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Pączki
Glazed pączki
Alternative nameskreple, pùrcle
TypeDoughnut
Place of originPoland
Region or state
Main ingredientsYeast-based dough, grain alcohol, confiture or other sweet filling, powdered sugar, icing, glaze, or bits of dried orange zest
  • Cookbook: Pączki
  •   Media: Pączki

Pączki (Polish: [ˈpɔ̃t͡ʂkʲi] ⓘ; sg.: pączek, Polish: [ˈpɔ̃t͡ʂɛk]; Kashubian: pùrcle Kashubian: [ˈpwʉrt͡slɛ]; Old Polish and Silesian: kreple Silesian: [ˈkrɛplɛ]) are filled doughnuts found in Polish cuisine.

Description

[edit]

A pączek is a deep-fried piece of dough shaped into a flattened ball and filled with confiture or other sweet filling. Pączki are usually covered with powdered sugar, icing, glaze, or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough.[1] Pączki are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil.[2][3]

Although they look like German berliners (bismarcks in North America) or jelly doughnuts, pączki are made from especially rich dough containing eggs, fats, sugar, yeast, and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. Powidła (stewed plum jam) and wild rose petal jam[1][4] are traditional fillings, but many others are used as well, including strawberry, Bavarian cream, blueberry, custard, raspberry, and apple.[5]

Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz wrote that during the reign of Augustus III, under the influence of French cooks who came to Poland, pączki dough was improved so that pączki became lighter, spongier, and more resilient.[citation needed]

  • Pączki displayed for sale
    Pączki displayed for sale
  • Traditional pączki serowe (curd-based pączki) or oponki
    Traditional pączki serowe (curd-based pączki) or oponki
  • Home-made glazed pączki
    Home-made glazed pączki
  • American-made pączki
    American-made pączki

Etymology, spelling, and pronunciation

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The Polish word pączek [ˈpɔ̃t͡ʂɛk] (plural: pączki [ˈpɔ̃t͡ʂkʲi]) is a diminutive of the Polish word pąk [ˈpɔŋk] "bud".[6] The latter derives from Proto-Slavic *pǫkъ, which may have referred to anything that is round, bulging and about to burst (compare Proto-Slavic *pǫknǫti "to swell, burst"), possibly of ultimately onomatopoeic origin.[7][8] From Polish the word has been borrowed into several other Slavic languages, where the respective loanwords (ponchik,[a] ponchyk[b] or ponichka[c]) refer to a similar ball-shaped pastry.[9][10][11]

English speakers typically use the plural form of the Polish word in both singular and plural. They pronounce it as /ˈpʊntʃki, ˈpʊnʃ-, ˈpʌntʃ-, ˈpɒntʃ-/[d] and often write it as "paczki", i.e., without the ogonek (hook-shaped diacritic).[12][13][14][15] This should not be confused with the unrelated Polish word paczki [ˈpat͡ʂkʲi], which is the plural form of paczka [ˈpat͡ʂka], meaning "package" or "parcel".[16]

Pączki Day

[edit]
Fat Thursday versus Fat Tuesday
Sunday Monday Tuesday Wednesday Poland Fat Thursday
(Tłusty Czwartek) 		Friday Saturday
Sunday Monday United States Fat Tuesday
(Pączki Day) 		Ash Wednesday Thursday Friday Saturday
Carnival Lent

In Poland, pączki are eaten especially on Fat Thursday (Tłusty Czwartek), the last Thursday prior to Ash Wednesday and the beginning of Lent.[17] The traditional reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, because their consumption was forbidden by Christian fasting practices during the season of Lent.[18]

In North America, particularly the large Polish communities of Chicago, Detroit, Milwaukee, and other large cities across the Midwest and Northeast, Paczki Day is celebrated annually by immigrants and locals alike. The date of this observance merges with that of pre-Lenten traditions of other immigrants (e.g., Pancake Day, Mardi Gras) on Fat Tuesday. With its sizable Polish population, Chicago celebrates the festival on both Fat Thursday and Fat Tuesday.[19] Pączki are also often eaten on Casimir Pulaski Day. In Buffalo, Toledo, Cleveland, Detroit, Grand Rapids, St. Louis, South Bend, Louisville, and Windsor, Pączki Day is celebrated on Fat Tuesday.[citation needed]

