Pączki with rose jam

Featured tools:

Stand mixer

Mix, knead, whisk

Decorating nozzle tips

For pipping bag

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1. Rose Petal Jam

   • 200 g white sugar
   • 120 g water
   • 80 g organic rose petals
   • 8 g lemon juice
   • 2 g pectin

   • Start by separating the rose petals and washing them thoroughly.
   • Next, dry them and mix them with half of the sugar and the lemon juice in a bowl, crushing the petals with a kitchen utensil. Set aside for 30 minutes to allow the petals to release their natural oils.
   • After this time, place the petals in a saucepan with the water and cook over medium heat until it comes to a boil.
   • Then, mix the remaining sugar with the pectin, add it to the saucepan and stir well with a whisk until dissolved.
   • Reduce the heat and simmer gently for around 20–25 minutes, until the mixture thickens and reaches a jam-like consistency.
   • Turn off the heat, pour the mixture into a jug or tall container and blend with a hand blender.
   • Let it cool at room temperature and set aside.

2. Pączki Dough

   • 500 g strong white bread flour
   • 250 g whole milk
   • 100 g butter
   • 80 g vanilla sugar or white sugar
   • 70 g egg yolks (4)
   • 50 g whole egg (1)
   • 20 g fresh yeast
   • 15 g dark rum
   • 5 g salt

   • In the bowl of a stand mixer, combine the flour, egg, yolks, milk, sugar, rum, fresh yeast and salt until everything is well incorporated.
   • Next, knead at medium speed for 10 minutes, until the flour develops gluten and the dough becomes elastic.
   • Add the cold butter in small chunks gradually and knead for another 10 minutes, until the dough pulls away from the sides of the bowl and becomes smooth, glossy and uniform.
   • Allow the dough to prove at room temperature for 1.5–2 hours.
   • Then, turn the dough out onto your work surface and divide it into 12–13 equal portions using a scale — around 80 g per doughnut.
   • Shape the portions into balls with your hands and place them on individual squares of baking paper, about 10 cm wide.
   • Leave to prove until doubled in size. The time may vary depending on the ambient conditions and can take between 30 and 45 minutes.
   • Pour the oil into a saucepan to a depth of around 5 cm and heat it to approximately 175 ºC. Use a kitchen thermometer to monitor the temperature during frying.
   • Once the oil is at the right temperature, add the doughnuts two at a time with their paper, remove the paper immediately using tongs and fry the doughnuts for 3 minutes on each side.
   • It’s important to keep the oil at 175 ºC — if the temperature is too low, the doughnuts will absorb too much oil, and if it’s too high, they’ll burn on the outside and be undercooked inside.
   • Transfer the doughnuts to a rack lined with kitchen paper and leave to cool completely.

3. Assembly

   • 150 g icing sugar
   • 25 g water
   • Candied fruit (optional)

   • Start by mixing the icing sugar with the water in a small bowl until smooth and lump-free.
   • Fill a piping bag (without a nozzle) with the rose jam and snip a 5 mm opening.
   • Make a small incision in each doughnut with a knife to insert the piping bag with the jam.
   • Fill each doughnut with jam and dip one side into the glaze.
   • Finally, add a bit of candied fruit of your choice to the top of each doughnut before the glaze sets.
   • Store at room temperature in a cool, dry place until ready to eat. Best consumed within 24 hours as the dough tends to dry out.

Discover the history of Pączki.

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