Pączki Pieczone - Baked Donuts Recipe

These soft baked doughnuts are a lighter, oven-baked alternative to traditional fried pączki. Made with a gently enriched yeast dough, they’re tender, fluffy, and delicately sweet, with a soft crumb that stays moist thanks to butter, egg yolks, and milk.

Once baked, the buns are filled with jam or marmalade (I used rose marmalade), then finished simply with powdered sugar or a fresh citrus glaze made from mandarin or lemon juice. The glaze adds a bright, fragrant contrast that pairs beautifully with the soft dough, while candied orange peel brings a festive touch.

Perfect for Fat Thursday, holidays, or everyday baking, these baked doughnuts are easy to prepare, less heavy than fried versions, and ideal for baking with kids. Best enjoyed fresh on the day they’re made, they’re wonderful with a cup of coffee or tea—and just sweet enough to satisfy without being overwhelming.

Ingredients:

Dough:

- 250 g cake flour 

- 50 g butter 

- 40 g granulated sugar 

- 7 g instant yeast

- 100 ml milk, room temperature or slightly warmed

- 2 egg yolks 

- Pinch of salt

Other ingredients / toppings

- jam or marmalade for filling

- candied orange peel

- 4 tbsp citrus juice 

- 100g powdered sugar for glaze

Instructions:

1. Make the dough:

- In a large bowl, combine the flour, yest, milk, egg yolks, butter, and sugar. 

- Mix with a wooden spoon or silicone spatula.

- Knead the dough with a dough hook for at least 5 minutes or by hand. The dough should be smooth, slightly sticky, but elastic. 

- Cover with a cloth or plastic wrap and let rise in a warm, draft-free place for about 1 hour.

2. Shape the buns:

- Turn the risen dough onto a lightly floured surface. 

- Form a smooth ball and divide into 9 equal portions (~50 g each). 

- Shape each portion into a smooth ball. If the surface is uneven, buns may crack while baking.

- Place dough balls on a baking tray lined with parchment paper, leaving enough space between each. 

- Gently flatten the top with your hand. Cover loosely with a cloth and let rise for 20–30 minutes while preheating the oven.

3. Bake the donutes:

- Preheat oven to 180°C (356°F) with top/bottom heat. 

- Place the tray in the middle of the oven. 

- Bake for 20–25 minutes until risen and golden. 

- Remove the tray immediately after baking.

4. Fill and glaze:

- While buns are still warm, inject jam or marmalade using a wide syringe, piping bag, or disposable piping bag.

- Optional glaze: mix 4 tbsp citrus juice (mandarin or lemon) with 4 heaping tbsp powdered sugar (~110 g). Brush lightly on warm buns. Sprinkle with candied orange peel if desired.

- If only dusting with powdered sugar, do this after the buns have completely cooled.

5. Storage:

- Fully cooled buns can be wrapped in parchment and stored in a bag or container at room temperature. No need to refrigerate. 

- Best eaten the day they are baked, but they remain tasty the next day.

Tips:

- Use warm but not hot milk and softened butter.

- Maintain gentle oven temperatures for rising dough.

- Adjust glaze and filling according to taste (jam, chocolate, or fruit puree).

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Shopping for European Ingredients in Taiwan: Easier Than You Might Think

When I first moved to Taiwan, I assumed I would have to give up many of the ingredients I grew up with in Poland. Some things were easy to find. Others seemed impossible.

Over the years, I have learned where to shop, what substitutes work, and which products are worth bringing back from Europe in my suitcase.

If you are a European living in Taiwan - or simply curious about cooking European food here- these are some of my experiences.

The Good News: Taiwan Has More Imported Foods Than Ever

When people think about Taiwan, they often imagine only Taiwanese and Asian ingredients. While local products dominate supermarket shelves, imported foods have become much easier to find than they were years ago.

Large supermarkets and specialty stores often carry products from Europe, North America and Australia.

You may not find exactly the same brands you grew up with, but many familiar ingredients are available if you know where to look.

One of the first things many Europeans notice is the dairy section. Taiwanese supermarkets usually stock milk, yogurt, butter, and cheese, but the selection can feel very limited compared to Europe.

Sweetened yogurts are everywhere, while plain yogurt sometimes requires a bit more searching.

