A little bit about Poland

In the late 1700s, soldiers from the countries Russia, Prussia, and Austria came into Poland and soldiers from each country took control of part of Poland. The Poles fought to stay free but by 1795, the rulers Russia, Prussia, and Austria controlled all of Poland.the Poles life changed it made it life worse for them.Teachers could not use the Polish language or teach Polish history of the country that controlled that part of Poland.

Why they came to the U.S.

The Poles came to the United States because of a lot of reasons like they came to escape danger and for religious reasons and they came to the United States because they needed money so they found different jobs in the U.S. and the money that they got they would bring it to thiere home land

Polish flag

The white stripe means peace and honesty. Red means is the color of the crest which means hardness strength and valour

Paczki recipe

Pączki (POHNCH-kee) are fried rounds of yeast dough with rosehip, prune, apricot, strawberry, raspberry or sweet cheese filling. My busia made them without filling and dusted them with granulated sugar. For less of a calorie load, try Baked Pączki.

Freeze leftover egg whites and save for leftover egg white recipes.

Prep Time: 45 minutes

Cook Time: 6 minutes

2 rises: 3 hours

Total Time: 3 hours, 51 minutes

Yield: 2 dozen Polish Paczki


  • 1 1/2 cups warm milk (no warmer than 110 degrees)
  • 2 packages active dry yeast (remember to proof yeast before you begin)
  • 1/2 cup sugar
  • 4 ounces (1 stick) room-temperature butter
  • 1 large room-temperature egg
  • 3 large room-temperature egg yolks
  • 1 tablespoon brandy or rum
  • 1 teaspoon salt
  • 4 1/2 to 5 cups all-purpose flour
  • 1 gallon oil for deep frying
  • Granulated sugar (optional)
  • Confectioner's sugar (optional)
  • Fruit paste for filling (optional)
  • Preparation:

    1. Add yeast to warm milk, stir to dissolve and set aside. In a large bowl or stand mixer fitted with the paddle attachment, cream together sugar and butter until fluffy. Beat in eggs, brandy and salt until well-incorporated.

    2. Still using the paddle attachment, add 4 1/2 cups flour alternately with the milk-yeast mixture and beat for 5 or more minutes by machine and longer by hand until smooth. My grandmother used to beat the dough with a wooden spoon until it blistered. Dough will be very slack. If too soft, add remaining 1/2 cup flour, but no more.

    3. Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours or follow this Quick Tip to cut the rise time. Punch down and let rise again.

    4. Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer.

    5. Heat oil to 350 degrees in large skillet or Dutch oven. Place pączki top-side down (the dry side) in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Make sure the oil doesn't get too hot so the exterior doesn't brown before the interior is done. Test a cool one to make sure it's cooked through. Adjust cooking time and oil heat accordingly.

    6. Drain pączki on paper towels or brown paper bags, and roll in granulated sugar while still warm. Note: You can poke a hole in the side of the pączki and, using a pastry bag, squeeze in a dollop of the filling of choice. Then dust filled pączki with granulated sugar, confectioners' sugar or glaze.

    7. Pączki don't keep well, so gobble them up the same day you make them or freeze.