[Sca-cooks] Paczki

[Susanne Mayer]

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Sent: Thursday, February 26, 2009 12:43 AM
Subject: Sca-cooks Digest, Vol 34, Issue 71


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> ------------------------------
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> Message: 7
> Date: Wed, 25 Feb 2009 18:17:00 -0500
> From: Johnna Holloway <johnnae at mac.com>
> Subject: Re: [Sca-cooks] Paczki  was Happy Shrove/Fat Tuesday, or
> whatever you call it...
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <49A5D16C.2050306 at mac.com>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> 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:
> http://www.youtube.com/watch?v=0P5t9M6vIRs
>
> Johnnae
>


hu, not to contadict you, but I did find recipes on the net where the paczki 
are filled before frying.
And yes, all varieties of Berliner (germany), Krapfen (austria) or whatever 
you call them can be filled afterwards (as they are usually when comercially 
produced).

Katharina