Paczki Breakfast Sandwich
Recipe courtesy of Walter Makuch, Executive Chef, Elyria (Ohio) Country Club
Ingredients
- all-purpose flour - 2 lbs.
- butter - 1/2 lb.
- egg yolks - 4 ea.
- whole egg - 1 ea.
- dry yeast - 1 oz.
- whole milk - 4 cups
- light rum - 1 Tbsp.
- real vanilla extract - 1 Tbsp.
- sugar - 1/2 cup
- salt - 2 Tbsps.
Instructions
- Scald milk, sugar, butter, rum and vanilla.
- Cool temperature of above mixture down to 110°F.
- Add dry yeast to the milk mixture and create a sponge by adding 1 cup of the flour and activating the yeast.
- Add flour, salt and eggs in tabletop mixing bowl with dough hook or paddle attachment.
- Add sponge to flour and egg mixture.
- Mix until ingredients incorporate and semi-soft smooth dough ball forms.
- Transfer to oiled mixing bowl to proof.
- Proof and punch down twice.
- Scale to 2-ounce biscuit round cut outs.
- Final proof to 1 1/2 times on a well-floured surface.
- Deep-fat-fry at 350°F until golden-brown. Flip paczki to finish the other side.
Chef's note: Paczki—Polish brioche-style doughnuts—are traditionally filled with fruit, custard or whipped cream. I decided to experiment with some savory fillings, and it came out delicious. The ones pictured are topped with avocado, fried egg, brown sugar jalapeño bacon and sharp cheddar, but maple breakfast sausage and country ham are other great additions.