Growing up in Chicago, I had the luxury of going into a Polish bakery or store to enjoy these pillowy treats. Now that I’m in California if I want to pass down the tradition of Tłusty Czwartek to my kids, I have to make em myself. Thank you for showing me how! I’m a future Babcia in the making lol.
I haven’t seen hrushkiki since I was a kid. My grandmother was 65 when I was born and live with us until I was 15 or so. I learned a ton about cooking from both grandmothers that I knew (1 polish 1 Russian). Both very fondly remembered… thx for the memory
Thank you for showing how to use a hand mixer when making dough. Most every video I've ever watched the cook uses a stand mixer which I do not have. This really helps. Maybe now I will try my hand at bread.
St. Joseph church in Jackson, Michigan had over 2000 Polish families who were members. My wife's mom started the pączki tradition around 100 years ago. The people there have been making them every year since then. We usually made approximately 500-800 dozen. Sadly, we were forced us to merge with another local church despite our being an Ethnic church, and they tore down the school where the hall was where we made the pączki. To keep the tradition alive, we are going to make them at home. Not that many though! Keep up the good work Anna!
smacznego. I haven’t heard that in 20 years. There is a Polish meat/deli called Kowalski from Hamtramck, Michigan that used Smaczna in their advertising. Brought back memories of Babcia in the kitchen. Thank you!
Thank you for a very straightforward video! We lived in Michigan for 10 years. We always looked forward to fat Tuesday for our annual paczki. I am definitely going to be making these for my fat Tuesday video this year 💚
Although I’ve been the family cook my entire adult life, today is the first day I’ve deep fried anything at 70 years old.) In deference to my Polish heritage, I thought it fitting that my first ever attempt was to make Pączki. In the experience, I’ve discovered I have a lot to learn regarding deep frying, getting the pączki to behave in the batter, and using a pastry filler (first time ever for that, too.) However, in spite of several small failures on my technique, we devoured my entire test batch. They were wonderfully deep golden brown and crisp on the outside, light and airy on the inside, and absolutely delicious. I’ll never buy them again.
I just wanted to say thank you! I made these for my husband and family this past weekend. His sister and mother make these every year and now that his mom is gone I asked him if he wanted me to try. The alcohol trick worked great and he loved the flavor. Again thank you!
Thank for this great recipe Love watching your videos. My question is, where can I buy a pastry board like the one you used in this recipe. I live in Washington state. Thank you.
I’ve been trying to make my husband some of his childhood delights. His grandmother and grandfather came to America from Poland and started their family. Pierogi and Paczki, Polish Sausage and Chrusciki (?) that I see you have on your counter and just some of the things his grandparents and mother made. I’ve been blessed to have the experience of these wonder foods! Thanks for the video, it has helped to see what I am doing.
I’ve followed this video for 3 years now and they’re fantastic thank you! There are so many old paczki recipes I e collected from family and all are similar but this one is perfect every time with the measurements so I come back to this every year on the week between polands fat Thursday and Americas Fat Tuesday to make them for everyone on the weekend 🥰
Dziękuje bardzo! Was looking for an authentic Polish recipe because all the paczki recipes I was seeing online didn’t look anything like what my Babcia used to make!!
Hello, I am ❤️💯 Polish and can remember making these with my Mother we just had them with powdered sugar on top while they were still warm and a glass of milk!! My son and I will try your recipe he is very good at making any kind of dough! And we can share them with my Mother since she doesn't make them anymore!! She will be surprised 😁 and happy!! Thank You for the video recipe. We will try to bake some also we never did that. ❤️😊
Great video! ❤️ Grandma was German and Grandpa was Polish and they told me the secret was to use lard instead of butter in the dough. It was something about using up all the eggs and lard before lent. Also, you said to roll them out to about an inch thick. That jar ring is just a hair over 5/8”, so it looks more like rolled to 3/4” thick.
Being a South 'burb gal of Chicago my culinary experience was rich in diversity - Polish, German, Italian, Irish, Mexican, etc. My own family heritage with my paternal Hungarian grandparents, and maternal French Canadian grandparents added to the mix. Like you Anna, my husband also questions who or how many are coming over, and tells me I make enough for the entire neighbourhood! But, that's how it was, food always available for whomever came by. I was fed by the Babcia, the Nana, the Nonna, the Grandmere, Nagymama for simplicity sake - Gramama. Now living in England for the past twenty-something years, I've drawn on all the cuisines to introduce family and friends to all the wonderful food memories. Every year as we move towards Lent it's the pączki I crave. Not the crêpes or beignets, but those delicious crispy on the outside, soft on the inside pillows of dough filled with jams/jellies/cream. Every year I cave and make the crêpes for my husband. THIS year he is going to be treated to the deliciousness of your pączki! (In his defence, he doesn't care for those greasy jam filled donuts found here. I tried to tell him, pączki are nothing like those abominations!) Thank you for the recipe and I can't wait to get started!
