Description
Indulge in traditional Polish Paczki, light and airy fried donuts filled with your favorite jam, custard, or curd. These celebratory treats are perfect for Paczki Day or any special morning, offering a delightful balance of fluffy dough and sweet filling with a soft sugar coating.
Ingredients
Dough
- 2 ¼ teaspoons instant yeast or dry active yeast
- 1 cup whole milk, scalded and cooled to 100-110°F
- 2 large egg yolks, room temperature
- 1 large egg, room temperature
- ⅓ cup granulated sugar (all-natural cane sugar or white granulated sugar)
- 2 tablespoons butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 3 – 3 ½ cups all-purpose flour (unbleached, organic recommended)
For Frying and Finishing
- High-heat vegetable oil (such as avocado oil) for frying, enough to fill pot 2 inches deep
- Granulated sugar for dusting after frying or powdered sugar
Filling
- Your favorite jam, custard, or curd (e.g. raspberry, lingonberry, lemon curd)
Instructions
- Scald and Cool the Milk: Heat 1 cup of whole milk in a small saucepan until steaming with small bubbles around the edges, but do not boil. Remove from heat and cool to 100-110°F to avoid killing the yeast.
- Make the Sponge (Starter): In a stand mixer bowl or large mixing bowl, combine warm milk, 1 cup of flour, and yeast. Stir until smooth, then let sit for 20–30 minutes until bubbly and foamy to activate the yeast.
- Whisk the Eggs: In a separate bowl, whisk 2 large egg yolks and 1 large egg until thick and creamy, preparing for dough incorporation.
- Mix the Dough: Add melted butter, sugar, and vanilla to the sponge and mix to combine. On low speed, add the whisked eggs and salt. Gradually add 2 cups of the remaining flour, then add more 1 tablespoon at a time until dough is tacky but not sticky.
- Knead the Dough: Switch to a dough hook and knead on low for 5–7 minutes until dough clings to the bottom but pulls away from the sides. Alternatively, knead by hand on a lightly floured surface for about 5 minutes.
- First Rise: Shape dough into a ball and place into a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap and let rise in a warm spot for 1-2 hours until doubled in size.
- Shape the Paczki: Punch down the risen dough gently. Roll out on a floured surface to ½-inch thickness. Use a 3-inch biscuit cutter or glass to cut rounds. Re-roll scraps and cut additional doughnuts as needed.
- Second Rise: Place dough rounds on a parchment-lined baking sheet and cover with a damp kitchen towel. Let rise in a warm place for 30–60 minutes until puffy and soft.
- Fry the Paczki: Heat oil in a deep Dutch oven or fryer to 360–365°F using a candy or instant-read thermometer. Fry a few paczki at a time until deep golden brown on one side, then flip and cook the other side. Remove with a spider strainer and drain on a wire rack. While still hot, roll in granulated sugar or let cool for powdered sugar dusting.
- Fill the Paczki: Once cooled, poke a ½-inch hole about an inch deep into the side of each paczki with a sharp knife. Use a piping bag fitted with a round tip to fill with your favorite jam, custard, or curd.
- Serve and Store: Best eaten the same day, but they freeze well. Store in an airtight container once filled or unfilled.
Notes
- Use a Bismarck piping tip for best results when filling with jam, custard, or curd.
- Lean donuts against each other so the filled side faces up to allow filling to settle. Keep fillings chilled to maintain thickness before filling.
- Quick Custard Filling: Mix 1 (3.4 oz) package instant vanilla or chocolate pudding mix with 2 cups whole milk; whisk until thickened and chill until ready to use.
- High Altitude Adjustments: Reduce yeast to 2 teaspoons above 3,500 ft and reduce by another ¼ teaspoon above 7,000 ft. Add up to ¼ cup more flour as needed. Doughs rise faster at altitude—monitor proofing closely.
- Cold Proofing (Overnight Rise): After mixing dough, cover and refrigerate overnight for slow proofing. Remove an hour before shaping and frying for final rise.
- Do not overcrowd the fryer; cook at most 4 paczki at once to maintain oil temperature and avoid greasy donuts.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Polish
