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In the U.S., they are often part of Fat Tuesday celebrations in Polish communities, while in Poland they are traditionally eaten on Fat Thursday. This version fries in vegetable oil instead of lard for easier access, and the recipe yields 15 doughnuts with an apricot or grape jam filling.",{"src":608,"srcset":609,"width":136,"height":136,"alt":610},"\u002Frecipes\u002F22c03cfcabf456a107c4.webp","\u002Frecipes\u002F6c32a9e0a0a41bfe1805.webp 400w, \u002Frecipes\u002F4ef81daa270047d8396f.webp 800w, \u002Frecipes\u002F22c03cfcabf456a107c4.webp 1280w","Paczki","2026-10-16T21:37:02.000Z",{"slug":121,"name":122,"path":613},[614,615,616],{"slug":125,"name":126},{"slug":128,"name":129},{"slug":121,"name":122},{"url":618,"title":619,"description":620,"cover":621,"publishedAt":625,"category":626},"\u002Fbreads-baking\u002Fbrown-butter-buttermilk-donuts","Nutty Brown Butter Buttermilk Doughnuts With Lemon-Almond Glaze","A from-scratch doughnut project that starts with browning butter and ends with a tangy lemon-almond icing. The dough needs a chill before frying, so plan ahead.",{"src":622,"srcset":623,"width":136,"height":136,"alt":624},"\u002Frecipes\u002F256c7bd01ea7ff085368.webp","\u002Frecipes\u002Fe582a4ce81a6f204ddd1.webp 400w, \u002Frecipes\u002Fd8b2a2475cb777859268.webp 800w, \u002Frecipes\u002F256c7bd01ea7ff085368.webp 1280w","Brown Butter Buttermilk Donuts","2026-10-16T07:59:02.000Z",{"slug":121,"name":122,"path":627},[628,629,630],{"slug":125,"name":126},{"slug":128,"name":129},{"slug":121,"name":122},{"url":632,"title":633,"description":634,"cover":119,"publishedAt":635,"category":636},"\u002Fbreads-baking\u002Fpbandj-cinnamon-buns-with-marshmallow-cream-cheese-frosting-for-dan-levy","Peanut Butter and Jelly Cinnamon Rolls with Marshmallow Cream Cheese Frosting: A Tribute Bake","These soft, plush buns capture the flavor of a peanut butter, jelly, and marshmallow cream sandwich—only better. The frosting starts with a classic cream cheese base, then marshmallow cream is folded in for a lighter, airier texture with plenty of gooeyness. The recipe comes from The Scone Queen Bakes and is a thank-you to Dan Levy, whose final verdict on the buns was: \"This is greatest thing I have ever eaten in my life!\"","2026-10-16T03:49:30.000Z",{"slug":121,"name":122,"path":637},[638,639,640],{"slug":125,"name":126},{"slug":128,"name":129},{"slug":121,"name":122},1792749162233]