Someone in my mom's family was a Polish baker in Chicago. He owned a bakery that had the store on the first floor and his home on the second. Unfortunately, he passed away without paying his recipes on, so I don't have any of his recipes or methods. I've entertained the idea of opening my own Polish bakery here in the states, and am trying to reconstruct traditional recipes and techniques so that I can do as much as possible.
These look so good! I'm not Polish but a friend of mine introduced me to these donuts. Omg! They are so good. Thank goodness they are so far from me, otherwise I'd be a real fatty. I'm saving this recipe if i ever want to attempt making them.
Doing great Anna - if i can't sleep I pop into your kitchen but it's not wise cos then I get hungry 😄 Keep cooking for us. Soon we move to Poland and I want to cook Polish🤞
Here in Grand Rapids Michigan bakeries each make up to 5000 dozen for Fat Tuesday every year. I'm going to switch from my recipe to yours, as yours looks much better.
I wish that my😊 husband was still alive, he passed away 5 years ago, he grew up in Weirton WV, his Polish grand parents lived next door to him and he always talked about the food his grandmother and mother used to make. I would have made these for him. Thank you for your step by step video.
My mom made these many times for us and watching you you make them. i realize she had no recipes. All in her head and this now amazes me thinking about it. Me... I need a recipe for every Thing
Watched this and have subscribed to your channel. These look awesome and I can't wait to make them (and some of your other recipes!) How did the baked ones come out? It would have been cool to see them side by side and get your opinion about the taste/texture. If they were almost just as good I may try that way first to same some mess. Thanks!
Thank you for another inspirational video. I’m an armature baker at best but I can’t wait to try this. Can you tell me the size of the lid you used to cut the dough ? It appeared to be four or five inches wide ?
Oh my goodness! These are my fav! I love them with povidła ? I have no idea how to spell that and I don’t know what it’s called in English 🤦🏻♀️ maybe fig ? Or date? I’m not sure but those are my fav!
"Powidła" - you were close. That's fruit butter, probably made from plum. I do have a recipe for it on my page. Check out the "canning" section of the "recipe index".
OK, I saw your other UA-cam with a little bit of your story and see that Mark is *from* Stevens Point. Pretty much guarantee he knows some of my cousin’s kids. Love you guys!
Halo! Currently researching paczki recipes and have a few questions... 1. What’s the reason/science behind whisking the egg mixture that much? I’m guessing the aeration “melts” the sugar -? I’m going to have to use dried yeast. I’m thinking that once I punch out the dough, I’ll cover it and leave it in the fridge overnight to develop flavor. What do you think? Will the dough hold up? Last up, how would you best describe the difference between a regular yeasted doughnut and paczki? Yeasted has more richness from butter and egg and Paczki is sweeter with a “bread-y” crumb?
I’m sorry, I forgot to mention how excited I am to have found your page! My husband is Polish, but I am not. We watch a lot of Polish cooking tutorials... Your videos give my husband a break from translating 😜
The best thing about paczki day in Hamtramck Michigan was that you can go around and tgrab the paczkies of all the amazing and beautiful polish girls without fear of reprisal. Ha. Just like a good ling three day polish wedding. B
Hi. In your recipe it says "bread flour", but what specific flour is that? Is it a mix or only one specific one? Appreciate any answer and thanks in advance😊
@@maritkaa007 My cousins MUST be telling me tall tales then. On a map? Warsaw turns out to be at just about the same latitude as EDMONTON, ALBERTA in Canada. Not exactly a "tropical paradise" I think? But... FULL DISCLOSURE HERE... NO! I'VE NEVER BEEN TO POLAND. My DAD did return a couple times while the nation was still SOVIET COMMUNIST dominated. My uncle and cousins who had stayed on our family farm didn't have an easy life at all. However... They were leagues ahead of many impoverished city dwellers because of the farm. This versus those trapped urbanites who looked to the government to supply all their needs at the "official" ZLOTY accepting stores. Needless to say? They were often disappointed. HOWEVER... If you were lucky enough to have relatives in the "West", like us? We WERE able to help out by sending checks drawn in US $'s, which allowed our cousins to shop in FULLY STOCKED STORES loaded with all manner of goods which ONLY accepted FOREIGN, HARD CURRENCY. Thus the bogus promise of the COMMUNIST SYSTEM. Oh yeah, you'll all be equal alright? EQUALLY POOR AND DESTITUTE! Except for the "PARTY ELITE" and their cronies who NEVER seemed to suffer ANY deprivation.
