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.
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!
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.
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.
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!
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!! 💖💖💖💖💖
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.
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)
Love the Polish attitude! It's been a long time since I grew up in Chicago. Her recipes are terrific. No-nonsense. Well there is a little nonsense but she makes the steps so easy.
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.
This is a really versatile recipe. I added two whole eggs to this recipe this time with extra flour as needed to form the dough and extra salt. Then I brushed them with egg before baking and sprinkled sesame seeds. And guess what I got amazing mini burger buns!
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 )
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!
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
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:-))
@@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
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
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.
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.
Jenny Jones! I loved you on your talk show, and was soooo happy to find you here! I love your personality, your voice, and your cooking lessons! Thanks for being here for us Jenny! I love you! -Oakland Steve
Jenny, I really enjoy your videos. My mom was Hungarian and I can remember a few of her dishes. I wish, as a youngster, I would have paid more attention to her baking and cooking. It’s a joy to watch you. Thank you for sharing.
Dziękuję bardzo Jenny, for this very simple yet excellent recipe. I am originally from India, a catholic and I travelled extensively to Poland like 14 times, in the 90's, and lived in dozens of average people's home. And I must say that the Polish people are one of the nicest and friendliest people on earth. Kocham Polskę Regards from California...
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.
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!
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!!!
I just made these today. I probably kneaded a little too long, but they were delicious. I filled them with vanilla cream and elderberry jam. They were much easier than I thought they'd be. Thanks for the healthier take on these yummy morcels!
I feel blessed I've found your Channel because I've followed many of your recipes and in turn blessed my family with all the goodness I've found here. I've been an avid foodie all my life, but never a baker as I could not tolerate the "feel" of flour on my hands. Somewhere along life's line I got over it and that's because of a recent 'happy accident' discovery, so I've started to bake. I wanted to take the time to Thank You personally for your simple yet delicious recipes and tell you true, you've made a better woman and Mother out of me.
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
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 😋
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!!🙌🙌❤️🤗
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 😋
I love these !! We could all take lessons on just how organized you are when you cook or bake. All the prepping is the key to a great meal. Will post a pic of my Paczki! Thanks for all you do.
I made these for Fat Tuesday and these donuts are the absolute best ever. My brothers loved them, in fact one brother ate four in one sitting. I did cinnamon sugar, powdered sugar and regular sugar. I really enjoy your videos and recipes - thank you for sharing
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 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
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!
@@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 really like how you present recipes. Short, precise and to the point, You get to the recipe without all this chit-chat that so many utuber embrace. I love your cabbage rolls, I make your recipe all the time.
At 68 years old I still love these Jelly (jam) and Cream (custard) donuts. My mom would take me to the bakery shop for fresh baked goods and always got a half or a dozen mixed donuts. Always asked for extra of these because they were and still my favorites. May even try making them myself as the recipe you showed was so easy to follow.
Thank you for you for your recipes. I watched your show, which I enjoyed. I watch your videos because you bring your recipes with simplicity and without being pretentious. You are a natural entertainer and lets now start on your beautiful kitchen. Keep doing what you do as you bring a lot of people joy.
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
,😂😂😂😂😂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!!!
I like her recipes because of the simple ingredients. I made the lemon brownies, delicious, had all ingredients. I'm going to make these. I will have to buy yeast but that purchase will become a staple and allow me to make many other recipes.
These were great!! We loved them with and without all the fillings, though we tried both!! But I'm also most thankful for the custard recipe!!! Super easy!! I just couldn't stop myself from eating these. We left them out on a plate over night and the next day we just put them in the microwave for about 5-10 seconds and they were great! Thank you!! I also love how soothing your voice is!! It's a pleasure to watch you!!
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!
Jenny I just came across your channel and I thought I know that face! What an inspiration you are! Love how simple you make it look! I used to cook and bake but my family grew up and I am not married, I just retired and I started getting excited about cooking again! I just don’t want to get fat or fatter! I see your recipes don’t use a lot of bad stuff, thanks, Jenny! 😀
@@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 "RUclipsr"; just upload when she feels like it. I wish she would come back though
I made these today and they are so so easy to make and really delicious. I don’t have a mixer so i made them all by hand and so easy. Foolproof recipe. Thank you so much. ❤
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.
What a nice presentation - Jenny, you are lovely! Came across this recipe by accident and so glad I did! My Polish grandmother, God bless her, will be proud.
Jenny, thank you for this recipe! I made them the other day. Not only did I have fun making them, they were outstanding! I did not fill mine, I kneaded rum soaked raisins... perfect!
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!
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
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.
@@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.
