paczek

Paczek, with the Polish name pączek (plural pączki) and often written without diacritics as paczek, is a traditional fried-dough pastry from Central Europe, especially associated with Poland. It is made from an enriched yeast dough that typically includes flour, eggs, milk, sugar, and a fat such as butter or lard. The dough is rolled into portions, allowed to rise, then deep-fried until golden. Pączki are usually round and plump, without a central hole, and are filled after frying.

A classic pączek is filled with sweet fillings such as plum jam (powidła), rose-hip jam, or custard, and then finished with a coating of powdered sugar or a sugar glaze. Modern variations may use chocolate, lemon curd, or other fruit fillings, and some bakers add citrus zest or vanilla for extra flavor. The pastry is notably rich and sweet, reflecting its role as a celebratory treat.

Cultural significance and serving tradition: Pączki are strongly linked to Fat Thursday (Tłusty Czwartek), the last Thursday before Lent, when people in Poland and Polish communities abroad traditionally eat large numbers of these pastries. They are commonly enjoyed with coffee or tea and are widely produced in bakeries and homes during pre-Lenten celebrations. Variants exist in neighboring countries, where similar filled doughnuts are known by different names, such as Berliner or krapfen.

See also: donut, Berliner, krapfen.