🍩 Pączki

Name: Pączki
Total time: 180 min
Yield: 12
Cuisine: Poland
Ingredients: 500 g flour; 25 g fresh yeast or 7 g dried yeast; 250 ml warm water; 4 egg yolks and 1 whole egg; 80 g sugar; 1 tbsp vodka; A pinch of salt; Oil for deep-frying; 200 g plum or rose jam; icing made from 150 g icing sugar and 2 tbsp water

Origin: Poland

248kcal

per serving · 80 g

310kcal

per 100 g

5 gProtein6 g / 100 g

11 gFat14 g / 100 g

34 gCarbs42 g / 100 g

Pączki are Polish doughnuts: rich, round yeast-dough buns deep-fried until deep golden, filled with jam such as rose petal or plum, and topped with icing or sugar. A small splash of spirit is traditionally added to the dough so it absorbs less fat while frying. They are denser and richer than many doughnuts, with a soft, slightly chewy crumb.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: egg

Contains glutenbecause of: flour

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto42 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

floureggsugarjamicingyeastvodka

Recipe

12 servings180 min

Ingredients

500 g flour
25 g fresh yeast or 7 g dried yeast
250 ml warm water
4 egg yolks and 1 whole egg
80 g sugar
1 tbsp vodka
A pinch of salt
Oil for deep-frying
200 g plum or rose jam; icing made from 150 g icing sugar and 2 tbsp water

Method

Mix the yeast with a little warm water, a spoon of sugar and flour and leave for 15 minutes until foamy.
Beat the yolks, egg and sugar, then knead with the flour, starter, remaining water, vodka and salt into a smooth soft dough; let it rise for 1 hour.
Roll to 1.5 cm, cut 7 cm rounds and let them rise for 30 minutes.
Fry at 170 °C for about 2 minutes per side until deep golden and drain.
Fill with jam using a piping bag and spread with the icing.

How to make it lighter

Make them smaller — a mini doughnut is a satisfying portion with far fewer calories.
Skip the icing and dust lightly with sugar instead.
Treat it as a once-a-year festive dessert rather than an everyday snack.

History

Pączki are especially linked to Fat Thursday (Tłusty Czwartek), the last Thursday before Lent, when Poles traditionally eat them in large numbers. The tradition has travelled with Polish communities abroad, where Pączki Day is celebrated just before Lent.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →