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

Golden pillows of fluffy dough filled with jam and dusted with powdered sugar — Pączki are Poland’s beloved treat, especially around Fat Thursday (Tłusty Czwartek). This recipe yields soft, yeasty doughnuts with a nostalgic homemade touch. Fry them fresh, and you’ll never want store-bought again!

📝 Description:

These classic Polish pączki are made with rich egg yolks, a touch of spirit for lightness, and real butter for melt-in-your-mouth texture. This is a grandmother-approved recipe — soft, not greasy, and perfect with rose jam or custard filling.

🧂 Ingredients:

Egg Mixture:

• 10 large egg yolks

• 200 g (20 dkg) sugar

• 1 packet vanilla sugar (or 1 tbsp vanilla extract)

Yeast Starter:

• 100 g (10 dkg) fresh yeast

• 1 cup warm milk

• A pinch of salt

• 1 tsp sugar

• A little flour to sprinkle on top

Butter-Milk Mixture:

• 1 cup milk

• 1 stick (100 g) unsalted butter

Dry Ingredients:

• 500 g all-purpose flour (mąka tortowa)

• 500 g cake flour or pastry flour (mąka krupczatka)

Finishing Touch:

• 1–2 tbsp neutral spirit (e.g. vodka or spirytus)

• Jam or custard, for filling

• Powdered sugar, for dusting

• Oil or lard, for frying

👩‍🍳 Directions:

1. Cream the Yolks:
   In a large bowl, beat the egg yolks with sugar and vanilla sugar until pale, thick, and fluffy.

2. Prepare the Yeast Starter (Rozczyn):
   In a separate bowl, dissolve the yeast in warm milk. Add a pinch of salt and a teaspoon of sugar. Sprinkle lightly with flour. Cover and let rise in a warm place until bubbly, about 15–20 minutes.

3. Heat the Milk and Butter:
   In a saucepan, warm the milk and melt the butter together. Let cool to lukewarm.

4. Combine Dry Ingredients:
   Sift both flours into a large mixing bowl.

5. Make the Dough:
   Add the risen yeast mixture, creamed yolks, and warm milk-butter mixture to the flour. Mix well and knead the dough until smooth and elastic — about 10 minutes by hand or 5 minutes using a dough hook. Add 1–2 tbsp of spirytus toward the end of kneading.

6. First Rise:
   Cover the bowl with a clean towel and let the dough rise in a warm place until doubled in size, about 1–1.5 hours.

7. Shape the Pączki:
   Turn the dough out onto a floured surface. Roll it out to about 1 inch (2.5 cm) thick. Cut out rounds using a glass or cookie cutter. Place a spoonful of jam in the center, pinch to seal, and form into balls.

8. Second Rise:
   Place shaped pączki on a floured tray, cover, and let rise for 30–40 minutes.

9. Fry:
   Heat oil to 170–175°C (340–350°F). Fry pączki in batches, 2–3 minutes per side until golden brown. Drain on paper towels.

10. Finish:
    Once cool, dust with powdered sugar or glaze as desired.

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