Pączki

SUNDAY DESSERT #79: Pączki

COUNTRY OF ORIGIN: Poland 🇵🇱

DIFFICULTY LEVEL: Intermediate

INSPIRATION: This was a delicious suggestion from my friend. Thank you, Merry Braithwaite!

RECEPTION/COMMENTARY: Pączki (pronounced "pawnch-key") are centuries old Polish doughnuts that are traditionally made on the Fat Thursday before Lent. Even if the dreaded frying process is involved, I can't think of a better way to fatten up before a fast than with these babies! Definitely worth the burn risk. Pączki are usually filled with plum jelly or another kind of fruit preserve, but a variety of fillings can be used.

I filled half of my batch with peach preserves (summer yum!) and the other half with a vanilla-cream frosting. And then I had a brilliant idea to fill one with both so I could get that "peaches and cream" vibe.

These are amazing! WAY better than your average jelly-filled doughnut. Fluffy, yet still dense. Sweet, but not overly sweet. Chewy, but still melts in your mouth when warm. And the dough to filling ratio is perfect! It was a delicious festival of Pączki perfection in our kitchen. 10/10.

Fun fact: A singular doughnut is called a pączek ("pawn-check").

WOULD I MAKE IT AGAIN? Mmmm...yes! I would love to do a Boston Cream Pie style with custard filling and a fudge icing on top. 😋