Polish pączki

I’ve just returned from an amazing trip to Poland where I visited large cities like Wrocław (pronounced vroot-suave) and Krakow (pronounced crack-oov). I also visited smaller towns, including Zdrójs (pronounced z-droo-i), meaning sources, Ibramovich, where we visited a closed monastery as well as Zakopane, a resort town in the south of Poland, near the Tatra mountains, bordering Slovakia.

The trip was amazing, and the food was delicious!  The pastries that I bought over and over were pączki (pronounced p-own-sh-key). These are polish doughnuts with a yeasted, enriched dough (containing both eggs and butter), filled with jam, traditionally rose or plum jam.

When I returned to Canada, I made it my mission to replicate these rich, yeast, yet fluffy doughnuts. So I created spiced rhubarb pączki!

Ingredients:

• 1 tbsp. active dry yeast
• 1 tbsp. + 1 tsp. warm water
• 1/4 cup + 1 1/2 tsp.  sugar
• 1 2/3 cup all-purpose flour
• 1/4 cup + 1 tbsp. warm milk
• 3 egg yolks
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1/4 cup coconut oil, melted
• 1/2 cup spiced rhubarb jam
• oil for frying

Method:

1. In small bowl, dissolve yeast in warm water and milk with 1 1/2 tsp. sugar. Allow to activate for 5-10 mins until frothy.
2. In large bowl, whisk remaining sugar, yolks, salt and vanilla until sugar dissolves and the mixture thickens to a ribbon-like consistency.
3. Add melted coconut oil, flour and yeast mixture and mix until combined.
4. Knead the dough 10 mins until forms a soft ball.
5. Place in oiled bowl, cover and allow to rise for 2-3 hours in a warm place.
6. Roll out dough to 2cm thickness.
7. Cut into 10cm diameter circles with cookie cutter*.
8. Cover and allow to rise for 1 hour in warm place.
9. In small heavy-bottomed saucepan, heat the oil to 350-360F.
10. Fry the dough for 3 mins on each side or until golden brown.
11. Cool on rack covered in paper towels to absorb excess oil.
12. Pipe jam of choice into the pączki**.
13. Enjoy!

*Alternatively, you can use the rim of a glass or jar. Ensure to flour it to avoid the dough sticking.

** Often, the dough is folded over the filling before the second rise and frying.