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Nutrition Facts
Serving Size 1 paczki 99g Recipe makes 18 paczki)
Calories 329
Calories from Fat 102		(31%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 153mg		51%
Sodium 172mg		7%
Potassium 91mg		2%
Total Carbohydrate 48.8g		16%
	Dietary Fiber 1.3g	5%
	Sugars 18.6g
Protein 5.5g		11%
how is this calculated?

Authentic Polish Paczki

Recipe #83936 | 1½ hours | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Vina
Feb 14, 2004

This is the recipe I found handwritten in my Polish grandmother's cookbook. I have since found ones almost identical in Polish cuisine cookbooks. I so looked forward as a child to the Sundays that the Catholic church in Wilno, Minnesota sold paczkis after Mass on Sundays. They were the best treat ever. This recipe takes some effort, but they taste just as good. *NOTE....I'm adding this change after reading the last reviewer's very helpful comment that it tasted too eggy...she's right, it's a very eggy pastry dough. Be sure to use 6 whole eggs instead of the 12 yolks if you don't like that flavor (I know many people don't). It will work just as well, but be more to your taste. I'm so glad she took the time to bring this to my attention....it's something I should have mentioned before.

18 paczki (change servings and units)

Ingredients

12 egg yolks (or six whole eggs, see note)
1 teaspoon salt
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
1/3 cup room temperature butter
1/2 cup sugar
4 1/2 cups flour
1/3 cup rum or brandy
1 cup scalded whipping cream
1 1/2 cups preserves or cooked prunes or cooked apples or poppy seed filling
oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.)

Directions

1
Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
2
Soften yeast in warm water.
3
Cream butter, add sugar to it gradually, beating until fluffy.
4
Slowly beat in the softened yeast.
5
Stir one fourth of the flour into the yeast mix.
6
Add rum/brandy and half of the cream.
7
Beat in another fourth of the flour.
8
Stir in remaining cream.
9
Beat in half of the remaining flour and then the egg yolk mixture.
10
Beat for 2 minutes.
11
Gradually beat in the remaining flour until the dough blisters.
12
Cover the bowl with plastic wrap.
13
Set in a warm place to rise.
14
When it has doubled in bulk, punch it down.
15
Cover and let rise again until doubled.
16
Punch it down again.
17
Roll dough on a floured surface to about 3/4 inch thickness.
18
Cut out 3 inch rounds using a cookie cutter or glass.
19
Put 1 tablespoon of filling in the center of half the circles.
20
Brush the edges with water.
21
Top with the remaining rounds.
22
Seal the edges very well.
23
Cover the paczki on a floured surface.
24
Let rise about 20 minutes.
25
Deep fry in the hot fat until they are golden brown on both sides.
26
Sprinkle with powdered sugar or drizzle with honey.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1456435

On Nov 21, 2009

So, just a tip, but you might want to warm up the rum a little bit for about 15 minutes or so near-boiling just enough to drop the alcohol content. otherwise, you'll kill the yeast a lot faster than a low thermostat.

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From: Sue (Chef #752968)

On Feb 5, 2008

I was so proud of my first attempt at these!! They turned out very good (I used the 6 eggs) and I'm excited to have them today, Fat Tuesday! I will have to watch the heat the next time because some of them didn't get done all the way through. I just fried them in my dutch oven on the stove. Fantastic!

1 person found this review helpful

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From: Kimberly Annette

On Feb 19, 2007

This is a rich, indulgent paczki in the true Carnival sense. After reading comment #2, I made a note to turn up the heat - I've had trouble getting yeast doughs to rise in winter because we keep our thermostat on 65F. I had no problems with this one after turning it up to 70F for a couple hours. Another cause of non-rising dough is bad yeast - age and a few other things can kill it, so it won't be activated by warm liquid + sugar (which is what causes it to rise). It's best to store yeast in the fridge, and make sure it's the first ingredient you grab when you get ready to prepare dough - set it on the counter to let it warm a bit as you set up everything else. After everything is at hand, warm up the milk. By then, the yeast won't be shocked by a sudden change in temps. Also, try using whole milk instead of low- or non-fat. Lactose-free milk will NOT work, because it lacks milk sugar (lactose) which the yeast needs to feed on in order to multiply. Don't worry if you're lactose intolerant - the yeast will consume the lactose in regular whole milk, so it won't affect your tummy. Happy Paczki Day!

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From: Chef #297236

On Feb 27, 2006

I have been cooking and baking for over 40yrs. and have never had trouble with a recipe as I did with this one. Tried 2 times, thinking I did something wrong the first time, but got even a worse result the second time, the dough does not rise!!! Not only am I out 2 doz. eggs and 8 cups of flour, I am out time and money. I think this one needs to go back to the drawing board. Oh yes, I do make crullers and kolacky without failure.

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