[Ger-Poland-Volhynia] German Volhynian food

[Karl Krueger]

Robert,
Actually if you look at Otto's description, that is what what my mom and another close relative made for Punschken, except it was just the dough - no raisins included. These were always a big hit with every one. She made them like giant sized doughnut holes about double the diameter of a golf ball. After they cooled down from coming out of the oil she would put confectioners sugar on them. Then they would quickly disappear, especially if my brothers were around. 
 
Too bad it's a big project to make things. When you do make them you want to make lots or it's not worth the effort.

Robert Radke <rradke at telus.net> wrote:
> What is missing on this menu is a sweet pastry -
> Poonchkie (or Punschken as the Germans seemed to call them).
>

Agreed, Karl. For the list members who have never met one, a pa~czek (plural 
pa~czki) is a Polish jelly doughnut similar to what in some parts of Germany 
(but not Berlin!) is called a "Berliner". Where I grew up on the Canadian 
prairies, the Prussian/Berlin association was maintained in the name that we 
used: "bismarcks".

--Bob Radke

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