Polish Pączki
Polish yeasted doughnuts, fried until golden, filled with raspberry jam, and finished with a light glaze.
These pączki are made from enriched dough with milk, butter, and egg. The recipe brings together documented proportions for the dough, filling, and glaze; let the dough rise until visibly airy and doubled in volume.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Mix the dough
Warm the milk gently without overheating it. Dissolve the fresh yeast in it, then add the flour, sugar, egg yolks, egg, rum, and salt. Mix until combined and knead for 10 minutes. Gradually work in the butter and knead for another 10 minutes, until the dough is smooth, elastic, and shiny.
Ready to continue when: The dough looks smooth and shiny and stretches elastically, although it remains somewhat sticky.
20 min - 02
Proof the dough
Shape the dough into a ball, cover it, and leave it in a warm place for about 1.5–2 hours, until doubled in volume. Gently deflate it and divide it into four equal portions; shape them into balls and cover. Let them rest for another 30–45 minutes, until puffed.
Ready to continue when: The dough has doubled in volume, and the four portions look visibly puffed and light.
165 min - 03
Fry the pączki
Heat the oil in a pot to about 175 °C, with enough depth for the pieces to float. Fry two per batch for about 3 minutes on each side; check the temperature between batches. Remove them when golden and transfer to absorbent paper.
Temperature: 175 °C / 347 °FReady to continue when: The pączki are golden on both sides and float in the oil; when one is opened, its center is not raw.
12 min - 04
Fill and glaze
Mix the icing sugar with the water until smooth. Once the pączki are warm, fill each one with raspberry jam using a piping bag or kitchen syringe. Coat the top with the glaze and let it set before serving.
Ready to continue when: Each pączek contains jam, and the glaze coats the top without running off excessively.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Pączki - Receta Tradicional de Europa del Este | 196 flavors www.196flavors.com/es/polonia-paczki-ponchik/?srsltid=AU7gw4UJuXmmN0fKkTWcZyvXxElgDtCgyoPQ4g…
State: Published after documentary validation; no “Tested” label is shown.