Pączki (Polish Filled Doughnuts)
In short: Rich, eggy yeast doughnuts filled with rose petal jam and finished with a light glaze, the Polish treat that sells out every Fat Thursday. It takes about 1 h 5 min in total and makes 16 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 1 h 40 min
- Total
- 1 h 5 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 280 kcal
Poland eats millions of pączki on Fat Thursday, the last Thursday before Lent, and bakeries open at dawn to meet the demand. These rich, eggy doughnuts are fried until golden with a pale ring around the middle, filled with rose petal jam or plum butter and finished with a thin sugar glaze and orange zest. They are heavier and more tender than a standard ring doughnut.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the milk, egg yolks, melted butter, vodka, vanilla and orange zest. Knead for 10 minutes, until the dough is smooth, elastic and slightly sticky.
- Cover and leave in a warm place for about 1 hour, until doubled in size.
- Roll the dough out on a floured surface to 2 cm (3/4 in) thick and cut out 7 cm (2 3/4 in) rounds, rerolling the scraps once. Set them on a floured tray, cover and let them puff for 30 to 40 minutes.
- Heat the oil in a wide pot to 170°C (340°F). Fry 3 or 4 pączki at a time, top side down, for 2 1/2 minutes, then turn and fry for 2 minutes more. They should be deep golden with a pale ring around the middle.
- Lift out with a slotted spoon, drain on paper towels and let them cool for 10 minutes.
- Fill a piping bag fitted with a long nozzle with the jam. Push the nozzle into the side of each doughnut, toward the center, and pipe in about 1 tbsp.
- Stir the powdered sugar with the orange juice until thin but spreadable. Brush or dip the tops, then sprinkle with zest or candied peel. Eat the same day.
Tips
- Keep the oil at 165 to 170°C (330 to 340°F). Too cool and they turn greasy, too hot and the outside burns before the middle cooks. The pale ring means they were fried correctly.
- A splash of vodka or rum in the dough is traditional and is said to keep the doughnuts from soaking up oil. Leave it out if you prefer.
Questions and answers
When are pączki eaten in Poland?
On Fat Thursday (Tłusty Czwartek), the last Thursday before Lent, when bakeries sell them in huge numbers. They are also sold throughout the year.
What is the classic filling?
Rose petal jam is the classic. Plum butter, apple, custard and sweet cheese fillings are also common.
Can I bake pączki instead of frying them?
You can bake them at 190°C (375°F) for 12 to 15 minutes, but they turn out like soft filled rolls. The pale ring and rich flavor come from frying.
How long does it take to make Pączki (Polish Filled Doughnuts)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Pączki (Polish Filled Doughnuts)?
About 280 kcal per serving, with 4 g of protein, 46 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 46 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 24 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
