Polish Pączki is one of my daughter’s favourite recipes. She looks forward to making them every year. This recipe is easy and absolutely delicious.
Each year my daughter gets really excited as Fat Tuesday approaches. So when Sunday Supper announced the theme for this week would be Fat Sunday I knew we needed to make Polish Pączki. Mini-me was beyond thrilled. Timing was difficult as she’s in university and works, so she’s super busy. So these were made at around midnight on Saturday night, mere hours before the post was due. I knew it was the only time we could make them together so I did the prep for the dough during the day. That ensured we could make the Polish Pączki together before bed.
If you have never made these I’ll warn you they are a tad step heavy. You need to make dough with yeast, allow it to rise, punch it down, allow it to rise again, then roll it out, cut it into spheres, then allow those to rise. So by the time you get to the filling stage it’s been hours of prep. Most of that is inactive though so it’s not difficult, it’s just a lot of steps to get from point A to point B, C, D and E. Totally worth it though. If you think store-bought Polish Pączki are phenomenal wait till you try homemade. These bad boys are going to blow your mind.
Places to stalk Cravings of a Lunatic!
- 1 and ½ cups warm milk (110 degrees is ideal, no warmer than that)
- 2 packages of active dry yeast
- 1 tablespoon sugar (for proofing the yeast)
- ½ cup sugar
- ½ cup (1 stick) of butter
- 1 large egg, room temperature
- 3 large egg yolks, room temperature
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 and ½ to 5 cups all-purpose flour
- Granulated Sugar
- Powdered Sugar
- Cinnamon Sugar Mix (one part granulated sugar, one part brown sugar, then a dash of cinnamon and nutmeg)
- Warm the milk in a saucepan using a thermometer to watch the temperature. Do not go over 110 degrees. Remove from heat. Add 1 tablespoon of sugar and 2 packages of active dry yeast. Stir briefly. Then set aside to allow it to proof. This will take about 5 to 8 minutes, just let it sit and if your yeast is good it will start to foam.
- In a stand mixer combine the ½ cup sugar and ½ cup butter, cream that with a paddle attachment.You want it fluffy before adding anything else. Once it is you can add the egg, egg yolks, rum extract and vanilla extract. Mix until combined.
- Now alternately add the flour and yeast mixture to stand mixer bowl. I alternated 3 times and mixed slowly in while adding. Then turn the speed up to a medium speed for a minute or two, until the dough becomes blistered. Every time we make these we end up using the full 5 cups of flour. But I also start out with 4 and ½ cups to be sure if I need more or not.
- The dough is going to be very sticky, it's okay, don't let that freak you out. Spray a glass bowl with non-stick spray and then set the dough inside. I spray a piece of parchment with non-stick spray then lay that over the top of the dough, then I tightly cover the bowl with tinfoil, sealing the edges. Set the bowl somewhere warm and allow to rise for about 1 to 2 and ½ hours, it should double in size.
- Now punch it down, then wrap it back up and allow it to rise again for 1 to 2 and ½ hours.
- Now lightly flour your work surface. Turn your dough out onto the work surface. Roll out so the dough is ½ inch thickness. Use a biscuit cutter or glass to cut rounds. Place them on lightly floured pans, cover with a lint free cloth, and allow them to rise for another 30 to 60 minutes.
- Heat your oil to 350 degrees F.
- Drop pacski in the oil, flat side down, cook for about 2 to 3 minutes, then flip over and cook other side for 1 to 2 minutes. You want them to be golden brown.
- Scoop out of the fryer and lay on a paper towel, then dunk in desired topping. Place on a rack to dry.
- Repeat with 3 or 4 at a time so you don't over-crowd your oil. Continue until all the pacski are cooked.
- Serve with a big old sugary smile!
It helps to set up separate bowls of sugary toppings before frying the Polish Paczki.
You can also fill them with various topping.
Be sure to visit all my Sunday Supper peeps to see what they whipped up for you!
Cocktails & Other Beverages:
- The Hurricane Cocktail Recipe from An Appealing Plan
- The French 75 from Kimchi MOM
- Sweet Potato Pie Smoothie from Peanut Butter and Peppers
- Fried Oysters and Remoulade from Jane’s Adventures in Dinner
- Shrimp in Mustard Sauce from Noshing With The Nolands
- Mini Sweet Potato Pies from MealDiva
- Cajun Crab Beignets from Delaware Girl Eats
- Pancetta and Mushroom Arancini from Ruffles & Truffles
- Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
- Chicken and Sausage Gumbo from Supper for a Steal
- Sausage and Shrimp Jambalaya from Yours And Mind Are Ours
- Vegan Pizza Waffles from Killer Bunnies, Inc.
- Red Beans and Rice from Cookin’ Mimi
- Baked Catfish Po’Boy from Curious Cuisiniere
- Muffaletta from Casa de Crews
- Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
- Seafood Gumbo from Take A Bite Out of Boca
- Cajun Rice and Beans from Momma’s Meals
- Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
- Louisiana Roasted Barbecue Shrimp from Food Lust People Love
- Cajun Dirty Rice Bowls from The Dinner-Mom
- New Orleans Fried Chicken from Family Foodie
- Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
- Okra Creole from Cindy’s Recipes and Writings
- Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
- Chocolate Ganache Tart from Melanie Makes
- Banana Bread Pudding from Gotta Get Baked
- Delicious Saffron Baked Beignets from A Kitchen Hoor’s Adventures
- New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
- Polish Paczki from Cravings of a Lunatic
- Buttermilk Beignets from The Messy Baker
- Eggless Bread Pudding in a Jar from What Smells So Good?
- Mint Julep Bars from The Girl In The Little Red Kitchen
- Mardi Gras Cupcakes with Cinnamon Frostingfrom Hezzi-D’s Books and Cooks
- Mardi Gras Long Johns from Kudos Kitchen by Renee
- Mexican Chocolate Coffee Cake from La Cocina de Leslie
- Fasnetküchle from The Not So Cheesy Kitchen
- Cheesecake Swirl Brownies from That Skinny Chick Can Bake
- Pecan and Chocolate Pralines from Desserts Required
- Chocolate Raspberry Cake from Clarks Condensed
- Baked Coconut Beignets from Mess Makes Food
- Ravioli dolci di Carnevale from Manu’s Menu
- Strawberry Paczki from Neighborfood
- Blackberry Fritters from girlichef
- Brownie Chocolate Chip Cheesecake from Magnolia Days
- Flourless Chocolate Cake in a Mug with Coconut Cream from Sue’s Nutrition Buzz
- Pecan Bars from Pies and Plots
- “Skinny Tuesday” Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
- Mocha Pear Cake from Happy Baking Days
- Skinny Baked Beignets from Daily Dish Recipes
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Toodles and smoochies! xx