"But today we will talk about doughnuts. Polish ones, to be exact, which go by their seemingly unpronounceable name: Pączki (ponch-kee). Based on a yeast starter, the batter is then enriched with eggs, fat and flavorings before being filled with a teaspoon or two of your preferred confiture or cream and deep-fried to a golden hue. Although they require slightly more work than non-yeast variations, the final product yields a doughnut that is much lighter and softer than traditional versions, calling to mind the light and fluffy beignets that we sampled in New Orleans." - Steven Perez from Bookmarklet