Ingredients |
Enriched Wheat Flour, Bleached (Flour, Malted Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Sugar, Whey, High Fructose Corn Syrup, Whole Eggs, Soybean Oil, Corn Syrup, contains 2% or less of: Cocoa (processed with Alkali), Food Starch-Modified, Dextrose, Yeast, Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Soy Flour, Vital Wheat Gluten, Mono & Diglycerides, Cottonseed Oil, Partially Hydrogenated Soybean and/or Cottonseed Oil, Sodium Stearoyl Lactylate, Maltodextrin, Chocolate Liquor, Agar, Titanium Dioxide, Calcium Sulfate, Calcium Carbonate, Propylene Glycol, Sorbic Acid and Sodium Benzoate (preservatives), Corn Starch, Xanthan Gum, Gum Arabic, Natural and Artificial Flavors, Phosphoric Acid, Polysorbate 80, Glycerin, Corn Oil, Carmel Color, Beta Carotene as Color, Yellow 5, Yellow 6, Alpha Tocopherols as preservative, Ascorbic Acid (Dough Conditioner), Citric Acid (dough conditioner), Citric Acid.
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Other Description |
People may not agree on how to pronounce them, but all are gathering to gobble up Paczki on fat Tuesday, the day before ash Wednesday. Emigrates of Poland pronounce them "Pooch-key" or "Punch-key" or even "Poonch-ket", all are correct.
Originally, Paczki, which means "little package" in polish, were made to use up some of the foods prohibited during lent. Today, we enjoy them as a delicious "once a year" treat. Make our Paczkis part of your family's traditions!
Each country call it something different.
In Germany, it's a Berliner. In Austria, it's a Krapfen. In Romania, it's called Gogosi. In Ukraine, they call it a Pampushky. In Pennsylvania Dutch country, it's called a Fastnacht. And in Hawaii, Portuguese immigrants call it a Malasada. What does your family call it?
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