Description
Indulge in the sweet delight of homemade Paczki, traditional Polish donuts. These airy, golden-fried treats are filled with your favorite fruit preserves, custard, or lemon curd, and dusted with powdered sugar for a truly irresistible experience.
Ingredients
Units
Scale
- 2 large eggs
- 1/2 cup milk, lukewarm
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon instant yeast
- 2 cups all-purpose flour
- Vegetable oil, for frying
- Fruit preserves for filling, such as raspberry or strawberry jam, custard, lemon curd
- Powdered sugar for coating
Instructions
- Combine Wet Ingredients: In a medium-sized bowl, combine the eggs, milk, butter, sugar, salt, and vanilla extract. Add the yeast and mix well.
- Mix Dough: Add the flour to the bowl of your mixer, then pour in the milk/egg mixture. Using the dough hook, mix until well incorporated. The dough is done when it comes clean from the sides of the bowl. The dough will be soft.
- First Rise: Turn the dough onto a floured surface and knead for a couple of minutes. Place the dough in a bowl sprayed with cooking spray, and spray the dough as well. Cover with plastic wrap or a kitchen towel and let rise for a couple of hours, until doubled in size.
- Shape Donuts: Roll out the dough on a floured surface to about ¼ inch thickness. Cut out rounds using a glass or cookie cutter. Place the donuts on a parchment-lined baking sheet and let them rise again for about 30 minutes, until doubled in size.
- Fry Donuts: Add about 3 inches of oil to a deep frying pan (like a Dutch Oven). Heat the oil to 350℉. Fry the donuts, 5 or 6 at a time, until golden brown on both sides, turning to fry evenly.
- Drain and Cool: Transfer the donuts to a bowl lined with paper towels to drain excess oil. Allow them to cool until you can handle them.
- Fill Donuts: Using a piping bag and a filling tip, pipe your favorite filling into the sides of the paczki.
- Coat and Serve: Roll the donuts in powdered or granulated sugar, then serve.
Notes
- Paczki are best eaten the same day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.
- Use instant yeast for faster results; if using active dry yeast, proof it in warm milk for 5 minutes before mixing.
- Don’t rush the double proofing; it gives the paczki their light, airy texture.
- Maintain oil temperature at 350°F (175°C) for even frying. Use a thermometer.
- Use a piping bag with a round tip for filling, and go slowly to avoid bursting.
- Unopened yeast can be stored in the cupboard, fridge or freezer. If frozen, let it sit at room temperature for half an hour before using.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
