Pączki przepis
Paczki przepis
Pączki to polskie tradycyjne ciastka, które są bardzo popularne podczas tłustego czwartku i innych okazji. Są one wypełnione dżemem lub innymi słodkimi nadzieniami i posypane cukrem pudrem. W tym artykule przedstawimy przepis na pyszne pączki.
Składniki:
500g mąki pszennej
100g cukru
100g masła
4 żółtka
2 jajka
20g drożdży
125ml mleka
szczypta soli
olej do smażenia
cukier puder do posypania
Nadzienie:
dżem o smaku preferowanym do nadzienia
Instrukcje:
W małym rondlu podgrzej mleko do temperatury około 37 stopni Celsjusza. Rozpuść w nim drożdże i łyżkę cukru. Odstaw do wyrośnięcia na około 15 minut.
W dużej misce wymieszaj mąkę z cukrem i solą. Dodaj masło pokrojone w kostkę i zagnieć ciasto. Dodaj jajka i żółtka i wyrób gładką masę. W razie potrzeby dodaj mąki lub mleka, aby uzyskać odpowiednią konsystencję.
Po wyrośnięciu drożdży dodaj je do masy i ponownie wymieszaj. Odstaw ciasto do ponownego wyrośnięcia na około 30 minut.
Rozwałkuj ciasto na grubość około 1,5 cm. Wytnij krążki o średnicy około 8-10 cm. Nałóż na połowę krążków łyżeczkę dżemu. Przykryj drugą połową ciasta i dokładnie zamknij brzegi.
Odstaw pączki do wyrośnięcia na kolejne 15 minut.
Rozgrzej olej do temperatury około 180 stopni Celsjusza. Smaż pączki po kilka na raz, aż będą złote z obu stron. Odcedź na papierowym ręczniku.
Posyp pączki cukrem pudrem i podawaj na ciepło.
Pączki to wspaniałe, słodkie ciastka, które z pewnością przysporzą Ci wielu pozytywnych opinii. Teraz możesz spróbować przygotować te pyszne przysmaki w domu dzięki temu prostemu przepisowi. Smacznego!
Sure, here is another recipe for a traditional Polish dish called "Bigos".
Ingredients:
500g sauerkraut (fermented cabbage)
500g fresh cabbage
500g mixed meats (such as pork, beef, and sausage)
2 onions, diced
2-3 garlic cloves, minced
2-3 bay leaves
2-3 allspice berries
2-3 juniper berries
1-2 tablespoons of tomato paste
2 tablespoons of flour
1 tablespoon of honey
1 tablespoon of smoked paprika
salt and pepper to taste
oil for frying
Instructions:
Cut the fresh cabbage into thin strips and sauté in a large pot with some oil until softened. Set aside.
In the same pot, fry the diced onions until they become translucent. Add the minced garlic and fry for another minute.
Cut the mixed meats into small pieces and add to the pot. Fry until the meat is browned on all sides.
Add the sauerkraut, bay leaves, allspice berries, and juniper berries to the pot. Pour in enough water to cover the ingredients and bring to a boil.
Reduce the heat to low and let the bigos simmer for 1-2 hours, stirring occasionally.
In a separate bowl, mix the tomato paste, flour, honey, smoked paprika, salt, and pepper with a little water until a smooth paste forms.
Add the paste to the pot and stir well. Continue cooking for another 15-20 minutes until the bigos thickens and the flavors are well combined.
Serve the bigos hot with rye bread, potatoes, or as a side dish.
Bigos is a hearty and flavorful dish that is perfect for cold winter evenings or special occasions. It can also be prepared in advance and reheated the next day, which makes it a great option for meal planning. Enjoy!
Here's another recipe, this time for a popular and delicious Polish dessert called "Sernik", which is a cheesecake made with quark cheese.
Ingredients:
For the crust:
250g of digestive biscuits or graham crackers
100g of melted butter
2 tablespoons of sugar
For the filling:
1kg of quark cheese
4 eggs
1 cup of sugar
2 tablespoons of vanilla sugar
1/2 cup of heavy cream
1/4 cup of all-purpose flour
zest of 1 lemon
pinch of salt
Instructions:
Preheat the oven to 180°C.
