Pączki Day is coming! It’s the day to indulge before Lent begins and a pivotal day in Polish-American traditions, also known as Tłusty Czwartek (pronounced TWOOS-tee CHFAR-tek). But did you know that these deliciously sinful donuts were originally created to combat food waste?
Pączki (pronounced powch-kee) were initially crafted for a very practical purpose – to use up all the butter, eggs, sugar, fruit, and lard before the dietary restraints of Lent kicked in. Lent is a period of approximately 40 days observed in Christian traditions leading up to Easter. It is a time of spiritual reflection, fasting, and penance, symbolizing the 40 days Jesus spent fasting in the wilderness. Believers often engage in prayer, repentance, and acts of self-discipline during Lent.
It’s true! They originated in Poland, and some accounts say this practice dates back to medieval times under the reign of August III. In the United States, Fat Tuesday, also referred to as Shrove Tuesday, Mardi Gras, and Pączki Day, is celebrated as a day to indulge before the commencement of Lent. In Poland, Fat Thursday or Tłusty Czwartek, observed on the last Thursday before Lent, marks the conclusion of the Carnival season.
In Michigan, a significant number of Polish-American immigrants upheld this tradition. Today, queues form around local bakeries as early as 3 a.m. due to the high demand for the delectable treats.
These lard-fried rounds of yeast dough are commonly filled with flavors of prune, rose hip, apricot, strawberry, raspberry, or a sweet cheese filling. Alternatively, some families make them without any filling at all and coat the puffy dough balls in granulated sugar. It’s equally delicious. But it’s important to note that pączki aren’t just fried donuts. Their history and purpose further sweeten their rich and exorbitant ingredients list to ensure that no food goes to waste.
Recipe:
Keep in mind many Babcias passed down their recipes verbally, and their pinches may differ from the Babcias of other households. And because these were originally created to use up what was on hand, use the recipe as more of a guideline. And have fun!
1 cup whole milk, warmed
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
3 1/2 cups all-purpose flour
1/2 teaspoon salt
3 large egg yolks
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
Vegetable oil, for frying (this is typically lard)
Fruit jam or filling of your choice
Powdered sugar, for dusting
Begin by activating 2 1/4 teaspoons of active dry yeast in 1 cup of warm milk with 1/4 cup of granulated sugar in a small bowl. In a large mixing bowl, combine 3 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. In a separate bowl, beat together 3 large egg yolks, 1/4 cup of softened unsalted butter, and 1 teaspoon of vanilla extract.
There’s an option here that many households participate in. Adding 1 tablespoon of alcohol to this step, often brandy or rum. Or, if you’re my family, “spirit juice.”
Mix the yeast mixture into the flour and the egg yolk mixture, creating a soft dough. Knead the dough on a floured surface until smooth, then let it rise for 1-2 hours until doubled in size.
Another note here, because it’s not required, but suggested to punch down the dough and allow it to rise again for about 45 minutes.
Roll out the dough, cut into circles (if you cut rounds with a 3-inch biscuit cutter close together, you will have minimal scraps), then cover the dough with a damp towel and let it rise for 30 minutes.
Seal the edges by dipping your finger in water or use a pastry brush to moisten the edges of the dough circle. This moisture will act as a glue to help seal the edges. Fry in vegetable oil (or lard) at 350°F until golden brown, and drain on paper towels. Once cooled, poke a hole in the side and, with a pastry bag, squeeze a generous dollop of the filling of your choice. Dust the pączki with powdered sugar or an icing glaze.
Smacznego!