National Dishes of the World

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Pączki (Polish doughnuts)
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dessert vegetarian

Pączki (Polish doughnuts)

pączki

Fluffy fried balls of rich yeast dough filled with rose-petal jam and glazed or dusted with icing sugar.

Eaten in: Poland

Prep
40 min
Cooking
30 min
Resting
2 h
Total
3 h 10 min
Servings
16

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About the dish

Pączki are round, fluffy pastries made from a rich yeast dough with plenty of egg yolks and fried in deep fat. The classic filling is rose-petal jam, though plum butter, custard and cream are popular too. The top is covered with orange-zest glaze or icing sugar, and a well-fried pączek has a pale ring around its middle. They are eaten all year, but the real celebration is Fat Thursday, when queues form outside every bakery. The dough should be light and moist rather than heavy with fat.

Main ingredients

  • wheat flour
  • yeast
  • egg yolks
  • milk
  • butter
  • rose-petal jam

Poland: On Fat Thursday, the last Thursday before Lent, Poles eat them by the million.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Pączki (Polish doughnuts)

https://foodmap.ominuvo.com/dish/paczki

Ingredients

16 servings

16 servings

Method

  1. Dissolve the yeast in half the milk with a spoonful each of sugar and flour and leave for 15 minutes until foamy.

  2. Beat the yolks with the remaining sugar. Add the starter, yolks, remaining milk and salt to the flour and knead for 10 minutes, gradually working in the butter at the end.

  3. Cover the dough and leave it somewhere warm for about 1 hour, until doubled in size.

  4. Divide the dough into 16 pieces, flatten each, add a teaspoon of jam and seal into a ball. Place seam side down and leave to rise for 30–40 minutes.

  5. Heat the oil to 170–175°C. Fry the doughnuts in batches for about 2 minutes on each side until golden, then drain on paper.

  6. Mix the icing sugar with the orange juice and glaze the doughnuts while still warm.

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