Paczki (Polish Donuts)
Pączki are soft, round Polish donuts traditionally filled with jam or custard and rolled in sugar. They can be friedor baked, making them a sweet treat enjoyed especially before Lent.
Ingredients
- 11/2 cups 180g all-purpose flour
- ½ cup 60g all-purpose flour plus more for dusting
- ¼ tsp salt
- ¼ cup 50g sugar
- 2 tsp 7g instant yeast
- ⅔ cup 158ml lukewarm milk
- 2 egg yolks
- ½ tsp vanilla extract
- 3 tbsp melted butter or oil
To roll and fill
- Melted butter
- Sugar
- Jam or any filling of your choice
Instructions
Prepare the Dough
- In a large stand mixing bowl, combine 1½ cups (180g) all-purpose flour and ¼ tsp salt. Mix well. Now add ¼ cup (50g) sugar and 2 tsp (7g) instant yeast.
- Warm the ⅔ cup (158ml) milk until lukewarm (not hot, about 38–40°C).
- Add the lukewarm milk, 2 egg yolks, ½ tsp vanilla extract, and 3 tbsp melted butter or oil to the dry ingredients.
- Mix everything until a sticky dough forms.
- Beat for 2 minutes on high speed with paddle attachment.
- Gradually add the remaining ½ cup (60g) flour and continue kneading until the dough comes together. Stop kneading when it comes together (Do not overknead the dough). Add a bit more flour if it's too sticky, but keep it soft.
- Transfer the dough to a floured surface and knead for about 50 turns.
- Cover with plastic wrap or a clean towel and let it rest for 10 minutes.
Shape the Pączki
- Lightly flour your work surface.
- Roll the dough out to about ½-inch (1.25 cm) thickness.
- Use a round cutter (2½–3 inches) to cut out circles. Dip the round cutter in flour to avoid sticking.
- Re-roll scraps once and cut more rounds.
- Place the rounds on a parchment-lined tray. Cover loosely and let rise for 30–45 minutes, or until puffy.
Bake the Pączki
- Preheat your oven to 190°C.
- Bake for 10–12 minutes, or until golden brown on top and cooked through.
Fill and Finish
- While still warm, brush or dip the pączki in melted butter, then roll in sugar.
- Once cool enough to handle, use a piping bag fitted with a filling tip to inject jam or filling of your choice into the side of each pączek.
Notes
Popular fillings include raspberry jam, rosehip jam, custard, or chocolate.
These are best enjoyed fresh, the same day.
This recipe is adapted from Jenny Can Cook – thank you, Jenny, for the inspiration!