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It would seem then that in the past the meaning of "''pączek''" was as broad as the of "''beignet''", encompassing a whole range of fried-dough foods, usually ball-shaped, and not just doughnuts. Among the many kinds of Old Polish ''pączki'' (typically aping the Wester ''Krapfen'' and ''beignets'') there were such creations as "bag doughnuts" (''pączki workowe'', made from balls of dough that were put into bags, cooked in boiling water and cut into slices that were then fried) or "syringe doughnuts" (''pączki strykowe'', made by squirting batter into boiling oil, possibly related to the funnel cakes of the Pennsylvania Dutch).
There's even a mid-19th-century recipe for ''beignets à la polonaise'' that you can find in ''La cuisine classique'' by Urbain Dubois and Émile Bernard, two French chefs who had worked for Polish and Russian aristocrats. But if you think that these "Polish-style ''beignets''" are the ''pączki'' we know from Poland today, then you're going to be disappointed. These are more like modern Polish "croquettes" made from filled and rolled-up ''crêpes''(Polish ''naleśniki''), but sweet rather than savoury.
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