Polish Donuts-Paczki-Beigne
Exploring the Rich Tradition of Pączki in Poland
Pączki, a delightful Polish treat, has a history that spans back to the Middle Ages. In Poland, these delectable pastries hold a special place, especially during the celebration of Fat Thursday (Tłusty Czwartek), which falls on the last Thursday prior to Ash Wednesday and the commencement of Lent.
The tradition of indulging in pączki on Fat Thursday has deep roots. Historically, these pastries were crafted as a means to utilize all the lard, sugar, eggs, and fruit in the household before the commencement of Lent, during which the consumption of such luxuries was traditionally forbidden in adherence to Christian practices.
One of the defining characteristics of traditional pączki is the luscious filling, often comprising of plum confiture, wild rose petal jam or marmalade. The versatility of pączki is further evident in the variety of coatings they can boast - from a glistening glaze to a generous dusting of granulated or powdered sugar.
This cultural symbol of indulgence and preparation for the solemn period of Lent showcases the intricate and meaningful connection between food, tradition, and spirituality in Poland. The legacy of pączki continues to be cherished, serving as a reminder of the rich culinary heritage and the importance of cherished rituals in Polish culture.
One of the most valuable secrets my mom ever shared with me was her foolproof method for creating divine donuts. She emphasized the essence of crafting them as small as possible, ensuring that each delectable treat could be devoured in no more than two bites. Moreover, she stressed the significance of incorporating the filling before the baking process, rather than adding it afterward. Such meticulous attention to detail truly sets her donuts apart.
I am incredibly disappointed with the multitude of donut bakeries that sell these humongous, tasteless donuts loaded with excessive amounts of sugar and artificial flavors. It's truly a shame to see something as simple and perfect as a donut transformed into a mass-produced product. No wonder we have obesity issues across the globe. The prevalence of these unhealthy options only exacerbates the already serious problem of excessive sugar consumption in our society, contributing to various health concerns beyond just obesity.
100-Year-Old Recipe: Classic Donuts with Homemade Marmalade
This timeless recipe for classic donuts is very special to me. The donuts are filled with delicious homemade marmalade, cut into small pieces and fried until perfect. Nowadays, I use my homemade crabapple jelly, which is thick and easy to slice and won't melt when fried, thanks to its high pectin content.🧡
What makes this marmalade unique is that it can withstand frying without falling apart. If you have space in your garden, I highly recommend growing a crabapple tree. Using homegrown produce in this recipe is very satisfying. This recipe is close to my heart, passed down through generations and perfected with my mother's guidance during my early years in Poland. I remember being 12 years old when I first learned to fill these donuts with our beloved homemade marmalade.
What is marmalade? Definitely, most of us will relate to British marmalade which optimizes English breakfast and it is made when Sevilles oranges are in season - at least in my house. But it wasn’t until the 19th Century when the marmalade became soft and spreadable. Over the centuries, during medieval times fruits were often preserved in honey or syrup such grapes, figs or quince (fruits high in pectin content). The quince was mashed or pureed, and often other fruits were added to it. Marmalade was sliced and served for dessert along with preserves and candied fruits. In Portugal it was called marmelada, in Spain membrillo and Greeks called it melimēlon. When I was growing up in Poland in 60’s and 70’s, the marmalade was sold in large cubical shape which was sliced as per order for each customer. These are the days where most of our foods were prepared in bulk.
POLISH DONUTS
By Zosia Culinary Adventures | Date: Feb 16, 2023
Preparation Time: 2 hours
Cook Time to make the whole batch: 30 minutes
Yield: 24 donuts 7cm in diagram or 50 mini donuts 4-5cm in diagram
Ingredients: you will require a deep frying stainless steel pot with glass lid
600 g all purpose flour
50 g fresh yeast
85 ml Milk plus extra 3 tablespoons for the yeast starter
150 g fine sugar plus extra 1 tablespoon of sugar for the yeast starter
150 g unsalted butter, melted
6 egg yolks
pinch of salt
140 g Crabapple jelly or fruit marmalade
2 tablespoons rum or brandy
2 Liter oil: Choose an oil with a smoke point of at least 400ºF or approx. 200ºC
Decorate with icing powder or glaze
Glaze: 1 cup of icing sugar, lemon juice from 1/2 lemon, 1 tablespoon candied orange peel
Instructions:
Make sure all ingredients are at room temperature.
Dissolve fresh yeast with 3 tablespoons of lukewarm milk and 1 tablespoon of sugar.
Cover the mixture with baking cloth and let the yeast activate ( surface will look bubbly and mixture will rise). This might take 10-15 minutes depends how warm is in your kitchen.
Sift the flour into a large bowl, add pinch of salt.
Whisk egg yolks with sugar until thick, light and pale in color.
Add egg mixture and activated yeast to the flour. Add milk and rum. Mix all ingredients . Use danish whisk or electric mixer.
Work the dough with danish whisk for 10 minutes.
Pour melted lukewarm butter into the dough and continue working the dough until dough is non-sticky and elastic.
Cover the dough with baking cloth and let it rest for 1 hour or until it doubles in size.
Divide dough into two pieces and cover them with baking cloth
Flour your work surface. Using your rolling pin, roll out the dough into a rectangle until 1 cm thick.
Divide dough equally into two without cutting it.
Half of your dough mark with 7cm in diagram sherry glass marks- Do not cut the circle through, You should be able to get 10-12 marks.
Place in the middle of each circle 1 tsp crabapple jelly or plum confiture.
Cover the circles with other half of the dough. Press well with your fingers around each circle. This is very important to have each donut well sealed.
Cut out rounds with the 7cm glass. Place each donut on lightly floured trays lined with parchment paper.
Make all donuts first before you go the next step
Cover the donuts with a clean baking cloth and allow them to rise until they have doubled in size, which typically takes around 30 minutes, depending on the temperature of your kitchen.
In meantime, heat up oil in the pot to internal temperature 350 °or 180 °C. (I find lard is the best as it doesn’t burn at high temperature, only if you are permitted to use)
Always make sure the oil is at the correct temperature of 350F. This is important because it stops the donuts from soaking up too much oil when frying. To check if the oil is ready, you can dip the handle of a wooden spoon in the middle of the fryer without touching the bottom. If bubbles quickly form around the handle, then it's ready. You can also use a candy thermometer to check the temperature..
Wear a proper attire that will protect your skin from oil splashing.
Carefully drop the dough rounds in, top side down, a few at a time. Fry 2-3 minutes until golden brown on one side. Make sure to cover donuts with the lid while you are frying them first. Now, then flip them and cook uncovered another 2 minutes until golden.
As much as possible AVOID OVERCROWDING the pot.
Using slotted spoon, remove donuts from oil and place on a paper towel-lined baking sheet to drain and dry. Test one to make sure it is completely cooked, and adjust your temperature and cook time accordingly.
If coating in granulated sugar or glazing, do so while the paczki are still warm. For powdered sugar coating, roll them when they are a bit cooled.
Bon Appetit! Smacznego!
Nutrition Facts per One Serving💗 based on 24 donut yield
Calories 406 | Fat 15.2 g \ Saturated Fat 8.4 g\ Cholesterol 135 mg\ Sodium 256 mg\ Total Carbohydrate 67.7g\ Dietary Fiber 1.2g\Total Sugars 32.7g\ Protein 18.2 g \ Vitamin D 14 mcg\ Calcium 422 mg\ Iron 2 mg\ Potassium 314 mg
