Pączki Day

My family on my dad's side came to the United States from Poland, so that makes me 50% Polish.  My dad has always tried to teach us different Polish traditions growing up, and especially now that we have families of our own.  Most of the tradtions that we know and love are centered around food.  Today, I got to learn about a new tradition, Paczki (POHNCH-kee) Day, which is the Polish Mardi Gras.  It is the last day to indulge before Lent begins!  

In Poland, the cooks would use up all the meat and meat byproducts, such as dairy and eggs, before the Lenten season started.  They would make Paczki, which are similar to a jelly filled doughnut.  Paczki are made in the morning and enjoyed the same day, as they do not keep.  Today we enjoyed them filled with Blackberry jelly.  

My dad did all the prep work before we got to his house.  He made the dough and let it rise and when we arrived, he deep fried them, cooled them, filled with jelly, and dusted with powdered sugar.  They were so delicious!  

Prep time: 45 minutes
Cook time: 3-6 minutes
2 rises: 3 hours
Yield: 2 dozen Paczki 

1 1/2 C warm milk
2 packages of active dry yeast
1/2 C sugar
1 stick of room temperature butter
1 large room temperature egg
3 large room temperature egg yolks
1T brandy or rum
1t salt
4 1/2-5 C flour
1 gallon of oil for deep frying
powder sugar
fruit filling of choice

1. Add yeast to warm milk, stir to dissolve and set aside. In a large bowl or stand mixer fitted with the paddle attachment, cream together sugar and butter until fluffy. Beat in eggs, brandy and salt until well-incorporated.
2. Still using the paddle attachment, add 4 1/2 cups flour alternately with the milk-yeast mixture and beat for 5 or more minutes by machine and longer by hand until smooth. My grandmother used to beat the dough with a wooden spoon until it blistered. Dough will be very slack. If too soft, add remaining 1/2 cup flour, but no more.
3. Place dough in a greased bowl. Cover and let rise until doubled in bulk. Punch down and let rise again.
4. Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer.
5. Heat oil to 350 degrees in large skillet or Dutch oven. Place pączki top-side down (the dry side) in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Make sure the oil doesn't get too hot so the exterior doesn't brown before the interior is done. Test a cool one to make sure it's cooked through. Adjust cooking time and oil heat accordingly.
6. Drain pączki on paper towels or brown paper bags.  Add fruit filling with a pastry filler.  (We used a cookie press today, but a pastry bag would work too.)
7. Pączki don't keep well, so gobble them up the same day you make them or freeze.

Dad with his Paczki!

Alex didn't want blackberry jelly, so his was plain then he dipped it in honey.  

Abby had a few bites too!