Polish Donuts Paczki are deep-fried pieces of dough shaped into flattened spheres and filled with confiture or other sweet filling. Paczki are usually covered with powdered sugar, icing, glaze or bits of dried orange zest. A small amount of grain alcohol is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough.
The common opinion is that the ideal paczek is fluffy and at the same time a bit collapsed, with a bright stripe around – it is supposed to guarantee that the dough was fried in fresh oil. We can guarantee that our Paczki are always fried in fresh oil.
Paczki have been known in Poland at least since the Middle Ages (5th and 15th centuries). Jadrzej Kitowicz has described that during the reign of August III, under the influence of French cooks who came to Poland, paczki dough was improved, so that paczki became lighter, spongier, and more resilient, exactly as ours.
Marek Szymanski CELL 206.465.9968