My Babcia’s/Busia’s Pączki Recipe

I re-post this near Pączki Day every year:

You may remember that last year I posted my Babcia’s Polish BBQ Hamburger recipe.

In honor of my Busia (RIP) and , I am sharing her recipe with you.

The vivid of memories I have of going next door to Grandma’s house on Ashley Street while she cooked or baked when I was a child is something that will be with me for as long a I live.

My Mother was kind enough to put down in print a lot of our family’s recipes a few years ago for me and my brothers.  Someday these will be passed down to my children…very cool.

I love that in my Busia’s recipe that she uses “fat” to fry.

[click her for the recipe – pdf]

Enjoy!


2 Comments

  1. Julie Weaver

    Thanks for sharing Chris…can’t wait to try it!

    Reply
  2. Filip

    People often ask, “Why liquor?” The simple reason is to keep the dough from absorbing too much fat/grease when they are being fried.
    In Polish terms, though, “liquor” equals “Spirytus” or grain alcohol; no flavor or unwanted ingredients.
    That will make a HUGE difference.

    Reply

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