A rich enriched dough is mixed and kneaded; first rise overnight in the fridge for the best flavour and easier handling. The next day, the cold dough rolls into a wide rectangle; chocolate filling spreads thick to the edges; rolls into a tight log. The log is sliced lengthwise, twisted into a braid (cut sides facing up to expose the chocolate), tucked into a loaf tin and proofed. Bakes; brushes with sugar syrup hot from the oven.
The filling starts the night before: poppy seeds soak then simmer in milk and cook to a thick paste with honey, butter, vanilla, raisins, walnuts and candied peel. The next day, an enriched yeast dough rolls into a thin rectangle, spreads thickly with the cold poppy filling, and rolls into a tight log. After a final prove, it bakes in a long tin until the dough is bronze. Once cool, a thin lemon glaze drizzles across the top and a scatter of candied peel finishes it.
An enriched yeast dough (lots of egg yolks, butter, sugar, a splash of rum) proves twice. Divides into 12 balls, proves again until pillowy. Deep-fries in clean oil at exactly 170°C: hot enough to set the outside before the dough soaks, cool enough that the inside cooks before the outside burns. Each pączek gets a teaspoon of jam piped into the centre while still warm; the tops dust with icing sugar, dip in a thin lemon-orange glaze, or get a strip of candied orange peel.
A buttery shortcrust pastry is pressed into a tin; a small piece is reserved for a lattice. Twaróg (the dry, tangy Polish curd cheese) is blended with butter, sugar, egg yolks, vanilla, lemon zest and a little semolina or cornflour. Whipped egg whites are folded in for lightness. The filling is poured onto the pastry, the lattice is criss-crossed on top, and it bakes at a moderate heat until just set. The cooling matters: rapid cooling cracks the top.