Traditional Polish Pączki (Doughnuts)
Traditional Polish pączki, or doughnuts, are a rich pastry indulgence made for Fat Thursday or Fat Tuesday, marking the last celebration before Lent.
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Instructions
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Dissolve yeast in warm milk; set aside.
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Cream sugar and butter in a large bowl, then beat in egg, egg yolks, brandy or rum, and salt.
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Gradually add 4 1/2 cups flour alternately with the milk-yeast mixture, beating for 5 or more minutes until smooth; add up to 1/2 cup additional flour if dough is too soft.
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Place dough in a greased bowl, cover, and let rise until doubled in size (1 to 2.5 hours).
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Punch down dough and let rise again for approximately 45 minutes.
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Roll dough to 1/2-inch thickness on a lightly floured surface. Cut 3-inch rounds with a biscuit cutter, rerolling any scraps.
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Cover rounds with a damp towel and let rise until doubled (30 minutes or more).
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Heat oil to 350 F in a large skillet or Dutch oven.
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Fry pączki a few at a time, placing the dry side down first, for 2 to 3 minutes per side until golden brown, adjusting oil heat to ensure thorough cooking.
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Drain on paper towels. While still warm, roll pączki in granulated sugar. Optionally, poke a hole in the side, fill with a desired filling, then dust with sugar or apply an icing glaze.