Pączki (paunch-key)

Pączki are traditional Polish donuts eaten just before Lent. For some Poles, Pączki day is the Thursday before Lent while for others, mostly in North America, it’s the Tuesday before Lent. I say celebrate both Pączki days because who doesn’t like fried sweet bread. The origins of Pączki go back centuries when people needed to clean out their supplies of foods they wouldn’t eat during Lent. This recipe is for ~10 Pączki and takes ~4hrs with proofing.

Note 1: My recipe includes Vodka, the reason is because alcohol creates a lighter fluffier Pączki and reduces how much oil the dough absorbs during frying. The alcohol will cook off in case that’s a concern.

Note 2: You can coat Pączki with granulated sugar, powdered sugar, or icing, and traditional Pączki are filled with a fruit jam or custard but that’s a personal choice.

Note 3: You need to scald the milk to create the enzymes needed for a healthy dough. Slowly heat milk to 180 F, but do not let milk boil. Let cool to 100 F before adding yeast.

Ingredients

• 400 g Flour, ~3.75 cups – sifted, enough flour for a just sticky dough
• 8 oz Whole Milk – scalded
• 50 g Sugar ~0.25 cup
• 7 g Yeast ~ 2.25 tsp – Active but not rapid, cake yeast is optimal
• 2 Egg Yolks
• 2 TBL Unsalted butter – melted
• 2 TBL Polish Vodka – Wodka if you want to be precise
• 0.25 tsp Kosher salt
• 0.25 tsp Vanilla powder – can use extract but it will color the dough
• Cooking oil – vegetable oil is optimal

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Slowly heat milk to 180 F then set aside until cooled to 100 F.
3. Add yeast to milk and cover for ~10 mins.
4. In a separate bowl mix egg yolks with sugar until creamed.
5. Sift flour, salt, and vanilla powder into another mixing bowl.
6. Whisk milk mix with egg mix until incorporated.
7. Using a dough hook on speed 2, slowly add the milk mix in stages until incorporated.
8. Add vodka and mix until incorporated.
9. Add melted butter and mix until incorporated.
10. Increase mixer speed to 4 and knead dough for 4 mins.
11. Dough should be sticky, if dry add more milk if too sticky add more flour.
12. Place dough in greased proofing bowl and put in oven with light on until it doubles, ~60 mins.
13. Punch down, flip over, and proof a second time for ~60 mins.
14. Punch down and roll out on floured surface to ~1/2″ thickness.
15. Using a 2.5″ – 3″ cutter, cut out Pączki and place on a parchment lined tray to rise ~30 mins.
16. Heat oil in fryer or heavy cast iron pan to 360 F.
17. Test oil and timing by frying one Pączki ~2mins per side or until golden brown.
18. Cut test Pączki open and examine; adjust frying time appropriately.
19. Place Pączki in fryer – not too many per cycle*
20. Place Pączki on a rack to cool and drain.
21. If topping with granulated sugar, roll Pączki in sugar while warm but not hot.
22. Add filling while warm.**
23. If topping with powdered sugar, allow Pączki to reach room temp before sprinkling sugar on top.
24. Best eaten fresh but can be frozen for later use.

*Note – do not fry too many Pączki at a time, it lowers the oil temp and your dough absorbs oil instead of cooking.

**Note – Use a long fluted tip on a pastry bag to inject the filling. Want filling to flow into Pączki but not be running – it’s a judgement call.