@@maritkaa007 BTW MARIITKAA007, I am a native born NYer and the WINTERS here have been known to drop down into ARTIC temperatures and huge snowfalls too. Not EVERY season, of course. But enough to make many of our older residents to flee to warmer, though equally "HHH" climates like FLORIDA to escape a potentially HARSH Winter season. (Sometimes WINTER has skipped AUTUMN completely and begun in mid SEPTEMBER and lingered through until mid May or June. That's admittedly a RARE scenario but it has happened at least TWICE in my lifetime. Full disclosure here... Many of our retired folks also flew NYS for Florida because of our state and city imposed income taxes which DON'T exist in Floridaand many other traditional retirement destinations. It's NOT just for the more favorable climate. They are "snowbirds" who migrate SOUTH for the Winter but still want to share the rich cultural life we enjoy here in New York as much as they can.
@@maritkaa007 One more point... Why do you think Poles invented WODKA? It, the highly alcoholic drink which instantly gives the sensation of bodily warmth to a COLD weather chilled gut is and was percieved as an effective antidote to the harsh Winter weather. That's of course a deadly misconception it can actually KILL you quicker in sub freezing temperatures but you'll certainly die with a smile on your face. WODKA was regarded very highly as a "cure all" remedy for many different ailments. It has the property to grant cooling healing as a compress or as I said WARMTH to a PolIsh Winter chilled body. It's also an effective disinfectant because of the high alcohol content. Marvelous stuff!
@@johnc.bojemski1757 John are you still in touch with your family? Information you have seem to be a little bit outdated 🙂 Winters in Poland in 80' and 90' were very severe with a lot of snow, and temperatures sometimes dropping below -30 degrees Celsius. In 2000' they started getting milder and milder.. At present there is not much snow in the winter in Poland, and before it could reach your waist. As far as vodka is concerned, not many Polish people drink such strong alcohols. People like to take care of their health and most people just occasionally have a glass or two of wine, or some whisky or beer. Not many people drink vodka. There was a culture of drinking under the communist regime, but it's not the case now. I remember that in that time people from the west were sending us parcels with dry food. I was little then but remember empty shelves in stores and "vouchers "/ rations from government for which you could get clothes, food, and basically everything. Also, as far as agriculture is concerned, it is very modern at the moment as there are a lot of governmental and EU funds available for farmers. The farmers I know live a very good life, however I realize that the success in this industry may depend on a scale of the business as well as level of engagement of the owners.
Fun fact: the 'polish recipe' is originally German, called 'Berliner' -> en.wikipedia.org/wiki/Berliner_(doughnut) 'In the late 15th-century the German language cookbook Kuchenmeisterei was published in Nuremberg (it was later translated into Polish in 1532). It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard.'
Keep trying to make the dough but when I add 4.5 active dry yeast, 1tbsp sugar and 1 1/2 cups breade flour and is extremely thick unlike yours, I reduce to yeast to 3 table spoons a little better but still thick
I'm so disappointed. Worked all day on a double batch of paczki (recipe from coal cracker kitchen for baked paczki) not donut like at all. So tomorrow I'm going to do your recipe for paczki and for the pierogi too. Was going to do pierogi today but my back is hurting and I'm done. Stick a fork in me. Sigh... They aren't bad as biscuits tho. A little butter and honey, or molasses and they will work.
Hi Diane, I have a small cookbook on my website www.polishyourkitchen.com it has 30 recipes that have to do with Christmas. The cookbook is also available on Amazon. amzn.to/3n9o41T I am also working on a cookbook that will have over 200 recipes, so stay tuned for the announcement!
About what temp was your oil.? May be med low? IDK! And I want to make only half of the recip ,which is easy enough, but how do I measure half of a whole egg? TY for a response, if you can. I can't wait to try them!
