Authentic Polish Rose-Filled Pączki: A Delightful Treat to Savor

Looking forward to the shared Pączki recipes, my heart swells with nostalgia. I fondly remember my Polish Mom's mastery in making them during my childhood. The scent of those sweet delicacies would fill our home, bringing warmth and comfort. As I recreate her cherished recipes, I am transported back to those precious moments, honoring our family's traditions and the love that went into each Pączki. Let us come together, sharing not just the recipes but the memories and stories that make these treats truly special, connecting us through the magic of nostalgia.

Ingredients for approximately 20 pieces: Yeast dough:

ingredient

• 500 g of wheat flour
• 50 g fresh yeast or 14 g instant yeast
• 100 g butter (or margarine)
• 100 g of sugar
• 4 yolks
• 1 egg
• 250 ml of milk
• 1 tablespoon of spirit (vodka or rum)

Additionally:

• Jam or jam (plum jam was used)
• Frying oil (1-1.5 liters)

Method of preparation:

1. Prepare the leaven. Mix slightly warm milk with 1 teaspoon of sugar, crushed yeast, and about 5 tablespoons of flour. Cover with a cloth and leave in a warm place to rise for about 10-15 minutes.
2. Melt the butter (or margarine).
3. Beat the yolks, egg, and the rest of the sugar in a water bath until steamy. (Beat for about 10 minutes. Refer to the notes for steam whipping).
4. Pour the rest of the flour into a large bowl. Add the risen leaven and the egg mixture. Start kneading the dough. While kneading, add melted butter. Knead the dough into a smooth, elastic mass. Add spirit at the end, then knead once more. (The dough is extremely sticky. Try not to add any more flour.)
5. The dough needs to double in size for about 40 to 60 minutes, so place it in a warm location and cover the bowl with a towel.
6. Roll out the risen dough to a thickness of around 1 cm on a floured work surface. From it, make 7 cm-diameter circles using a glass.
7. Put the filling on half of the circles and cover with the remaining circles. Seal the edges well.
8. Place the donuts on a floured surface, cover with a cloth, and leave to rise for about 30 minutes. Donuts should become light and fluffy.
9. Fry in batches in hot fat in a large pot, turning them on both sides. (There should be enough fat for the donuts to float freely. If the donuts are well puffed, a characteristic white ring will appear during frying. The temperature of the fat should be around 175°C). Place the donuts in the pan with the raised side down and fry for about two minutes.
10. Drain the excess fat by placing the donuts on paper towels.
11. Add powdered sugar or glaze to the donuts. The freshest ones are the best. (To prepare the glaze, combine 1 cup of sifted powdered sugar with boiling water until the desired consistency is reached. If it's too thick, add a little water; if it's too thin, add more powdered sugar).

Enjoy your delicious Polish donuts (Pączki) with rose filling!