The Pączki Day celebrations in some areas are even larger than many celebrations for St. Patrick's Day.[citation needed] In Hamtramck, Michigan, an enclave of Detroit, there is an annual Pączki Day (Shrove Tuesday) Parade,[5] which has gained a devoted following. Throughout the Metro Detroit area, it is so widespread that many bakeries attract lines of customers for pączki on Pączki Day.[20] In suburban Cleveland, Eastern European bakery Rudy's Strudel hosts a large indoor and outdoor Paczki Day party in conjunction with neighboring record store, The Current Year. It is called "the Mardi Gras of the Midwest".[21]

In some areas, Pączki Day is celebrated with pączki-eating contests.[citation needed]

United States

[edit]

These pastries have become popular in the United States as a result of Polish immigrants and marketing by the bakery industry. Sold in bakeries mainly on both Fat Tuesday and Fat Thursday throughout Detroit and Chicago, they are particularly popular in areas where there is a large concentration of Polish immigrants: Milwaukee, Northcentral and Southeastern Wisconsin, Chicago, Northern Illinois, Northwest Indiana, Metro Detroit, Greater Grand Rapids, Mid Michigan, Greater Buffalo, New York, Greater Rochester, New York, Toledo, Greater Cincinnati, Greater Cleveland, Youngstown, Philadelphia, Pittsburgh, Scranton/Wilkes-Barre, Northern and Central New Jersey, Central Connecticut, and Western Massachusetts.

See also

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Explanatory notes

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Citations

[edit]
  1. ^ a b Strybel, Robert & Strybel, Maria (2005). Polish Heritage Cookery. Hippocrene. p. 270. ISBN 9780781811248.
  2. ^ Karolinas. "Skąd wziął się Tłusty Czwartek? Skąd wziął się Tłusty Czwartek?". Tipy.pl (in Polish). Grupa Interia.pl. Retrieved 2016-02-03.
  3. ^ Anna Hudyka (2009-02-18). Magda Głowala-Habel (ed.). "Tłusty Czwartek". Interia360.pl (in Polish). Grupa Interia.pl. Retrieved 2016-02-03.
  4. ^ "Pączki? Hard to say, culinary Lenten treat made by nuns". Catholic News Service. Archived from the original on February 28, 2014. Retrieved November 23, 2009.
  5. ^ a b "Pazcki day- eat and celebrate". City of Hamtramck. Archived from the original on March 15, 2008.
  6. ^ Żmigrodzki, "pączek".
  7. ^ Bralczyk (2014), p. 127.
  8. ^ Derksen (2008), pp. 416–417.
  9. ^ Ushakov (1940), пончик.
  10. ^ Boldyrev (2003), p. 514.
  11. ^ Georgiev (1999), p. 517.
  12. ^ Dictionary.com, paczki.
  13. ^ American Heritage Dictionary, paczki.
  14. ^ Barber 2004, paczki.
  15. ^ Edge (2006), chapter 7.
  16. ^ Żmigrodzki, "paczka".
  17. ^ Barbara Ogrodowska (1996). Święta polskie: tradycja i obyczaj (in Polish). Alfa. p. 124. ISBN 9788370019488.
  18. ^ Brinn, Janis (9 February 2023). "Pączki Day: A Polish tradition becomes an American tradition". 4-H Global & Cultural Education. Michigan State University. Retrieved 24 June 2025.
  19. ^ Lukach, Adam (23 February 2017). "Paczki day specials from 33 Chicago restaurants and bakeries". Chicago Tribune. Retrieved 26 February 2017. Whether you celebrate Paczki day on Fat Thursday or Fat Tuesday, or both, area bakeries are ready with thousands of the filled treats.
  20. ^ "Fat Tuesday Can Be Paczki Pandemonium". Southfield, MI: WWJ-TV. Retrieved 21 February 2012.
  21. ^ "Rudy's Strudel announces 2022 Paczki Day details". Cleveland, OH: Cleveland.com. Retrieved 27 February 2022.

