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Homemade Paczki (Polish Doughnuts) Recipe

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4.1 from 20 reviews

Homemade Paczki are traditional Polish doughnuts known for their rich, fluffy texture and sweet fruit filling. Made with a yeast-leavened dough that incorporates eggs and butter, these deep-fried treats are coated with powdered and granulated sugar, making them perfect for celebrations or a delightful dessert.

  • Total Time: 2 hours 15 minutes
  • Yield: 12-15 paczki

Ingredients

Dough Ingredients

  • 2 cups (480 ml) whole milk, warmed to 110°F (43°C)
  • 4½ teaspoons active dry yeast (2 packages)
  • ¾ cup (149 g) granulated sugar, plus 1 pinch
  • 5 to 6 cups (709 to 850 g) all-purpose flour, divided
  • 1 whole egg
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1¼ teaspoons salt
  • 4 tablespoons unsalted butter, melted and cooled

For Frying and Filling

  • Peanut oil, canola oil, or lard, for frying
  • Fruit preserves, for filling (such as raspberry, strawberry, or prune)

For Coating

  • Powdered sugar
  • Granulated sugar

Instructions

  1. Activate the yeast: Warm the milk to about 110°F (43°C) and sprinkle the active dry yeast over it along with a pinch of sugar. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Mix the dough: In a large bowl, combine the flour, remaining sugar, salt, whole egg, egg yolks, vanilla extract, melted butter, and activated yeast mixture. Mix everything thoroughly to form a sticky dough.
  3. Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add more flour as needed to prevent sticking but keep the dough soft.
  4. First rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
  5. Shape the paczki: Punch down the risen dough and roll it out on a floured surface to about ½ inch thickness. Using a round cutter (about 3 inches in diameter), cut out circles and place them on a floured surface. Cover and let them rise again for about 30 minutes.
  6. Heat the oil: In a deep heavy-bottomed pot or deep fryer, heat the peanut oil, canola oil, or lard to 350°F (175°C). Use a thermometer to maintain a consistent temperature for even frying.
  7. Fry the doughnuts: Carefully drop the paczki into the hot oil, frying a few at a time to avoid overcrowding. Fry for 2 to 3 minutes on each side until golden brown and puffed.
  8. Drain and cool: Remove the paczki with a slotted spoon and place on paper towels to drain excess oil. Let them cool slightly before filling.
  9. Fill the paczki: Using a piping bag fitted with a small nozzle, fill the paczki with your choice of fruit preserves by inserting the tip into the side of each doughnut and squeezing gently.
  10. Coat the paczki: Roll or dust the filled paczki in powdered sugar or granulated sugar for a sweet, attractive finish.

Notes

  • Use a candy or deep-fry thermometer to maintain oil temperature precisely for best results.
  • Ensure the milk is not too hot when activating yeast to prevent killing the yeast culture.
  • Resting and rising times may vary depending on room temperature; warmer environments speed up yeast activity.
  • Fruit preserves like raspberry, strawberry, or traditional prune are popular fillings for authentic paczki.
  • For a richer flavor, consider substituting some of the milk with heavy cream or adding a splash of orange flower water or rum to the dough.
  • Store paczki in an airtight container for up to 2 days or freeze for longer storage.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Polish

Find it online: https://allyumcooks.com/homemade-paczki-polish-doughnuts-recipe/