[Sca-cooks] Paczki was Happy Shrove/Fat Tuesday, or whatever you call it...

Johnna Holloway johnnae at mac.com
Wed Feb 25 15:17:00 PST 2009

Paczki  as made here in the Polish communities near Detroit
are filled after they are fried. They certainly don't fry them with the 
filling inside.
Here's a video from last year:


Susanne Mayer wrote:
> Hello all, have a lot of backlog to read, so my answers come in a jumble:
> yes in Austria you eat Faschingskrapfen (a yeast dough, doughnut 
> style-no hole-filled with apricot jam)  and  baked mice (again a yeast 
> dough, no jam, just droped dough from a spoon, both baked in hot fat 
> usually lard (rendered pork fat). snipped
> just found a wiki page about all varieties and the polish packzi are 
> the same as the Faschingskrapfen here: snipped The filling is only 
> injected when you are lazy and can't make them the propper way (then 
> you make only one thicker circle and inject the jam into that) and by 
> comercial bakers). The german varieties are very simmilar made. the so 
> called Bauernkrapfen or 

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