My oil was around a medium heat. Not sure the temp as I usually do things by feel. I know that's probably not the best answer lol. For the egg don't stress it too much you can eyeball it!
Hello - just a quick confirmation, you say 4.5 Tablespoons which equates to 6 packages of active dry yeast, is this correct? I am new to cooking with yeast and when I compared some other recipes they all use no more than 2 packages or 4 1/2 teaspoons for a similar amount of flour in your recipe.
I'm sure that you could find some on amazon, or on pintrest. The one that I have was built by my father. Thanks for watching and good luck on finding a board!
You take a bite and don't get jelly? You took too small of a bite!
I really like this lady.
Brilliant advice 🥰
Growing up in Chicago, I had the luxury of going into a Polish bakery or store to enjoy these pillowy treats. Now that I’m in California if I want to pass down the tradition of Tłusty Czwartek to my kids, I have to make em myself. Thank you for showing me how! I’m a future Babcia in the making lol.
I haven’t seen hrushkiki since I was a kid. My grandmother was 65 when I was born and live with us until I was 15 or so. I learned a ton about cooking from both grandmothers that I knew (1 polish 1 Russian). Both very fondly remembered… thx for the memory
I can't believe I made these recipe was spot on , one of the best experiences biting into them fresh and warm, thank you for sharing.
Thank you for showing how to use a hand mixer when making dough. Most every video I've ever watched the cook uses a stand mixer which I do not have. This really helps. Maybe now I will try my hand at bread.
You are the BEST. In my knowledge HAND process of dough is just a MUST.
That made a PACZKI light .
Thank You
You are so welcome!
Keep on showing us polish recipes. You have become my favorite cook.
Sharing food with other people is a great thing. We always make 'way too much' so we can share with other people.
So much truth!
St. Joseph church in Jackson, Michigan had over 2000 Polish families who were members. My wife's mom started the pączki tradition around 100 years ago. The people there have been making them every year since then. We usually made approximately 500-800 dozen. Sadly, we were forced us to merge with another local church despite our being an Ethnic church, and they tore down the school where the hall was where we made the pączki. To keep the tradition alive, we are going to make them at home. Not that many though! Keep up the good work Anna!
My husband was raised in Stevens Point Wisconsin so when we got married I lived there also. Your Paczkis look so perfect.
smacznego. I haven’t heard that in 20 years. There is a Polish meat/deli called Kowalski from Hamtramck, Michigan that used Smaczna in their advertising. Brought back memories of Babcia in the kitchen. Thank you!
Thank you for a very straightforward video! We lived in Michigan for 10 years. We always looked forward to fat Tuesday for our annual paczki. I am definitely going to be making these for my fat Tuesday video this year 💚
Although I’ve been the family cook my entire adult life, today is the first day I’ve deep fried anything at 70 years old.) In deference to my Polish heritage, I thought it fitting that my first ever attempt was to make Pączki.
In the experience, I’ve discovered I have a lot to learn regarding deep frying, getting the pączki to behave in the batter, and using a pastry filler (first time ever for that, too.) However, in spite of several small failures on my technique, we devoured my entire test batch.
They were wonderfully deep golden brown and crisp on the outside, light and airy on the inside, and absolutely delicious.
I’ll never buy them again.
I'm so glad that you gave it a try Peter! Thanks for watching!
My wife and I just made your recipe. Soooo good! We had 26 total as well.
Oh, I have to make some soon. :)
I just wanted to say thank you! I made these for my husband and family this past weekend. His sister and mother make these every year and now that his mom is gone I asked him if he wanted me to try. The alcohol trick worked great and he loved the flavor. Again thank you!
Thank for this great recipe
Love watching your videos. My question is, where can I buy a pastry board like the one you used in this recipe. I live in Washington state. Thank you.
My kind of lady " 26 donuts, enough for a family of 3." HeHe
Those look delicious. Hello from Stevenski Pointski!!!😃🖐🏻
I remember this. My mother used to make it. 😮 ❤
I’ve been trying to make my husband some of his childhood delights. His grandmother and grandfather came to America from Poland and started their family. Pierogi and Paczki, Polish Sausage and Chrusciki (?) that I see you have on your counter and just some of the things his grandparents and mother made.
I’ve been blessed to have the experience of these wonder foods!
Thanks for the video, it has helped to see what I am doing.
