🥯 Sweet Fry, A Gem (Pi: 3.1.4.1.5) – Traditional Polish Pączki Recipe 🇵🇱

 Serving Info:

• Yield: About 25 pączki

• Prep Time: 2.5 hours

• Cook Time: 20 minutes

• Total Time: ~3 hours

🔄 Variations:

• Fillings: Rose jam, prune butter, raspberry jam, vanilla custard, Nutella

• Toppings: Powdered sugar, glaze, lemon zest icing

• Dough Tip: Add a bit of grated orange or lemon zest to the dough for extra aroma

🧊 Storage:

• Best eaten fresh the same day!

• Store at room temp in an airtight container for up to 2 days

• Can be frozen unfried after shaping — thaw, rise, and fry fresh

❓FAQ:

Why add alcohol to the dough?
A bit of vodka or spirytus helps reduce oil absorption during frying — the result is a lighter, less greasy pączek.

Can I use dry yeast instead of fresh?
Yes! Use about 4 tsp (14 g) active dry yeast. Bloom it in warm milk with sugar just like fresh yeast.

Can I bake them instead of frying?
You can, but they won’t be traditional. Bake at 180°C (350°F) for 15–18 minutes and brush with butter while warm.

💬 Conclusion:

Pączki are more than just donuts — they’re little bites of Polish tradition, made with love and care. Whether it’s for a holiday, a celebration, or just because, these homemade pączki will transport you straight to a Polish kitchen with their rich flavor and soft texture.