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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.

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interstel February 18, 2015
Baked Paczki for Mardi Gras