📝 About This Recipe
Originating from the festive 'Fat Thursday' tradition in Poland, these pączki are far more than just a doughnut; they are a decadent, cloud-like masterpiece. Crafted from a rich, yeasted brioche-style dough infused with a hint of spirit to prevent oil absorption, they feature a signature pale ring around their middle. Whether filled with traditional rose hip jam or silky vanilla custard, each bite offers a golden, crispy exterior that gives way to a melt-in-your-mouth interior.
🥗 Ingredients
The Yeast Starter (Zaczyn)
- 1 cup Whole milk (warmed to 110°F (43°C))
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (taken from the main sugar amount)
- 2 tablespoons All-purpose flour (taken from the main flour amount)
The Rich Dough
- 4.5 cups All-purpose flour (sifted, plus more for dusting)
- 6 pieces Large egg yolks (at room temperature)
- 1/2 cup Granulated sugar (minus the tablespoon used for the starter)
- 1/2 cup Unsalted butter (melted and cooled)
- 1 tablespoon Vanilla extract
- 1/2 teaspoon Salt (fine sea salt)
- 1 tablespoon Vodka or Grain Alcohol (helps prevent oil absorption during frying)
Frying and Finishing
- 2 quarts Vegetable or Canola oil (for deep frying)
- 1 cup Rose hip jam or Plum butter (traditional fillings)
- 1 cup Powdered sugar (for dusting)
- 1 teaspoon Orange zest (optional, for the glaze)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, 1 tablespoon of sugar, 2 tablespoons of flour, and the yeast. Let it sit for 10-15 minutes until it becomes foamy and active.
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2
In a large stand mixer bowl, beat the egg yolks and remaining sugar with a whisk attachment for about 5 minutes until thick, pale, and ribbon-like.
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3
Switch to the dough hook. Add the yeast starter, vanilla, salt, and vodka to the egg mixture and mix on low speed until combined.
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4
Gradually add the sifted flour one cup at a time. Once the dough begins to pull away from the sides, slowly pour in the melted butter.
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5
Knead the dough on medium-low speed for 8-10 minutes. The dough should be soft, slightly sticky, and very elastic. If it's too wet, add flour 1 tablespoon at a time.
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6
Place the dough in a lightly greased bowl, cover with a warm damp cloth, and let rise in a draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Punch the dough down and turn it out onto a lightly floured surface. Roll it out to a thickness of about 3/4 inch.
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8
Using a 3-inch round cutter, cut out circles. Place them on a parchment-lined baking sheet dusted with flour. Re-roll scraps only once. Cover and let rise for another 30-45 minutes.
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9
Heat 2 inches of oil in a heavy-bottomed pot or Dutch oven to exactly 350°F (175°C). Use a candy thermometer to monitor the temperature constantly.
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10
Carefully drop 3-4 pączki into the oil. Fry for 2 minutes per side. They should be dark golden brown with a pale 'belt' around the center. Use a slotted spoon to flip them.
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11
Remove and drain on a wire rack set over paper towels. Let them cool slightly so they are easy to handle.
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12
Fit a piping bag with a long, thin Bismarck tip. Fill the bag with jam. Poke a hole in the side of each pączek and squeeze until you feel the weight of the doughnut increase.
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13
While still warm, roll the pączki in granulated sugar or wait for them to cool completely and dust generously with powdered sugar.
💡 Chef's Tips
Always use room temperature egg yolks to ensure the dough rises properly and stays tender. The tablespoon of vodka or rum is a secret Polish trick; the alcohol evaporates and creates steam, preventing the dough from soaking up excess oil. Do not overcrowd the pot when frying, as this drops the oil temperature and results in greasy doughnuts. If your pączki are browning too fast but remain raw inside, lower your oil temperature to 340°F. For the most authentic flavor, look for 'Wild Rose' jam at a European grocer.
🍽️ Serving Suggestions
Serve fresh with a steaming cup of strong black coffee or Earl Grey tea. Pair with a glass of cold milk for a nostalgic afternoon snack. For a festive celebration, serve alongside a small glass of cherry liqueur (Wiśniówka). They are best enjoyed the same day they are made, ideally within a few hours of frying. If serving for a crowd, offer a variety of fillings like lemon curd, Nutella, or pastry cream.