Cheese is available, although it is usually more expensive. Imported cheddar, mozzarella, parmesan, and cream cheese are fairly easy to find in larger cities.

Products like kefir and maślanka can be harder to find, and sometimes I simply miss the variety available in Poland.

Bread was one of the biggest adjustments for me. Taiwan has many excellent bakeries, but the style is often different from what I grew up eating. Many breads are softer, sweeter, and fluffier than traditional Polish loaves (and includes sugar).

Sometimes I bake my own bread at home when I miss the taste of Poland.

Some herbs that are common in Polish cooking are surprisingly difficult to find. Marjoram, which I use in many traditional dishes, is not available in regular supermarkets.

Fortunately, Taiwan offers an incredible variety of Asian herbs and spices, so my kitchen has become much more international since moving here.

One ingredient that often surprises people is poppy seeds. In Poland, they are an essential part of many traditional desserts, especially around Christmas.

In Taiwan, however, poppy seeds are restricted and generally unavailable. This means that making traditional makowiec is much more complicated than back home.

Every Christmas, I am reminded how much I took this ingredient for granted while living in Poland.

Potatoes are easy to find, although the varieties differ from those in Poland.

Beetroot can sometimes be found, especially in larger cities or specialty stores, but it is not nearly as common as it is back home.

Sorrel is another story. Finding fresh sorrel in Taiwan is extremely difficult, which means one of my favorite childhood soups remains mostly a memory.

On the other hand, Taiwan offers many vegetables that were uncommon in my Polish kitchen before moving here.

Living abroad has encouraged me to experiment with ingredients I had never used before.

I still miss certain foods from Poland, but I have also learned to appreciate many ingredients that I might never have tried if I had stayed at home.

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Moist Carrot Cake with Walnuts and Raisins

This moist carrot cake is naturally sweet, tender, and packed with flavor. Grated carrots give it a soft, luscious texture, while walnuts add a gentle crunch and raisins contribute bursts of natural sweetness. Lightly spiced with cinnamon, it’s a comforting, homemade treat that’s perfect for afternoon tea, a snack, or dessert.

The cake is easy to make, using simple pantry ingredients, and stays moist as it cools. You can enjoy it on its own or elevate it with a cream cheese frosting for a classic twist. Optional additions like nutmeg, ginger, dried cranberries, or shredded coconut make it versatile and customizable, ideal for family gatherings or a cozy treat at home.

Ingredients:

- 150g carrots, grated

- 2 large eggs (approximately 120g)

- 100g brown sugar

- 80ml oil

- 140g all-purpose flour

- 8g baking powder

- 0.5 tsp cinnamon

- 40g chopped walnuts

- 40g raisins

Instructions:

1. Prepare the carrots:

- Peel and grate the carrots using the fine or medium side of a grater.

- Set aside. If they release a lot of moisture, gently pat them dry with paper towels (no need to squeeze completely).

2. Prepare the pan and oven:

- Preheat your oven to 180°C (350°F).

- Line a 6-inch square cake tin with parchment paper (bottom and sides if preferred). 

3. Mix the batter:

- In a large mixing bowl, whisk together the eggs, brown sugar, and oil until smooth and slightly lighter in color. This helps incorporate some air and ensures the sugar begins to dissolve.

- Sift in the flour, baking powder, and cinnamon.

- Stir until just combined. Do not overmix — the batter should be smooth but not overworked.

- Fold in the grated carrots, chopped walnuts, and raisins using a spatula.

- Mix gently until they are evenly distributed throughout the batter.

4. Bake the cake:

- Pour the batter into the prepared cake pan and spread it evenly.

- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

- If the top browns too quickly, lightly cover it with foil during the last 10 minutes of baking.

5. Cool the cake:

- Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

- The texture will become moister as it cools.

Optional Add-Ons

- Frosting idea: A simple cream cheese frosting (cream cheese + powdered sugar + vanilla) pairs beautifully with this cake.

- Extra flavor: Add a pinch of nutmeg or ginger powder for a spicier note.

- Mix-ins: Swap raisins for dried cranberries, or add shredded coconut for variation.

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Chałka (Challah) - a Classic Polish Sweet Braided Bread

Chałka is a classic Polish sweet braided bread—soft, fluffy, and lightly sweet, with a rich, tender crumb. Traditionally enjoyed on weekends, holidays, or simply with butter and jam, this version is enriched with eggs, milk, and oil, giving it a delicate texture that stays moist for days.

