Paczki Day is a cherished tradition in the region, rooted in Polish heritage and celebrated with a wide array of flavors, including modern twists like vegan, gluten-free, and savory-sweet combinations. Pączki are traditional Polish fried doughnuts typically enjoyed on Fat Tuesday, filled with sweet preserves like Cherry De-Lite Cherry Preserve and dusted with powdered sugar. They are rich, soft, and have a slightly sweet, yeasted dough that is deep-fried to golden perfection.

1. Prep Time: 1 hour 30 minutes

2. Cook Time: 30 minutes

3. Servings: 21

4. Temperature: 340°F (170°C) for frying

Ingredients:

• Unsalted butter: 7 tablespoons (100 grams)

• Large egg yolks: 5 (approximately 100 grams)

• Granulated sugar: 2/3 cup (130 grams)

• Kosher salt: 1 1/2 teaspoons (9 grams)

• Vanilla extract: 1 tablespoon (15 milliliters)

• Water or alcohol: 2 tablespoons (30 milliliters) (dark rum, bourbon, whiskey, or brandy)

• Milk: 1 1/3 cups plus 1 tablespoon (350 milliliters)

• All-purpose flour: 5 1/3 cups (700 grams)

• Rapid rise or instant yeast: 4 teaspoons (14 grams)

• Vegetable or canola oil: 2 tablespoons (30 milliliters)

• Vegetable oil: 1 1/2 quarts (1.4 liters) for deep frying

• Cherry De-Lite Cherry Preserve: 1 1/2 cups (350 grams)

• Glaze: 3 cups powdered sugar (360 grams) plus 1/3 cup hot water (80 milliliters)

• Finely chopped candied orange peel: 1/4 cup (30 grams)

• Powdered sugar: For dusting

Equipment needed:

• Stand mixer with dough hook

• Large bowl and plastic wrap

• Parchment paper

• 4-inch parchment squares

• Biscuit cutter (3-inch diameter)

• Large Dutch oven or heavy-bottomed pot

• Deep-fry thermometer

• Piping bag with a 1/4-inch round tip

• Chopstick or paring knife

• Wire rack or paper towels for cooling

Instructions:

1. Soften the butter by cutting it into 14 pieces and letting it sit at room temperature until soft.

2. In a medium bowl, whisk the egg yolks, sugar, salt, vanilla, and water or alcohol until pale and fluffy, about 3 to 4 minutes.

3. Heat the milk in the microwave (about 30 seconds) or on the stovetop until lukewarm (around 110°F or 43°C). Add it to the egg mixture and whisk to combine.

4. In the bowl of a stand mixer, sift in the flour and add the yeast. Whisk to combine.

5. Pour the egg mixture into the flour. Attach the dough hook and mix on the lowest speed until all ingredients are incorporated, the dough clears the sides, and is smooth and tacky, about 6 minutes.

6. Mix in the oil, one tablespoon at a time, for about 3 minutes.

7. With the mixer on the lowest speed, add the softened butter one to two pieces at a time, letting each fully mix in before adding the next, for about 13 minutes total.

8. Remove the dough from the bowl, lightly coat the bowl with oil, and place the dough back in. Cover with plastic wrap and refrigerate until at least doubled in size, 2 1/2 to 3 hours (or overnight if using 4 teaspoons yeast).

9. Cut 21 (4-inch) parchment paper squares.

10. Transfer the dough to a work surface and divide it into 21 pieces (each about 65 grams).

11. Working with one piece at a time, fold the sides in toward the center and pinch together. Place seam-side down and roll lightly to form a smooth, tight ball. Let rest uncovered for 10 to 15 minutes.

12. Place a ball on a parchment square and flatten it into a 1/2-inch thick disc (about 3 inches wide). Repeat with the remaining dough balls. Cover loosely with plastic wrap and let rise until at least doubled in size, about 1 1/2 hours.

13. About 15 minutes before the end of the rising time, heat 1 1/2 quarts of vegetable oil in a large Dutch oven or heavy-bottomed pot to 340°F (170°C).

14. Working in batches of 5 to 6, gently place each pączki upside-down in the hot oil and peel off the parchment. Fry until dark golden brown and the center registers 193°F (90°C), about 3 1/2 minutes per side. Transfer to a wire rack or paper towels.

15. While still warm, use a chopstick or paring knife to poke a hole through the side of each pączki, about halfway in. Wriggle it slightly to hollow out space for filling.

16. Fit a piping bag with a 1/4-inch round tip and fill it with 1 1/2 cups of Cherry De-Lite Cherry Preserves. Pipe about 1 tablespoon of jam into each pączki through the hole.

17. Mix the glaze by combining 3 cups powdered sugar with 1/3 cup hot water until smooth. Dip the filled pączki into the glaze or dust with powdered sugar

18. Sprinkle with finely chopped candied orange peel and let stand until completely cooled.