Total Time
59mins
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.

Ingredients Nutrition

Directions

  1. Mix 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
  2. 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.
  3. Increase speed to medium and beat 2 minutes.
  4. Stir in enough remaining flour to form a soft dough.
  5. Knead on a lightly floured surface until smooth and elastic, about 3 to 4 minutes.
  6. Cover and let rest for 10 minutes.
  7. 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.
  8. Place rounds about 2 to 3 inches apart on parchment lined or lightly greased baking sheets. Re-roll and cut remaining dough.
  9. Cover and let rise in a warm, draft free place 45 minutes to 1 hour, until doubled in size.
  10. Preheat oven to 375°F.
  11. For glaze, mix honey and melted butter; set aside.
  12. 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.
  13. Let cool slightly, then dust or roll in sugar or powdered sugar.
  14. Fillings:.
  15. 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!).
  16. 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.
Most Helpful

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.

interstel February 18, 2015