Yes.Chrusty (chrusciki) aka faworki☺
I’ve followed this video for 3 years now and they’re fantastic thank you! There are so many old paczki recipes I e collected from family and all are similar but this one is perfect every time with the measurements so I come back to this every year on the week between polands fat Thursday and Americas Fat Tuesday to make them for everyone on the weekend 🥰
Thank you! This is the best authentic paczki recipes here on YT!
I remember being little and loving the doughnuts my Grandma made; thank you for sharing your recipe - will attempt my best to make paczki
Dziękuje bardzo! Was looking for an authentic Polish recipe because all the paczki recipes I was seeing online didn’t look anything like what my Babcia used to make!!
My pleasure 😊
I can't wait to try out this recipe! I have never made paczki before so I will make some for my fiance's family. Loving your videos!
Thank you and good luck!! 😍
Love your video. Recipe looks great. Now I know all the work my mom went through to make them. ❤️
Hello, I am ❤️💯 Polish and can remember making these with my Mother we just had them with powdered sugar on top while they were still warm and a glass of milk!! My son and I will try your recipe he is very good at making any kind of dough! And we can share them with my Mother since she doesn't make them anymore!! She will be surprised 😁 and happy!! Thank You for the video recipe. We will try to bake some also we never did that. ❤️😊
Great video! ❤️
Grandma was German and Grandpa was Polish and they told me the secret was to use lard instead of butter in the dough. It was something about using up all the eggs and lard before lent.
Also, you said to roll them out to about an inch thick. That jar ring is just a hair over 5/8”, so it looks more like rolled to 3/4” thick.
Thank you for sharing your recipe. I look forward to trying to make this myself. Love your bird tattoos too.
Thanks so much 😊
I am so glad I found this UA-cam channel!
Being a South 'burb gal of Chicago my culinary experience was rich in diversity - Polish, German, Italian, Irish, Mexican, etc. My own family heritage with my paternal Hungarian grandparents, and maternal French Canadian grandparents added to the mix.
Like you Anna, my husband also questions who or how many are coming over, and tells me I make enough for the entire neighbourhood! But, that's how it was, food always available for whomever came by. I was fed by the Babcia, the Nana, the Nonna, the Grandmere, Nagymama for simplicity sake - Gramama.
Now living in England for the past twenty-something years, I've drawn on all the cuisines to introduce family and friends to all the wonderful food memories.
Every year as we move towards Lent it's the pączki I crave. Not the crêpes or beignets, but those delicious crispy on the outside, soft on the inside pillows of dough filled with jams/jellies/cream. Every year I cave and make the crêpes for my husband. THIS year he is going to be treated to the deliciousness of your pączki! (In his defence, he doesn't care for those greasy jam filled donuts found here. I tried to tell him, pączki are nothing like those abominations!)
Thank you for the recipe and I can't wait to get started!
They look so delicious I will have to make some . I love your Chanel please keep making wonderful videos ❤️
Lovely video! Tasty looking donuts. I am going to try making these homemade.
Please do!
Loved your video. I was born and raised in Stevens Point, WI 🥰
I absolutely love that pastry board, I think I need to get a slab milled out of my giant maple tree that came down and make myself a board like yours!
Yes, everyone need some. I use mine all the time.
The best donaths in the world
I live in Mosinee Wisconsin which is about 15 minutes from stevens point. We also have a large polish population.
Thanks for this video! I really enjoyed reviewing these, so I had to look up how to make them myself. I can’t wait to try this!
Thank you for watching!!
I enjoy eating the paczki very much. So yummy. I will try this recipe. Thanks for the video.
Looks delicious!!! Thanks for sharing, friend! Let's stay connected!
I love watching you make Polish cooking! I might even try these .... but smaller mini ones! Bite size!
Someone in my mom's family was a Polish baker in Chicago. He owned a bakery that had the store on the first floor and his home on the second. Unfortunately, he passed away without paying his recipes on, so I don't have any of his recipes or methods. I've entertained the idea of opening my own Polish bakery here in the states, and am trying to reconstruct traditional recipes and techniques so that I can do as much as possible.
These look so good! I'm not Polish but a friend of mine introduced me to these donuts. Omg! They are so good. Thank goodness they are so far from me, otherwise I'd be a real fatty. I'm saving this recipe if i ever want to attempt making them.
I wanted to double thumbs up!
