What Are Paczki and Why You Need Them in Your Life

When it comes to Fat Tuesday—or Mardi Gras if you prefer—I am here for it! Bingeing on sweets, pastries and all things good? Sign me up! Or just mix up a few of these Mardi Gras favorites. King cake, beignets and candies aside, Fat Tuesday, for me, isn’t complete for me without paczki (pronounced poonch-key).

Here’s the Skinny On This Fat Tuesday Tradition

If you live outside the Midwest (or other parts of the country with large Polish-American populations), paczki might be a new phenomenon to you—and you’re in for a real treat!

Paczki are traditional Fat Tuesday snacks that originated in Poland. Much like donuts, paczki are made from a sweet, spongy, yeasted dough, filled with jelly, fried and then rolled in sugar or dusted in powdered sugar. I know what you’re thinking: that’s just a jelly donut. Well, there’s one additional ingredient—an especially Polish one at that—that helps separate paczki from plain ol’ donuts: a touch of vodka! A little alcohol added to the dough helps prevent the donuts from soaking up too much oil from the fryer. Plus, this little bit of tipple keeps these donuts extra light and airy, which, if you’re like me, means you have room for more paczki!

Paczki Day Pandaemonium

Outside of Poland, you’re likely to only find these treats on Fat Tuesday and the few days prior, which is what contributes to an annual frenzy and long lines many a bakery—it’s also why many Midwesterners refer to Fat Tuesday as Paczki Day. Most folks are looking to get that last good sugar fix before Lenten fasting begins, however there is a bit of Polish superstition that might play into this as well! It’s been said that if you don’t indulge in paczki on Fat Tuesday, you could face bad luck for the rest of the year!

For a sweet lover like me, I don’t think that will be a problem. And if you’re worried about a bit of bad luck (or are just craving a good Fat Tuesday treat), you can mix up a batch of these five-star donuts, a close cousin to the paczki.

Try These Favorite Polish Recipes

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Homemade Polish Pierogies

My mother made many dozens of these and measured ingredients using the palm of her hand. We’ve passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

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Grandma’s Polish Cookies

This traditional khruchiki recipe has been handed down through my mother’s side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York

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Classic Cabbage Rolls

I’ve always enjoyed cabbage rolls but didn’t make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They’re terrific to share at gatherings with our children and grandchildren. —Beverly Zehner, McMinnville, Oregon

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Kielbasa Cabbage Skillet

Spicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania

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Polish Poppy Seed Loaves

Traditionally, these loaves were eaten after sundown on Christmas Eve as part of a 12-course meal. At our house, we never can wait that long to bite into the pretty spiral slices of this tender, coffee cake-like treat.—Linda Gronewaller, Hutchinson, Kansas

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Mushroom Barley Soup

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it’s hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. —Lynn Thomas, London, Ontario

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Mom’s Potato Pancakes

These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we’ve enjoyed it for years. -Dianne Esposite, New Middletown, Ohio

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Ice Cream Kolachkes

These sweet pastries have Polish and Czech roots and can also be spelled “kolaches.” They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it’s simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio

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Grandma’s Potato Dumplings

Don’t be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. —Wendy Stenman, Germantown, Wisconsin

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Cherry Cheese Blintzes

These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska

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Roasted Cabbage & Onions

I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts

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Slow Cooker Golombki

I modified my mom’s classic Polish dish to fit my hectic life. Instead of boiling the cabbage and then filling it with beef, I just toss the ingredients in the slow cooker. It’s much easier and tastes just as good. —Mary Walker, Clermont, Florida

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Old-Fashioned Fruit Compote

A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. —Shirley A. Glaab, Hattiesburg, Mississippi

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Cranberry Rugelach

These traditional Polish treats will keep for a long time in an airtight container. One year, I sent a batch to my sister, but the box got lost. She received it 12 days later…and the cookies still tasted great! —Jean Doxon, Omaha, Nebraska

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Slow-Cooked Sauerkraut Soup

We live in Lancaster County, Pennsylvania, which has a rich heritage of German culture and dishes that include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. The “mmm’s” start with the first whiff as the door opens after school or work. —Linda Lohr, Lititz, Pennsylvania

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Creamy Dilled Cucumber Salad

This creamy cucumber salad, a Norwegian favorite, was a staple at all of our family holidays. —Patty LaNoue Stearns, Traverse City, Michigan

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Hearty Hunter’s Stew

Moist, tender meat and thick, rich gravy are the hallmarks of this classic recipe slow-simmered in a cast-iron pot. —Joyce Worsech, Catawba, Wisconsin

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Kielbasa Hot Potato Slaw

I like the challenge of cooking lighter meals that pack big flavor. This one, which came from a dear friend, fits the bill. My son rated it a 10 out of 10! —Beverly Batty, Forest Lake, Minnesota

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Cool as a Cucumber Soup

This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.—Deirdre Cox, Kansas City, Missouri

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Breaded Pork Tenderloin

Meat is a hard sell with my teenage daughter, unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top, and it’s a home run. —Donna Carney, New Lexington, Ohio

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