This past week we celebrated the last day of Mardi Gras, or Fat Tuesday. Growing up in a Polish household that always meant making and eating lots of pączki starting the Thursday before. Pączki, pronounced poounch-key, are deep fried doughnuts filled with jelly or custard usually topped with either powered sugar or glazed. Traditionally, these and other baked goods are made before the start of Lent because food supplies – like eggs, fats and sugar needed to be used up before abstaining from them during the Lenten season. This is why pączki are so rich, dense and delicious. Bakeries sell thousands in the weeks leading up to Lent and cities like Chicago have pączki festivals, with parades and eating contests. There are many pączki recipes online (my favorite are the plum ones) and they are fairly simple to make, if you’re comfortable deep frying.
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