The Perfect Polish Paczki Recipe: Baked Donut Bliss

Delectable Polish baked paczki dance on the line between tradition and temptation.

These golden, pillowy pastries celebrate the rich culinary heritage of Poland.

Soft and slightly sweet, the baked paczki offer a delightful alternative to deep-fried versions.

Generations have treasured these treats during festive seasons and special gatherings.

Each bite reveals a tender crumb that melts effortlessly on your tongue.

The aroma of freshly baked paczki fills the kitchen with warmth and nostalgia.

You won’t be able to resist these irresistible Polish donuts that promise pure comfort and joy.

Why Polish Baked Paczki Are a Sweet Classic

• Celebrate Cultural Heritage: Dive into the rich Polish baking tradition with these authentic paczki donuts that bring a taste of Poland right to your kitchen.
• Customize Your Filling: Enjoy the flexibility of choosing between classic custard or your favorite jam, making each batch uniquely delicious and personalized.
• Beginner-Friendly Baking: Navigate through simple steps that guide you smoothly from dough preparation to the final sugary coating, perfect for home bakers of all skill levels.
• Crowd-Pleasing Dessert: Impress family and friends with a homemade treat that looks professional but requires minimal advanced baking skills, guaranteeing smiles around the table.

Everything for Baking Paczki Donuts at Home

• Warm Milk: Helps activate the yeast and provides moisture for the dough.
• Sugar: Feeds the yeast and adds a touch of sweetness to the donuts.
• Active Dry Yeast: Causes the dough to rise and develop a light, airy texture.
• Vegetable Oil: Adds softness and helps prevent the dough from drying out.
• Egg Yolks: Contribute to the rich flavor and tender texture of the donuts.
• Vanilla Extract: Provides a subtle, warm flavor to the dough.
• All-Purpose Flour: Forms the base structure of the donuts.
• Salt: Enhances the overall flavor of the dough.

• Sugar: Sweetens the custard filling.
• Cornstarch: Thickens the custard to create a smooth, creamy texture.
• Milk: Creates the base for the custard filling.
• Egg Yolk: Adds richness and helps thicken the custard.

• Melted Butter, Granulated Sugar: Create a sweet, crisp exterior for the donuts.
• Custard or Jam: Provides a delicious filling option for the donuts.

Steps for Making Polish Baked Paczki Donuts

Step 1: Activate the Yeast

Grab a mixing bowl and stir together warm milk, sugar, and yeast. Watch the mixture come alive as it becomes bubbly and fragrant.

Let it sit for a few magical moments while the yeast works its wonder.

Step 2: Mix the Dough

• Vegetable oil
• Egg yolks
• Vanilla extract
• All-purpose flour
• Salt

Blend everything until you create a smooth, silky dough that feels soft to the touch.

Step 3: Knead and Rest the Dough

Sprinkle some flour on your work surface and knead the dough for about 5 minutes. Work it with your hands until it becomes stretchy and elastic.

Cover the dough and let it relax for 10-15 minutes, allowing the gluten to develop.

Step 4: Create Creamy Custard Filling

• Sugar
• Cornstarch
• Milk
• Egg yolk

Stir constantly while bringing the mixture to a gentle boil.

Cook for 1-2 minutes, then remove from heat and chill completely.

Step 5: Shape the Paczki

Roll out the dough to about 1/2-inch thickness on a floured surface.

Use a round cutter to create perfect circles of dough. Place these on a greased baking sheet and let them rise for about an hour.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Slide the baking sheet into the oven and bake for 10-12 minutes until the paczki turn a beautiful golden color.

Step 7: Add the Finishing Touches

Brush the warm donuts with melted butter, then roll them in granulated sugar for a crispy, sweet coating. Once slightly cooled, fill the paczki with your chilled custard or favorite jam.

Step 8: Serve and Enjoy

Plate your beautiful Polish baked paczki and watch as everyone’s eyes light up with delight!

Notes for Soft and Pillowy Paczki Fans

• Ensure milk is warm (not hot) to help yeast bloom without killing it, creating a soft, fluffy texture.
• Develop gluten by stretching and folding dough gently, which helps achieve a light, airy donut structure.
• Let dough rise in a draft-free, warm spot to help donuts expand evenly and develop rich flavor.
• Use a piping bag with a long tip to inject custard or jam smoothly without tearing the delicate donut.
• Enjoy paczki immediately after filling for the most delightful taste and texture experience.

Swaps for Classic Paczki Filling Flavors

• Gluten-Free Polish Paczki: Replace wheat flour with a gluten-free blend of rice flour, almond flour, and cornstarch for celiac-friendly donuts.
• Vegan Polish Paczki: Substitute egg yolks with mashed banana or applesauce, use plant-based milk, and replace butter with coconut oil for a dairy-free version.
• Chocolate-Filled Paczki: Swap traditional custard with rich chocolate pastry cream or Nutella for a decadent chocolate-lover's alternative.
• Low-Sugar Polish Paczki: Use monk fruit sweetener instead of sugar and fill with sugar-free fruit preserves for a diabetic-friendly option.

