📝 About This Recipe
Pączki are the crown jewel of Polish pastry, traditionally enjoyed on Fat Thursday to celebrate the final indulgence before Lent. These aren't your average donuts; the dough is enriched with extra egg yolks, butter, and a touch of spirit to create a remarkably velvety, melt-in-your-mouth texture. Filled with fragrant wild rose jam and finished with a shimmering citrus glaze, each bite is a luxurious journey into Eastern European heritage.
🥗 Ingredients
The Yeast Starter
- 1 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (taken from the main sugar allotment)
- 2 tablespoons All-purpose flour (taken from the main flour allotment)
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 6 large Egg yolks (at room temperature)
- 1/3 cup Granulated sugar
- 6 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 1 tablespoon Vodka or Rum (prevents oil absorption during frying)
- 1/2 teaspoon Fine sea salt
Filling and Frying
- 1 cup Wild rose jam or Plum butter (traditional Polish fillings)
- 2 quarts Neutral oil (Canola or Sunflower 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. Stir gently and let sit for 10-15 minutes until it becomes foamy and active.
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2
In a large bowl or the bowl of a stand mixer, whisk the egg yolks and the remaining sugar for about 3-5 minutes until they become pale, thick, and ribbon-like.
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3
Add the yeast starter, vanilla extract, vodka, and salt to the egg mixture. Mix on low speed until combined.
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4
Gradually add the flour one cup at a time. Using the dough hook attachment, knead the dough for about 5 minutes. Slowly pour in the melted butter and continue kneading for another 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to the sides.
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5
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it to a thickness of about 1/2 to 3/4 inch.
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7
Using a 3-inch round cutter, cut out circles of dough. Re-roll scraps once to finish the dough. Place the rounds on a parchment-lined baking sheet, cover, and let rise for another 30-45 minutes until puffy.
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8
Heat the oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C). Use a candy thermometer to maintain this temperature consistently.
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9
Carefully slide 3-4 dough rounds into the oil. Fry for about 2 minutes per side. They should be a deep golden brown with a characteristic pale 'ring' around the center.
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10
Remove with a slotted spoon and drain on a wire rack set over paper towels. Let them cool slightly before filling.
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11
Place your jam into a pastry bag fitted with a small Bismarck tip. Poke a hole in the side of each pączek and squeeze in about 1 tablespoon of filling until the donut feels heavy.
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12
Whisk together the powdered sugar and lemon juice to create a thick but pourable glaze. Dip the top of each warm pączek into the glaze and immediately sprinkle with candied orange peel.
💡 Chef's Tips
Temperature is key: Ensure your milk isn't too hot (over 115°F) or it will kill the yeast. Don't skip the alcohol: The tablespoon of vodka or rum creates steam that prevents the dough from soaking up excess oil, keeping them light. Watch the oil: If the oil is too hot, the outside burns while the inside stays raw. If too cool, they become greasy. Freshness matters: Pączki are best enjoyed the day they are made, ideally within hours of frying. Filling trick: If you don't have a piping bag, you can place a dollop of jam on a dough circle, top with another, and pinch the edges firmly before the second rise.
🍽️ Serving Suggestions
Serve warm with a cup of strong black coffee or 'Kawa po Warszawsku'. Pair with a glass of cold milk for a traditional afternoon snack. For a festive touch, serve alongside a small glass of cherry liqueur (Wiśniówka). Display on a large silver platter dusted with extra powdered sugar for a party centerpiece. Excellent as a decadent breakfast on a cold winter morning.