General and cited sources

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[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Pączki

View on Grokipedia
from Grokipedia
Pączki (pronounced poonch-kee) are traditional Polish pastries consisting of deep-fried balls filled with sweet fillings such as petal jam, , , or , and typically dusted with granulated or . These rich doughnuts, larger and more indulgent than standard varieties, are a hallmark of pre-Lenten festivities, particularly on Tłusty Czwartek (), the Thursday before , when Poles consume them to use up forbidden ingredients like eggs, sugar, lard, and before the fasting period of begins. The origins of pączki trace back to the in , where they evolved from earlier German-influenced pastries known as kreple or krapfen, adapting local flavors and techniques over time. The tradition of eating rich pastries on dates to the medieval period, while the modern light and sweet form developed during the reign of King Augustus III in the , when French bakers were invited to refine the recipe as a way to indulge before religious , with historical accounts noting their preparation to deplete household supplies of luxury items. The name "pączki" derives from the Polish word for a budding , reflecting how the dough rises and expands during frying, symbolizing growth and abundance. In Polish culture, pączki hold significant symbolic value as emblems of festivity and community, with suggesting that eating one on brings good luck, such as finding a whole inside for . This tradition has spread to communities worldwide, particularly in the United States' Midwest, where Paczki Day is observed on Fat Tuesday () due to local customs and the convergence of Polish and broader Catholic celebrations, leading to massive production by bakeries in cities like and . Modern variations include diverse fillings like or cream, but authentic recipes emphasize a yeast-based enriched with eggs, , , and for a light yet substantial texture.

Overview

Description

Pączki are round, -leavened balls, typically measuring 7-8 cm in diameter, filled with such as , rose petal jam, or paste, and finished with a topping of or icing. The basic composition consists of a enriched with eggs, , , and , which is deep-fried to achieve a golden brown exterior while maintaining a soft, airy interior. This frying process, traditionally done in but sometimes in , contributes to the pastry's rich and sweet flavor profile. As a filled doughnut variant, pączki resemble the German Bismarck in their jelly-filled, fried form but feature a richer due to higher proportions of eggs and , and differ from the Israeli sufganiyot primarily in the use of for frying and specific Polish fillings like rose petal jam. Pączki hold cultural importance on , a pre-Lent observance in .

Etymology and Pronunciation

The word pączki is the plural form of the Polish noun pączek, which serves as a diminutive of pąk, meaning "bud" or "knob," evoking the rounded, budding shape of the pastry. This etymological root traces back to the older Polish form pęk, denoting a "cluster," "bundle," or "swelling," derived from the Proto-Slavic pǫkъ, referring to something plump or bursting, such as a budding cluster in nature. The nasal vowel in pączki (represented by the ogonek diacritic ą) reflects this historical evolution from influences, where the term shifted to describe the dough's puffed appearance during . In , pączki includes essential diacritics: the nasal ą and the soft ć (a ). However, in anglicized contexts, it is often simplified to "paczki" without accents, leading to variant spellings like "ponchki" or "punchkey," which approximate the sound but omit the precise Polish phonetics. These adaptations arose from challenges in non-Polish languages, particularly in immigrant communities where the original diacritics were unavailable in standard typewriters or early printing. The standard Polish pronunciation of pączki is /ˈpɔ̃t͡ʂkʲi/ in the International Phonetic Alphabet (IPA), with primary stress on the first , a nasalized open-mid for ą (similar to the French "on" in "bon"), and a soft, affricated ć akin to "ch" in "church" but more palatalized. In English approximations, it is commonly rendered as "poonch-kee" or "pownch-kee," emphasizing the nasal and avoiding common mispronunciations like "punch-key," which flatten the Polish consonants. Related terms in other Slavic languages highlight shared culinary concepts for fried dough pastries, such as Ukrainian pampushky, small plump buns or doughnuts derived from pampukh meaning "chubby" or "puffed," reflecting analogous Proto-Slavic roots for rounded, yeast-risen foods.