Pairings to Enjoy With Paczki Donuts

• Pair Sweet Sips with Paczki: Enjoy a smooth vanilla latte that complements the rich, buttery donut texture and balances its sweetness perfectly.
• Enhance Flavor with Fruity Companions: Select a tart raspberry or apricot preserve to add bright, tangy notes that contrast with the custard's creamy richness.
• Create Comfort with Warm Beverages: Brew a strong Polish black tea with a touch of honey to echo the traditional breakfast experience and highlight the pastry's delicate flavors.
• Complement with Dessert Wine: Select a light moscato or sweet riesling that matches the donut's sugary coating and provides a delightful after-dinner indulgence.

Storing Paczki for a Sweet Treat

• Store leftover paczki in an airtight container in the refrigerator for up to 3 days. Wrap each donut individually in plastic wrap to prevent drying out and maintain freshness.
• Place paczki in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 weeks. Thaw at room temperature for best texture and taste.
• Preheat oven to 300°F. Warm paczki for 5-7 minutes until slightly crisp. Avoid overheating to prevent dryness.
• Heat paczki for 10-15 seconds on low power. Check temperature and avoid overheating to maintain soft texture.

FAQs

• Why are my paczki not rising properly?

Ensure your yeast is fresh and active. Use warm (not hot) milk to activate the yeast, and let the dough rest in a warm, draft-free area for optimal rising.

• Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Cover it tightly and refrigerate overnight. Let it come to room temperature before shaping and baking.

• How do I know the custard filling is the right consistency?

The custard should be thick enough to coat the back of a spoon and hold its shape when cooled. If it’s too runny, cook it a bit longer or add more cornstarch.

Polish Baked Paczki (Donuts) Recipe

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4.5 from 17 reviews

• Total Time: 1 hour 25 minutes
• Yield: 14 1x

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Description

Polish Paczki donuts celebrate indulgent tradition with golden, pillowy pastries filled with sweet surprises. Rich dough and delicate texture invite dessert lovers to savor authentic Polish culinary heritage you’ll cherish with every delightful bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 1/2 cups (180 grams) flour
• 1/4 cup (50 grams) sugar
• 1/4 teaspoon salt
• 2 teaspoons yeast

Wet Ingredients:

• 3/4 cup (180 milliliters) warm milk
• 3 tablespoons (45 milliliters) oil
• 2 egg yolks

Flavoring:

• 1 teaspoon vanilla extract
• Extra flour as needed (for dusting)

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Instructions

1. Activate the yeast by whisking warm milk, sugar, and yeast in a mixing bowl until foamy and fragrant, allowing 5 minutes for activation.
2. Create a soft dough by incorporating oil, egg yolks, vanilla extract, flour, and salt, mixing until a smooth, cohesive texture develops.
3. Knead the dough on a lightly floured surface for 5-7 minutes, developing gluten and creating an elastic consistency.
4. Allow the dough to rest and rise in a covered bowl for 15-20 minutes at room temperature, enabling gentle expansion.
5. Prepare the custard filling by combining sugar and cornstarch in a saucepan, whisking in milk and egg yolk until completely integrated.
6. Cook the custard mixture over medium heat, stirring continuously until it reaches a rolling boil, approximately 1-2 minutes.
7. Remove custard from heat and refrigerate immediately to achieve a thick, spreadable consistency.
8. Roll out the rested dough to a uniform 1/2-inch thickness on a generously floured workspace.
9. Use a circular cutter to shape uniform donut rounds, placing them on a greased baking sheet.
10. Allow shaped donuts to proof for 45-60 minutes in a warm, draft-free area until slightly puffy.
11. Preheat the oven to 350°F (175°C) before baking.
12. Bake donuts for 10-12 minutes until achieving a delicate golden-brown exterior.
13. Immediately brush warm donuts with melted butter for enhanced flavor and texture.
14. Generously coat buttered donuts in granulated sugar, creating a crisp, sweet exterior.
15. Once slightly cooled, carefully inject or pipe chilled custard or preferred jam into the center of each donut.

Notes

• Ensure yeast is fresh and active by checking for bubbling when mixed with warm milk, which helps the dough rise perfectly.
• Use room temperature ingredients to create a smoother, more consistent dough texture that bakes evenly.
• For gluten-free option, substitute all-purpose flour with a blend of gluten-free flour and xanthan gum to maintain structure.
• Make custard filling ahead of time and refrigerate to develop richer flavor and allow proper cooling before filling donuts.

• Prep Time: 1 hour 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Polish

Nutrition

• Serving Size: 14
• Calories: 157
• Sugar: 7 g
• Sodium: 85 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 37 mg