Doing great Anna - if i can't sleep I pop into your kitchen but it's not wise cos then I get hungry 😄 Keep cooking for us. Soon we move to Poland and I want to cook Polish🤞
I completely get that (the getting hungry part) Hope you cook up a storm!!😊
Love the Polish pottery
Ty Ty Ty !!!!!🥰
Thank youvI eill try to make it today.
❤
Amazing video! Pięknie paczki... ale mam problem. Jestem teraz bardzo głodny na paczki! Hahaha
I
Just made your recipe!! Worked great
Great to hear!
I LOOOOVE it! 100%proof doughnuts? Paczki with a punch! LOL
Great video,please make more Polish food Love it
Here in Grand Rapids Michigan bakeries each make up to 5000 dozen for Fat Tuesday every year. I'm going to switch from my recipe to yours, as yours looks much better.
Let me know how it works out for you.☺️
Delores- You need to go over to Hamtramck on the Eastside for the real stuff.
@@ladywoodelf , true! I make them at home using a soaked prune or homemade raspberry filling.
I wish that my😊 husband was still alive, he passed away 5 years ago, he grew up in Weirton WV, his Polish grand parents lived next door to him and he always talked about the food his grandmother and mother used to make. I would have made these for him. Thank you for your step by step video.
my grandma always made them with prunes in the middle, the old people in my family love it but i will use jelly for sure
I love the jazz (piano) music in the background. What/whos music is it?
My mom made these many times for us and watching you you make them. i realize she had no recipes. All in her head and this now amazes me thinking about it. Me... I need a recipe for every
Thing
Watched this and have subscribed to your channel. These look awesome and I can't wait to make them (and some of your other recipes!) How did the baked ones come out? It would have been cool to see them side by side and get your opinion about the taste/texture. If they were almost just as good I may try that way first to same some mess. Thanks!
The baked ones were nowhere near as good. Make them if you have to, but c’mon, it’s donuts, might as well just fry them. 😉
Thank you for another inspirational video. I’m an armature baker at best but I can’t wait to try this. Can you tell me the size of the lid you used to cut the dough ? It appeared to be four or five inches wide ?
She was using a wide mouth mason jar lid. You can also use a 3 inch biscuit cutter.
Where did you get that pastry board?! It’s awesome.
My dad made it for me😊
Some bakeries in the greater Philly Pa area use potato flour for these on fat Tuesday & fat Thursday
Hey! I live in Philly! What bakeries use potato flour? I’ve only ever had the ones from Baltic Bakery in Port Richmond.
@@constancedeuriarte1939 yra Baltic bakery & j&b bakery in Burlington
@@constancedeuriarte1939 I forgot, ya got the perogi kitchen & another peroxide shop out on ridge av also & the white eagle Cafe in Mt laurel
faworki in the back :)
They look delicious!!! :D
Oh my goodness! These are my fav! I love them with povidła ? I have no idea how to spell that and I don’t know what it’s called in English 🤦🏻♀️ maybe fig ? Or date? I’m not sure but those are my fav!
"Powidła" - you were close. That's fruit butter, probably made from plum. I do have a recipe for it on my page. Check out the "canning" section of the "recipe index".
Stevens Point! That’s where my dad’s family is from... my aunt’s paczki recipe is pretty good too...
And, when were you in school in Stevens Point? I bet you knew some of my cousin’s kids!
OK, I saw your other UA-cam with a little bit of your story and see that Mark is *from* Stevens Point. Pretty much guarantee he knows some of my cousin’s kids. Love you guys!
Halo! Currently researching paczki recipes and have a few questions... 1. What’s the reason/science behind whisking the egg mixture that much? I’m guessing the aeration “melts” the sugar -? I’m going to have to use dried yeast. I’m thinking that once I punch out the dough, I’ll cover it and leave it in the fridge overnight to develop flavor. What do you think? Will the dough hold up? Last up, how would you best describe the difference between a regular yeasted doughnut and paczki? Yeasted has more richness from butter and egg and Paczki is sweeter with a “bread-y” crumb?
I’m sorry, I forgot to mention how excited I am to have found your page! My husband is Polish, but I am not. We watch a lot of Polish cooking tutorials... Your videos give my husband a break from translating 😜
Yummy.
😋
I wonder if you heard of,,or know what a Dunfludna,,and how it is made ?? I am Polish and my mom made these back when us kids were in school
I love watching her wisk.
My husband loves these but he is always talking about the neighbor who made prune paczki
Prune paczki are really good too! Thanks for watching!
I love you!
