Paczki (Polish Donuts)
User Reviews
4.6
Paczki (Polish Donuts)
Description
Paczki (Polish Donuts) start with a dough made by combining eggs, lukewarm milk, melted butter, sugar, salt, vanilla extract, and instant yeast with all-purpose flour. The yeast dough is kneaded until smooth, then allowed to rise until doubled in size. After rolling out to about 1/4 inch thick, rounds are cut out and left to rise a second time, developing their light, airy texture.
The donuts are fried in vegetable oil maintained at 350°F (175°C) to achieve a golden exterior without excessive oil absorption. Once fried, paczki are filled with fruit preserves like raspberry or strawberry jam, custard, or lemon curd, ideally piped in slowly to avoid bursting. A dusting of powdered sugar finishes the donuts, adding softness and sweetness.
Proper rising, oil temperature control, and careful filling yield paczki with tender crumb and balanced sweetness. Storing leftovers in an airtight container at room temperature helps maintain freshness for a couple of days.
Ingredients
- 2 large egg
- ½ cup milk lukewarm
- 2 tablespoons butter unsalted, melted
- 2 tablespoons sugar
- ¼ 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
- In a medium size bowl combine the eggs, milk, butter, sugar, salt and vanilla extract. Add the yeast and mix well.
- Add the flour to the bowl of your mixer, then pour in the milk/egg mixture. Using the dough hook, mix well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl. The dough will be a soft dough.
- Turn over the dough onto a floured surface and knead for a couple minutes, then place the dough in a bowl that's sprayed with cooking spray. I also like to spray the dough with some cooking spray so that it doesn't dry out. Cover with plastic wrap or a clean kitchen towel and let rise for a couple hours. The dough should double in size.
- Roll out the dough on a floured surface so that's it's about 1/4 inch in thickness. Cut out rounds using a glass or a cookie cutter. Repeat with the remaining dough. Place the donuts on a baking sheet lined with parchment paper and let them rise again for about 30 minutes until doubled in size.
- Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the donuts make sure the oil is hot, it needs to be 350℉. Fry the donuts, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.
- Transfer the donuts to a large bowl lined with paper towels to drain some of the excess oil. Allow them to cool until you are able to handle them.
- Using a piping bag and a filing tip, pipe your favorite filling into the sides of the paczki.
- Roll the donuts in powdered or granulated sugar then serve.
Notes
- Instant yeast speeds up rising, but if using active dry yeast, proof it in warm milk for 5 minutes before mixing.
- Allow the dough to rise twice fully to develop the signature light, airy texture.
- Maintain frying oil temperature at 350°F (175°C) to avoid overbrowning or greasy donuts; use a thermometer for accuracy.
- Fill paczki carefully using a piping bag to avoid bursting; alternatively, slice and spoon in filling.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For yeast storage, keep packages in a cool, dry place or refrigerate/freezer, letting yeast reach room temperature before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 145kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 50mg | 2% |
| Potassium | 42mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
