Polish Baked Paczki (Donuts)

introduction

This Polish baked paczki recipe is an absolute gem that will quickly become a family favorite. I had the pleasure of trying it over the weekend, and let me tell you, my family couldn’t stop raving about them. The paczki, which are deliciously fluffy doughnuts, are perfectly complemented by a rich custard filling and a light coating of sugar. This baked version is much lighter than the traditional fried paczki, but it doesn’t sacrifice any of the taste or texture. The warm, sweet dough and creamy custard filling are a match made in heaven. My kids even asked if we could make them for every special occasion. If you’re a fan of doughnuts but want something with a little extra Polish flair, this recipe will not disappoint!

Why You’ll Love This Polish Baked Paczki

If you love doughnuts, you’ll be head over heels for Polish paczki. These are not your average doughnuts! Traditionally served on Fat Tuesday (before Lent), paczki are a beloved Polish treat enjoyed across generations. This baked version gives you all the flavor of the classic fried paczki but with a lighter, fluffier texture thanks to the baking method.

Here’s why this recipe will win your heart:

1. Rich, custard-filled delight – Each bite is a creamy explosion of vanilla custard filling, balanced by the lightness of the dough.
2. Less oil – By baking instead of frying, you get a lighter, less greasy doughnut that still tastes indulgent.
3. Simple ingredients – With pantry staples like flour, sugar, and eggs, you can make these paczki in no time!
4. Versatile filling options – While this recipe calls for custard, you can easily substitute with jam, chocolate, or other fillings to suit your taste.

Ingredients

Here’s what you’ll need to make these delectable Polish paczki:

For the Dough:

• 1½ cups all-purpose flour
• ¼ cup sugar
• ¼ teaspoon salt
• 2 teaspoons active dry yeast
• ¾ cup warm milk (not too hot, just warm to the touch)
• 3 tablespoons vegetable oil
• 2 egg yolks (save the whites for other recipes!)
• 1 teaspoon vanilla extract
• Extra flour for kneading (as needed)

For the Coating:

• 3 tablespoons melted butter
• ½ cup sugar (for rolling)

For the Custard Filling:

• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 cup milk
• 1 egg yolk

Instructions

Follow these simple steps, and you’ll have perfect Polish baked paczki ready in no time.

1. Prepare the Dough:
   • In a small bowl, combine the warm milk, sugar, and yeast. Stir well and let it sit for about 5-10 minutes until the mixture becomes bubbly.
   • In a large mixing bowl, combine the flour, salt, and the yeast mixture. Add the vegetable oil, egg yolks, and vanilla extract. Stir everything together until the dough begins to form.
   • Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
   • Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes to allow it to rise slightly.
2. Make the Custard Filling:
   • In a medium saucepan, combine the sugar and cornstarch. Gradually whisk in the milk and egg yolk until smooth.
   • Place the saucepan over medium heat and cook while stirring constantly until the mixture starts to boil and thickens (about 1½ minutes).
   • Once thickened, remove from heat and let it cool. You can place the custard in the fridge to chill while you continue with the dough.
3. Shape and Bake the Paczki:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.
   • Roll the dough out on a floured surface to about ½-inch thickness. Use a round cutter (about 2-3 inches in diameter) to cut out circles.
   • Place the circles on the prepared baking sheet, leaving a little space between each one. Cover them and let them rise for about 1 hour, or until they puff up slightly.
   • Bake the paczki in the preheated oven for 10-12 minutes, or until they are golden brown on top.
4. Coat and Fill the Paczki:
   • While the paczki are baking, melt the butter and place the sugar in a shallow bowl.
   • Once the paczki are done baking, remove them from the oven and immediately brush them with the melted butter. Roll each doughnut in the sugar to coat evenly.
   • Once the paczki have cooled slightly, use a piping bag or a small spoon to fill each one with the chilled custard filling. If you prefer, you can fill them with fruit jam or chocolate.

Nutrition Facts

• Serving Size: 1 paczek (donut)
• Calories per Serving: Approximately 220-250 calories (depending on the size and filling)
• Total Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 32g
• Sugar: 17g
• Protein: 4g

Preparation Time

• Total Time: 2 hours 30 minutes (including rising and baking)
• Active Time: 45 minutes
• Resting Time: 1 hour

How to Serve

Here are a few ideas for serving your Polish baked paczki:

• For breakfast: Serve warm paczki with a cup of coffee or tea for a sweet start to the day.
• As a dessert: Perfect for after dinner or as a treat for a party or gathering.
• For a festive occasion: Serve these delicious paczki on Fat Tuesday or any special celebration that calls for a sweet indulgence.
• With jam: If you prefer a fruitier filling, substitute the custard with your favorite jam, such as raspberry, strawberry, or plum.

Additional Tips

1. Don’t rush the rising process – Allow the dough to rise properly for the best texture. The dough should double in size.
2. Use fresh yeast – Make sure your yeast is fresh for optimal rise and flavor.
3. Customize your filling – While this recipe uses a custard filling, you can easily substitute with jam, chocolate ganache, or cream cheese for a unique twist.
4. Cool the doughnuts before filling – Let the paczki cool slightly before filling to avoid the custard from melting.
5. Don’t overcrowd the baking sheet – Give the doughnuts space to rise and expand during baking for an even cook.

FAQ Section

1. Can I use instant yeast instead of active dry yeast?
   • Yes, you can use instant yeast, but you won’t need to let it proof in warm milk. Just add it directly to the dry ingredients.
2. Can I make paczki ahead of time?
   • Yes! You can prepare the dough the night before, let it rise in the fridge, and bake the paczki the next day.
3. Can I use different fillings?
   • Absolutely! You can use fruit jams, chocolate spreads, or even Nutella for a different twist.
4. How do I store leftover paczki?
   • Store paczki in an airtight container at room temperature for 2-3 days. For longer storage, freeze them and reheat when needed.
5. Can I fry these paczki instead of baking them?
   • Yes, traditional paczki are fried. Frying will give them a more authentic texture but will make them heavier and greasier.
6. Can I use a dairy-free substitute for milk?
   • Yes, you can use almond milk, soy milk, or oat milk as a substitute for regular milk.
7. Why did my paczki turn out dense?
   • This could be due to under-proofing the dough or using old yeast. Ensure that the dough is allowed to rise enough before baking.
8. How do I prevent paczki from becoming soggy?
   • Make sure they are well-coated in melted butter and sugar and let them cool slightly before filling them with custard.
9. What can I serve with paczki?
   • You can serve paczki with coffee, hot chocolate, or even a scoop of vanilla ice cream for an indulgent treat.
10. Can I freeze the custard filling?

• Yes, you can freeze the custard for up to 1 month. Thaw it in the refrigerator before using.

Conclusion

Polish baked paczki are a wonderful treat that brings a taste of tradition into your kitchen. With a soft, pillowy dough and a rich custard filling, these baked paczki will satisfy your sweet tooth without the heaviness of frying. Whether you’re making them for a special occasion or just as a delightful weekend treat, this recipe is sure to become a new favorite in your household.

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