Historical Roots
Paczki have a history as rich and diverse as their fillings. The origins of Paczki can be traced back to Poland, where these delectable treats were traditionally made to use up all the sugar, lard, fruit, and other indulgent ingredients before the Lenten season, during which such luxuries were forbidden. This gave rise to the tradition of indulging in these rich pastries on Fat Thursday, the last Thursday before Lent. Over the centuries, this tradition spread from Poland to various Polish communities around the world, especially in the United States, where Paczki Day is celebrated with great fervor.
The Art of Making Paczki
Creating the perfect Paczki is both an art and a science. The dough, a rich and sweet mixture, is carefully prepared and left to rise until it achieves a light, airy texture. After frying to golden perfection, the Paczki are traditionally filled with an array of delightful fillings. While plum and rosehip fillings are traditional favorites, modern interpretations have given rise to a plethora of flavors, including raspberry, apricot, custard, chocolate, and even exotic options like matcha and salted caramel.
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A Taste of Tradition
The joy of Paczki lies not just in their taste but in the cultural significance they hold. Each bite is a testament to centuries-old traditions, a reminder of family gatherings and the warmth of shared celebrations. In Polish communities, Paczki Day is more than just a day to indulge in sweet treats; it’s a day to connect with heritage, to savor the flavors of home, and to celebrate the richness of Polish culture.
Paczki Around the World
While Paczki have deep roots in Poland, their popularity knows no bounds. In the United States, cities with significant Polish communities, such as Chicago, Detroit, and Buffalo, celebrate Paczki Day with parades, parties, and of course, an abundance of these delectable pastries. Even beyond Polish communities, Paczki have gained a following among donut enthusiasts worldwide, who eagerly anticipate the arrival of Paczki Day each year.
Conclusion: A Sweet Tradition
In a world filled with diverse culinary delights, Paczki stand out as a testament to the enduring power of tradition and the universal love for sweet indulgences. Whether enjoyed in the heart of Poland or savored in a bustling American city, Paczki continue to bring people together, one delicious bite at a time. So, the next time you sink your teeth into a sugary, fruit-filled Paczki, remember that you’re not just tasting a donut; you’re experiencing a centuries-old tradition, a taste of history and heritage encapsulated in a single, delightful pastry.
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These homemade Paczki are soft, pillowy delectable morsels filled with jam, custard or lemon curd! Paczki are traditional Polish donuts, popular on Fat Tuesday aka Mardi Gras.
Prep: 30 mins
Cook: 10 mins / Rising time 2 hour
Serves: 16 - 20 Paczki
INGREDIENTS
▢¼ cup warm water (between 100 and 110°F)
▢4 ½ teaspoons active dry yeast
▢½ cup granulated sugar, divided (100g)
▢1 ½ cups whole milk, warm
▢½ cup salted butter, melted
▢1 egg
▢3 egg yolks
▢1 teaspoon vanilla extract
▢1 teaspoon salt
▢5 to 5 ½ cups all-purpose flour, scooped and leveled (705 to 776g)
▢Canola oil, for frying (or vegetable or peanut oil)
▢Additional granulated sugar, for coating the outside of the donuts
▢Raspberry jam, Nutella, apple pie filling, lemon curd, pastry cream, etc., for filling
INSTRUCTIONS
1.Combine the yeast, warm water, and 1 tablespoon of the sugar in a bowl. Let it sit for 5-10 minute until foamy to proof. When bubbly, add eggs, butter, salt, and vanilla.
2.In a large mixing bowl, combine the remaining sugar, warm milk, butter, egg, egg yolks, vanilla, and salt. Add the proofed yeast and 2 cups of the flour, then beat using the paddle attachment for 1-2 minutes until smooth.
3.Switch to the dough hook and continue to add the remaining flour, 1 cup at a time, kneading between additions. Once the flour has been added, knead on medium-low speed for about 5 minutes until smooth. The dough will be sticky and soft, but should start to clean off the side of the bowl. You can also knead by hand for 7-9 minutes on a lightly floured surface instead. If the dough is really sticking to the bowl, you can add a little more flour, ½ cup at a time, until the dough is workable. But for the lightest paczki, try not to add too much flour.
4.Transfer the paczki dough to a clean, lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours or in the fridge overnight.
5.Turn out dough onto a lightly floured surface and roll out to about ½-inch thick. Use a 3- to 3 ½-inch round biscuit or donut cutter (or cup or lid about that size) to cut out rounds, then place them on baking sheets lined with parchment paper with space between them to rise. You may need to dip the cutter into flour between each cut so it doesn't stick to the dough.
6.Cover the circles of dough loosely with plastic wrap and let them rise for 30-60 minutes until puffy and doubled in size. Or place them in the fridge for a slow proof overnight so they are ready to fry in the morning.
7.Heat about 3 inches of oil over medium heat in a large cast iron skillet to 325 to 350°F. Fry 3-5 donuts at a time for 2-3 minutes on one side, then flip and fry for another 1-2 minutes on the second side until golden brown with a pale stripe around the middle.
8.Transfer the fried paczki to a paper towel-lined baking sheet with a wire slotted spoon to drain excess oil. Toss in granulated sugar while still hot. Or let cool completely, then roll or dust in powdered sugar.
9.Fit a piping bag fitted with an open piping tip and fill with your filling of choice. Stick the piping tip into the side of a donut and squeeze until the filling starts to pool at the top of the donut. If you have a hard time getting your piping bag into the side of your paczki you can make a slit with a knife to get things started.
10.Serve immediately for best results, or store upright at room temperature for up to 2 days.
NOTES
Halving the recipe: The recipe makes 16-20 paczki, which is quite a few so we usually share with friends since they are best fresh. But if you want to halve the recipe, just use 1 egg + 1 egg yolk, rather than trying to mess around with halving one whole egg.
Variations: These can be glazed or coated with powdered sugar or granulated sugar. Also, they can be served unfilled, if that's what you prefer. Although I like them filled best.
Freezing: If you want to freeze them, I recommend waiting to coat them in sugar and fill with filling. When you want to enjoy a fresh-tasting paczki, just thaw as many of them as you like, then dust with powdered sugar (which sticks better on the previously frozen donuts) and fill with your desired fillings. You can even warm the thawed paczki before filling them by popping them in the oven, air fryer, or microwave for a bit to fresh them up.
Overnight rise: You can make the dough the night before so that it's ready to fry in the morning. You can refrigerate the dough before the first rise, then shape the paczki in the morning, or go ahead and shape them the night before and refrigerate them at that point. Either way, cover the dough with plastic wrap so it doesn't dry out. An overnight rise is a great idea since the flavor of the dough develops more over time.
NUTRITION
Calories: 272kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 214mg | Potassium: 118mg | Fiber: 2g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
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