Paczki/Polish Doughnuts

Today is Fat Thursday, the last Thursday before Lent and the day Poles are supposed to empty their larders of goodies by making these jelly doughnuts.

The yeast dough is very rich in eggs, yolks in particular, giving the doughnut its characteristic yellow colour. Milk, oil and sugar “ but only a small amount as the doughnut depends on the filling and powdered sugar finish for most of its sweetness “ are included in this sticky dough that’s flavoured with vanilla and lemon zest. Vodka or spiritus is also added, presumably to help inhibit gluten formation and keep the doughnut tender.

And tender, light and airy is just what these doughnuts are…far better than anything I’ve had from even the best Polish bakeries. I filled them with raspberry instead of the more traditional prune jam.

Fabulous though these pastries are, I’m deducting a star from the rating because the recipe instructions are quite poor, omitting crucial information about rising and cooking times and a description of the dough when it’s been kneaded enough; I relied on my brioche-making experience for this. (8 minutes by machine or when the dough comes away from the sides of the bowl).

A half recipe makes 30 smallish doughnuts.