Recipe by Karen Gibson
"This is the 'traditional' ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying method is with lard but oil will work fine. I usually mix equal portions. Grandma used a large paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a lot of the oil. Then, she transferred them to another clean bag, added her choice of coating, and shook the bag."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (0.6 ounce) cake
compressed fresh yeast
raisins, finely chopped
vegetable oil for frying
Hi! I'm Polish and this is really spelled "paczki," which means "little packages" in Polish. The way you have it spelled is kind of the way it's pronounced. It's great to see your recipe up here. It's different from mine. You use raisins, which is more common in "babka." Glad you're carrying on the tradition! Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 123
** Calories from Fat: 49
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Light, airy and crispy fried dough dusted in confectioners' sugar.
See how to make pillowy beignets like they serve at Café du Monde.
See how to make traditional Boston brown bread with molasses.