The Polka Magic Radio Network

In Poland, the Thursday before Lent is known as Tlusty czwartek (Fat Thursday), also known as Paczki Day. It’s traditional to enjoy the yeasty fruit- or custard- filled Polish doughnut known as paczki. The most traditional fillings are made of prune or rosehip marmalade.　　 Since Lent was a time to avoid meat, it was traditional to use up all the lard in frying. Nowadays, vegetable shortening is recommended. My grandmother had a trick to keep the oil from burning. She would cut a fresh potato in half and put it in the pan.

Combine water and 2 ounces of yeast and stir to dissolve. Then add flour, dry milk, shortening, salt, whole eggs and the vanilla, orange and lemon extracts. Once combined, mix in remaining 1 ounce of yeast and egg yolks. Knead until you can form a large, soft ball.　　　　　　 Let the dough rise in a greased bowl covered with plstic wrap for approximately one hour, until doubled in size. Then roll the dough into balls the size of an apricot and let them rise again.　　　　　　　 Heat shortening for frying until it reaches 375 degrees. Once the balls of dough have risen, deep fry them in oil for approximately 4 to 6 minutes, until they are a medium golden brown.　　　　　　　 Drain the paczki on paper towels. Once cool, fill with custard or fruit fillings, such as cherry, blueberry, apple, pineapple, raspberry, rosehip, marmalade or prune. top with glaze or sugar

Filed under: Polish Recipes by John