Prep 45 mins
Cook 14 mins
I slightly adapted this recipe from Fleischmann's bread world site. Prep time does not include rise time. Paczki, pronounced POHNCH-key, are Polish doughnuts traditionally deep fried and eaten to celebrate Fat Tuesday (Mardi Gras). This flavorful baked version is prepared without the hassle of deep frying.
- 3 1⁄2-4 cups all-purpose flour
- 2 (7 1/4 g) envelopesfleischmann's fast rising yeast
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 cup milk
- 1⁄4 cup butter
- 2 tablespoons honey
- 1 tablespoon dark rum
- 2 egg yolks
- 1 egg
- 1⁄4 cup honey
- 1⁄4 cup butter, melted
Toppings or Fillings
- sugar or powdered sugar or jelly or preserves or chocolate chips or pudding or custard
- Mix 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
- Heat milk, butter and honey until very warm (120° to 130°F). Add to flour mixture with rum, egg yolks and egg; beat 1 minute at low speed.
- Increase speed to medium and beat 2 minutes.
- Stir in enough remaining flour to form a soft dough.
- Knead on a lightly floured surface until smooth and elastic, about 3 to 4 minutes.
- Cover and let rest for 10 minutes.
- Roll dough out on a lightly floured surface to 1/2-inch thickness. Use a 3-inch cookie or biscuit cutter, to cut out as many rounds as possible.
- Place rounds about 2 to 3 inches apart on parchment lined or lightly greased baking sheets. Re-roll and cut remaining dough.
- Cover and let rise in a warm, draft free place 45 minutes to 1 hour, until doubled in size.
- Preheat oven to 375°F.
- For glaze, mix honey and melted butter; set aside.
- Bake 10 minutes. Brush glaze over packzi and continue baking for 2 to 4 minutes until light golden brown. If desired, brush again with any remaining glaze.
- Let cool slightly, then dust or roll in sugar or powdered sugar.
- Fruit or custard: Use a knife to cut a small slit in side of paczki. Use a small spoon (or pipe with pastry tip and bag) to insert a heaping teaspoonful. (vanilla rum custard or pudding is amazing!).
- Chocolate: Use your finger to gently poke a small hole in side of paczki and insert 1 teaspoon chocolate chips into center of paczki while still warm.
Although these are not the same as the original, as a staunch Michigander paczki enthusiast, I thought that they were fantastic. I am living in Iowa right now, a land where not a packzi can be found. I made them today in order to explain why I was so lamentful about the lack of a food that most Americans cannot pronounce to my friends living here, and now they understand. Five stars for the persuasive and lovely recipe. I used about half as much yeast as asked for, and the paczkis turned out fabulously. In addition, you can substitute the dark rum for pineapple juice with a dash of almond extract in a pinch. (College cooking gets creative.) I will make these again. I'm so happy.