Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight for the first rise. Bring it to room temperature before proceeding with the next steps.
DESSERT
Polish Pączki with Rosehip Jam and Powdered Sugar
Indulge in these traditional Polish Pączki, fluffy jelly-filled doughnuts, generously dusted with powdered sugar. The sweet and tangy rosehip jam filling makes them an irresistible treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let stand for 5 minutes until foamy.
02
Add the eggs, melted butter, and salt to the yeast mixture. Gradually add the flour, mixing until a soft dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
03
Punch down the risen dough and roll it out on a lightly floured surface to about 1/2-inch thickness. Cut out 2.5-inch rounds using a cookie cutter or glass. Place the rounds on a floured baking sheet, cover loosely, and let rise for another 30 minutes.
04
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F/175°C. Fry the doughnuts 2-3 at a time for 2-3 minutes per side, until golden brown and cooked through. Adjust heat as needed to maintain temperature.
05
Carefully remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
06
Once cooled slightly, use a piping bag with a long, thin nozzle to inject about 1 tablespoon of rosehip jam into the center of each doughnut.
07
Generously dust the filled pączki with powdered sugar before serving.
About This Recipe
Indulge in these traditional Polish Pączki, fluffy jelly-filled doughnuts, generously dusted with powdered sugar. The sweet and tangy rosehip jam filling makes them an irresistible treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your milk is warm, not hot, to activate the yeast properly. For best results, use a kitchen thermometer to monitor oil temperature during frying. This prevents the doughnuts from becoming greasy or burning.
Easy Substitutions
If rosehip jam is unavailable, raspberry or plum jam can be used as a substitute. For a dairy-free version, use plant-based milk and vegan butter.
Storage & Reheating
Pączki are best enjoyed fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to 1 day. Reheating is not recommended as it can alter the texture.
Serving Suggestions
Serve these pączki warm with a cup of strong black coffee or a traditional Polish tea. They are also delightful alongside a scoop of vanilla bean ice cream for an extra indulgent dessert. For a festive touch, arrange them on a platter with fresh berries.
Common Mistakes
Over-kneading the dough can result in tough pączki; knead just until smooth and elastic. Not allowing enough rising time will lead to dense doughnuts. Frying at the wrong oil temperature causes greasy or undercooked pączki. Overfilling with jam can cause leakage during frying or eating. Not dusting with enough powdered sugar diminishes the classic appearance.
Frequently Asked Questions
What if I don't have a piping bag?
You can use a small knife to make a slit in the side of the doughnut and carefully spoon in the jam.
How do I know if the oil is at the right temperature without a thermometer?
You can test it by dropping a small piece of dough into the oil. If it sizzles and floats to the top within a few seconds, the oil is ready.
Can I bake these instead of frying?
While traditional pączki are fried, you can bake them at 375°F/190°C for 10-12 minutes until golden, though the texture will be different.
Why did my pączki turn out greasy?
This usually happens if the oil temperature is too low, causing the doughnuts to absorb too much oil.
MORE TO KNOW
The key to perfectly fluffy pączki lies in the dough's consistency and proper rising. The dough should be soft and slightly sticky after kneading, and it needs ample time to double in size during both rises. This allows for a light, airy texture. When frying, maintaining a consistent oil temperature is crucial. Too low, and the doughnuts absorb too much oil; too high, and they brown too quickly on the outside while remaining raw inside. A deep-fry thermometer is an invaluable tool for this step.
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