Easy Recipe for Delicious Polish Paczki
Polish Paczki are traditional Polish doughnuts, deep-fried until golden brown and filled with sweet jam or creamy custard. These delightful treats are typically enjoyed on Fat Thursday (Tłusty Czwartek) or Fat Tuesday (Mardi Gras), marking the last chance to indulge before Lent. With their soft, pillowy texture and rich filling, paczki are a beloved part of Polish culinary heritage and a true indulgence for any occasion.
In our family, making paczki is a cherished tradition passed down from my grandmother, who learned it from her mother. Every year, we gather in the kitchen on Fat Thursday to make these delectable doughnuts. The process is filled with laughter, stories, and the irresistible smell of frying dough. My children eagerly help with filling and dusting the paczki with powdered sugar, their faces lighting up with excitement. These moments are not just about making a delicious treat but also about connecting with our heritage and creating lasting memories. Each bite of paczki brings a taste of tradition and a sense of togetherness.
Why You’ll Love Traditional Polish Paczki
- Rich and Indulgent: These doughnuts are deep-fried to perfection, creating a rich and indulgent treat.
- Soft and Fluffy: The dough is soft, pillowy, and melts in your mouth.
- Variety of Fillings: Enjoy with different fillings like raspberry jam, custard, or chocolate.
- Cultural Heritage: Making paczki is a wonderful way to connect with Polish traditions and celebrate cultural heritage.
Ingredients Notes For Traditional Polish Paczki
- Flour: All-purpose flour provides the perfect texture for these doughnuts.
- Yeast: Active dry yeast helps the dough rise, making it light and fluffy.
- Butter: Adds richness and flavor to the dough.
- Fillings: Traditional fillings include raspberry jam, apricot jam, or custard.
Recipe Steps
- Prepare Yeast Mixture: In a small bowl, combine warm milk, a teaspoon of sugar, and active dry yeast. Let it sit for 10 minutes until frothy.
- Mix Dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a dough forms.
- Knead Dough: Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape Paczki: Roll out the dough to about 1/2-inch thickness. Use a round cutter to cut out circles. Place a small amount of filling in the center of each circle, then fold the dough over and seal the edges. Shape into balls.
- Second Rise: Place the filled dough balls on a baking sheet, cover with a towel, and let them rise for another 30 minutes.
- Heat Oil: In a large pot or deep fryer, heat oil to 350°F (175°C).
- Fry Paczki: Carefully place a few paczki in the hot oil, frying for 2-3 minutes on each side, or until golden brown. Use a slotted spoon to remove them and drain on paper towels.
- Dust with Sugar: While the paczki are still warm, dust them generously with powdered sugar or roll them in granulated sugar.
- Serve: Enjoy the paczki warm or at room temperature, savoring their delicious filling and soft dough.
Storage Options
- Room Temperature: Store paczki in an airtight container at room temperature for up to two days.
- Refrigerator: Keep in the refrigerator for up to five days, but allow them to come to room temperature before serving for the best texture.
- Freezer: Freeze unfilled paczki for up to three months. Thaw and fill before serving.
Variations & Substitutions
- Different Fillings: Try using chocolate, lemon curd, or Nutella for a different twist.
- Glazed Paczki: Instead of powdered sugar, dip the paczki in a simple glaze made of powdered sugar and milk.
- Fruit-Filled: Use fresh or canned fruit fillings for a more vibrant flavor.
Frequently Asked Questions
Q: Can I bake the paczki instead of frying them?
A: Yes, you can bake them at 375°F (190°C) for about 15-20 minutes or until golden brown, but they will not have the same traditional texture.
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Q: How do I ensure the paczki are fully cooked inside?
A: Make sure the oil is at the correct temperature, and fry them for the recommended time. You can also test one by cutting it open to check for doneness.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and frying.
Easy Recipe for Delicious Polish Paczki
Ingredients
- 2 1/4 teaspoons 1 packet active dry yeast
- 1/4 cup warm water 110°F/45°C
- 3/4 cup whole milk warmed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 4 large egg yolks
- 1 large egg
- 1/4 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon rum or brandy optional
- Vegetable oil for frying
- Powdered sugar for dusting
- Filling of your choice jam, custard, etc.
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes, until it becomes frothy.
- Mix Wet Ingredients: In a large mixing bowl, combine the warm milk, sugar, and salt. Add the yeast mixture, egg yolks, whole egg, melted butter, vanilla extract, and rum or brandy (if using). Mix well until all ingredients are fully combined.
- Add Flour: Gradually add the flour, one cup at a time, mixing thoroughly after each addition. Continue to mix until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the Paczki: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it out to about 1/2 inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles of dough. Place the circles on a lightly floured baking sheet and cover them with a towel. Let them rise again for about 30 minutes.
- Heat the Oil: In a deep fryer or a large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). The oil should be deep enough to submerge the paczki.
- Fry the Paczki: Carefully place a few paczki at a time into the hot oil. Fry them for about 2-3 minutes on each side, or until they are golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined tray to drain any excess oil.
- Fill and Dust: Once the paczki have cooled slightly, use a piping bag fitted with a small tip to fill them with your choice of filling (jam, custard, etc.). Dust the tops with powdered sugar before serving.
