Paczki Donut Recipe
Recipe by:Paczki are Polish donuts, covered in sugar and filled with an assortment of delicious fillings. Traditional fillings include prune and rose, but we love to fill them with Bavarian cream, lemon curd, and dulce de leche!
Ingredients
- 2 cups warm milk (110-110 degrees F, 38-43 C)
- 2 packages dry active yeast
- ½ cup sugar
- ½ cup butter, melted and cooled
- 1 large egg room temperature
- 3 egg yolks room temperature
- 1 tablespoon brandy or rum Can substitute with 1 tsp. vanilla extract, if desired
- 1 teaspoon table salt
- 7-7 ½ cups all-purpose flour
- 1 gallon oil (peanut, canola, or other high-temperature oil)
- Sugar to coat donuts
- Filling (jam, custard, etc.)
Instructions
- Add yeast to warm milk. Stir and set aside for 10 minutes.2 cups warm milk (110-110 degrees F, 38-43 C), 2 packages dry active yeast
- Using an electric mixer, beat egg and egg yolks until they are light and fluffy.1 large egg, 3 egg yolks
- Add sugar, butter, brandy, and salt and beat well.½ cup sugar, ½ cup butter, melted and cooled, 1 tablespoon brandy or rum, 1 teaspoon table salt
- Add a third of the flour to the sugar mixture, and mix until the flour is almost mixed in, but some flour is still visible.Add half of the milk-yeast mixture. Once the milk is mostly mixed in, add half of the remaining flour mixture, and mix until the flour is almost mixed in.Add remaining milk-yeast mixture and stir.Add remaining flour mixture. Replace the beater with a dough hook, and knead on low for 2=3 minutes, scraping sides a couple of times. The dough should be soft and swishy, but not very sticky. If it does not pull away from the sides, or it seems too sticky, add an additional half cup of flour.If you do not have a stand mixer, turn dough onto a floured surface and knead until the dough is soft and no longer sticky.7-7 ½ cups all-purpose flour
- Place dough in an oiled bowl and turn the dough to coat with oil.Cover and let rise in a warm location for 1-2 hours, until it has doubled in size.1 gallon oil (peanut, canola, or other high-temperature oil)
- Punch dough and turn onto a floured surface.Roll the dough into a ¼-inch rectangle. Using a 3-inch biscuit cutter, cut the dough into circles and place on a sheet of parchment paper.Gather dough scraps and knead together into a ball. Roll out the remaining dough into a ¼-inch rectangle and continue to cut circles. Repeat until all dough is used.Let rise for 30 minutes, until double in size.
- Heat oil 350 degrees in deep fryer or a large, high-sided pan. Use a thermometer to monitor temperature, and adjust stove setting to maintain the temperature.
- Working with 3-4 circles of dough at a time, drop dough into the oil and fry for 2-3 minutes, until browned on one side. Flip the dough over and fry an additional 1-2 minutes, until both sides are nicely browned.Immediately roll in sugar, then set aside to cool.Repeat steps with remaining dough circles.Sugar to coat donuts
- Once all of the donuts are cooked, coated in sugar, and cooled, put filling in a piping bag with a large open tip. Stick tip into the side of the paczki donut and squeeze filling into the center.Filling (jam, custard, etc.)
Notes
- Paczki are best enjoyed on the same day that they are made.
- Check the expiration date of your yeast before you begin. You need fresh yeast for the dough to rise.
- Knead the dough thoroughly: Kneading the dough until it is smooth and elastic will ensure that the Paczki has a good structure and texture.
Nutrition
Calories: 232kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 145mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 195IU | Calcium: 34mg | Iron: 2mg
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