QiMeal
Pączki
Pączki · ready in 3 h 3 min · 20 servings · 330 kcal per serving · medium · 13 ingredients
Classic Polish pączki are rich yeast doughnuts filled with rose hip jam, fried golden, and finished with lemon icing and candied orange peel.
- Prep
- 2 h 38 min
- Cook
- 25 min
- Total
- 3 h 3 min
- Serves
- 20
- kcal
- 330
- Difficulty
- medium
Ingredients · 20 servings
- 600 gWheat flour
- 40 gFresh yeast, crumbled
- 250 mlMilk, warmed
- 6Egg yolk
- 80 gButter, melted
- 80 gSugar
- 200 gRose hip jam
- 60 gCandied orange peel, chopped (to serve)
- 150 gPowdered sugar, sifted
- 30 mlLemon juice, strained
- 30 mlRum
- ½ tspSalt
- 1 ½ LSunflower oil, for deep-frying
Equipment
stovetop, kitchen scale, measuring jug, mixing bowl, saucepan, whisk, spoon, wooden spoon, dough scraper, work surface, kitchen towel, baking tray
Instructions
- Prepare Station
Gather and weigh all ingredients; set out a mixing bowl, saucepan, whisk, scraper, tray, deep pot, thermometer, slotted spoon, and rack. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Activate Yeast
Warm the milk to 35°C / 95°F, stir in fresh yeast and a pinch of sugar, then rest for 10 minutes until foamy. · 10 min
What to look for: The yeast mixture is bubbly and lightly risen.
- Beat Yolks
Beat egg yolks with the remaining sugar for 4 minutes until thick, pale, and ribbon-like when lifted from the whisk. · 4 min
What to look for: The yolks are pale yellow and fall in a ribbon.
- Mix Dough
Combine flour, yeast mixture, beaten yolks, melted butter, rum, and salt in a bowl, mixing until no dry patches remain. · 5 min
What to look for: A shaggy, moist dough forms with no loose flour.
- Knead Dough
Knead the dough for 10 minutes until smooth, elastic, and slightly tacky, adding no extra flour unless it sticks badly. · 10 min
What to look for: The dough stretches smoothly and springs back lightly.
- First Rise
Cover the bowl and let the dough rise in a warm spot for 60 minutes until doubled and airy under the surface. · 1 h
What to look for: The dough has doubled and looks puffy.
- Fill Doughnuts
Divide the dough into 20 pieces of about 50 g, flatten each one, spoon 10 g rose hip jam in the center, seal, and roll smooth. · 25 min
What to look for: Each ball is smooth with the seam sealed underneath.
- Prove Balls
Place the filled balls seam-side down on a lightly floured tray, cover, and prove for 30 minutes until puffy. · 30 min
What to look for: The balls are visibly swollen and soft to the touch.
- Fry Pączki
Heat sunflower oil to 175°C / 347°F and fry in batches for 2-3 minutes per side until deep golden, turning gently once. · 25 min
What to look for: The pączki are evenly deep golden with a pale ring at the middle.
- Drain Pączki
Drain the pączki on paper towels over a rack for 5 minutes so excess oil leaves the crust without making it soggy. · 5 min
What to look for: The surface looks matte rather than oily.
- Glaze Tops
Stir powdered sugar with lemon juice until thick and glossy, then dip the warm tops and sprinkle with candied orange peel. · 5 min
What to look for: The glaze coats the tops in a thin shiny layer.
- Serve Fresh
Serve the pączki fresh, while the crust is tender and the rose hip filling is still fragrant from the warm dough. · 1 min
What to look for: The finished pączki are glazed, decorated, and ready to eat.
Nutrition (per serving)
| kcal | 330 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 45 g |
| of which sugars | 20 g |
| Fat | 15 g |
| of which saturated | 5 g |
| Fibre | 1 g |
| Sodium | 71 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs
Ingredient substitutions
Milk
- Water: Use only if needed; the dough will be less rich than traditional pączki.
Butter
- Sunflower oil: Use only for the dough if butter is unavailable; the flavor will be lighter.
Sugar
- Powdered sugar: Works in the dough, though it dissolves faster than granulated sugar.
Candied orange peel
- Powdered sugar: Use as a simpler finish if candied peel is unavailable.
Powdered sugar
- Sugar: Use only if finely ground; the icing may be less smooth.
Lemon juice
- Water: Use for a plain sugar glaze without the traditional lemon brightness.
