Paczki are traditional Polish donuts that are deliciously fluffy and can be filled with fruit preserves or pastry cream, making them a delightful treat.
Author:Emma Rossi
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:~2 hours
Yield:12-15 paczki 1x
Category:Dessert
Method:Frying
Cuisine:Polish
Diet:Vegetarian
Ingredients
Scale
3 egg yolks
1 tsp vanilla extract
4 cups all-purpose flour
¼ cup unsalted butter, melted
2 ¼ tsp (1 packet) active dry yeast
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
½ tsp salt
1 tbsp rum or vodka (optional, helps prevent oil absorption)
4 cups vegetable oil (for frying)
1 cup fruit preserves (raspberry, plum, or rosehip are traditional)
1 cup pastry cream or custard (optional)
½ cup powdered sugar (for dusting)
¼ cup granulated sugar (for rolling)
Instructions
In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together flour and salt.
Add the melted butter, egg yolks, vanilla extract, and rum/vodka.
Pour in the yeast mixture and mix until a sticky dough forms.
Knead the dough for 8-10 minutes, until smooth and elastic.
Place in a greased bowl, cover with a towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Roll out the dough to ½-inch thickness on a floured surface.
Cut into 2 ½-inch rounds using a biscuit cutter or a glass.
Place on a floured baking sheet, cover, and let rise for 30 minutes.
Heat oil to 350°F (175°C) in a deep pot.
Fry paczki in batches, about 2 minutes per side, until golden brown.
Remove and drain on paper towels.
Once cooled, use a piping bag to fill with fruit preserves or custard.
Roll in granulated sugar or dust with powdered sugar.
Notes
Ensure the oil is at the correct temperature for frying to achieve a golden color.
For a less sweet version, omit the granulated sugar roll.