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Pączki (Polish doughnuts): photo of the dish
Illustrative photo: fir0002 flagstaffotos [at] gmail.com Canon 20D + Tamron 28-75mm f/2.8 — GFDL 1.2, Wikimedia Commons
Snacks & baking

Pączki (Polish doughnuts)

Pączki are large, soft doughnuts filled with rose or plum jam, traditionally eaten on Fat Thursday, just before Lent. Their lightly sweetened brioche-style dough stays tender for several days.

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Ingredients

Ingredients

Fourrage

Friture

Spices & seasoning

Optional extras

Nutrition facts

554 kcal per serving

Protein
12.2 g
Carbohydrates
72.4 g
of which sugars
30.6 g
Fat
22.9 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast in the lukewarm milk with a spoonful of sugar, then let it stand for 10 minutes until the surface foams.
  2. Mix the flour, the rest of the sugar, the salt and the zest. Add the leavened milk and beaten eggs, then knead for 10 minutes.
  3. Incorporate the soft butter in small pieces and knead until you have a smooth, elastic dough that pulls away from the sides of the bowl.
  4. Let the dough rise, covered, in a warm place until doubled in size, about 1 hour 30 minutes.
  5. Knock back the dough, divide it into 16 balls, then let them rise for 30 minutes on a floured surface.
  6. Heat the oil to 170 °C (340 °F) and fry the doughnuts for 2 to 3 minutes per side until well browned.
  7. Drain on paper towel, then fill them with jam using a piping bag and dust with icing sugar.

Variations and tips

Rose version. Replace the jam with rose petal jam, very traditional in Warsaw.

No-fry version. Bake the doughnuts at 180 °C (350 °F) for 15 minutes after proving, brushing them with beaten egg.

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Original Ecomely recipe.