadomo w cukierniach dodają krem na końcu wstrzykując ale w domu wkładamy do środka zimne powidła i gęste, zasklepiamy i wrzucamy na tłuszcz..
Dear Jenny! Im Pole. This is not polish Pączki. My grandmother,mother and I cook Pączki. We cook Pączki in oil ,in pot. Never in roaster. Your baking for me its sweet rolls. Greetings! Ewa