History

Origins in Poland

The origins of pączki trace back to the Middle Ages in Poland, where early forms of fried dough pastries emerged as part of pre-Lenten traditions to utilize rich ingredients like lard and fats before the fasting period of Lent. These initial versions were typically savory, filled with pork fat, meat, or bacon, and fried in animal fat, reflecting the culinary practices of the time when sweets were less common due to limited access to sugar. By the 16th century, pączki had gained prominence in , initially known as kreple, a term borrowed from the German Krapfen, indicating Germanic influences through trade and cultural exchanges in . This period marked the beginning of their evolution into more structured pastries, with yeast-based becoming standard. The first detailed historical documentation appears in 18th-century accounts, such as those by historian Jędrzej Kitowicz, who described pączki preparation during the reign of King Augustus III (1733–1763), noting their frying in and, under the influence of French cooks at the royal court, the becoming lighter and yeast-based with filling with jams as a staple in royal courts and among the nobility. These descriptions highlight pączki's role in courtly feasts and folk customs, where the round, bud-like shape—derived from the Polish word pączek meaning "bud"—symbolized spring renewal and abundance at the end of winter. In the 17th and 18th centuries, pączki evolved further with the incorporation of fillings tied to agricultural advancements and expanding trade networks, shifting from simple to more elaborate versions with sweet fillings, such as rose petal jam—influenced by Eastern trade routes including Ottoman preserves—appearing by this period. Regional baking traditions in areas like reinforced this development, where kreple became synonymous with local yeast pastries influenced by neighboring Germanic customs. This transition to fruit-based fillings aligned with increased availability of , eggs, and seasonal fruits in rural and urban households, solidifying pączki as a national staple in both elite and everyday Polish culinary life.

Global Spread

The spread of pączki beyond Poland began in the 19th century through waves of Polish emigration driven by the partitions of Poland (1772–1795), economic hardship, and political instability, with significant migrations to the , , and . In the , Polish immigrants arriving in the late 19th and early 20th centuries established vibrant communities in industrial cities, introducing pączki as a cherished tradition in enclaves like Chicago's "Polish Downtown" and Detroit's Hamtramck neighborhood by the 1910s, where local bakeries began producing them commercially. Similarly, in , Polish settlers in regions such as and brought the pastry with them from the 1880s onward, integrating it into community gatherings in places like Windsor and . In Brazil, over 200,000 Polish immigrants arrived between 1869 and the early 20th century, primarily in southern states like Paraná and Santa Catarina, contributing to the adoption of filled doughnut variants influenced by Polish culinary practices amid the larger diaspora. These migrations correlated with the growth of the global Polish diaspora, estimated at over 20 million people today. Following , the displacement of millions of Poles led to further dissemination of pączki through communities in and , where over 50,000 Polish displaced persons resettled between 1947 and 1954, often preserving culinary traditions in exile. In the , post-war Polish veterans and families numbering around 120,000 by 1946 maintained cultural ties, including the preparation of pączki in community centers and households. saw similar patterns, with Polish establishing patisseries that continue to offer authentic pączki, incorporating them into multicultural events like ethnic food festivals in cities such as and . These groups adapted the pastry to local ingredients while retaining its role in pre-Lent observances, fostering its integration into broader celebrations. In the , has amplified pączki's reach through digital platforms and expanded trade. Online recipes and food media, popularized on sites like and The Spruce Eats, have democratized access, enabling non-Polish audiences worldwide to recreate the and raising awareness beyond traditional communities. Poland's accession to the in 2004 facilitated commercial exports of baked goods, including pączki, with the value of agri-food shipments to EU markets surging over 11-fold by 2023, supporting availability in supermarkets across . Additionally, variants of pączki appear in neighboring cuisines, such as Lithuania's spurgos—jam-filled doughnuts influenced by shared historical ties—and similar fried pastries in Ukrainian traditions, reflecting cultural exchanges within the region.

Cultural Role

Pączki Day Traditions

Pączki Day, known as Tłusty Czwartek or in , is observed annually on the Thursday before , marking the final day of feasting during the period that precedes the Lenten fast in the Catholic tradition. This custom traces its roots to medieval , where communities indulged in rich foods to consume perishable items like , eggs, and sugar before the 40 days of abstinence required by the Church. In Polish rituals, the consumption of pączki is tied to folk superstitions believed to ensure good fortune; a traditional warns that those who fail to eat at least one pączek on will face bad or an unproductive year, such as "empty barns" symbolizing . Eating contests are a popular feature at local festivals, where participants compete to devour the most pączki in a set time, celebrating the day's theme of excess. Folk practices often involve pairing pączki with faworki, thin strips of dusted with , enjoyed during family gatherings that emphasize communal indulgence. In cities like and , market stalls and renowned pastry shops such as Michałek and Zagoździński draw long queues, with Poles collectively consuming over 100 million pączki on this day—averaging more than 2.5 per person. Symbolically, pączki represent the pinnacle of and on the of restraint, with their round shape and fillings evoking abundance; some interpretations link these to pre-Christian spring rites honoring and renewal, later adapted into Christian observance.

