A Polish creation now enjoyed around the world, paczki is a fluffy fried dough that is often filled with fruit jams, much like the American jelly doughnut. Paczki might even be filled and topped with chopped fruit, as fruit would also spoil over the fasting period, along with the other primary ingredients. They are made from a rich, yeast-raised dough that usually includes a splash of alcohol. They’re fried until golden, then filled or left fantastically plain and fluffy, before being finished with powdered sugar or icing.
Fastnacht
The word “fastnacht” refers to both the celebratory snack and the time for enjoying them–just before Lenten fasting. The German variety of fastnacht are pillowy, yeast-raised, deep-fried doughnuts that you can eat with a dollop of blackstrap molasses (which sounds like a lot of intense flavor for me, but I support your choices). It’s the Pennsylvania Dutch version of fastnacht that has piqued my interest. This doughnut is made from a yeast-raised potato dough with plenty of butter and sugar. This recipe repurposes mashed potatoes. I also appreciate this recipe for the helpful tips on changing out the oil, and advice on definitely not using expired yeast.
Semlor buns
Credit: Allie Chanthorn ReinmannThere are beignets, like the flour-based ones popular in New Orleans for Mardi Gras, and then there are beignets, like the ones made in Haiti with a banana-based dough. There’s no need to proof the dough, and they’re shaped by simply dropping the batter into the frying oil. Check out this recipe for a straightforward mixing and frying method.
King cake
Getting rid of all your perishables in one dish never looked more obvious or more enticing than in the hornazo. Hornazo de jueves lardero refers to the foods in your larder being baked together and eaten on Fat Thursday. Usually made and enjoyed in different regions of Spain, the hornazo can be made with a sweet or savory bread depending on the locality. Make the bread of your choosing, proof it, and when you’re ready to bake, tuck a raw egg, some cured sausage, and a slice or two of bacon right on top. Bake as usual. By the time the bread has fully baked, the meats and eggs will have too. You can follow this how-to video to learn how to make it.
Fritole and dolci di carnevale
Italy has no shortage of dishes for celebrating the days leading up to Lent. Among them are lasagna and ravioli, but no celebration would be complete without some sweet fried carbs. Dolci di carnevale include such fancies as the zeppole and cicerchiata, and no Venetian carnevale is complete without fritole. Fritole are yeast-raised, fried dough fritters, bolstered with a splash of booze and studded with raisins. Fry until crisp and dust with a heap of powdered sugar.
All the pancakes
Credit: Natalia Van Doninck/ShutterstockAlle belles
A traditional indulgence for Pancake Tuesday in the state of Goa, India, alle belles are crepe-like in appearance but contain no eggs. Considering the price of eggs lately, this might be the pancake for you. The filling is a stunner. Alle belles pancakes are wrapped around a filling of chopped coconut, cashews, and jaggery. The filling softens slightly as it sits in the warm pancake, delivering delicate sweetness and a harmony of textures. Try this recipe, which yields about 10 pancakes.
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