By Vina on February 14, 2004
Photo by Chef #1800513964
Photo by Chef #1800513964
"This is the recipe I found handwritten in my Polish grandmother's cookbook. I have since found ones almost identical in Polish cuisine cookbooks. I so looked forward as a child to the Sundays that the Catholic church in Wilno, Minnesota sold paczkis after Mass on Sundays. They were the best treat ever. This recipe takes some effort, but they taste just as good. *NOTE....I'm adding this change after reading the last reviewer's very helpful comment that it tasted too eggy...she's right, it's a very eggy pastry dough. Be sure to use 6 whole eggs instead of the 12 yolks if you don't like that flavor (I know many people don't). It will work just as well, but be more to your taste. I'm so glad she took the time to bring this to my attention....it's something I should have mentioned before."
Serving Size: 1 (1794 g)
Servings Per Recipe: 1
"This is an unnecessarily complex recipe. That's why some people have trouble with it. After making them, my wife and I have three general reactions. The first, and perhaps most important, is that the recipe for the dough is not all that important ... your favorite brioche type dough will do the job. Just make sure it is well kneaded dough to give the final product some structure and the crumb some stringiness. These are too cakey. Secondly, don't put the filling in before hand ... it is easier, and more authentic to do them as full rounds, let them cool (glaze while hot) and fill afterward with a pastry bag. Letting them cool allows the cooked dough to stabilize ... if you put the filling in while the dough is hot, it will collapse and get gummy around the filling. Not too much filling either ... authentic paczki have a wee dollip of filling (2t) just to add a bit of contrasting flavor. Finally, 3, the dough per paczki should be about 2 oz in weight. Large paczki may not cook through. Hope this helps."
"This is not a review, since I have not made this Paczki recipe (I am in mortal fear of trying any recipe requiring yeast!) I just wanted to give a FYI that in my husband's family, his Busia (grandma) would sterilize some pennies and dimes and place them randomly in various Paczki! The children would be screaming with joy if they got one of the "lucky Paczki"!"
"Great - definitely worth reading through everyone's tips ahead of time. I went with the six egg version and my family loved this."
"So, just a tip, but you might want to warm up the rum a little bit for about 15 minutes or so near-boiling just enough to drop the alcohol content. otherwise, you'll kill the yeast a lot faster than a low thermostat."
"I was so proud of my first attempt at these!! They turned out very good (I used the 6 eggs) and I'm excited to have them today, Fat Tuesday! I will have to watch the heat the next time because some of them didn't get done all the way through. I just fried them in my dutch oven on the stove. Fantastic!"
"I did make this and didn't encounter any problems with the dough raising. The tast, however, was very eggy. It didn't go over with my family of 9 as much as I hoped for this labor intensive Polish doughnut. However, there a load of people who love Paczki and our dislike of the overly eggy product shouldn't deter people from trying this recipe."
"This was a very good tasting recipe, but it was very difficult to make. Like some of the people before me, I had difficulty with getting the dough to rise. I would suggest for anyone else having this problem to cover the container that it's in with the plastic wrap and then put it in the oven on the lowest heat setting (usually called warm). This should solve that problem. I also think that if you are having trouble with the rising and you run out of time before it has doubled its bulk twice, you should roll the dough to about 1/2 inches thick. Otherwise a very good recipe and you should all try it out! -T-Marc"
"My mom lost my buscia's recipe, and I have been searching for one that was close. This is it! Using just the egg yolks gives it the traditional taste. Thanks so much for sharing!"
"This is a rich, indulgent paczki in the true Carnival sense. After reading comment #2, I made a note to turn up the heat - I've had trouble getting yeast doughs to rise in winter because we keep our thermostat on 65F. I had no problems with this one after turning it up to 70F for a couple hours. Another cause of non-rising dough is bad yeast - age and a few other things can kill it, so it won't be activated by warm liquid + sugar (which is what causes it to rise). It's best to store yeast in the fridge, and make sure it's the first ingredient you grab when you get ready to prepare dough - set it on the counter to let it warm a bit as you set up everything else. After everything is at hand, warm up the milk. By then, the yeast won't be shocked by a sudden change in temps. Also, try using whole milk instead of low- or non-fat. Lactose-free milk will NOT work, because it lacks milk sugar (lactose) which the yeast needs to feed on in order to multiply. Don't worry if you're lactose intolerant - the yeast will consume the lactose in regular whole milk, so it won't affect your tummy. Happy Paczki Day!"
"This recipe is very difficult, but if they turn out they are great. I can remember my grandmother spending all day making packi's. Her's had a slight variation though. Instead of puting filling betweek layers of doe, she would add raisins to the doe and then form the doe into balls. I followed this recipe with the exception of using whole eggs instead of yolks. They take longer to rise than stated, but if you wait long enough they should. Making them certainly made me appreciate the hours my grandmother spent in the kitchen!!"
"I have been cooking and baking for over 40yrs. and have never had trouble with a recipe as I did with this one. Tried 2 times, thinking I did something wrong the first time, but got even a worse result the second time, the dough does not rise!!! Not only am I out 2 doz. eggs and 8 cups of flour, I am out time and money. I think this one needs to go back to the drawing board. Oh yes, I do make crullers and kolacky without failure."
"Well! I guess that I just can't follow recipes as well as I should....I had never made paczki before but make other good baked items which require some time to do....including bagels.......SO, I opted for the 6 whole egg version of Vina's enticing recipe......following the directions led to several issues: first, the character of the dough was much too soft, so a little added flour brought it back to a proper consistency...then, when trying to cut out rounds and adding filling, the filling oozed out from the edges of the paczki ......and, with NO temperature for the oil suggested, I brought lard up to a 325 degrees ...the paczki quickly floated to the top, browned easily but where entirely gooey inside...What a mess...the flavor of the cooked dough was good but the shape and appearance of the majority of the paczki were offputting and we ended up0 throwing the entire batch out....perhaps the birds will enjoy a treat....as for me, I plan on stuicking with bagels and finding some good paczki elsewhere than from my oven......."
"I tried 2 other paczki recipes until trying and loving this one. I used rum for it and used 4 whole eggs and 4 egg yolks to try to avoid the egginess that others described. I didn't find it eggy. The prep is detail heavy, but once you get past that, it's easy breezy--just a waiting game. My oven has a proofing feature which I LOVE since my house can be drafty. I thought the dough was so nice and soft when I was cutting it out that I knew these would be good--and they were. Lovely, huge paczki. I did fill them with blueberry preserves before frying and I must say you really need to test one to see if they are getting done. My first few were very gummy in the center and I ended up throwing them in the oven at 350 with some foil over them so they could finish up--this worked if you need to fix yours. :) I did fry some unfilled, and that was a no-brainer easy one. If you are hesitant to try this recipe, just fry them unfilled and fill them after--they'll cook faster. These are gorgeous! Thanks for sharing this recipe with us!"