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Delicious, Authentic Polish Paczki recipe traditionally made for Fat Tuesday or Thursday in Feb, to celebrate the last day before Lent fasting begins.

When it comes to Fat Tuesday, I'm all near the Smoothen tradition of Paczki! The Polish do information technology right, because these are definitely a worthy Fatty Tuesday splurge!

Bound to:

• FAQ
• Ingredient Notes
• Step-by-Step Photos
• Cook'south Notes
• Recipe
• Comments, Questions and Reviews

FAQ

What are Paczki?

Pączki are essentially donuts, made past frying dough, filling with a variety of fruit or custard fillings, and coated with sugar. Paczki are made from a rich dough containing eggs, fats, sugar, yeast and sometimes milk, and so they tend to be a little more rich and dense than a typical donut. Packzi can take a diversity of fruit or foam fillings. They can be glazed or covered with either granulated or powdered carbohydrate. In Poland, a stewed plum jam or a wild rose hip jam are the near traditional fillings, simply many others are used as well, including strawberry, raspberry, blueberry, apple, prune or custard.

When are Paczki eaten?

In Poland, Paczki are eaten on Fat Thursday, which is the last Thursday prior to Ash Wednesday (prior to lent). The traditional reason for making pączki was to utilise up all the lard, carbohydrate, eggs and fruit in the house, in grooming for the fasting of Lent ahead.

In Northward America, Paczki Mean solar day typically occurs on Fat Tuesday, the concluding mean solar day before the starting time of Lent. In some communities with large Polish populations, Paczki twenty-four hours is celebrated on both Fat Thursday and Fatty Tuesdy.

How do you pronounce Paczki?

While there are slight variations, the typical North American pronunciation of Paczki is POONCH-key. Some adopt more of a PAUNCH-key.

Paczki Fillings

Like jelly donuts, Paczki can be filled with any number of fillings. Any fruit jam, such every bit raspberry, strawberry, huckleberry or plum. Apple jam/compotes are besides skilful. On the creamy side, Bavarian Cream or custard fillings would besides exist squeamish.

Ingredient Notes

Yeast - You tin can utilize either Active Dry or regular Instant yeast such every bit SAF Brand (non rapid or quick-rise instant yeast).

Flour - Use regular all-purpose flour. I like to use unbleached all purpose flour, every bit a dominion, though regular bleached all purpose flour will piece of work well hither as well.

Milk - Whole milk is recommended, for best flavor and texture. Whole milk is full-fat milk, known as Homo milk here in Canada. It is generally 3-3.5% butterfat.

Filling - I accept used raspberry jam here, as it is my favourite, simply any jam is fine here. Equally noted above, you could also make full with apple, cream or custard. You want to make sure whatsoever filling yous apply is not besides thin, but likewise, not likewise thick, as it needs to be pipage-able to make full the donut.

Oil - for frying the paczki. I like vegetable oil, for frying, though any neutral-tasting oil with a college fume point will work hither.

You will also demand - Eggs (two), white sugar, butter, vanilla, salt.

Step-by-Step Photos

This is a visual summary of how the paczki come up together. Always refer to the complete instructions in the Recipe Carte du jour below.

Cook'due south Notes

• I like my Paczki rolled in granulated carbohydrate. In that location's but something nearly that saccharide crisis! Some paczki are fabricated with a thin glaze of icing carbohydrate and milk, if you lot'd rather become that route. You could also dust them in icing saccharide. Any way you consume them, they're a really delicious treat and definitely a splurge.
• Paczki are best eaten on the day they are made, although they do freeze well, if yous have extras. You don't need a deep fryer to brand these, although that's definitely the easiest route, as it keeps a constant temperature and is safer. If you don't take a fryer, use a deep, heavy pot and a portable thermometer to monitor the temperature. Do be careful though and have a lid handy, merely in case.
• When deep frying, be sure to utilize a thermometer to proceed the oil temperature constant. If the oil is besides hot, information technology will cook the outside before the inside is cooked. If it is not hot plenty, the dough will absorb oil, rather than just cooking the outside to seal the oil out. Too, avoid frying too many paczki at i time, as information technology will lower the oil temperature.
• Exist sure to coat your Paczki in granulated carbohydrate while they are still warm, and so the saccharide will stick. If opting for powdered sugar, manifestly yous'd want to wait until the Paczki are cool before coating. Equally powdered sugar will deliquesce over time, add powdered carbohydrate but before serving.
• I quickly got tired of trying to deep fry in a pot on the stove. Non only is it potentially dangerous, it's messy and really hard to command the oil temperature in. I invested in a small deep fryer that doesn't accept up much room to store and doesn't need a ton of oil to fill it - about 1 large container. When the oil is cooled, I return it to the container and store information technology in the fridge to use once again.
• Every deep fryer is a scrap different, so if you discover the specified 360F oil temperature is either too hot or too absurd, don't hesitate to conform up or downward equally needed, until y'all find the sweetness spot for your fryer.
• If deep frying in a pot on the stove, never get out the hot oil unattended and have a chapeau handy at all times to cover the pot, if needed. Keep kids well away of the kitchen during that part of the process.

