Paczkis? Yes, paczkis!

Thanks to Bakers Journal for a great article  (and photo) of a great Polish desert: paczkis! (“pronounced “poonch-key,” “pooch-key” or “punch-key”). According to this article,

“on the Tuesday before Ash Wednesday (known as Fat Tuesday or Paczki Day; in 2010 it falls on Feb. 16), (Polish) bakers would enrich their yeast-raised dough with sugar, shortening and eggs to create a deep-fried pastry delight similar to a raised Bismarck or jelly doughnut. Their original purpose was practical: to use up lard and eggs, which are prohibited during Lent. But now, like king cakes in New Orleans, they are marketed as a last-minute indulgence before the Lenten season of sacrifice.”

They are truly delicious. We used to make the dough, stuff it with jam, then deep fry them until they were golden brown, then shake them around in a bag of sugar before eating them hot! Having them that fresh really makes a difference. But even cold, they are tasty.

So if you are looking to give up something like eggs for Lent, try having some of these first. You’ll be very glad you did.