Pushing…Pączki
The Breakdown:
Ahh if it isn’t Fat Tuesday. The beginning of the Lent season, and a day us Poles love. The day we get to enjoy the pillowy, jam filled doughnuts that warm both our hearts and souls. In today’s atmosphere, we could certainly use a lot more of these.
These are quite a reminiscent treat for me. Growing up in the Metro Detroit area, these doughnuts are a big deal. And, nothing beats the ones from Hamtramck- the self proclaimed pączki capital of the world. And, us Michiganders pull out for paczki day. Pre-orders sell out in minutes, and lines are sometimes hours deep (and start the night before!). New Palace Bakery has been leading the game for over 100 years, and is the only place you should be getting your fix from. While in Poland they actually celebrate Fat Thursday, Polish-Americans have taken Tuesday to be our day. Not to mention, we’ve made the treat larger and filled them with more jelly- marking a truly American approach.
Ever since moving away, I have absolutely longed for this treat. Everything else I’ve had is of meager comparison. So, I’ve taken on the task. I am trying to replicate the jelly-filled doughnuts that I have spent an embarrassing amount of time pondering.
My take? Two types: apricot-poppyseed, and banana-cream (inspired by Ochre Bakery).
What You’ll Need:
- 1 tsp instant dry yeast
- 1/2 cup whole milk
- 1 egg yolk
- 2 tbsp butter
- Pinch salt
- 1 tbsp grain alcohol
- 1 tbsp sugar
- 1 1/4 cup AP flour
- Jam/Custard
* This is a small recipe! It’ll only make around 6 medium sized paczki, and around 8 small. Double if you’re cooking for a crowd!
While I won’t bore you on all the minor details: I’ll give a brief overview of how it all went down. This is an extremely forgiving dough that can be made by hand and is not prone to over-proofing. You start by proofing yeast with water, then mix in egg yolk, melted butter, just a little bit of sugar, and a tablespoon of grain alcohol (like vodka). Next, you mix in the dry ingredients (flour + salt) in 3 batches. I kneaded by hand and it took around 10 minutes. The dough is meant to be moist, but not sticky. This dough is so forgiving that I played out every baker’s nightmare and combined techniques from several recipes (I know, risky!). I halved the recipe so it would only make enough for two people to comfortably consume (well…so I thought).
The dough is proofed twice: First the bulk ferment (which should take an hour or two), then it gets punched down, rolled out, cut/shaped, and left to rise for another hour. My bulk ferment took place in the fridge (~6–7 hrs) and it worked just fine.
Oh, and of course I used high-quality Italian apricot preserves, and made my own banana cream. The filling is key to nailing a great paczek. Don’t skimp.
Hot Tips:
- Heat and keep oil ~350 (use a thermometer!).
- Immediately roll them in sugar after frying to ensure it sticks.
- Don’t be afraid to fill them full.
- They always get a little messy.
- Share with friends & neighbors!
I wish nothing more than to have you all taste these. They are AMAZE…especially fresh out of the oil. Plus, they’re so easy to make. Give em a go!
Zyczę ci jak najlepiej!
❤ Lil
