Traditional Pączki (Polish Donuts)
Pączki are soft, fluffy Polish donuts traditionally enjoyed on Fat Tuesday. Filled with sweet jams or custards and topped with powdered sugar or glaze, they are a beloved treat that celebrates Poland's rich culinary heritage.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet 2 ¼ tsp active dry yeast
- ¾ cup warm milk
- 4 egg yolks
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp grated lemon zest optional
- ½ tsp salt
For the Filling:
- 1 cup plum jam rose hip jelly, or your preferred fruit filling
For Frying:
- 1 quart vegetable oil or enough to fill a deep pot halfway
For Topping:
- Powdered sugar or glaze optional: chocolate glaze
Instructions
Prepare the Dough:
- In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk egg yolks and sugar until pale. Add melted butter, vanilla extract, lemon zest, and salt.
- Gradually add the yeast mixture and flour, mixing until a soft dough forms. Knead for 8-10 minutes until the dough is smooth and elastic.
- Cover the bowl with a clean towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
Shape and Fill:
- Punch down the dough and roll it out to about ½ inch thickness.
- Use a round cutter (about 3 inches wide) to cut circles. Place a small spoonful of filling in the center of half the circles.
- Cover with the remaining circles, pressing the edges to seal. Gently roll into smooth balls.
Fry the Pączki:
- Heat oil in a deep pot to 350°F (175°C). Test with a small piece of dough; it should sizzle and rise to the surface.
- Fry 2-3 pączki at a time, turning frequently until golden brown on all sides (about 2-3 minutes per side).
- Remove with a slotted spoon and drain on paper towels.
Finish and Serve:
- Dust with powdered sugar or drizzle with glaze once cooled. Serve warm or at room temperature.
Notes
- For a modern twist, try Nutella or custard as fillings.
- Add a splash of rum or vodka to the dough to reduce oil absorption during frying.
- Best enjoyed fresh, but you can store them for 1-2 days in an airtight container or freeze for longer storage.