Traditional Polish Pączki Recipe

Ingredients

1 cup of warm milk
2 packets of dry yeast (about 5 teaspoons)
1/2 cup of sugar
4 cups of all-purpose flour
1/2 teaspoon of salt
1 egg
3 egg yolks
1 teaspoon of vanilla extract
1/3 cup of unsalted butter (melted)
1/4 cup of rum or brandy
1 teaspoon of grated orange zest
1 teaspoon of grated lemon zest
1/2 cup of fruit preserve (strawberry, raspberry, or apricot)
Vegetable oil for deep frying
1/2 cup of powdered sugar for dusting

Steps and instructions

Warm the milk in a small pot until it's about 110 degrees Fahrenheit. Remove from heat.
In a large mixing bowl, combine the warm milk and yeast. Stir and let it sit for about 5 minutes until foamy.
Add sugar, flour, salt, egg, egg yolks, vanilla extract, melted butter, rum or brandy, and both zests to the yeast mixture. Mix until well combined and the dough starts to pull away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours or until it doubles in size.
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness.
Using a round cookie cutter or a glass, cut out circles from the dough. Place a teaspoon of fruit preserve in the center of half of the circles. Cover with the other halves and press the edges together to seal.
Place the filled dough circles on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for another 30 minutes.
While the doughnuts are rising, heat the vegetable oil in a deep pot or a deep fryer to 350 degrees Fahrenheit.
Carefully place a few doughnuts into the hot oil. Don't overcrowd them. Fry until golden brown on both sides, about 2 minutes per side.
Using a slotted spoon, remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Dust the warm doughnuts with powdered sugar before serving.

Tools for making

Mixing bowl - A large bowl to mix the dough ingredients.
Pot - Small pot to warm the milk.
Measuring cups and spoons - To accurately measure the ingredients.
Rolling pin - To roll out the dough to the desired thickness.
Round cookie cutter or glass - To cut out circles from the dough.
Baking sheet - To place the filled dough circles for rising.
Parchment paper - To line the baking sheet and prevent sticking.
Kitchen towel - To cover the dough while rising.
Deep pot or deep fryer - For frying the doughnuts.
Slotted spoon - To remove the fried doughnuts from the oil.
Paper towels - To drain excess oil from the fried doughnuts.

Recipe variations

Use different fruit preserves, such as blueberry, cherry, or peach.
Add a filling of your choice, such as custard, Nutella, or cream cheese.
Instead of deep frying, try baking the pączki for a healthier alternative.
Experiment with different types of flours, like whole wheat flour or spelt flour.
Add spices like cinnamon or cardamom to the dough for a unique flavor.
Top the pączki with a glaze made of powdered sugar and milk.
Create a savory version by omitting sugar and adding cheese, bacon, or ham to the dough.
Make a vegan version by replacing milk with almond milk and using a vegan butter substitute.
For a gluten-free option, use a gluten-free flour blend or almond flour.
Add a touch of citrus flavor by incorporating lemon or lime zest to the dough.
Experiment with different shapes, such as squares or twists, instead of traditional round pączki.

Recipe overview

Take a culinary journey to Poland with this delightful recipe for Pączki, traditional Polish doughnuts. These sweet treats are typically enjoyed on Fat Thursday, the last Thursday before Lent, but they're so delicious you'll want to make them all year round! This recipe guides you through making your Pączki dough from scratch, filling it with a fruity preserve of your choice, and frying until golden brown. Expect a light, fluffy doughnut, slightly crispy on the outside, filled with delicious fruit preserve and topped off with a dusting of powdered sugar. The process involves kneading a yeast dough, letting it rise, filling with preserves, and deep frying. While it may be a bit labor-intensive, the end result is well worth it. Your house will be filled with the aroma of fresh doughnuts, and you'll be rewarded with a sweet, rich, and slightly tangy treat that's a true Polish staple. Enjoy!

Common questions

Can I use active dry yeast instead of instant yeast? Yes, you can substitute active dry yeast for instant yeast in equal amounts. However, you will need to activate the active dry yeast by dissolving it in warm milk with a pinch of sugar before adding it to the recipe.
Can I use a different type of flour? The recipe calls for all-purpose flour, which works best for pączki. However, you can experiment with other types of flour like bread flour or cake flour if desired.
Can I omit the alcohol? Yes, you can omit the rum or brandy if you prefer not to use alcohol. You can substitute it with an equal amount of milk or simply omit it from the recipe without making any other adjustments.
Can I use a different type of fruit preserve? While the recipe suggests strawberry, raspberry, or apricot fruit preserves, you can use any other flavor that you prefer or have on hand.
Can I bake the pączki instead of deep frying them? Traditionally, pączki are deep-fried to achieve their characteristic texture and flavor. Baking them will yield a different result, so it is recommended to stick to the frying method for the authentic pączki experience.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining and mixing the dough ingredients.
Pot or Deep Fryer - Used for heating the vegetable oil and frying the doughnuts.
Measuring Cups and Spoons - For accurately measuring the ingredients.
Whisk or Spoon - To mix and combine the dough ingredients.
Rolling Pin - For rolling out the dough to the desired thickness.
Round Cookie Cutter or Glass - To cut out circles of dough for the doughnuts.
Slotted Spoon - To remove the fried doughnuts from the hot oil.
Paper Towels - For draining excess oil from the fried doughnuts.
Parchment Paper - Used to line the baking sheet and prevent sticking.
Clean Kitchen Towel - To cover the dough and allow it to rise.

Origin stories

Pączki, these delectable, sweet-filled doughnuts, hail from Poland, where they have been a culinary tradition since the Middle Ages. Initially, pączki were simple bread with lard used for sustenance during the harsh winter months. However, with time and influences from French cooks in the Polish royal courts, they evolved into the sweet delicacy we know today. These deep-fried pastries became particularly associated with Fat Thursday, the last Thursday before Lent. In Poland, this day is marked by the consuming of pączki as sort of a last indulgence before the fasting period. The tradition was so beloved that it sailed with Polish immigrants to America, where it is celebrated as Pączki Day, especially in cities with significant Polish communities. So when you bite into a pączek, know that it is not just a doughnut, but a piece of Polish history and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.