Polish bilberry doughnuts, made this evening
Pączki are delicious Polish doughnuts, filled with preserves. The most common filling is marmalade made from rose buds or plum marmalade, but you can fill them with any thick preserve you prefer. One of my favourite fillings is Advocaat custard which is vanilla custard with a kind of egg liqueur. My mother mostly fill them with plum marmalade which is delicious as well. In Poland pączki have their own day, but it’s very common to eat them during the whole year. I still remember when I was 9 years old and I toghether with my mother visited relatives in Poland during summer; we went to a bakery and bought loads of fresh pączki which we ate outside the bakery. Then we went back inside and bought another 30 to bring back to my aunt. The baker must have thought we were insane. But that is actually the problem with pączki, because when you start eating fresh still warm pączki, you just can’t get enough. When my mother used to make them at home we ate them all in no time :-) Anyway, the main day for pączki is last Thursday before Lent which is called Tłusty czwartek and means fat Thursday. I missed fat Thursday this year, which was a few weeks ago, so I made Pączki this evening even though lent has started. They were nice, but I wasn’t pleased with the result so I will make a new try tomorrow. I used bilberry jam as filling and it was lovely. Tomorrow I will probably use the same filling but I will modify the recipe and then post about it.