📝 About This Recipe
Deeply rooted in Polish tradition, Pączki are more than just donuts; they are a decadent symbol of Tłusty Czwartek (Fat Thursday), the final celebration before Lent. These golden globes are crafted from an enriched, velvety yeast dough scented with vanilla and a touch of spirit, then fried to perfection and filled with luscious plum butter or rose jam. Light, airy, and traditionally finished with a citrus glaze, they offer a sophisticated sweetness that puts standard donuts to shame.
🥗 Ingredients
The Yeast Starter (Zaczyn)
- 1 cup Whole milk (warmed to 110°F/43°C)
- 2 tablespoons Active dry yeast
- 1 tablespoon Granulated sugar (taken from the main sugar amount)
- 2 tablespoons All-purpose flour (taken from the main flour amount)
The Rich Dough
- 4 1/2 cups All-purpose flour (sifted, plus more for dusting)
- 6 Egg yolks (large, at room temperature)
- 1 Whole egg (large, at room temperature)
- 1/2 cup Granulated sugar
- 1/2 cup Unsalted butter (melted and cooled)
- 1 tablespoon Vanilla extract
- 1/2 teaspoon Salt
- 1 tablespoon Spirytus or Vodka (prevents oil absorption while frying)
Filling and Frying
- 1 cup Plum butter or Rose hip jam (thick consistency is best)
- 2 quarts Neutral oil (canola or vegetable oil for deep frying)
Citrus Glaze
- 1 1/2 cups Powdered sugar (sifted)
- 2-3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Candied orange peel (finely minced for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, yeast, 1 tablespoon of sugar, and 2 tablespoons of flour. Whisk until smooth and let it sit in a warm spot for 10-15 minutes until it becomes very foamy.
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2
In the bowl of a stand mixer fitted with the whisk attachment, beat the 6 egg yolks and 1 whole egg with the remaining sugar and salt for about 5 minutes until thick, pale, and ribbon-like.
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3
Switch to the dough hook. Add the foamy yeast mixture, vanilla extract, and the alcohol (Spirytus/vodka) to the egg mixture. Mix on low to combine.
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4
Gradually add the sifted flour, one cup at a time, mixing on medium-low speed. Once the flour is incorporated, slowly pour in the melted butter.
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5
Knead the dough on medium speed for 8-10 minutes. The dough should be soft, slightly sticky, and elastic. If it's too wet to handle, add flour 1 tablespoon at a time, but keep it as soft as possible.
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6
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
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7
Punch the dough down to release air. Turn it out onto a lightly floured surface and roll it to a thickness of about 3/4 inch (2 cm).
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8
Using a 3-inch round cutter, cut out circles. Place the rounds on a parchment-lined baking sheet dusted with flour. Cover and let rise again for 30-45 minutes until they look puffy.
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9
Heat the oil in a large, heavy-bottomed pot (like a Dutch oven) until it reaches exactly 350°F (175°C). Use a candy thermometer to monitor the heat constantly.
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10
Carefully drop 3-4 donuts into the oil at a time. Fry for 2-3 minutes per side until deep golden brown. You should see a characteristic pale 'ring' around the center. Remove with a slotted spoon and drain on paper towels.
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11
While the donuts are still warm but cool enough to handle, use a small knife or a Bismarck tip to poke a hole in the side of each donut. Pipe about 1 tablespoon of jam into the center.
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12
Whisk together the powdered sugar and lemon juice to create a thin glaze. Dip the tops of the filled pączki into the glaze and immediately sprinkle with candied orange peel.
💡 Chef's Tips
The addition of high-proof alcohol like Spirytus or Vodka is a traditional secret that prevents the dough from soaking up too much oil. Ensure your eggs and butter are at room temperature to maintain the yeast's activity and achieve a light crumb. Don't overcrowd the pot while frying; this drops the oil temperature and results in greasy, heavy donuts. If you don't have a piping bag, you can place a teaspoon of jam on a dough circle, cover with another circle, and pinch the edges very tightly before the second rise. Always sift your flour to ensure the lightest possible texture for the dough.
🍽️ Serving Suggestions
Serve fresh on 'Fat Thursday' alongside a hot cup of strong black coffee or Earl Grey tea. Pair with a small glass of chilled Polish fruit liqueur (Nalewka) for a festive treat. For a less traditional but delicious twist, dust some with cinnamon sugar instead of glaze. These are best enjoyed the day they are made, while the exterior is crisp and the interior is cloud-soft.