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The Polish word pączek [ˈpɔnt͡ʂɛk] (plural: pączki [ˈpɔnt͡ʂkʲi]) is a diminutive of the Polish word pąk "bud". [6] The latter derives from Proto-Slavic *pǫkъ, which may have referred to anything that is round, bulging and about to burst (compare Proto-Slavic *pǫknǫti "to swell, burst"), possibly of ultimately onomatopoeic origin.
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Shrove Tuesday. Concluding day of Carnival or Shrovetide; the day before the start of Lent on Ash Wednesday. Shrove Tuesday is always placed 47 days before the western Easter Sunday. Shrove Tuesday (also known as Pancake Tuesday or Pancake Day) is the final day of Shrovetide, marking the end of pre-Lent. Lent begins the following day with Ash ...
This is a list of Polish desserts.Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Central European cuisines, especially German, Austrian and Hungarian cuisines, [1] as well as Jewish, [2] Belarusian, Ukrainian, Russian, [3] French and Italian culinary traditions.
Fasnacht (doughnut) Fasnacht (also spelled fastnacht, faschnacht, fosnot, fosnaught, fausnaught) is a fried doughnut of German origin in Pennsylvania Dutch cuisine, served traditionally in the days of Carnival and Fastnacht or on Shrove Tuesday, the day before Lent starts. Fasnachts were made as a way to empty the pantry of lard, sugar, fat ...
Yeast dough, jam, icing, powdered sugar or sugar. Variations. Custard. Media: Berliner. Krapfen in preparation. A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar.
Unmarried women and girls may wear a flower wreath with ribbons while married women wear a white kerchief on their head. The men wear a blue waistcoat with embroidery and tassels, striped trousers, a krakuska cap ornamented with ribbons and peacock feathers and metal rings attached to the belt. Lachy Sądeckie live in southern Lesser Poland ...
Pampushky are made of yeast dough from wheat, rye or buckwheat flour. Traditionally they are baked, but may also be fried. [3][4][5][6] Savoury pampushky have no filling. They are usually seasoned with garlic sauce and often served as a side dish with red borscht or yushka. [3][5][6] Sweet pampushky may be filled with fruits, berries, varenye ...