Pczki is a Polish pastry that is similar to a doughnut. It consists of deep-fried flatbread filled with cream or sweet jelly. They might be coated with powdered sugar or glazed. They are traditionally consumed on Pczki Day in Poland, also known as Fat Tuesday, because their eating was prohibited by the Catholic Church.Pczki is a Polish pastry that is similar to a doughnut.

It consists of deep-fried flatbread filled with cream or sweet jelly. They might be coated with powdered sugar or glazed. Because their intake was prohibited by Catholic fasting customs during Lent, they are generally consumed on Pczki Day in Poland, also known as Fat Tuesday. Pczki Day is observed in US cities with large Polish populations, including as Buffalo, Detroit, and Chicago. Hamtramck, Michigan even has a Pczki Day procession!
So, how can you make your own Pczki goodies to commemorate Pczki Day? We have a fantastic recipe right here. It turns out that adding some grain alcohol to the batter, which some claim stops the dough from absorbing as much oil, is one of the secrets to making these delectable sweets. We used a custard filling for these pczkis, but if you like something more fruity, use 1 1/2 cups of your favorite preserves instead. Continue reading for the recipe…

Ingredients

Pączki

plus 1 1/2 cups 1/4 cup flour, divided
2 tablespoons yeast (instant or regular) 1/4 cup sugar
2/3 cup milk, warmed to 120 degrees Fahrenheit for quick yeast or 110 degrees Fahrenheit for traditional yeast
3 teaspoons canola oil
two egg yolks
1 teaspoon vanilla extract
1 teaspoon Bacardi 151 or stronger liquor
1 tablespoon melted butter 2 liters canola oil for frying
For coating, use 1/3 cup sugar.
SUGAR FILLING

a quarter cup of sugar
1 teaspoon cornstarch
1 quart milk
1 yolk of an egg
Directions

In a large mixing basin, combine 1 1/2 cups flour, sugar, salt, and yeast. Stir in the warmed milk, 3 tablespoons canola oil, egg yolks, vanilla extract, and liquor.
Beat for 2 minutes on high speed with an electric mixer. Add enough extra flour (up to 1/4 cup) to make the dough hold together.
Knead the dough for 50 turns on a floured work surface. Wrap in plastic wrap and set aside for 10 minutes.
Make the custard filling while it’s resting. Combine 1/4 cup sugar and 1 tablespoon cornstarch in a saucepan. Stir in the milk and egg yolk slowly. Bring to a boil, stirring frequently, for approximately a minute, or until thick (it will thicken even more as it cools). Cool completely before using (refrigerate if necessary).
Using parchment paper, line a large baking sheet. When the dough has rested, turn it out onto a floured surface and roll it into a 1/2′′ thick disk. Using a 2 1/2′′ round cutter soaked in flour, cut out circles. Roll the scraps again and cut off the circles.
Cover the baking sheet with a cloth and set aside for 1 hour to rise at room temperature.
Heat the canola oil in a large Dutch oven to 360 degrees Fahrenheit. Once the oil has reached temperature, carefully drop the dough in one at a time, cooking a maximum of three at a time, using a heat resistant spatula or a shallow strainer. Cook the doughnuts until one side is a deep brown, then flip and cook the other side until it is nearly the same color. Remove the dough from the oil and lay it on a wire rack to cool, allowing any excess oil to drain. If the inside of the first dough round is not completely cooked, modify the cooking time appropriately. Repeat with the rest of the dough rounds.
Fill a pastry bag with a long, narrow tip with the chilled custard. Fill the dough rounds with the filling. Brush each side of the rounds with melted butter, then coat with the remaining 1/3 cup sugar.
Serve right away. Enjoy!