Observance in the United States

Pączki arrived in the United States through waves of Polish immigrants in the late 19th and early 20th centuries, particularly settling in industrial Midwest cities with strong manufacturing jobs. In these communities, the tradition adapted to the American calendar, shifting observance from Poland's (Tłusty Czwartek) to (Mardi Gras), aligning with broader celebrations ahead of . This adaptation is most prominent in areas like —a historic Polish enclave—and , , where sales peak dramatically on Fat Tuesday, drawing crowds reminiscent of rushes at local bakeries. For instance, family-owned establishments like New Palace Bakery in Hamtramck report selling thousands of pączki daily in the lead-up to the holiday, with lines forming hours before opening. Contemporary celebrations feature long queues at traditional Polish delis and even mainstream chains, reflecting pączki's mainstream appeal. Bakeries and delis often sell out by midday, prompting pre-orders weeks in advance. Cultural events enhance the festivities, including music performances and eating contests that have become staples since the late ; for example, annual pączki-eating competitions in places like Hamtramck and , challenge participants to consume dozens in timed rounds, fostering community spirit. These gatherings, often held at veterans' halls or cultural centers, blend Polish heritage with American festivity, featuring live bands to accompany the indulgence. Observance is strongest in states with large Polish-American populations, such as (approximately 790,000 residents of Polish ancestry) and (about 744,000), where the treat integrates into regional customs while retaining ethnic roots. Chicago's Polish neighborhoods host pop-up sales and community drives, while Detroit-area events emphasize family gatherings. This concentration underscores pączki's role in preserving amid assimilation. Economically, Fat Tuesday generates significant activity for local businesses, with estimates suggesting millions of pączki sold across the annually, particularly in high-density areas like . This surge supports small bakeries and boosts regional economies through increased foot traffic and related sales, though exact figures vary by year due to fluctuating ingredient costs like eggs.

Preparation and Varieties

Traditional Ingredients and Methods

Traditional pączki are prepared using a rich yeast dough enriched with eggs and butter, fried in lard to achieve a golden, crisp exterior while maintaining a soft interior. The core ingredients for the dough typically include 500 grams of all-purpose or bread flour, 25 grams of fresh yeast (or about 7 grams of dry yeast), 250 milliliters of warm milk, 6 egg yolks (or whole eggs in some variations), 100 grams of softened butter, 50 grams of sugar, a pinch of salt, and optionally a tablespoon of rum or vodka to enhance tenderness and flavor. For fillings, 300 grams of prune lekvar (a thick plum jam) or wild rose petal jam is traditional, providing a tart contrast to the sweet dough. Lard is the preferred fat for frying, as it imparts a distinctive flavor and helps use up rich fats before Lenten fasting. Preparation begins by activating the in warm with a of , allowing it to for about 10 minutes. The is sifted and combined with the remaining and salt in a large bowl, followed by the addition of the yeast mixture, yolks, softened butter, and if using. The is kneaded gently for 8-10 minutes until smooth and elastic, taking care to avoid over-kneading, which can toughen the texture; some recipes incorporate a small amount of (about 50 grams mixed into the ) to promote extra tenderness and lightness. The is then placed in a greased bowl, covered, and allowed to rise in a warm spot for 1-2 hours until doubled in size. After the first rise, it is punched down, rolled out to about 1/2-inch thickness, and cut into 3-inch rounds; a small amount of filling is placed in the center of half the rounds, which are then topped with plain rounds and sealed by pinching the edges. The filled balls undergo a second proofing for 30-60 minutes until puffy. Frying occurs in a deep pot of heated (or as a modern substitute, though is traditional for authentic flavor) at 175°C (350°F), where the pączki are added in small batches to avoid crowding. Each side fries for 2-3 minutes until deep golden brown, then they are removed and drained on paper towels to absorb excess fat. Finally, the warm pączki are rolled in granulated or for a sweet coating. This method yields approximately 20-30 pączki, depending on size, and they are best enjoyed fresh on the day of preparation, as the softens over time; leftovers can be stored in an airtight container for up to one day. Historically, pączki were fried in heavy pots over wood-fired ovens or hearths in Polish homes, contributing to their even cooking and smoky undertones in rural settings.

