Paczi (pronounced “poonch-ee”) are delightful Polish doughnuts that have a rich history and a beloved place in Polish cuisine. Traditionally enjoyed on Fat Thursday (Tłusty Czwartek), they mark the last indulgence before Lent—a time when people would use up rich ingredients like eggs, butter, and sugar before the fasting period. But believe us when we tell you these tasty treats are enjoyed anytime… especially on cool Fall evenings! Paczi are deep-fried, usually filled with sweet fillings like fruit preserves, custard, or, in some variations, a creamy cheese filling.
While paczi have evolved over the years, their essence remains: they are a celebration of flavor, tradition, and community. Making them in a classroom setting is a fun and engaging way to explore cultural traditions while enjoying a delicious treat!
When it comes to making paczi, using all-purpose flour is ideal. This type of flour provides the right balance of protein content, ensuring the doughnuts have a tender yet slightly chewy texture. You can also experiment with bread flour for a slightly sturdier dough, but all-purpose flour is the classic choice for that perfect paczi bite.
Ingredients
For the Dough:
-4 cups all-purpose flour
-1/2 cup granulated sugar
-1 package (2 1/4 tsp) active dry Red Star Yeast
-1 cup whole milk, warmed
-1/2 cup unsalted butter, melted
-3 large egg yolks
-1 tsp vanilla extract
-1/2 tsp salt
-1/4 tsp nutmeg (optional)
Notes about Filling:
1 cup sweet cheese filling (store-bought or homemade)
Optional: fruit preserves (raspberry or apricot)
Powdered sugar for dusting
Instructions
- Prepare the Dough:
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the flour, sugar, salt, and nutmeg (if using).
- Create a well in the center and add the yeast mixture, melted butter, egg yolks, and vanilla. Mix until a soft dough forms.
- Knead the Dough:
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Shape the Paczi:
- Once the dough has risen, punch it down and roll it out to about 1/2-inch thickness.
- Use a round cutter (about 3 inches in diameter) to cut out circles. Place a spoonful of cheese filling (or preserves) in the center of each circle, fold the dough over, and pinch to seal tightly.
- Fry the Paczi:
- Heat oil in a deep pot to about 350°F (175°C).
- Carefully drop the paczi into the hot oil, a few at a time, frying until golden brown on both sides, about 3-4 minutes. Use a slotted spoon to remove them and drain on paper towels.
- Dust and Serve:
- Once cooled slightly, dust with powdered sugar. Enjoy fresh for the best taste!
Bringing It All Together
Making paczi in the classroom is not just about cooking; it’s a wonderful way to introduce students to Polish culture and culinary traditions. As they mix, knead, and fry, they’ll learn about the significance of this treat and enjoy the fruits of their labor together. So, gather your ingredients and get ready for a sweet, fun-filled day of baking! Enjoy your delicious paczi, and remember: sharing is the best part!
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