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