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In Poland, pączki are eaten especially on Fat Thursday (Tłusty Czwartek), the last Thursday prior to Ash Wednesday and the beginning of Lent. [17] The traditional reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, because their consumption was forbidden by Christian fasting practices during the season of Lent.
Filled with jelly and coated in sugar, paczki are a treat worth seeking out on Fat Tuesday. The post What Are Paczki, Plus How to Make Your Own at Home appeared first on Taste of Home.
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.
Other varieties and names are Obstkrapfen, Fastnachtskrapfen, Faschingskrapfen, Knieküchle, Auszogne and Kreppel. Greece – Svingi, Thiples, Loukoumades. A doughnut-like snack called Loukoumás comes in two types, a crispy one shaped like the number 8, and a larger, softer one shaped like the number 0.
Sufganiyah (Hebrew: סופגנייה or סופגניה, Hebrew: [ˌsufɡaniˈja]; pl.: sufganiyot, Hebrew: סופגניות, Hebrew: [ˌsufɡaniˈjot], or in Yiddish pontshke פּאָנטשקע) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, injected with jam or ...
Place of origin. Germany. Variations. Berliner, sufganiyot, bomboloni, krafne, pączki. Media: Jelly doughnut. A jelly doughnut, or jam donut, [1] is a doughnut with a fruit preserve filling. Varieties include the German Berliner, the Polish pączki, the Israeli sufganiyot, the Southern European krafne and the Italian bombolone.
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 ...