Description
Indulgent Polish Baked Paczki sparkle with sweet nostalgia, offering a delightful twist on traditional fried donuts. Pillowy dough filled with luscious jam and dusted with powdered sugar will transport you straight to Warsaw’s charming bakeries.
Ingredients
Scale
Dry Ingredients:
- 1.5 cups (350 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 oil
- 2 egg yolks
- 1 teaspoon vanilla
Coating and Filling:
- 3 tablespoons melted butter
- 1/2 cup (100 grams) sugar
- 1/4 cup (50 grams) sugar
- 2 tablespoons cornstarch
- 1 cup (240 milliliters) milk
- 1 egg yolk
- Extra flour (for kneading)
Instructions
- Activate the yeast mixture by combining warm milk, sugar, and yeast. Allow the blend to become frothy and bubbly for 5-10 minutes.
- Create a smooth dough by incorporating oil, egg yolks, vanilla, flour, and salt. Mix thoroughly until ingredients are well integrated.
- Transfer the dough onto a lightly dusted surface and knead for approximately 5 minutes to develop gluten structure.
- Let the dough relax and rest, covered, for 10-15 minutes to enhance elasticity.
- Prepare the custard filling by whisking sugar and cornstarch in a saucepan.
- Gradually introduce milk and egg yolk, stirring consistently to prevent lumps.
- Cook the custard over medium heat, continuously stirring until the mixture reaches a boiling point and thickens, approximately 11-12 minutes.
- Remove custard from heat and chill in the refrigerator for at least 30 minutes to set.
- Roll out the rested dough on a floured surface to a uniform 1/2 inch thickness.
- Cut circular shapes using a round cookie cutter.
- Arrange dough circles on a greased baking sheet and cover with a kitchen towel.
- Allow paczki to rise and proof for about 1 hour in a warm environment.
- Preheat the oven to 350°F (175°C).
- Bake the paczki for 10-12 minutes until they achieve a golden-brown appearance.
- Brush warm donuts with melted butter and coat generously with granulated sugar.
- Once slightly cooled, use a piping bag to inject custard or jam filling into the center of each paczki.
Notes
- Activate quick-rising yeast by ensuring milk temperature is warm (110-115°F) to guarantee proper dough activation without killing yeast microorganisms.
- Select high-protein flour like bread flour for enhanced gluten development, creating lighter, airier paczki with superior texture and rise.
- Create dairy-free alternatives by substituting whole milk with almond or oat milk, maintaining similar protein and fat content for authentic consistency.
- Prevent filling leakage by allowing custard to completely cool and using a narrow piping tip inserted gently into donut’s side for precise filling technique.
- Prep Time: 1 hour 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 12
- Calories: 237
- Sugar: 12 g
- Sodium: 112 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 48 mg