Pączki
Pączki are a traditional Polish pastry that are an essential part of the carnival season. These jam-filled, soft donuts are popular worldwide, and are especially enjoyed in Poland during the Tłusty Czwartek (Fat Thursday) holiday. The origins of pączki date back hundreds of years, and they are one of the most well-known sweets in Polish cuisine. The alcohol added to the dough, such as rum or vodka, helps prevent the donuts from absorbing too much oil during frying, keeping them lighter. If you like classic yeast donuts, you should definitely try this recipe. It's an excellent choice for carnival, festive occasions, or a simple homemade pastry!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk, then dissolve the sugar and yeast in it. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour, then add the salt, vanilla extract, eggs, melted butter, and rum or vodka.
3
Pour in the yeast mixture, and knead the dough for 8-10 minutes, until smooth and elastic.
4
Cover the dough with a clean kitchen towel, and let it rise in a warm place for about 1 hour, until doubled in size.
5
On a floured surface, roll out the dough to about 2 cm thick, then use a glass or donut cutter to cut out circles.
6
Place the circles on baking paper, cover them, and let them rise for another 30 minutes.
7
Heat the oil in a deep saucepan to about 340°F (170°C). If you don't have a thermometer, drop a small piece of dough into the oil – if it slowly rises and turns golden brown, the oil is at the right temperature.
8
Fry the pączki for 2-3 minutes on each side, until golden brown. Remove them with a slotted spoon, and place them on paper towels to absorb excess oil.
9
Using a piping bag, fill the donuts with jam, then sprinkle with powdered sugar.
10
Serve fresh, or store in an airtight container to keep them soft.
