National languages - and cuisine in partner countries.
During the project, Students prepare traditional national food. Thanks to this, we will get to know traditional names in national languages - we learn how rich the languages of partner countries are.
Students from Poland made donuts during a preparatory visit of teachers from partner countries.
Pączki - a traditional Polish recipe
Equipment: a glass, a pot, a bowl, a wide low pot, a wide saucepan, or a pan without handles (the bigger the pot, the more donuts can be fried at once, and the low walls of the dish make it easier to turn the donuts), a whisk, a marmalade sprayer.
Ingredients: 3 kg of wheat flour, 30 g of yeast, 0.5 kg of sugar,
1 rum flavor, 2 vanilla sugars, 6 eggs (4 whole eggs
and 2 egg yolks), 5.5 glasses of milk, 1 stick of butter or margarine,
2 tablespoons of spirit, 1 pinch of salt. Portion for 100 pieces of donuts.
Execution:
1. Heat two glasses of milk, add half a glass of sugar, yeast, mix and knead with three handfuls of flour. Leave for 5-20 minutes (depending on the temperature).
2. Heat the flour, sift, add 4 whole eggs and 2 yolks (leave 2 whites for the icing). Sprinkle a pinch of salt on the yolks, stir, add sugar, flavor and vanilla sugar. Pour the risen leaven
and the rest of the milk heated in the same pot.
3. Knead vigorously (not less than half an hour).
4. Add melted summer fat, knead, add spirit at the end and knead until the dough sticks to your hand.
5. Leave to rise in a warm place, cover with a cloth and do not move for 20-40 minutes.
6. Form balls, place them evenly on a spread cloth, 10-15 cm apart, cover gently with a second cloth and leave to rise for 15-30 minutes. Laying the donuts to rise on a cloth is very important, because they do not stick to the ground.
7. Fry in oil with lard (liter of oil + 2 cubes of lard)
in a wide low pot, a wide saucepan possibly
in the pan. Place the donuts carefully into the hot fat with the side up from the fat table, not the other way around. In the initial stage, cover the lid for a short time, which means that the donuts do not burn.
Stuff with marmalade (if it is thick - add juice).
Frosting: 1 way: Beat stiff foam with 1 egg white, add flavor
and gradually ¼ kg of powdered sugar. Everything cold, no cooking. The consistency should be thick. Products coated with such icing should not be placed in plastic bags, because the icing is unstable and may melt. Method 2: dissolve 0.5 kg of sugar or powdered sugar in 10 tablespoons of water. Warm over the fire until clear, pour over the donuts, sprinkle with pieces of fruit or raisins. Drizzle with melted chocolate to decorate.
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