🇵🇱 Poland recipe
P\u{0105}czki
These luxuriously rich Polish doughnuts are nothing like ordinary doughnuts. The dough is enriched with egg yolks, butter, and a splash of pure grain spirit (spirytus) or rum, which prevents the doughnut from absorbing excess oil during frying. The result is an impossibly light, fluffy interior encased in a thin, golden shell, filled with rose hip jam (the most traditional filling) and topped with a glaze or powdered sugar. Traditionally eaten on Fat Thursday (T\u{0142}usty Czwartek) before Lent.
Prep2 hrs (including rising)
Cook30 mins
Serves12
Difficultyhard
Ingredients
- 500g all-purpose flour (plus more for dusting)
- 100g granulated sugar
- 7g instant yeast (1 packet)
- 150ml whole milk, warmed to 37\u{00B0}C
- 6 large egg yolks
- 1 whole large egg
- 80g unsalted butter, softened to room temperature
- 2 tablespoons rum or pure grain spirit (spirytus)
- 1 tablespoon pure vanilla extract
- Zest of 1 orange
- 1/2 teaspoon salt
- About 1.5 liters vegetable oil or lard for deep frying
- For the filling: 250g rose hip jam (marmolada z dzikiej ro\u{017C}y) or plum butter (powidla \u{015B}liwkowe)
- For the glaze: 200g powdered sugar, 2-3 tablespoons warm water, 1/2 teaspoon vanilla extract
- Optional topping: candied orange peel
Method
14 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 350
- Protein
- 4 g
- Carbs
- 42 g
- Fat
- 18 g
