Oh, you made Polish desserts? I’m guessing you’re talking about Pączki or something along those lines—those delicious, soft, powdered, creamy-filled doughnuts? They’re a beloved treat in Poland, and people go crazy over them, especially around Fat Thursday (Tłusty Czwartek) before Lent.
I’d be happy to write up a detailed recipe with history, ingredients, and everything! Here’s a full breakdown for making Pączki:
Polish Pączki: The Ultimate Cream-Filled Donuts
Soft, pillowy, powdered sugar-coated, and filled with rich fruit jam or cream, these Pączki are an iconic Polish dessert that’s perfect for any occasion.
Introduction
Pączki (pronounced: ponch-kee) are a beloved Polish pastry, often compared to donuts but with a twist. These deep-fried, sweet treats have been enjoyed for centuries, with roots tracing back to the Middle Ages. They are particularly famous for being eaten during Tłusty Czwartek (Fat Thursday), which is a celebration before the start of Lent, when people traditionally indulge in rich foods.
What sets Pączki apart from regular donuts is their texture: a soft, fluffy dough on the inside with a golden, slightly crispy exterior. These donuts are traditionally filled with rose jam, plum jam, or even sweet custard or whipped cream. The donuts are then dusted generously with powdered sugar, making them irresistible to both the eyes and the taste buds.
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 packet (or 2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup whole milk
- 4 large egg yolks
- 2 whole eggs
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil (for frying)
- 1 tsp vanilla extract
- 1 tbsp rum (optional, but adds a nice flavor)
- Zest of 1 lemon (optional)
- 1/2 cup warm water
- 1/2 tsp ground cinnamon (optional)
- 1 cup powdered sugar (for dusting)
For the Filling (choose one or a mix):
- 1/2 cup plum jam (or rose petal jam)
- 1/2 cup raspberry jam
- 1/2 cup lemon curd or pastry cream (for cream-filled option)
- Whipped cream (optional, for a lighter texture)
For Frying:
- Vegetable oil (enough for deep frying)
Instructions
1. Activate the Yeast
In a small bowl, combine the warm water and a pinch of sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy. This shows that your yeast is active and ready to make the dough rise.
2. Make the Dough
In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the yeast mixture, egg yolks, whole eggs, milk, vanilla extract, rum, and lemon zest. Begin to mix everything together until a sticky dough forms.
3. Knead the Dough
Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. Add more flour if needed, but be careful not to make the dough too dry. Once kneaded, place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
4. Shape the Pączki
After the dough has risen, punch it down to release the air. Roll it out on a floured surface to about 1/2-inch thickness. Using a round cutter (about 3 inches in diameter), cut out circles of dough. You should get about 12-15 dough rounds. Place a teaspoon of jam or filling (don’t overfill) in the center of each dough circle, then fold the dough around the filling and pinch the edges to seal them tightly.
5. Heat the Oil & Fry
In a large pot or deep fryer, heat the vegetable oil to about 350°F (175°C). Fry the Pączki in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side until they are golden brown. Use a slotted spoon to remove the pączki and transfer them to a paper towel-lined plate to drain any excess oil.
6. Dust with Powdered Sugar
Once the Pączki have cooled slightly but are still warm, generously dust them with powdered sugar. If you want to go all out, you can also drizzle them with a bit of melted chocolate or glaze.
Method
- The dough must be allowed to rise properly—this is the key to getting the light, airy texture that Pączki are known for.
- Ensure the oil is at the correct temperature (too hot and they’ll burn; too cold and they’ll become greasy).
- Be gentle when sealing the dough around the filling to prevent the jam or cream from leaking out during frying.
History of Pączki
Pączki have a long, storied history in Poland. These rich, deep-fried donuts date back to the Middle Ages, when they were originally made using leftover lard and other fatty ingredients in preparation for the lean period of Lent. People would use up their eggs, butter, and sugar, making these pastries as indulgent as possible. Over the centuries, Pączki evolved from simple filled dough to a variety of different versions, with fillings ranging from sweet jams to creams.
Fat Thursday (Tłusty Czwartek), a Polish holiday, is the day when Pączki are most famously eaten, symbolizing the last indulgence before the austerity of Lent. It’s a day of joy and celebration, where people gather to eat as many Pączki as they can (some even use the day to gauge how much they can eat before giving up rich food for Lent!).
Conclusion
Whether you’re celebrating Tłusty Czwartek or just craving a decadent, homemade treat, Pączki are an absolute must-try. Soft, fluffy, and filled with creamy or fruity goodness, they’re an iconic Polish dessert that is sure to leave you wanting more.
Lovers of Pączki
Pączki aren’t just a delicious treat—they’re an experience. They bring people together, whether it’s a family gathering, a holiday feast, or just a casual weekend breakfast. The history behind them makes each bite even more special, as you enjoy a tradition that’s been passed down through generations. Whether you’re a lover of fruit jams, creamy fillings, or simple powdered sugar, Pączki can be customized to satisfy any sweet tooth.
I hope you enjoy making (and eating) these as much as I enjoyed writing about them! Do you have a favorite filling for your Pączki, or are you planning to experiment with a few different ones? 😊