Crush the biscuits in a food processor or by putting them in a bag and crushing them with a rolling pin. Add the melted butter and sugar, and mix well.
Press the mixture into the bottom and sides of a 24cm springform pan. Use a flat-bottomed glass or measuring cup to help you press it down evenly.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside.
In a large bowl, beat the quark cheese, sugar, and vanilla sugar together until smooth.
Add the eggs one at a time, beating well after each addition.
Stir in the heavy cream, flour, lemon zest, and salt. Mix until everything is well combined and the mixture is smooth.
Pour the filling into the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 1 hour, or until the top is golden brown and the center is set. The cheesecake should still be slightly jiggly in the center when you take it out of the oven.
Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours before serving.
To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan. Cut the cheesecake into slices and serve with fresh fruit or a dollop of whipped cream.
Sernik is a classic Polish dessert that is sure to impress your family and friends. This recipe is easy to follow and the result is a delicious, creamy cheesecake that is perfect for any occasion. Smacznego!
Here's another traditional Polish recipe for "Kotlet Schabowy", which is a breaded pork cutlet that is similar to a German schnitzel.
Ingredients:
4 pork chops, about 1 cm thick
Salt and pepper to taste
1/2 cup of all-purpose flour
2 large eggs
1/2 cup of breadcrumbs
Vegetable oil for frying
Instructions:
Season the pork chops with salt and pepper on both sides.
Place the flour in a shallow bowl and dredge each pork chop in the flour, shaking off any excess.
Beat the eggs in another shallow bowl.
In a third shallow bowl, place the breadcrumbs.
Dip each pork chop in the beaten eggs, making sure it is coated on both sides.
Then dip the pork chop in the breadcrumbs, pressing the breadcrumbs into the meat to ensure they stick.
Heat about 1 cm of vegetable oil in a large frying pan over medium-high heat.
Once the oil is hot, add the pork chops and fry for about 3-4 minutes on each side, until golden brown and cooked through.
Remove the pork chops from the pan and place them on a paper towel to absorb any excess oil.
Serve the Kotlet Schabowy hot with mashed potatoes and a side of salad or vegetables.
Kotlet Schabowy is a popular and tasty Polish dish that is perfect for a family dinner or special occasion. The crispy breaded pork cutlet goes well with a variety of side dishes and is sure to be a hit with everyone. Smacznego!
Here's a recipe for a traditional Polish soup called "Barszcz", which is a beetroot soup that is often served during holidays like Christmas and Easter.
Ingredients:
1 kg of fresh beetroots
1 onion, diced
2 cloves of garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 parsnip, chopped
1 leek, sliced
1 bay leaf
3 allspice berries
3 cloves
2 tablespoons of apple cider vinegar
Salt and pepper to taste
Sour cream or crème fraîche for serving
Instructions:
Peel the beetroots and chop them into small pieces.
Place the beetroots in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer the beetroots for about 45 minutes, or until they are tender.
Once the beetroots are cooked, remove them from the pot with a slotted spoon and set them aside.
In the same pot, sauté the onion, garlic, carrots, celery, parsnip, and leek until they are tender and lightly browned.
Add the bay leaf, allspice berries, cloves, and cooked beetroots to the pot.
Cover the vegetables with water and bring the mixture to a boil.
Reduce the heat and simmer the soup for about 20-30 minutes.
Remove the bay leaf and allspice berries from the soup.
Use an immersion blender or transfer the soup to a blender and purée it until it is smooth.
Add the apple cider vinegar and salt and pepper to taste.
Serve the soup hot with a dollop of sour cream or crème fraîche.
Barszcz is a delicious and healthy soup that is perfect for a cold winter day or a holiday celebration. It can be served as a starter or as a main course with some bread or boiled potatoes. The bright red color and sweet and tangy flavor of the soup is sure to impress your guests. Smacznego!
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