Contents
Pączki
A sweet Polish delight
Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk warm
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 packet active dry yeast about 2 1/4 teaspoons
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of one lemon optional
- 1/4 cup brandy or rum optional, for flavor
- Vegetable oil for frying
For the fillings:
- 1 cup rosehip jam or your preferred filling such as prune jam or pastry cream
For the sugar coating:
- 1/2 cups powdered sugar for dusting
- 1 tablespoon water for making a glaze
Instructions
- Prepare the yeast mixture:In a small bowl, mix the warm milk with a tablespoon of sugar and sprinkle the yeast over the top. Let it sit for about 5-10 minutes until it becomes frothy. This ensures that the yeast is alive and ready to make your dough rise.
- Make the dough:In a large mixing bowl, combine the flour, salt, and remaining sugar. Create a well in the center of the dry ingredients and pour in the activated yeast mixture. Add the egg yolks, softened butter, vanilla extract, and optional lemon zest and brandy. Mix everything together until you form a sticky dough.
- Knead the dough:Transfer the dough onto a floured surface and knead for about 8-10 minutes, until the dough is smooth, elastic, and no longer sticky. You may need to add a little more flour, but be careful not to overdo it, as this can make the dough too dense.
- Let the dough rise:Place the kneaded dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise for about 1 to 1.5 hours, or until it doubles in size.
- Shape the pączki:After the dough has risen, punch it down to remove any air bubbles. Roll it out on a floured surface to about 1/2 inch thickness. Using a round cutter or a glass, cut out circles of dough (about 3 inches in diameter). Place a small teaspoon of jam in the center of each circle, then fold the dough over to seal the filling inside, pinching the edges together.
- Fry the pączki:Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully drop the dough balls into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry the pączki for about 2-3 minutes on each side, or until they turn golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
- Finish with sugar:Once the pączki have cooled slightly, mix the powdered sugar with a tablespoon of water to make a glaze. Lightly coat each pączek with the sugar glaze, or simply dust them with powdered sugar if you prefer a lighter touch.
- Enjoying pączki:Once your pączki are ready, they should be enjoyed fresh, while still slightly warm. The dough will be soft, and the sweet filling will offer a burst of flavor that perfectly complements the rich, pillowy texture. These pastries are perfect for any celebration, but especially for special occasions like Fat Thursday or a Polish-themed gathering.
Notes
Pączki: a sweet Polish delight
When it comes to irresistible desserts that have stood the test of time, pączki is at the top of the list. These traditional Polish pastries, often referred to as “Polish donuts,” are beloved not just in Poland but in many parts of the world, especially among those with a penchant for indulgent, sweet treats. Pączki (pronounced “pownch-kee”) are not your average donut; they are rich, flavorful, and have an incredibly soft, fluffy texture that makes them melt in your mouth with every bite. While they can be enjoyed at any time of the year, they are especially associated with Polish cultural traditions, becoming a symbol of indulgence just before the season of Lent.
History and tradition of pączki
The origins of pączki trace back centuries, evolving over time from a humble necessity to a celebratory dessert. Initially, pączki were created as a way to use up excess ingredients like sugar, eggs, and lard, which were forbidden during Lent. In the 18th century, Poles began making these deep-fried pastries as a means to prepare for the austere days of fasting. Over time, the tradition grew and became a nationwide celebration. Pączki are now a staple of Polish culture, particularly on Fat Thursday (Tłusty Czwartek), the day before the start of Lent. On this day, Poles eat pączki in abundance, symbolizing the joy and indulgence before the fasting period. Though the recipe has evolved, pączki still hold a special place in Polish culinary history. With their sweet fillings and pillowy texture, these treats have become a favorite not just for Polish people but for anyone who appreciates a well-crafted pastry.What makes Pączki so special?
What sets pączki apart from regular donuts is the dough itself. Pączki dough is yeasted, which results in a tender, airy texture once fried. While many donuts are typically light and fluffy on the inside, pączki have a slightly denser and richer consistency, making each bite feel like a true indulgence. The dough is also infused with flavors such as vanilla or a hint of citrus zest, which pairs perfectly with the sweet, fruity, or creamy fillings.
The fillings inside pączki are another feature that makes them unique. Traditional pączki are filled with either rosehip jam, prune jam, or pastry cream. The jams offer a burst of tangy sweetness, while the cream-filled ones are rich and comforting. Some modern variations have been introduced, filled with chocolate or other seasonal fillings, but the classic versions are still highly revered.
