Golden Crispy Polish Paczki

Authentic Polish Paczki Recipe

Overview

Authentic Polish Paczki, a beloved treat from Polish cuisine, are deep-fried pastries filled with delicious fillings like poppy seeds or apples. This recipe, handed down from my Polish grandmother’s cookbook, captures the essence of those nostalgic Sundays after Mass in Wilno, Minnesota.

Recipe Information

• Cook Time: 1 hour
• Prep Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 18 paczki
• Category: Yeast Breads
• Keywords: Breads, Breakfast, Polish, European, Deep Fried, < 4 Hours

Ingredients

• 12 egg yolks (Note: You can use 6 whole eggs for a less eggy flavor)
• 1 teaspoon salt
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water
• 1/3 cup butter
• 1/2 cup sugar
• 4 1/2 cups all-purpose flour
• 1/3 cup rum
• 1 cup brandy
• 1 cup apples, chopped
• Poppy seed filling (enough for filling)

Nutrition Information (per serving)

• Calories: 328.4
• Total Fat: 11.3g
  • Saturated Fat: 6.2g
• Cholesterol: 137.8mg
• Sodium: 178.5mg
• Total Carbohydrates: 48.6g
  • Dietary Fiber: 1.2g
  • Sugars: 18.6g
• Protein: 5.4g

Instructions

1. Prepare the Dough:

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   • In the small bowl of an electric mixer, beat the egg yolks with salt on high speed until thick and fluffy, about 7 minutes.
   • Soften the yeast in warm water.

2. Mix the Ingredients:

   • Cream the butter, gradually adding sugar until fluffy.
   • Slowly beat in the softened yeast mixture.
   • Stir in a quarter of the flour into the yeast mixture.
   • Add rum, brandy, and half of the cream. Mix well.
   • Beat in another quarter of the flour.

3. Incorporate Remaining Ingredients:

   • Stir in the remaining cream.
   • Beat in half of the remaining flour and then the egg yolk mixture.
   • Beat the mixture for 2 minutes.
   • Gradually beat in the remaining flour until the dough blisters.

4. Let the Dough Rise:

   • Cover the bowl with plastic wrap and set it in a warm place to rise until doubled in bulk.
   • Once doubled, punch down the dough.
   • Cover again and let it rise until doubled once more.
   • Punch down the dough again.

5. Form and Fry the Paczki:

   • On a floured surface, roll the dough to about 3/4 inch thickness.
   • Using a cookie cutter or glass, cut out 3-inch rounds.
   • Place 1 tablespoon of filling (poppy seed or apple) in the center of half of the rounds.
   • Brush the edges with water and top with the remaining rounds, sealing the edges very well.
   • Cover the paczki on a floured surface and let them rise for about 20 minutes.

6. Fry the Paczki:

   • Heat the fat for deep frying until hot.
   • Fry the paczki in the hot fat until golden brown on both sides.

7. Serve:

   • Sprinkle with powdered sugar or drizzle with honey before serving.

Tips for Success

• Ensure the yeast is active and properly proofed before incorporating into the dough.
• Seal the edges of the paczki well to prevent the filling from leaking during frying.
• Monitor the oil temperature closely to achieve a crispy, golden exterior.

Storage

• Paczki are best enjoyed fresh on the day they are made. However, they can be stored in an airtight container at room temperature for up to 2 days.

Conclusion

This recipe for Authentic Polish Paczki not only captures the essence of traditional Polish baking but also carries with it the warmth and memories of family traditions. With a little effort and attention to detail, you can recreate these delightful pastries that are sure to be a hit, whether enjoyed after Mass on Sundays or as a special treat for any occasion.