Polish Food - Paczki (pounchki, punchki) Recipe
You will find here the recipe for the most delicious Paczki. But one have to remember, the best pounchki are from a bakery. It is hard to obtain such dough
quality (very soft) by doing it at home. The most famous are pounchki with the filling from rose marmalade. The marmalade is done from the crushed pellets
or buds of roses with sugar. Only certain types of roses are suitable for it.
Please read about Fat Tuesday and Thursday foods and celebrations which precedes this
The pounchki photograph below is from Hanka Sawka cookbook
For about 40 pounchki
Time of preparation: 3 hours
1 kg of flower (about 2 lbs.)
100 g of yeast
6 egg yolks
500 ml of milk
100 g of sugar
1 whole egg
50 ml of vodka or
100 g of butter
salt for taste
250 g powdered sugar
3-4 tablespoons of water
juice from one squeezed lemon
400 g of rose marmalade; if rose is unavailable you can use marmelade from cherries, plumbs or peaches
and baked orange skin
- Squash yeast with 1 tablespoon of sugar, 200 g of flour and 150 ml of milk. Leave in warm place for an hour.
- When the yeast dough grow add egg yolk mixed with a whole egg and sugar, a rest of milk and flour, lemon juice and a lemon skin, alcohol, crushed vanilla and salt for taste. Knead a dough until it will change a consistency - it will be shiny and it will start detach from the hand. Add melted and cooled butter to the dough and knead again until it is homogenous. Leave in a warm place to rise.
- Shape round cakes (pounchki) in a following way. Grab about 40 g of dough with a spoon, with greasy hands form pellets, in the center of a pellet place a half of a teaspoon of dried marmalade and seal up the dough (pressing the edges together) so that the marmalade will be covered up with a dough completely. Place the round cakes (with a sealed part to the bottom) into the molding board poured with flour so that the cakes do not touch each other. Cover with a towel and leave in a warm place to rise.
- After the pounchki rise, heat up the lard on a frying pan, add some dough to test whether lard is hot enough. If the dough would darken that means that lard is hot enough. Cover and fry on medium heat, a few at a time, with sealed part to the bottom and so that they will not touch each other. Do not heat the lard so much that the dough will burn. After pounchki will darken turn to the other side and fry this time without a cover. Then dry on paper towels.
- Prepare icing from powdered sugar, hot water and a juice from lemon. If it is too dense add more water. Pour the icing onto the pounchki when they will cool down a bit. Pour also some sliced orange skin. Instead of icing the pounchki can be covered with powdered sugar.
If pounchki are too difficult to prepare try Chrusciki
(Chruschiki) or Faworki.
Check another article with pounchki recipe: Traditional
Pre-Lenten Paczki (Pounchki, punchki) submitted by Lorraine Kiefer.
Check all Polish
Good Appetite (Smacznego)! Pounchki are not easy to prepare. Majority of Poles buy it in the stores rather than prepare in their own kitchens.
You can also try a recipe from http://www.magma.ca/~pfeiffer/sharon/cake.htm
Share your love of food with family during the holidays with
gift baskets. There are so many
varieties to choose from like
gift baskets or lovely
Or get an idea to create your own
gift basket of cheer!
If you are interested in Polish cuisine I recommend you a book written by Alina Zeranska, Janina Domanska (Illustrator), entitled The Art of Polish Cooking
The most extensive and varied Polish cookbook ever published in English, with over 2,200 recipes in 20 categories, written especially for Americans with American weights, measures and temperatures a book written by Robert Strybel, Maria Strybel , entitled Polish Heritage Cookery
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