Best Paczki Polish Donuts Recipe 55 Recipes

PACZKI (POLISH DOUGHNUTS)

Steps:

• Place flour, sugar, salt, & yeast in large bowl.
• Stir in warm milk, followed by oil, egg yolks & vanilla.
• With electric mixer, beat for 2 minutes on high speed.
• Stir in enough flour until the dough holds together.
• On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
• If using custard filling, make it now so it can cool. (see recipe below)
• Line a large baking sheet with parchment paper.
• On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
• Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
• When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
• Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
• Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.
• For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.
• In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.

BAKED PACZKI (POLISH DOUGHNUTS)

Steps:

• Gather the ingredients.
• In a small bowl or measuring cup, add the yeast to the warm milk; stir to dissolve and set aside.
• In a large bowl or stand mixer fitted with the paddle attachment, cream together the sugar and butter until fluffy.
• Beat in the egg, egg yolks, brandy or rum, and salt until well incorporated.
• Add 4 1/2 cups of the flour alternately with the milk-yeast mixture and beat for 5 or more minutes until smooth. The dough will be very slack. If much too soft or runny, add the remaining 1/2 cup flour.
• Place the dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours.
• Punch down the dough and let rise again.
• Turn out the dough onto a lightly floured surface. Pat or roll to 1/2 to 3/4-inch thickness. Cut rounds with a 3-inch cutter. Remove the scraps, re-roll, and re-cut.
• Transfer the rounds to parchment-lined baking sheets, cover, and let rounds rise until doubled in bulk, 30 minutes or longer. Heat the oven to 375 F.
• Place pączki in the oven and bake 8 to 10 minutes or until a toothpick tests clean.
• Remove from the oven; if coating in granulated sugar, brush the tops and sides with melted butter and roll in granulated sugar while still hot. If using confectioners' sugar, let the doughnuts cool before coating.
• To fill the pączki , let them cool completely, cut a slit in the side, and slip a teaspoon of fruit paste or jam inside. Then dust with confectioners' sugar or roll in granulated sugar.
• Serve and enjoy.

POLISH DONUTS PąCZKI RECIPE

Steps:

• If it's cold in your kitchen, heat your oven to 86°F (30°C).
• Sift the flour.
• Warm up the milk.
• Using a spoon, mix yeast with 1 tbsp of sugar. Add 3 tbsps of warm milk and 1 tbsp of flour. Mix and leave it for 30 minutes to grow.The mixture will double or triple its size, that's why you should place it in a big bowl. Cover the bowl with a clean kitchen cloth. If it's cold in your kitchen, place a bowl in the oven heated to 86°F (30°C).
• In the meantime, beat egg yolks with sugar until they change the color to whitish. If you are using the pudding filling, it's the right time to do it (read how to do it below).
• After 30 minutes, mix all the ingredients for the dough together. You may knead it manually or use a food processor. Knead until the dough starts to detach from your hand.
• Place the dough in a big bowl, cover with a clean kitchen cloth, and leave to grow for about 30-60 minutes until it doubles its size. Again, if it's cold in your kitchen, place the bowl in the oven.
• When the dough has doubled its size, knead it briefly to remove excessive air bubbles.
• Pour the oil into the wok or big pot and start heating it up.
• Start forming pączki. Each should have the size of the tangerine.
• Cover pączki with a kitchen cloth and wait until the oil is ready to fry.How to check whether the oil is hot enough? Throw a small piece of the dough into the oil. If it stays on the bottom, the oil is still too cold. If the dough comes straight up to the surface, the oil is ready to fry.
• Fry pączki for about 3-5 minutes on each side.
• After frying, place the pączki on a plate lined with paper towels to remove the excessive fat.
• Pour one cup of milk into the pot.
• Add egg yolks, sugar, and whip it together until you will get a smooth, yellow color.
• Place a pot on the stove, cook slowly, stirring frequently.
• In the meantime, pour half a cup of milk into the small bowl.
• Add potato flour. Mix until dissolved.
• When the mixture in the pot nearly boils, add milk with potato starch and mix until you will get the consistency of pudding.
• Mix 1 cup of icing sugar with 1 tbsp water and heat up until you get a smooth consistency.
• When the donuts are still warm, fill them up with jam or pudding using a big syringe (like this). You will need about 30-50ml of filling per donut.
• If you are using sugar glaze, pour them onto warm pączki. You may add candied orange peel as well.
• Alternatively, you may use icing sugar. Sprinkle it when the pączki are cold.

PACZKI (POLISH DONUTS) RECIPE - (5/5)

Steps:

• Mix wet ingredients: In a medium size bowl combine the eggs, milk, butter, sugar, salt and vanilla extract. Add the yeast and mix well. Make dough: Add the flour to the bowl of your mixer, then pour in the milk/egg mixture. Using the dough hook, mix well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl. The dough will be a soft dough. Prepare dough and let rise: Turn over the dough onto a floured surface and knead for a couple minutes, then place the dough in a bowl that's sprayed with cooking spray. I also like to spray the dough with some cooking spray so that it doesn't dry out. Cover with plastic wrap or a clean kitchen towel and let rise for a couple hours. The dough should double in size. Roll dough and cut rounds: Roll out the dough on a floured surface so that's it's about 1/4 inch in thickness. Cut out rounds using a glass or a cookie cutter. Repeat with the remaining dough. Place the donuts on a baking sheet lined with parchment paper and let them rise again for about 30 minutes until doubled in size. Fry donuts: Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the donuts make sure the oil is hot, it needs to be 350 F degrees. Fry the donuts, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly. Cool: Transfer the donuts to a large bowl lined with paper towels to drain some of the excess oil. Allow them to cool until you are able to handle them. Fill: Using a piping bag and a filing tip, pipe your favorite filling into the sides of the paczki. Roll the donuts in powdered or granulated sugar then serve

POLISH DOUGHNUTS - PACZKI

Steps:

• Scald milk and allow to cool to lukewarm, add yeast and stir.
• Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace.
• Add flour and yeast-milk gradually, beating well.
• Cover and let rise in a warm place until doubled in bulk.
• Punch down and let rise again.
• Roll out dough, on a floured surface, 3/4 inch thick.
• Cut out 1 1/2 inch circles.
• Top half of the circles with 1 tsp jam, cover with the remaining circles and seal edges.
• Heat oil mixed with 1 tbls water to 375°F.
• Fry, turning once, to a medium golden brown.
• Drain on paper towels and sprinkle with sugar.