Regional and Modern Variations

In Poland, regional differences in pączki preparation reflect local tastes and traditions, with fillings varying by area. In , wild rose petal jam remains a preferred traditional filling, often celebrated in local bakeries for its floral notes, while in , vanilla (budyń) is more commonly favored for its creamy texture. Among Polish diaspora communities, adaptations incorporate local ingredients and preferences. In the United States, particularly in Midwest cities with large Polish-American populations like and , pączki often feature or raspberry fillings, diverging from stricter traditional jams to appeal to broader palates. Modern innovations have expanded pączki's accessibility through dietary accommodations and creative flavors. Since the , vegan versions have gained popularity, substituting eggs with aquafaba and dairy with plant-based milks like or oat, allowing inclusive enjoyment during celebrations. Gluten-free adaptations, using or blends, emerged around the same period to cater to those with celiac disease, maintaining the dough's richness without wheat. In trendy urban bakeries, gourmet fillings like salted caramel have appeared, offering a contemporary twist on the classic pastry for upscale markets.

Nutritional and Commercial Aspects

Nutritional Profile

A typical pączki provides 300-400 calories per serving, derived primarily from 15-20 grams of (much of it saturated due to deep-frying), around 40 grams of carbohydrates, and approximately 5 grams of protein. The exact values vary by size and filling; for instance, a prune-filled version adds 1-2 grams of from the fruit, contributing to a slightly more balanced macronutrient profile compared to custard-filled options. Pączki contain common allergens including from , , and products such as or , making them unsuitable for those with celiac disease, allergies, or . The high content, often 15-20 grams per piece, can cause rapid blood sugar spikes with a moderate to high glycemic impact similar to other fried pastries. Traditional in increases intake, though it produces fewer trans fats than partially hydrogenated oils used in some commercial . Despite their indulgent nature, pączki offer some nutritional positives from the yeast-leavened dough, which contributes like , , and niacin that support energy metabolism. Fruit-based fillings, such as or rose petal jam, provide trace antioxidants and vitamins; fillings, in particular, deliver and polyphenols that aid and cellular health. Compared to standard American doughnuts, pączki are denser due to extended rising, resulting in a richer texture with potentially less absorbed oil per bite, though both warrant moderation as occasional holiday treats.

Production and Availability

In , artisanal production of pączki remains centered in small, family-owned bakeries that employ traditional handmade methods, involving manual dough preparation, filling, and frying to preserve the pastry's characteristic fluffiness and flavor. These operations see dramatic seasonal spikes on Tłusty Czwartek, with nationwide consumption exceeding 100 million units, leading to extended hours and queues at local establishments to accommodate the surge. Industrial scaling has emerged to meet broader demand, particularly for supply, with factories utilizing automated machinery for mixing, filling, and processes that have evolved since the late . Companies produce large volumes of pączki at relatively low unit costs, enabling consistent availability beyond peak seasons. As of , rising ingredient costs have increased retail prices to an average of around 4.60 PLN per pączek in bakeries, though demand on Tłusty Czwartek remains robust. In the United States, firms like manufacture frozen pączki for wholesale distribution to bakeries and retailers, facilitating efficient scaling for commercial use. Pączki are distributed through diverse channels, including major supermarkets such as in , where they are sold fresh or pre-packaged in assorted flavors, and in the , offering options like , , and varieties year-round or seasonally. Online platforms like provide convenient delivery from participating bakeries and stores, supporting same-day access in urban areas. Exports from to the cater to Polish-American communities, though production is largely localized to meet cultural demand on Pączki Day. Market trends since the mid-2010s reflect growing availability of pre-packaged pączki in retail settings, driven by supermarket chains' in-house or outsourced production to capitalize on both traditional and emerging consumer interest.

