Category Archives: Treasured Polish Recipes For Americans

Fat Thursday, Fat Tuesday, Holidays, International Foods, Pączki, Poland, recipe, Treasured Polish Recipes For Americans

EXCELLENT WARSAW PĄCZKI Wyborne Warszawskie Pączki

Fat Thursday is a traditional Christian feast marking the last Thursday before Lent and is associated with the celebration of Carnival. Because Lent is a time of fasting, the days leading up to Ash Wednesday provide the last opportunity for feasting (including simply eating forbidden items) until Easter. Traditionally it is a day dedicated to eating, when people meet in their homes or cafés with their friends and relatives and eat large quantities of sweets, cakes and other meals usually not eaten during Lent. Among the most popular all-national dishes served on that day are pączki in Poland or berliner, fist-sized donuts filled with rose hip jam, and angel wings (faworki), French dough fingers served with powdered sugar.

In Poland, Fat Thursday is called Tłusty Czwartek. People purchase their favorite pastries from their local bakeries. Traditional foods include pączki (doughnuts), which are large deep-fried pieces of especially rich dough, traditionally filled with plum or rose petal jam (though others are commonly used) and topped with powdered sugar, icing, or glaze. Angel wings (faworki) are also commonly consumed on this day.

via Wikidpedia

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EXCELLENT WARSAW PĄCZKI Wyborne Warszawskie Pączki

Course Dessert
Cuisine Poland, polish
Keyword Fat Thursday, Paczki

Ingredients

  • 1 cup sweet cream
  • 2 yeast cakes
  • 10 egg yolks
  • 1 tsp salt
  • 5 tbsp soft butter
  • 4 cups flour
  • 1 jigger rum
  • 6 tbsp sugar

Instructions

  • Heat cream to lukewarm.
  • Add salt to egg yolks and beat until thick.
  • Cream butter and sugar.
  • Put these ingredients into a large bowl, add yeast dissolved with 1 tablespoon of sugar and mix thoroughly.
  • Add rum, then flour and cream alternately, and beat hard until the dough blisters.
  • Set in a warm place to rise.
  • Punch down, knead and let rise again.
  • Place dough on lightly floured board, stretch toward you, and fill with thick filling (jelly is not thick enough).
  • Fold over and cut into desired size ball, place on a lightly floured surface, and let rise.
  • Fry in deep hot fat, turning only once.
  • Pączki should have a very dark color before turning to ensure that they are thoroughly baked.
  • Drain on soft absorbent paper.
  • Sprinkle with vanilla-flavored powdered sugar or a mixture of granulated sugar and cinnamon.
Chruściki, food, International Foods, Poland, recipe, Treasured Polish Recipes For Americans

Chruścik (for Fat Thursday)

 

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Chruścik

Author: Treasured Polish Recipes

Ingredients

  • 2 cups flour
  • 2 whole eggs
  • 4 egg yolks
  • 1/2 t salt
  • 1/2 cup powdered sugar
  • 1/4 cup butter
  • 1 jigger rum

Instructions

  • Add salt to eggs and beat until thick and lemon colored.
  • Add sugar, butter, and rum and continue to beat.
  • Fold in flour and knead until the dough blisters.
  • Cut in halves, roll very thin and cut into strips about 4" long.
  • Slit each piece in the center and pull one end through the slit.
  • Fry in hot oil until lightly browned.
  • Drain on absorbent paper and sprinkle with powdered sugar.

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Fat Tuesday, food, Holidays, International Foods, Pączki, Poland, recipe, Treasured Polish Recipes For Americans

Pączki

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Pączki

Ingredients

  • 1 1/2 cups milk
  • 2 cakes yeast
  • 1 teaspoon salt
  • 3 egg yolks
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 1 teaspoon mace or nutmeg
  • 1 teaspoon nutmeg or mace
  • 4 1/2 cups flour

Instructions

  • Scald milk and allow to cool to lukewarm.
  • Break yeast into lukewarm milk.
  • Beat sugar and butter until fluffy, add eggs, salt, and flavoring.
  • Add flour and milk gradually, beating well.
  • Let rise in warm place until double in bulk (about 2 1/2 hours).
  • Punch down, knead and let rise again.
  • Place dough on lightly floured board, stretch towards you and fill with thick filling (jelly is not thick enough).
  • Fold over and cut into desired size ball, place on lightly floured surface and let rise.
  • Fry in deep hot fat, turning only once.
  • Pączki should have a very dark color before turning to ensure they are thoroughly baked.
  • Drain on soft absorbent paper.
  • Sprinkle with vanilla-flavored powdered sugar or mixture of granulated sugar and cinnamon.

Printer Friendly copies:

[amazon_link asins=’1626549494,1593651317,B000KHBKUW,B000V5D0EW,B002D3VYZW’ template=’ProductCarousel’ store=’instither-20′ marketplace=’US’ link_id=’07fca01c-0c7a-11e8-a4fe-a7d60b9d0fbc’]