Pączki (Polish Donuts)
Pączki
Section titled “Pączki”Description
Section titled “Description”Light, airy Polish donuts with the classic white ring — the mark of a well-proofed pączek. Designed for a stand mixer to ensure proper gluten development. Synthesized from traditional techniques via Ania Gotuje, Polish Your Kitchen (Anna Hurning), and Ren Behan (Wild Honey and Rye).
Ingredients
Section titled “Ingredients”The Starter (Zaczyn)
Section titled “The Starter (Zaczyn)”| Item | Amount |
|---|---|
| whole milk, lukewarm (35°C) | 250g |
| active dry yeast | 10g |
| granulated sugar | 20g |
| all-purpose flour | 100g |
The Main Dough
Section titled “The Main Dough”| Item | Amount | Notes |
|---|---|---|
| bread flour (or high-protein AP) | 400g | |
| egg yolks, room temperature | 110g (approx. x6) | |
| granulated sugar | 60g | |
| fine sea salt | 5g | |
| vanilla bean paste or extract | 5g | |
| spirytus (or vodka/rum) | 15g | prevents oil absorption |
| unsalted butter, very soft | 80g |
For Frying
Section titled “For Frying”| Item | Amount |
|---|---|
| lard or neutral oil (canola) | 1–2 liters |
| Items |
|---|
| stand mixer with dough hook |
| 7cm circular cutter |
| Bismarck tip or piping bag |
| wire rack |
| thermometer |
| tongs |
Recipe
Section titled “Recipe”-
Prepare the starter (zaczyn): In the stand mixer bowl, whisk the 250g of lukewarm milk, 10g yeast, 20g sugar, and 100g flour. Cover and let sit for 15–20 minutes until bubbly and doubled in size.
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Mix the dough: Add the egg yolks, remaining 60g sugar, 5g salt, vanilla, and 400g flour to the starter. Using the dough hook, mix on low speed until the flour is hydrated and a rough dough forms.
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Develop gluten and incorporate fat: Increase to medium speed and knead for about 5 minutes until the dough is smooth and elastic. With the mixer running, add the 80g of softened butter one tablespoon at a time, letting each piece incorporate before adding the next. Pour in the 15g of spirits and knead for another 2 minutes.
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Bulk fermentation: Cover the bowl with a damp cloth or plastic wrap. Let rise in a warm, draft-free spot for 60–90 minutes until doubled in size.
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Shape and proof: Punch the dough down and turn onto a lightly floured surface. Roll out to 2cm thickness. Stamp out rounds with a 7cm circular cutter. Place each round on an individual square of parchment paper — this lets you drop them into the oil without deflating the dough. Cover and proof for 30–45 minutes until light and puffy.
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Fry: Heat oil or lard to 347°F (175°C). Drop the pączki in parchment-side up, then peel off the paper with tongs. Fry for 2–3 minutes per side. Drain on a wire rack set over paper towels.
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Fill and finish: Once cool enough to handle, poke a hole in the side through the white ring using a Bismarck tip or narrow piping bag and squeeze in your filling. Glaze while warm with powdered sugar thinned with a splash of hot water or lemon juice, topped with candied orange peel.