paczki

Paczki, or pączki in Polish, are deep-fried dough pastries made from a rich yeast dough enriched with eggs, dairy, and sugar. They are a traditional Polish treat and are widely associated with Polish cuisine and diaspora communities around the world. In Poland, pączki are especially linked to Fat Thursday (Tłusty Czwartek), the day before Lent, when many people eat them in large quantities. The dish has roots in Central and Eastern European pastry traditions and spread to North America through immigration.

Preparation and fillings: The dough is rolled, cut into round shapes, and allowed to rise. It is then deep-fried until golden and cooled before being filled with sweet fillings such as jam, plum butter, custard, or pastry cream. After frying, pączki are typically glazed with sugar icing or dusted with powdered sugar; some versions are finished with granulated sugar. Traditional pączki are made with lard or oil, and modern recipes often use neutral oil or butter.

Culture and regional variation: In Poland, pączki vary by region and family tradition, with common fillings including rose hip jam, plum jam, or custard. In the United States and Canada, paczki Day is celebrated by Polish communities, especially in cities with large bakeries offering a wide range of flavors. The pastries are generally oval or round and are filled rather than having a central hole, which distinguishes them from many other doughnuts.