paczki

These homemade Paczki are soft, pillowy delectable morsels filled with jam, custard or lemon curd! Paczki are traditional Polish donuts, popular on Fat Tuesday aka Mardi Gras.&nbsp;

Paczki (Polish Donuts)

eggs

milk (lukewarm)

tbsp butter (unsalted, melted)

tbsp sugar

salt

tsp vanilla extract

instant yeast

all-purpose flour

vegetable oil (for frying)

fruit preserves (for filling,

sugar (for coating)

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.&nbsp;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.&nbsp;

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.&nbsp;

Fill: Using a piping bag and a filing tip, pipe your favorite filling into the sides of the paczki.&nbsp;

Roll the donuts in powdered or granulated sugar then serve.

https://content.jwplatform.com/videos/9UdyqTmH.mp4

These homemade Paczki are soft, pillowy delectable morsels filled with jam, custard or lemon curd! Paczki are traditional Polish donuts, popular on Fat Tuesday aka Mardi Gras.

Paczki Recipe

Celebrate Fat Tuesday the way it was intended, and stuff yourself full of delicious Pączki!  Polish Donuts are fried dough dusted in sugar and sometimes filled with jams or custards.

Pączki - Polish Donuts

butter, room temperature

sugar

vanilla

dry yeast

eggs, room temperature

all-purpose flour (may need

Jam, custard, lemon curd

Sugar sugar

In a saucepan, scald milk, then cool it...

In a saucepan, scald milk, then cool it to 110 degrees F. In the bowl of your stand mixer,  add milk, butter, sugar,  and vanilla. Using the whisk, mix until sugar is dissolved, and butter is incorporated. Add a package of active dry yeast and mix again until dissolved.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add each egg, one at a time, mixing in each one at a time.

Attach the dough hook to your mixer. Turn...

Attach the dough hook to your mixer. Turn the mixer to low speed (speed 2) and slowly add the flour to the milk mixture a little at a time. You may not need all of the flour, and you may need a bit more. Mix until dough is smooth.

Remove the dough ball, spray the bowl with...

Remove the dough ball, spray the bowl with non-stick cooking spray, add the dough back in, spray the top of it with non-stick spray. Cover the bowl with a clean towel and let rise in a warm, draft-free place for 1 hour.  It will double in size. (I place mine in a warm oven)

When the dough has risen, grabbing parts of...

When the dough has risen, grabbing parts of it at a time, place on a lightly floured surface and roll out to about 1/2"-3/4" thick.  Using a biscuit cutter or glass that is about 3" in diameter cut circles. Continue rolling until the dough is all cut. Transfer the rounds to a cookie sheet lined with parchment paper.

Cover lightly with a clean towel, and let...

Cover lightly with a clean towel, and let rise for another 30 minutes.

Fill a cast iron Dutch oven with about...

Fill a cast iron Dutch oven with about 3" of oil.  Gather your sugar, and place your desired filling in a piping bag.  Line a large bowl with paper towels.

Heat oil to 350 degrees F. Add about...

Heat oil to 350 degrees F.  Add about 3-4 rounds to the hot oil, top side (dry side) in first.  Watch closely and flip when they are golden brown.  I used a flat slotted spoon.  Remove them when they are golden on both sides, and place in the bowl lined with paper towels.

When donuts are still warm, but able to...

When donuts are still warm, but able to be handled,  roll them in sugar.  Poke a hole in the side with a sharp knife and fill with jam using a piping bag.

They are best eaten when warm the first...

They are best eaten when warm the first day.  Can be stored in an airtight container for up to 3 days.

Don&#039;t wait until Paczki Day (aka Fat Tuesday or Mardis Gras) to enjoy one of these soft traditional Polish donuts filled with jelly, custard, or other delicious fillings! Paczki are homemade jelly donuts are even better than the ones you can get at your favorite local bakery.

Paczki (Jelly Donuts)

water

sugar (divided (100 grams))

milk

butter

vanilla extract

Canola oil (for frying (or vegetable or peanut oil))

granulated sugar (for coating the outside of the donuts)

Raspberry jam, Nutella, apple pie filling, lemon curd, pastry cream, etc., (for filling)

Combine the yeast, warm water, and 1 tablespoon of the sugar in a bowl. Let it sit for 5-10 minute until foamy to proof.

In a large mixing bowl, combine the remaining sugar, warm milk, butter, egg, egg yolks, vanilla, and salt. Add the proofed yeast and 2 cups of the flour, then beat using the paddle attachment for 1-2 minutes until smooth.

Switch to the dough hook and continue to add the remaining flour, 1 cup at a time, kneading between additions. Once the flour has been added, knead on medium-low speed for about 5 minutes until smooth. The dough will be sticky and soft, but should start to clean off the side of the bowl. You can also knead by hand for 7-9 minutes on a lightly floured surface instead. If the dough is really sticking to the bowl, you can add a little more flour, 1/2 cup at a time, until the dough is workable. But for the lightest paczki, try not to add too much flour.

Transfer the paczki dough to a clean, lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours or in the fridge overnight.

Turn out dough onto a lightly floured surface and roll out to about 1/2-inch thick. Use a 3- to 3 1/2-inch round biscuit or donut cutter (or cup or lid about that size) to cut out rounds, then place them on baking sheets lined with parchment paper with space between them to rise. You may need to dip the cutter into flour between each cut so it doesn&#39;t stick to the dough.

Cover the circles of dough loosely with plastic wrap and let them rise for 30-60 minutes until puffy and doubled in size. Or place them in the fridge for a slow proof overnight so they are ready to fry in the morning.

Heat about 3 inches of oil over medium heat in a large cast iron skillet to 325 to 350°F. Fry 3-5 donuts at a time for 2-3 minutes on one side, then flip and fry for another 1-2 minutes on the second side until golden brown with a pale stripe around the middle.

Transfer the fried paczki to a paper towel-lined baking sheet with a wire slotted spoon to drain excess oil. Toss in granulated sugar while still hot. Or let cool completely, then roll or dust in powdered sugar.

Fit a piping bag fitted with an open piping tip and fill with your filling of choice. Stick the piping tip into the side of a donut and squeeze until the filling starts to pool at the top of the donut. If you have a hard time getting your piping bag into the side of your paczki you can make a slit with a knife to get things started.

Serve immediately for best results, or store upright at room temperature for up to 2 days.

Amy, I am beginner this recipe paczki beatiful

Made these exactly like the recipe and they turned out great! Filled them with homemade prune butter and coated in powdered sugar. Very authentic tasting and delicious :)

Not as as difficult as you might think to make. The doughnut had great flavor, very nice and airy texture. I tried Cherry and raspberry fillings (canned), I think next time I’ll make my own fruit filling.

I have been making Paczki for many years and have tried at least a dozen recipes, but this recipe was the best and was outstanding!  The dough rose very well, wasn't too sticky and fried up beautifully!  I dipped them in regular sugar while still very warm and filled them with my homemade cherry jelly when they were completely cool. Excellent recipe, not too sweet and as soft as air.  Will make again and not just on Fat Tuesday.

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Paczki (Polish Donuts)

Pączki - Polish Donuts

Paczki (Jelly Donuts)

Top 3 paczki recipes from across the web

The most viewed paczki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paczki (Polish Donuts)

Pączki - Polish Donuts

Paczki (Jelly Donuts)

The most viewed paczki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine