Desserts
Recipes1Made this recipe
Serves: 12-15
Prep Time: 2 hours 30 minutes (including rising time)
Cook Time: 20 minutes
About Paczki (Fluffy Custard Donuts)
Paczki (pronounced “pohnch-kee”) are traditional Polish pastries similar to donuts but richer and denser. Known for their soft, fluffy texture and rich custard filling, these delightful treats are coated in powdered sugar, adding an extra layer of sweetness. Paczki are a beloved indulgence that perfectly balances a light, airy dough with a luscious, creamy center.
Ingredients for Dough
1 cup whole milk, warmed
1/4 cup granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
4 large egg yolks
1 large egg
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
Vegetable oil, for frying
Ingredients for Custard Filling
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Ingredients for Strawberry Sugar
1/2 cup granulated sugar
1/2 cup freeze-dried strawberries, blitzed into a powder
Ingredients for Cinnamon Sugar
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Ingredients for Orange Sugar
1/2 cup granulated sugar
Zest of 1 large orange
Preparation
01To activate the yeast, in a small bowl, combine the warm milk and 1 tablespoon of granulated sugar. Sprinkle the yeast over the top and let it sit until foamy, about 5-10 minutes.
02To prepare the dough in the bowl of a stand mixer fitted with dough hook attachment, combine the flour, remaining granulated sugar, and salt.
03In a separate bowl, whisk together the egg yolks, egg, melted butter, and vanilla extract.
04Add the yeast mixture and the egg mixture to the flour mixture in the stand mixer bowl.
05To knead the dough, mix on low speed until the ingredients are combined, then increase to medium speed and knead until the dough is smooth and elastic, about 6-8 minutes.
06Place the dough in a greased bowl, cover it with a damp cloth or loosely with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
07To make the custard filling, in a medium saucepan, heat the milk until it’s hot but not boiling.
08In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
09Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and begins to bubble. Remove from heat and stir in the vanilla extract and butter until smooth.
10Transfer the custard to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and let it cool completely in the refrigerator.
11To shape the Paczki, punch down the dough and turn it out onto a lightly floured surface. Roll the
dough out to about 1/2-inch thickness. Use a round cutter to cut out circles of dough. Place the circles on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
12Heat vegetable oil in a deep fryer or large pot to 350 F. Fry the paczki in batches until golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
13For the strawberry sugar, blitz freeze-dried strawberries into a powder using a spice grinder and mix with granulated sugar in a shallow bowl. For the cinnamon sugar: Mix granulated sugar and ground cinnamon in a shallow bowl. For the lemon sugar, mix granulated sugar and lemon zest in a shallow bowl, rubbing the zest and sugar between your fingers to express the oils from the
zest.
14Once the paczki have cooled slightly, use a piping bag fitted with a small tip to fill each one with the chilled custard. Roll the filled paczki in your choice of strawberry sugar, cinnamon sugar, or
orange sugar until well coated.
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