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Although they look like German berliners (bismarcks in North America) or jelly doughnuts, pączki are made from especially rich dough containing eggs, fats, sugar, yeast, and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. Powidła (stewed plum jam) and wild ...
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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 ...
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.
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.
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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.