Thank you so much, I made these today and they came out beautiful! I wish I could post a picture. I felt like a regular donut shop, I made some with jam, some with custard, some with chocolate glaze, and I cut the scraps into donut holes. My family is pretty happy! Also, have to say this is a great video, very easy to follow, and what a pleasure to watch Jenny cook in such a pretty kitchen.
These are just amazing! I have made them several times each tome with different filling.. My friends and family love them.. Thanks Jenny,,,Merry Christmas 2019...
Just brilliant, very well explained made it look so so much more simple but when I was a little girl sitting on my grandma's bench watching her do them , I couldn't stop smiling thank you for brightening up my day❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I used butter in the recipe and doubled the amount of butter then made the dough into braided sweet roll with cherry and cheese filling...really good dough! Thanks!
This is about the 4th video of Jenny's that I have watched. You do such a great job! You have a delightful smile and personality and an excellent clear way of sharing your love of cooking and recipes. Thank you.
I hope you read these, Jenny--these are the best donuts ever!! Healthier than bakery donuts and super simple! Thanks for sharing your talents and recipes! :)
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.
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!
I cannot imagine why anyone would give a beautiful video like this a thumbs down. Thanks so much Jenny!
Best Paczki/donut demonstration on the net! 🍂🍃🌈
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.
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!
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!
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'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!! 💖💖💖💖💖
🥰
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.
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
Love the Polish attitude! It's been a long time since I grew up in Chicago. Her recipes are terrific. No-nonsense. Well there is a little nonsense but she makes the steps so easy.
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
Your presentation in baking is amazing
This is a really versatile recipe. I added two whole eggs to this recipe this time with extra flour as needed to form the dough and extra salt. Then I brushed them with egg before baking and sprinkled sesame seeds. And guess what I got amazing mini burger buns!
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?
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
Not a person alive (I’m guessing) would not love this recipe and it’s presentation. A most charming instructor!
Recipe was easy and she explained very nicely. Made this 4 times already 😊love it❤
I love paczki. With strawberry jam or custard.
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
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
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
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
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.
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.
Jenny Jones! I loved you on your talk show, and was soooo happy to find you here! I love your personality, your voice, and your cooking lessons! Thanks for being here for us Jenny! I love you! -Oakland Steve
ok. I'm glad I wasn't being nuts. I grew up watching her. LOVED her show.
I’m another proud Polish girl watching....I so remember these donuts!
The cutest and most efficient recipe demo I ever saw! Thank-you, Jenny! Can't wait to try this recipe!
Jenny, I really enjoy your videos. My mom was Hungarian and I can remember a few of her dishes. I wish, as a youngster, I would have paid more attention to her baking and cooking. It’s a joy to watch you. Thank you for sharing.
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.
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 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.
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
Dziękuję bardzo Jenny, for this very simple yet excellent recipe.
I am originally from India, a catholic and I travelled extensively to Poland like 14 times, in the 90's, and lived in dozens of average people's home. And I must say that the Polish people are one of the nicest and friendliest people on earth. Kocham Polskę
Regards from California...
My mom made these Paczki all the time, thanks for bringing back my Polish family memories, Jenny!!!!
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.
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
Oh My Goodness! I made Paczki!!! It came out perfect! I have never had a first time perfect recipe. You are wonderful!!!!!!!!!
I just made these today. I probably kneaded a little too long, but they were delicious. I filled them with vanilla cream and elderberry jam. They were much easier than I thought they'd be. Thanks for the healthier take on these yummy morcels!
I feel blessed I've found your Channel because I've followed many of your recipes and in turn blessed my family with all the goodness I've found here. I've been an avid foodie all my life, but never a baker as I could not tolerate the "feel" of flour on my hands. Somewhere along life's line I got over it and that's because of a recent 'happy accident' discovery, so I've started to bake. I wanted to take the time to Thank You personally for your simple yet delicious recipes and tell you true, you've made a better woman and Mother out of me.
My daughter just made these. Oh my gosh, they are so good!
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
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 😋
I love these !! We could all take lessons on just how organized you are when you cook or bake. All the prepping is the key to a great meal. Will post a pic of my Paczki! Thanks for all you do.
I made these for Fat Tuesday and these donuts are the absolute best ever. My brothers loved them, in fact one brother ate four in one sitting. I did cinnamon sugar, powdered sugar and regular sugar. I really enjoy your videos and recipes - thank you for sharing
Your kitchen has so much personality!
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
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!
Jenny I MADE THE JELLY DONUTS TODAY AND THEY CAME OUT WONDERFULL .I AM A BEGINNER YEAST BAKER .THANK YOU FOR THE WAY YOU EXPLAIN EVERYTHING
Love the description of putting the jam in. Together with her commentary it's a winner.
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!
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.
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.
I really like how you present recipes. Short, precise and to the point, You get to the recipe without all this chit-chat that so many utuber embrace.
