Cheese Pączki

I think I only make pączki (Polish doughnuts) during Carnival season. Same with faworki (crispy fried pastry ribbons) and other similar treats. Since I don't know how to make traditional pączki, I'm always on the lookout for other similar treats. I've already made Spanish pączki (so-called Gniazdka), baked pączki, Schmalzgebäck, donuts/oponki (Polish doughnut rings) and faworki, as well as carnival roses. This time it was the turn of cheese pączki, which I'd always wanted to make.

They turned out to be incredibly easy to make. And they disappear faster than you can make them. My favorite part was watching them turn over so beautifully all by themselves.

Cheese pączki

I found the recipe on chefkoch.de, but I added yogurt and reduced the amount of sugar. Next time I'll also reduce the amount of baking powder, because I could taste it a bit too much. Still, I'm giving the amounts I actually used.

Directions – cheese pączki:

Put all the ingredients except the oil in a bowl and knead into a smooth dough. Heat the oil in a pot to about 170°C (340°F). Using two teaspoons, drop small amounts of dough into the hot oil. At first they may stick to the bottom of the pot, but after a moment they float to the top and turn over by themselves when they're done. When they turn golden brown, lift them out of the oil and drain on a paper towel. Dust with powdered sugar or with sugar/cinnamon sugar and serve while still warm.

To get nice round balls, I use a piping bag without any tip. I squeeze out small amounts of dough and cut them off with a knife straight into the oil.

Don't fry too many pączki at once, because they puff up while frying and may not have enough room to turn over.

Enjoy!