She's been in the kitchen a time or two
I remember my grandmother making these when I was small and it really was a family affair! I’d like to try these myself- Can they be made gluten free?
Are there polish donuts with holes made with raisins and deep fried? My friends Babcia would make them and I can't seem to find a recipe.
I've never come across one like that, but even I don't know everything 😉. If you find one let me know, I'd love to explore new Polish dishes!
I made thr starter twice and both times it comes out extremely thick. It’s not watery at all. Will the dough still come out?
Add another 1/4 of warm milk, just to help the yeast dissolve. It won’t matter in the overall recipe.
Cops on the way @ 19:55, when they heard fresh donuts had been made.
Can you freeze the dough after cutting?
Anna, love this video ! Just like my Mama used to make . Is it ok to use all purpose flour or is bread flour better? Dzieki
Bread flour is definitely better, will make for a lighter dough.
I’ve tried these before, they were so jelly
The best thing about paczki day in Hamtramck Michigan was that you can go around and tgrab the paczkies of all the amazing and beautiful polish girls without fear of reprisal. Ha. Just like a good ling three day polish wedding. B
Did you make that board? especially for baking/kneading? Thank you btw.
My dad did❤️
Hi.
In your recipe it says "bread flour", but what specific flour is that? Is it a mix or only one specific one?
Appreciate any answer and thanks in advance😊
In the US, you can buy flour called “bread flour”, where are you located?
@@PolishYourKitchenthank you for your answer. I'm located in Norway. Our flour is mainly sold by sort and not ready-mixed.
Extremely beautiful women !! love the video and love that kitchen ! thanks and cheers from Toronto
Thank you too!
...i'm adding a little bit of lard, 8-10 ounces! Lol!
Is that not enough? ; )
Hey... Calorie counters be damned! It's a really COLD climate. The natives NEED all those tasty, sugary calories to keep warm!
It's not that cold. What are you talking about 😀 John have you ever been to Poland in spring, summer and early autumn?
@@maritkaa007 My cousins MUST be telling me tall tales then. On a map? Warsaw turns out to be at just about the same latitude as EDMONTON, ALBERTA in Canada.
Not exactly a "tropical paradise" I think?
But... FULL DISCLOSURE HERE...
NO! I'VE NEVER BEEN TO POLAND. My DAD did return a couple times while the nation was still SOVIET COMMUNIST dominated. My uncle and cousins who had stayed on our family farm didn't have an easy life at all. However... They were leagues ahead of many impoverished city dwellers because of the farm. This versus those trapped urbanites who looked to the government to supply all their needs at the "official" ZLOTY accepting stores. Needless to say? They were often disappointed.
HOWEVER...
If you were lucky enough to have relatives in the "West", like us? We WERE able to help out by sending checks drawn in US $'s, which allowed our cousins to shop in FULLY STOCKED STORES loaded with all manner of goods which ONLY accepted FOREIGN, HARD CURRENCY.
Thus the bogus promise of the COMMUNIST SYSTEM. Oh yeah, you'll all be equal alright? EQUALLY POOR AND DESTITUTE! Except for the "PARTY ELITE" and their cronies who NEVER seemed to suffer ANY deprivation.
@@maritkaa007 BTW MARIITKAA007, I am a native born NYer and the WINTERS here have been known to drop down into ARTIC temperatures and huge snowfalls too. Not EVERY season, of course. But enough to make many of our older residents to flee to warmer, though equally "HHH" climates like FLORIDA to escape a potentially HARSH Winter season. (Sometimes WINTER has skipped AUTUMN completely and begun in mid SEPTEMBER and lingered through until mid May or June. That's admittedly a RARE scenario but it has happened at least TWICE in my lifetime.
Full disclosure here...
Many of our retired folks also flew NYS for Florida because of our state and city imposed income taxes which DON'T exist in Floridaand many other traditional retirement destinations. It's NOT just for the more favorable climate.
They are "snowbirds" who migrate SOUTH for the Winter but still want to share the rich cultural life we enjoy here in New York as much as they can.
@@maritkaa007 One more point... Why do you think Poles invented WODKA? It, the highly alcoholic drink which instantly gives the sensation of bodily warmth to a COLD weather chilled gut is and was percieved as an effective antidote to the harsh Winter weather. That's of course a deadly misconception it can actually KILL you quicker in sub freezing temperatures but you'll certainly die with a smile on your face. WODKA was regarded very highly as a "cure all" remedy for many different ailments. It has the property to grant cooling healing as a compress or as I said WARMTH to a PolIsh Winter chilled body. It's also an effective disinfectant because of the high alcohol content. Marvelous stuff!
