Baked Pączki

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Absolutely! Here’s a full, detailed recipe for Baked Pączki (Polish Donuts) — complete with an introduction, history, ingredients, method, nutritional insight, and more. This makes a wonderful showcase of cultural baking tradition with a healthier twist.

Baked Pączki (Polish Donuts)

Fluffy, sweet, and oven-baked — a lighter twist on a beloved Polish classic!

Introduction:

Pączki (pronounced “poonch-kee”) are traditional Polish filled donuts, often eaten on Fat Thursday (Tłusty Czwartek) in Poland or Fat Tuesday elsewhere, as a final indulgence before Lent. These donuts are typically deep-fried, but this baked version keeps the spirit alive with less guilt and all the flavor. Soft, tender, and slightly sweet, baked pączki are a delightful treat any time of year.

History:

Pączki date back to the Middle Ages in Poland, originally made with lard and rich ingredients before the fasting season of Lent. Over centuries, the recipe evolved, incorporating fillings like rose hip jam, prune butter, custard, or sweet cheese. With waves of Polish immigration, pączki made their way across the world, especially beloved in places like Chicago and Detroit.

Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for kneading
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons active dry yeast (1 standard packet)
  • ¾ cup whole milk, warm (about 110°F or 43°C)
  • 2 egg yolks
  • 3 tablespoons vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract (optional)
  • Jam or filling of choice (rose, strawberry, plum, custard, Nutella, etc.)
  • Powdered sugar, for dusting after baking

Optional for Finishing:

  • Butter glaze: 2 tbsp melted butter + 2 tbsp powdered sugar
  • Sugar coating: Roll in granulated sugar or dip in glaze after baking

Instructions:

Step 1: Activate the Yeast

  1. Warm the milk gently (not boiling). Stir in 1 tsp sugar and the yeast.
  2. Let sit 5–10 minutes until foamy.

Step 2: Make the Dough

  1. In a large bowl, mix flour, sugar, and salt.
  2. In another bowl, whisk egg yolks, oil, and vanilla (if using).
  3. Add the yeast mixture and egg mixture into the dry ingredients.
  4. Stir until a sticky dough forms.

Step 3: Knead and Rise

  1. Knead the dough on a floured surface for about 5–7 minutes until soft and elastic.
  2. Place in a greased bowl, cover, and let rise 1 hour or until doubled in size.

Step 4: Shape the Pączki

  1. Punch down dough. Roll out to about ½-inch thickness.
  2. Cut into circles using a 2½ to 3-inch cutter.
  3. Place on parchment-lined baking sheet. Cover and let rise 30–40 minutes.

Step 5: Bake

  1. Preheat oven to 375°F (190°C).
  2. Bake for 8–10 minutes, until lightly golden (don’t overbake!).

Step 6: Fill and Finish

  1. Let cool slightly. Use a piping bag to inject filling into the center.
  2. Dust with powdered sugar or roll in sugar glaze while warm.

Healthier Benefits of Baked Pączki:

  • Lower in fat than deep-fried versions
  • Easier on the stomach — no greasy aftertaste
  • Still soft, fluffy, and satisfying
  • Can be made with whole wheat flour or plant-based milk for variation
  • Great for those watching fat intake or cooking with kids

Formation Tip:

Make sure dough is not too stiff. Slightly sticky dough will give a softer crumb. Keep your baking area warm and draft-free to help the dough rise well.

Nutrition (per pączek, approx):

  • Calories: ~170
  • Fat: ~5g
  • Carbohydrates: ~26g
  • Protein: ~3g
  • Sugar: ~8g
    (depends on filling and toppings used)

Conclusion:

Baked pączki bring joy to every table — without needing a fryer! Whether you make them to celebrate a holiday or simply crave something cozy and nostalgic, this treat honors tradition while offering a wholesome twist.

Loved by:

  • Home bakers looking for easier, lighter treats
  • Kids and families — perfect for breakfast or dessert
  • Polish food lovers seeking a modern take
  • Anyone nostalgic for grandma’s kitchen!

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