I love your cabbage rolls, I make your recipe all the time.
Jenny, You are FAVORITE cook/instructor on utube!!! Love your concise, yet thorough directions. BTW, your recipes are wonderful, too. I'm a fan!!!
Because of your good and easy to follow instructions my first ‘experiment’ came out great ... yummm. 😊Thank you!
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. 💖
I love how you make it so fun and easy making sure to explain every detail. Thank you for sharing!
At 68 years old I still love these Jelly (jam) and Cream (custard) donuts. My mom would take me to the bakery shop for fresh baked goods and always got a half or a dozen mixed donuts. Always asked for extra of these because they were and still my favorites. May even try making them myself as the recipe you showed was so easy to follow.
Thank you for you for your recipes. I watched your show, which I enjoyed. I watch your videos because you bring your recipes with simplicity and without being pretentious. You are a natural entertainer and lets now start on your beautiful kitchen. Keep doing what you do as you bring a lot of people joy.
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
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...
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 ;)
I like her recipes because of the simple ingredients. I made the lemon brownies, delicious, had all ingredients. I'm going to make these. I will have to buy yeast but that purchase will become a staple and allow me to make many other recipes.
These were great!! We loved them with and without all the fillings, though we tried both!! But I'm also most thankful for the custard recipe!!! Super easy!! I just couldn't stop myself from eating these. We left them out on a plate over night and the next day we just put them in the microwave for about 5-10 seconds and they were great! Thank you!! I also love how soothing your voice is!! It's a pleasure to watch you!!
Your kitchen is so pretty! Also your apron, I love your style.
Me, too! So cheerful - so colorful. I love it too!
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!
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
Jenny I just came across your channel and I thought I know that face! What an inspiration you are! Love how simple you make it look! I used to cook and bake but my family grew up and I am not married, I just retired and I started getting excited about cooking again! I just don’t want to get fat or fatter! I see your recipes don’t use a lot of bad stuff, thanks, Jenny! 😀
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!
Jenny is so sweet! Her aura is extremely evident.
"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
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😋😁
Hi Jenny. You are such a breath of fresh air to watch during this COVID 19 stay at home period.
Jenny, you are clear and concise and I love your hands reminds me of my Hungarian family and our baking thanks Oh & I am getting a scrapper too.
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.
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 "RUclipsr"; 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.
I just made these!!! I have been wanting to for such a long time and I finally did it. They melt in your mouth! OMG. It's like Paczki heaven!!!!!
I made these today and they are so so easy to make and really delicious. I don’t have a mixer so i made them all by hand and so easy. Foolproof recipe. Thank you so much. ❤
This is great. Fantastic presentation without a lot of fluff and filler. Thanks for sharing
The grocery stores sell them a week or so before Lent, we had some, yet I will absolutely make homemade. Thank you!
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?
You' re awesome ! I love the way you do things ! So organized !
What a nice presentation - Jenny, you are lovely! Came across this recipe by accident and so glad I did! My Polish grandmother, God bless her, will be proud.
Jenny, thank you for this recipe! I made them the other day. Not only did I have fun making them, they were outstanding! I did not fill mine, I kneaded rum soaked raisins... perfect!
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
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?
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.
Thank you so much, I made these today and they came out beautiful! I wish I could post a picture. I felt like a regular donut shop, I made some with jam, some with custard, some with chocolate glaze, and I cut the scraps into donut holes. My family is pretty happy! Also, have to say this is a great video, very easy to follow, and what a pleasure to watch Jenny cook in such a pretty kitchen.
You can send a photo any time to my website using this link: YourPhotos@JennyCanCook.com
I love your cooking channel. You are one of the absolute best ones.. Your kitchen is so pretty and so are you!
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
These are just amazing! I have made them several times each tome with different filling.. My friends and family love them.. Thanks Jenny,,,Merry Christmas 2019...
I like how you got all serious when you started this one , we are talking donuts here people! It's go time!!
Just brilliant, very well explained made it look so so much more simple but when I was a little girl sitting on my grandma's bench watching her do them , I couldn't stop smiling thank you for brightening up my day❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I used butter in the recipe and doubled the amount of butter then made the dough into braided sweet roll with cherry and cheese filling...really good dough! Thanks!
Love watching, U R always so prepared, unlike others, luv your humor, enjoy your demo's ♡
It’s so nice to see you again. You have a great calming voice. Love this channel...
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.
This is about the 4th video of Jenny's that I have watched. You do such a great job! You have a delightful smile and personality and an excellent clear way of sharing your love of cooking and recipes. Thank you.
I hope you read these, Jenny--these are the best donuts ever!! Healthier than bakery donuts and super simple! Thanks for sharing your talents and recipes! :)