@@johnc.bojemski1757 John are you still in touch with your family? Information you have seem to be a little bit outdated 🙂
Winters in Poland in 80' and 90' were very severe with a lot of snow, and temperatures sometimes dropping below -30 degrees Celsius. In 2000' they started getting milder and milder.. At present there is not much snow in the winter in Poland, and before it could reach your waist.
As far as vodka is concerned, not many Polish people drink such strong alcohols. People like to take care of their health and most people just occasionally have a glass or two of wine, or some whisky or beer. Not many people drink vodka.
There was a culture of drinking under the communist regime, but it's not the case now.
I remember that in that time people from the west were sending us parcels with dry food. I was little then but remember empty shelves in stores and "vouchers "/ rations from government for which you could get clothes, food, and basically everything.
Also, as far as agriculture is concerned, it is very modern at the moment as there are a lot of governmental and EU funds available for farmers. The farmers I know live a very good life, however I realize that the success in this industry may depend on a scale of the business as well as level of engagement of the owners.
What temperature should the warm milk be?
Love your pastry board. What size is it?
It’s quite big, 39(bottom across)x 27 (top across) x 23 (tall) inches. Everyone should have one. 😊
Fun fact: the 'polish recipe' is originally German, called 'Berliner' -> en.wikipedia.org/wiki/Berliner_(doughnut)
'In the late 15th-century the German language cookbook Kuchenmeisterei was published in Nuremberg (it was later translated into Polish in 1532). It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard.'
what is this high volume alcohol? name brand? and how potent?
In Poland, we call it “spirytus” and it’s 95%, in the US I used “Everclear”, find the highest % you can.
Wanted to see how the baked ones came out but you did not show them
Keep trying to make the dough but when I add 4.5 active dry yeast, 1tbsp sugar and 1 1/2 cups breade flour and is extremely thick unlike yours, I reduce to yeast to 3 table spoons a little better but still thick
Ach, moge jeszcz to co dzien !
I'm so disappointed. Worked all day on a double batch of paczki (recipe from coal cracker kitchen for baked paczki) not donut like at all. So tomorrow I'm going to do your recipe for paczki and for the pierogi too. Was going to do pierogi today but my back is hurting and I'm done. Stick a fork in me. Sigh... They aren't bad as biscuits tho. A little butter and honey, or molasses and they will work.
Do you have a cookbook?
Hi Diane, I have a small cookbook on my website www.polishyourkitchen.com it has 30 recipes that have to do with Christmas. The cookbook is also available on Amazon. amzn.to/3n9o41T I am also working on a cookbook that will have over 200 recipes, so stay tuned for the announcement!
About what temp was your oil.? May be med low? IDK! And I want to make only half of the recip ,which is easy enough, but how do I measure half of a whole egg? TY for a response, if you can. I can't wait to try them!
My oil was around a medium heat. Not sure the temp as I usually do things by feel. I know that's probably not the best answer lol. For the egg don't stress it too much you can eyeball it!
Hello - just a quick confirmation, you say 4.5 Tablespoons which equates to 6 packages of active dry yeast, is this correct? I am new to cooking with yeast and when I compared some other recipes they all use no more than 2 packages or 4 1/2 teaspoons for a similar amount of flour in your recipe.
Amanda, see what the package recommends and use enough for 1kg of flour. It may vary from one to another. Good luck!
Need suggestions re what liquor!
Vodka, Rum …..!??
Everclear if you can't get strong Polish vodka but keeping any liquor will do whiskey vodka rum... any of of them
You're allowed a donut, or 8, after that kind of arm workout 🤣
where can i get the dough bored?
I'm sure that you could find some on amazon, or on pintrest. The one that I have was built by my father. Thanks for watching and good luck on finding a board!
The link to recipe is down!
I checked the link and it was working, maybe there was a glitch. Here it is: www.polishyourkitchen.com/polish-donuts-paczki/
@@PolishYourKitchen Dziękuję bardzo! Greetings from Spain!
Hi ... If I don't want to add alcohol... Can u please tell me the substitute for that.. it will be helpful for me ... .
You can skip it altogether. :)
Hi chef... Do we get small quantity measurements for donuts.. if possible.. and can we make eggless donuts