References

  1. https://culture.pl/en/article/the-splendour-of-paczki-polish-doughnuts
  2. https://www.smithsonianmag.com/travel/what-is-paczki-day-180981659/
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  4. https://folkways.today/paczki-domowe-polish-donuts/
  5. https://www.thespruceeats.com/what-is-paczki-day-1136562
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  15. https://polishatheart.com/paczki-or-faworki-for-tlusty-czwartek-fat-thursday
  16. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/rose-petal-jam/
  17. https://www.webstaurantstore.com/blog/3520/paczki-day.html
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  19. https://www.fmreview.org/resettlement/blaszczyk/
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  34. https://www.ctpublic.org/arts-culture/2021-02-16/ansonia-revives-fat-tuesday-tradition-paczki-eating-competition
  35. https://findingpoland.com/polka-music/
  36. https://www.neilsberg.com/insights/lists/polish-population-in-united-states-by-state/
  37. https://www.forbes.com/sites/michelinemaynard/2012/02/21/paczkis-the-jelly-donut-that-puts-the-fat-in-fat-tuesday/
  38. https://www.supermarketnews.com/grocery-operations/michigan-in-big-fat-tuesday-paczki-push
  39. https://polishhousewife.com/paczki-fat-thursday-tlusty-czwartek/
  40. https://www.polishyourkitchen.com/polish-donuts-paczki/
  41. https://polishfoodies.com/authentic-polish-donuts-paczki-recipe/
  42. https://www.seasonsandsuppers.ca/polish-paczki-donuts-recipe/
  43. https://www.browneyedbaker.com/paczki-recipe/
  44. https://www.polish-pantry.com/newsletter/the-quintessential-flavors-of-pczki-a-guide-to-polands-favorite-fillings
  45. https://globalgluttons.com/food-drink/the-best-doughnuts-in-warsaw/
  46. https://www.jupmode.com/blogs/news/polish-paczki-culinary-journey-midwest-usa
  47. https://polishfoodies.com/vegan-paczki-recipe/
  48. https://miglutenfreegal.com/michigan-gluten-free-paczki/
  49. https://www.yelp.com/search?find_desc=paczki&find_loc=Chicago%2C+IL
  50. https://www.nutritionix.com/i/paczki/raspberry-filled-paczki/56d696e4f01680667c00d46c
  51. https://www.eatthismuch.com/calories/paczki-1640459
  52. https://world.openfoodfacts.org/product/0813224007386/paczki-donuts
  53. https://tools.myfooddata.com/nutrition-facts/569670/wt1
  54. https://glutenfreespecialties.com/collections/paczki-1
  55. https://www.hy-vee.com/webres/File/Danish%2520Paczki%2520Allergen.pdf
  56. https://tools.myfooddata.com/nutrition-facts/555163/wt1
  57. https://pan.olsztyn.pl/2025/02/protein-gluten-free-fibre-all-you-need-to-know-about-fit-paczki/
  58. https://bakerpedia.com/the-role-of-yeast-in-baking-nutrition-and-health/
  59. https://www.nbcchicago.com/news/local/whats-difference-between-a-paczki-and-a-traditional-american-doughnut/3680143/
  60. https://www.polish-pantry.com/newsletter/the-science-behind-why-pczki-are-less-greasy-than-american-donuts
  61. https://postcardpoland.com/history/the-sweetest-day-of-the-year-tlusty-czwartek/
  62. https://magorex.pl/tradycja-i-nowe-trendy-innowacje-w-produkcji-paczkow/
  63. https://dziennikzachodni.pl/tlusty-czwartek-2021-ile-kosztuje-produkcja-paczka-w-tradycyjnej-paczkarni-receptura-ma-swoja-cene/ar/c1-15434567
  64. https://bakerboy.com/paczki-dough
  65. https://www.youtube.com/watch?v=5PW-kRwENto
  66. https://www.jewelosco.com/shop/product-details.960495766.html
  67. https://www.jewelosco.com/shop/product-details.970478307.html
  68. https://www.ubereats.com/product/b/6da213e1-0e35-5f75-a578-de89febbec0f
  69. https://www.supermarketnews.com/grocery-operations/chains-find-paczki-pack-a-big-swift-sales-punch
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