What makes this chałka extra special is the buttery crumble topping. As it bakes, the crumble turns golden and crisp, adding a gentle crunch and a sweet contrast to the soft bread underneath. The double braid not only looks beautiful on the table but also makes the loaf taller and more festive.

This bread is perfect for breakfast, afternoon coffee, or special occasions. It’s delicious fresh on its own, lightly toasted, or served with honey, jam, or sweet cheese. If you grew up with Polish baking, this chałka will taste wonderfully nostalgic—and if not, it’s a perfect introduction to it.

Ingredients

Dough:

- 410 g bread flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs

- 45ml oil   

- 120 ml milk, at room temperature  

Crumble:

- 30g butter 

- 25g sugar

- 50g flour 

Instructions:

1. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine all the dough ingredients: flour, yeast, sugar, salt, eggs, oil, and milk.

- Mix on low speed until combined, then increase to medium speed and knead for about 10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little more flour (1 tablespoon at a time).

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover with a tea towel and let rise in a warm place until doubled in size (1½ to 2 hours).

3. Shape the Braided Loaf

- Transfer the dough to a floured work surface.

- Divide the dough into 2 portions:

   Large piece: about ⅔ of the dough

   Small piece: about ⅓ of the dough

- Divide the large piece into 3 equal parts and roll each into a long rope.

- Braid the 3 ropes and pinch the ends to seal. Place this large braid on a lined baking sheet.

- Repeat with the smaller piece to form a second, smaller braid and place it on top of the large one.

- Loosely cover the loaf and let rise until puffy (30–45 minutes).

4. Bake

- Preheat the oven to 190°C (375°F), with the rack in the lower-middle position.

- Brush the top of the loaf with milk or egg wash.

- Sprinkle the prepared crumble evenly over the top of the loaf.

- Bake for 30–40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

5. Cool & Store

- Let the loaf cool completely before slicing.

- Once cooled, wrap tightly in plastic wrap or store in an airtight container.

- To freeze: wrap well and freeze for up to 2 months. Defrost at room temperature before serving.

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Creamy Cauliflower Soup

This creamy cauliflower soup is simple, comforting, and endlessly adaptable. Made with just a handful of everyday ingredients, it blends into a smooth, velvety texture with a mild, slightly sweet flavor that works beautifully on its own or as a base for richer variations. The addition of a small potato (or sweet potato) gives the soup extra body without overpowering the delicate taste of cauliflower.

It’s a perfect weeknight soup—quick to prepare, budget-friendly, and easy to customize. Keep it light with milk or soy milk, or make it more indulgent with cream and cheese. Finish it with your favorite toppings like crunchy croutons, crispy bacon, or toasted seeds for added texture and flavor.

Whether you prefer it Polish-style comfort food, a light Taiwan-friendly version, or a more roasted and savory twist, this cauliflower soup adapts effortlessly to your kitchen and your mood.

Ingredients

- 500g cauliflower

- ½ onion, diced

- 2-3 cloves of garlic

- 20 ml oil

- 1 small potato or sweet potato

- 500ml water or chicken stock

- 100 ml milk or cream

- salt, pepper to taste

Optional toppings

- Croutons

- Fried mushrooms

- Crispy bacon bits

- Toasted almonds or pumpkin seeds

- Drizzle of olive oil or cream

Instructions

1. In a pot, melt butter or heat oil. Add onion and cook on medium-low until soft and slightly sweet (5–7 min). Add garlic, cook 30 seconds.

2. Add cauliflower and potato (if using). Stir, then pour in stock. 

3. Bring to a boil, reduce heat, and simmer 15–20 minutes until very soft.

4. Blend until completely smooth (immersion blender works best).

5. Add milk / soy milk / cream. Warm gently. 

6. Season to taste.

Flavor upgrades:

- Cheesy: add 40–60 g grated Parmesan or cheddar

- Roasted: roast cauliflower at 200°C for 25 min first → deeper flavor

- Garlicky: roast the garlic with cauliflower

- Polish-style: finish with butter + a little cream and serve with croutons

- Taiwan-friendly light version: use soy milk + white pepper + sesame oil drop

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