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The Polish word pączek [ˈpɔ̃t͡ʂɛk] (plural: pączki [ˈpɔ̃t͡ʂkʲi]) is a diminutive of the Polish word pąk "bud". [6] The latter derives from Proto-Slavic *pǫkъ, which may have referred to anything that is round, bulging and about to burst (compare Proto-Slavic *pǫknǫti "to swell, burst"), possibly of ultimately onomatopoeic origin.
A jelly doughnut, or jam doughnut, is a doughnut with a fruit preserve filling. Varieties include the German Berliner , the Polish pączki , the Israeli sufganiyot , the Southern European krafne and the Italian bombolone .
The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 16th century, and by the 19th century was known as a Berliner in Germany and a Religieuse in France. Polish Jews, who called it a ponchki, fried the doughnut in schmaltz rather than lard due to kashrut laws.
Pączki Day (pronunced POONCH-kee) is on Feb 13., here's where you can order yours for Fat Tuesday.
Fry the donuts for approximately 3-4 minutes, flipping once to cook the other size. Place the donuts on a cooling rack and let drain. Place the remaining granulated sugar in a small bowl.
A Polish cream pie made of two layers of puff pastry, filled with whipped cream, creamy buttercream, vanilla pastry cream (custard cream) or sometimes egg white cream, and is usually sprinkled with powdered sugar. [5] Pączki: Pastries traditional in Polish cuisine; the Polish word pączki is often translated to English as "doughnuts". Pańska ...
Try donut flavors like chocolate and vanilla ring, Boston cream, jelly, caramel, and plain decorated with frosting to your liking. For large orders, place by phone a day or two in advance.
The jelly-filled Krapfen were called Berliners in the 1800s, based on the legend of a patriotic baker from Berlin who became a regimental baker after he was deemed unfit for combat by the Prussian Army. When the army was in the field, he "baked" the doughnuts the old-fashioned way, by frying them over an open fire.
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