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Pączki

The Quirky Foodster Team

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10
Servings

Ingredients

  • Plain flour — 500 g (1 lb 2 oz)
  • Active dry yeast — 2.5 tsp
  • Sugar — 65 g (2.25 oz)
  • Warm milk — 240 ml (8 fl oz)
  • Egg yolks — 4
  • Butter, softened — 60 g (2 oz)
  • Vanilla extract — 1 tsp
  • Of Salt — pinch
  • Fruit preserve (rose or plum jam traditional) — 320 g (11 oz)
  • Oil for deep frying
  • Icing sugar or glaze, for topping

Method

  1. Dissolve the yeast and a little sugar in the warm milk and let sit for 10 minutes until foamy.
  2. Combine the flour, remaining sugar and salt in a large bowl, then add the yeast mixture, egg yolks, butter and vanilla, kneading for 10–12 minutes until smooth and elastic.
  3. Cover and let rise in a warm place for 1.5 hours, or until doubled.
  4. Roll the dough out and cut into rounds.
  5. Place a small spoonful of fruit preserve in the centre of half the rounds, top with the remaining rounds, and pinch the edges to seal thoroughly.
  6. Let rise for a further 30–40 minutes.
  7. Heat oil to 175°C (350°F) in a deep pan.
  8. Fry the pączki for 2–3 minutes per side until deeply golden.
  9. Drain on paper towels and dust with icing sugar or drizzle with glaze once slightly cooled.

Introduction: Rich, deep-fried doughnuts filled with fruit preserve and glazed with icing, a beloved Polish treat especially associated with Fat Thursday.

Cultural Background: Pączki are inseparable from Tłusty Czwartek (Fat Thursday), the last Thursday before Lent, when Poles traditionally indulge in these rich, filled doughnuts before the fasting period begins.

Tips: Seal the filled doughnuts very thoroughly, as the preserve can leak out during frying if not properly enclosed. Fry at a steady, moderate temperature so the dough cooks through fully before the outside over-browns.

Variations: Use different fruit preserves according to preference, though rose petal jam is especially traditional. Top with a simple sugar glaze instead of icing sugar for variety.

Storage: Store cooled pączki in an airtight container at room temperature for up to 1 day.

Reheating: Best eaten fresh; reheating is not typically done, as it can affect the texture.

FAQs:

Q: What is Fat Thursday?

A: Tłusty Czwartek, the last Thursday before Lent begins, a beloved Polish tradition of indulging in rich, filled doughnuts before the fasting period.

Q: What filling is most traditional?

A: Rose petal jam is considered classic, though plum jam and other fruit preserves are equally popular.

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