Recipe

Authentic Polish Paczki

Paczki are traditionally eaten on Fat Thursday or Fat Tuesday. Curlicue fried donuts in granulated carbohydrate, icing sugar or dip into a thin icing carbohydrate glaze. These can be filled with jam or custard. Makes 12 paczki donuts.

Prep Time 30 mins

Melt Time 30 mins

Ascent Fourth dimension: 2 hrs 20 mins

Total Time 3 hrs 20 mins

• 2 1/4 tsp dry active or instant yeast, not rapid or quick-rise yeast
• 1 cup whole milk, (3% b.f.) scalded and cooled
• 2 large egg yolks
• 1/iv cup granulated white sugar
• 2 Tbsp butter, melted
• 1/2 tsp vanilla
• 1/2 tsp salt
• three - 3 i/ii cups all-purpose flour, apply only as much as yous need to make a moist, but non sticky dough
• Oil, for frying
• White Granulated Saccharide, for dusting after frying
• Jam or custard, for filling (suggested: Raspberry, Huckleberry, Red or Strawberry Jam)

Cook Manner Prevent screen from going nighttime

• In a small-scale bucket, heat milk until steaming with small-scale bubbling forming effectually the edges (about 180F). Remove from heat and permit cool to lukewarm (about 105F).

• In a big bowl or the bowl of a stand mixer, dissolve yeast in the lukewarm milk and let represent v minutes. Add together ane cup of the flour. Mix together and permit stand for xx-30 minutes, until actually bubbly.

• In the meantime, crush the yolks in a pocket-size bowl until they are light and fluffy.

• To the proofed yeast mixture, add together the melted butter and saccharide and mix. Add salt and vanilla. Add beaten egg yolks. Slowly add more of the flour to basin in small increments, adding just until y'all have a soft dough that is moist ,only not pasty. Remove dough to a lightly floured work surface and knead 1 minute (calculation a bit more flour if it is sticking to your hands or the piece of work surface). Grade dough into a ball.

• Grease a clean basin and add dough. Comprehend bowl with plastic wrap and let ascension in warm place until doubled. (This dough is a bit of a slow riser, and so expect this rise to be up to 90 minutes).

• Deflate dough and pat out onto floured cut board. With a rolling pivot, gently roll into a i/2-inch thick circumvolve. Gently cut out circles with three-inch beige cutter. Place onto a parchment lined baking sheet, cover with a clean tea towel and let rise until doubled (nigh 30 minutes). *You can re-roll the scraps and cutting more than pieces, though they are never quite equally nifty as the first cuts. I like to apply the ugliest of these ones as "examination" ones, to test the temperature of the oil. I fry one, let cool, then cut it open to make certain it is cooking all the manner through. I can then adjust time/temperature, as needed from there.

• Meanwhile, heat oil to 360°F. Fry paczki until gold on one side, flip and fry the other side. Don't effort to melt too many at a time so you don't reduce the temperature of the oil by adding too many at once. Don't blitz the frying, to be certain they are cooked through well. Fry until they are a deep gilt colour. Remove paczki to a cooling rack for about thirty seconds, so immediately roll in granulated carbohydrate. Allow stand up until completely cooled.

• Once cooled, using a abrupt knife, poke a hole on the side. Use a pastry handbag with a large plain tip to pipe the jam or custard filling inside.

• These are best when freshly made, but you tin can freeze any extras.

Be sure to read the Ingredient and Cook'due south Notes above the recipe card, for more tips on making this recipe.

Sodium: 125 mg | Calcium: 32 mg | Vitamin A: 135 IU | Sugar: 5 k | Fiber: ane g | Potassium: 76 mg | Cholesterol: 37 mg | Calories: 190 kcal | Saturated Fat: 1 k | Fat: 3 yard | Poly peptide: 5 g | Carbohydrates: 33 grand | Iron: 1.8 mg

Nutritional data provided for general guidance only and should not be relied upon to make personal health decisions.

Course Snack

Cuisine Smooth

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