Hamtramck Paczki
Rich, deep-fried Polish doughnuts filled with fruit preserves, central to Fat Tuesday celebrations in Michigan's Polish communities.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 16
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Stand mixer
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15
- carbs
- 38
- protein
- 5
- calories
- 310
Instructions
- 1
Stir yeast into warm milk with a pinch of sugar. Let it sit until foamy, about 10 minutes.
- 2
Beat egg yolks with sugar until pale. Stir in the yeast mixture and rum or vanilla.
- 3
Add flour and salt to make a dough. Knead in softened butter until smooth and stretchy.
- 4
Cover the dough and let it rise until doubled in size, about 1.5 hours.
- 5
Roll the dough out to 1/2-inch thickness. Cut it into 3-inch rounds.
- 6
Set rounds on a floured surface. Cover and let rise for 30 minutes.
- 7
Heat oil to 350°F. Fry paczki (Polish doughnuts) a few at a time for 2-3 minutes per side until deep golden.
- 8
Drain on a wire rack. Use a piping bag to fill each one with fruit preserves through a small hole.
- 9
Dust generously with powdered sugar before serving.
Chef's tips
The dough is soft and rich, so flour your work surface well. Keep your oil temperature steady so the centers cook through before the outside gets too dark.
Storage
Best eaten the day they are made; store loosely covered at room temperature up to 1 day.
Reheating
Not typically reheated; enjoy at room temperature.
Common mistakes to avoid
- •Heating the oil too hot, which burns the outside before the inside cooks through.
- •Overfilling with jam, causing it to burst out.
Serving suggestions
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