How to Make a Traditional Polish Paczki Doughnut

How to Make a Traditional Polish Paczki Doughnut

Paczki (pronounced “punch-kee”) are a beloved traditional Polish doughnut, often prepared and enjoyed before the start of Lent on Fat Tuesday, also known as “Paczkowy Tuesday” in Poland. These sweet, filled doughnuts are rich, fluffy, and indulgent, typically filled with a variety of sweet fillings such as jam, custard, or cream. Here’s a guide on how to make traditional Polish paczki doughnuts at home, ensuring an authentic and delicious treat that brings the taste of Poland right to your kitchen.

Ingredients for Paczki Doughnuts

For the dough:

• 3 cups all-purpose flour
• 1 packet active dry yeast (or 2 1/4 teaspoons)
• 1/4 cup granulated sugar
• 1/2 cup whole milk, lukewarm
• 1/2 cup unsalted butter, melted
• 4 large egg yolks
• 1 large egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 2 tablespoons rum or vodka (optional, but traditional for flavor and texture)
• Zest of 1 lemon (optional, for added fragrance)
• Vegetable oil, for frying (such as canola or sunflower oil)

For the filling (choose one or more):

• Fruit jam (rose petal, strawberry, or raspberry)
• Pastry cream (traditional custard)
• Chocolate ganache
• Whipped cream (optional, for lighter fillings)

For the glaze:

• 2 cups powdered sugar
• 2-3 tablespoons milk or water
• 1 teaspoon vanilla extract (optional)

Step-by-Step Instructions

1. Prepare the Yeast Mixture

Start by activating the yeast. In a small bowl, combine the lukewarm milk (about 100°F/37°C) and a tablespoon of sugar. Sprinkle the yeast over the top, stirring gently to combine. Let this mixture sit for about 5-10 minutes until it becomes frothy and bubbly. This step ensures the yeast is active and ready to rise.

2. Make the Dough

In a large mixing bowl, combine the flour and the remaining sugar. Make a well in the center and add the yeast mixture, egg yolks, whole egg, melted butter, vanilla extract, salt, and rum or vodka (if using). Stir everything together until a dough begins to form.

Once the ingredients are combined, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough will be soft and slightly sticky, so avoid adding too much flour. If necessary, grease your hands with a little bit of oil to help handle the dough.

3. Let the Dough Rise

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size. The dough should feel soft and light after this first rise.

4. Shape the Paczki

Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it out to about 1/2-inch thick. Using a round cookie cutter or the rim of a glass, cut out circles of dough, about 3 inches in diameter.

To fill the paczki, spoon a small amount of your chosen filling (about a teaspoon) in the center of each dough circle. Be careful not to overfill. Fold the edges of the dough around the filling, pinching them together to seal the dough tightly. This step is essential to prevent the filling from leaking out during frying.

5. Second Rise

Place the filled paczki on a baking sheet lined with parchment paper or a lightly floured surface, ensuring the seam is facing down. Cover them with a clean towel and let them rise for another 30-45 minutes. They should puff up slightly during this time.

6. Fry the Paczki

While the doughnuts are rising, heat oil in a deep fryer or large pot to 350°F (175°C). The oil should be deep enough to fully submerge the paczki. Test the oil with a small piece of dough—if it bubbles and rises to the surface, it’s ready.

Carefully lower the paczki into the hot oil, a few at a time, to avoid overcrowding the pot. Fry them for about 2-3 minutes on each side or until they are golden brown and puffed up. Use a slotted spoon to remove the paczki from the oil and place them on a plate lined with paper towels to drain excess oil.

7. Glaze the Paczki

While the paczki are cooling slightly, prepare the glaze. In a small bowl, mix together the powdered sugar, vanilla extract (if using), and enough milk or water to create a smooth, pourable glaze.

Dip each paczek into the glaze while it’s still warm, making sure the entire surface is covered. Let the excess glaze drip off, and place the paczki on a wire rack to allow the glaze to set.

8. Serve and Enjoy

Once the glaze has hardened, your traditional Polish paczki doughnuts are ready to be enjoyed. For extra authenticity, you can sprinkle the doughnuts with powdered sugar or decorate them with sprinkles.

Tips for Perfect Paczki

• Flour: Use all-purpose flour, as it yields the right texture for paczki. Avoid using bread flour, which could make them too dense.
• Resting the dough: Be patient with the resting times. Allowing the dough to rise properly will ensure light and fluffy paczki.
• Oil temperature: It’s essential to maintain the right frying temperature. If the oil is too hot, the doughnuts will burn on the outside before cooking through. If the oil is too cool, they will absorb too much oil and become greasy.
• Filling: If you’re filling with jam, ensure it’s not too watery, as it can leak during frying. Pastry cream should be thick and cooled completely before use.

Variations of Paczki

While the classic paczki filling is fruit jam, you can get creative with your fillings. Here are a few popular alternatives:

1. Rose Jam: This is the most traditional filling, commonly used in Poland. It offers a subtle, floral flavor that pairs perfectly with the rich dough.
2. Custard: A thick, vanilla pastry cream adds richness and depth to the paczki.
3. Chocolate Ganache: For a modern twist, a silky chocolate filling can elevate the flavor profile.
4. Whipped Cream: For a lighter, fluffier filling, some people opt for lightly sweetened whipped cream.

Why Do We Eat Paczki?

The tradition of making paczki is linked to the Catholic practice of using up rich ingredients like eggs, butter, and sugar before the fasting period of Lent. The tradition became popular as a way to enjoy indulgent treats one last time before the penitential season began. Today, paczki are enjoyed year-round, especially in the U.S. and Poland during the days leading up to Lent.

Conclusion

Making traditional Polish paczki doughnuts at home is a rewarding and delicious experience. By following these steps, you can create authentic, golden, and fluffy paczki filled with your favorite jams, creams, or custards. Whether enjoyed as a treat during Fat Tuesday or any time you crave a special doughnut, paczki offer a taste of Polish tradition that’s sure to impress family and friends.