Flowers in full bloom
Refresh your wardrobe with cheerful flowers.
Kevättalkoot (springtime communal work) is a fine example of the stylized nature-themed patterns designed by Fujiwo Ishimoto.
See the full line at shopskandal.com
Celebrating Fat Tuesday, February 25
Join us for Paczki's & Mimosas
10:00am - 5:30pm
skändal embraces food and traditions
from all over Europe and beyond.
The tradition of fried doughnuts called Paczki pronounced "POUNCH-key" is Polish, but it's honored in many different communities. In some neighborhoods the Thursday before Mardi Gras is Paczki Day, in others it's Fat Tuesday, but Poland's famous doughnuts can be enjoyed year-round.
The recipe is similar to German, Jewish, and Italian filled doughnuts, but traditional paczki contain a splash of polish vodka called Spiritus
Here is our recipe of for favorite doughnuts!
Paczki (Polish Doughnuts)
servings: 20 TO 24 PACZKI
prep: 2 HOURS
cook: 20 MINUTES
resting time: 10 MINUTES
total: 2 HOURS 30 MINUTES
Traditional Polish Paczki - yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.
- 2 cups whole milk, warmed to 110 degrees F
- 4½ teaspoons active dry yeast (2 packages)
- ¾ cup + 1 pinch granulated sugar, divided
- 5 to 6 cups all-purpose flour, divided
- 1 egg
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1¼ teaspoons salt
- 4 tablespoons unsalted butter (melted and cooled)
- Peanut oil (canola oil or lard, for frying)
- Fruit preserves (for filling)
- Powdered and granulated sugars (for coating)
- Pour warm milk into bowl of a stand mixer. Stir in the yeast and a pinch of granulated sugar. Let stand for 5 to 10 minutes, or until it has become bubbly.
- Add 2 cups of flour to the mixture and stir with a wooden spoon until a smooth batter forms. Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture should have risen and be very bubbly.
- In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla extract and salt, and whisk until combined and smooth.
- Attach the dough hook to the mixer, add the egg mixture to the dough and mix on medium-low speed until mostly combined. Add the melted butter and mix to combine. Gradually add 3 more cups of flour to the mixture and continue to knead until a very soft dough comes together. (It will not clean the sides of the bowl or form a ball; it will be rather slack and a bit sticky.) If necessary, add up to another 1 cup of flour, a spoonful at a time, until the dough forms.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.
- Remove the dough from the bowl and turn out onto a floured work surface. With your fingers, push down the dough into an even layer. Sprinkle flour on the dough and roll it out to ½-inch thickness. If the dough doesn't hold its shape and springs back, cover with a damp towel and let rest for a few minutes and try again.
- Use a 3-inch biscuit cutter to cut out rounds of dough. Transfer the dough rounds to parchment-lined baking sheets. Gather scraps of dough and again roll out and cut until you have used up all of the dough. Cover the baking sheets loosely with plastic wrap and place in a warm, draft-free spot until almost doubled in size, about 30 minutes.
- Meanwhile, heat at least 1½ inches of oil in a heavy-bottomed pot or deep skillet (I used a 12-inch cast iron skillet) over medium heat to 350 degrees F. Carefully lower about six paczki into the oil at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried.
- Allow the paczki to cool until you are able to handle them easily. Using a filling tip, pipe fruit preserves into the sides of the paczki, then roll in sugar. The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
Tested with love and a small amount of skill in a warm hearted home!
Did you know:
Skändal was the first boutique in the US to carry
Stine Goya, Copenhagen
Now an internationally acclaimed designer,
celebrities are rocking her styles & colors
and loving the soft sense of femininity of each piece.
Here for spring is an intense new color she calls Saffron Candy
Don't wait, be the first to try her designs for Spring 2020.
You can always find great jewelry for celebrations at skändal
Try on any of the new arrivals from
Avaasi for spring
It's our best selling jewelry designer ever!
It's A Great Event!
Skändal Cordially Invites You To
International Women’s Day
Sunday, March 8th,
a home concept store
1520 N Halsted St, Chicago, IL 60642
skändal's owner Katie Cory
has been chosen to participate
5 person Q&A panel celebrating a women empowerment discussion
"We Are Proud Of You"
Moderated by Marimekko North America Marketing Manager
11:45a.m. Q & A begins
Food & Drinks, Exclusive discounts, Free gifts, In store contest
skändal will be showing the new spring 2020 apparel collection from Marimekko at EQ3