Polish Pre-Lenten Jelly Doughnuts: Paczki

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on August 18, 2010

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    I agree this recipe is too large to use at home - try going to "AllRecipes.com" they have 2 recipes there that are not resturant size - I have not tired either one as yet - so I can not vouch for wether or not they are any good, but most recipes I have tried on that site have worked out quite well. Hope this helps out. - Kay

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  • on February 17, 2010

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    Calling people of Polish descent...please send your pacski recipe to the food network. I did not really rate this recipe because it was just too cumbersome to attempt.

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  • on March 22, 2009

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    I actually had the honor of tasting these paczki made by the Restaurant Oaza in Chicago owners name was Irene Idzik. They were my all time favorite.,,this restaurant no longer exixts as far as I know. I wish this recipe could be modified for use at home. 9 pds of this and a quart of that, seems unreal I"d hate to waste ingredients if this recipe didn't work .

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  • on February 26, 2009

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    10lb of sugar? 1qt eggs(how many? 1/2qt sugared yolks(how much sugar? and 1lb yeast(how many packets? I think this needs to be down-sized a lot more. I'd like to try it, but I hope someone checks these messages, and can adjust it. Thanks, K.M.

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  • on February 18, 2007

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    You say this recipe has been scaled down? A QUART OF EGGS? GEE HOW MANY EGGS WERE USED IN THE ORIGINAL?

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  • on February 11, 2006

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    i just love these! i make them just about every day! nice job folks!

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  • on January 19, 2005

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    Its a Polish tradition that my grandma used to do when she was younger and I want to do that with my kids.

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