Indulge in these soft, pillowy Polish Paczki filled with rich vanilla custard, perfect for a sweet breakfast or dessert.
Introduction:
Paczki (pronounced “ponch-kee”) are traditional Polish doughnuts that have been enjoyed for centuries, especially on Fat Thursday or Mardi Gras as a way to indulge before Lent. While they can be filled with various sweet fillings like fruit jams or chocolate, Custard-Filled Polish Paczki is one of the most beloved versions. Soft, fluffy, and generously filled with a rich vanilla custard, these doughnuts are irresistible. The dough is rich and slightly sweet, fried to perfection, and coated in sugar, giving it a delightful crunch on the outside while remaining tender on the inside. Making these paczki at home may seem intimidating, but with a little patience, you’ll be rewarded with a batch of melt-in-your-mouth treats that rival any bakery. Perfect for breakfast, dessert, or a special celebration, these custard-filled paczki will quickly become a favorite in your home.
Ingredients:
For the Dough:
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup warm water
- Vegetable oil for frying
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For Topping:
- Powdered sugar or granulated sugar (for coating)
Directions:
Step 1: Prepare the Dough
- Activate the Yeast: In a small bowl, mix the warm water, a pinch of sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dough: In a large bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the egg yolks, warm milk, melted butter, and vanilla extract. Add the yeast mixture and the wet ingredients to the dry ingredients.
- Knead the Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Step 2: Make the Custard Filling
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- Whisk the Eggs and Cornstarch: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Combine: Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens (about 2-3 minutes).
- Add Butter and Vanilla: Remove the custard from the heat and stir in the butter and vanilla extract. Let the custard cool completely before using.
Step 3: Shape and Fry the Paczki
- Roll the Dough: Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thick. Use a round cookie cutter or glass to cut out circles of dough (about 3 inches in diameter).
- Let Rise: Place the dough circles on a lined baking sheet, cover them with a cloth, and let them rise for another 30 minutes.
- Fry the Paczki: Heat the vegetable oil in a large, deep pot to 350°F (175°C). Fry the doughnuts in small batches for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
Step 4: Fill and Coat
- Fill with Custard: Once the paczki are cool enough to handle, use a piping bag with a small round tip to inject the custard into each doughnut. Be generous with the filling!
- Coat with Sugar: Roll the paczki in powdered sugar or granulated sugar while they are still warm.
How to Prepare:
- Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour while kneading. If it’s too dry, add a bit more milk.
- Frying Temperature: Keep the oil at a consistent 350°F. If the oil is too hot, the paczki will brown too quickly on the outside and remain raw on the inside. Too low, and they’ll absorb too much oil.
Preparation Time:
- Prep Time: 25 minutes (plus 2 hours for rising)
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
Servings:
- Yields: 12-14 paczki
FAQs:
1. Can I freeze paczki?
- Yes, you can freeze them before filling. Once they’ve cooled after frying, store them in an airtight container in the freezer. Fill them with custard after thawing and reheating.
2. What if I don’t have a piping bag?
- You can use a zip-top bag with a small hole cut in one corner. This will work to inject the custard into the paczki.
3. Can I use a different filling?
- Absolutely! Traditional fillings include raspberry or plum jam, but you can also use chocolate ganache, lemon curd, or cream.
4. How do I store paczki?
- Paczki are best eaten fresh. However, you can store them in an airtight container at room temperature for up to 2 days. If stored in the refrigerator, they may become a bit dense, so allow them to come to room temperature before eating.
5. Can I bake paczki instead of frying?
- While traditional paczki are fried, you can bake them at 350°F for about 15-20 minutes or until golden. They will have a slightly different texture but will still taste delicious.
Conclusion:
Custard-Filled Polish Paczki are a delicious and indulgent treat that’s perfect for any special occasion or just when you want to spoil yourself and your family. With their soft, fluffy dough, creamy custard filling, and sweet sugar coating, these paczki are the ultimate comfort food. Whether you’re making them for a Polish celebration or simply craving a homemade doughnut, this recipe is a great way to bring a taste of tradition to your kitchen. Enjoy these delightful doughnuts fresh from the fryer, and savor each bite of custardy goodness!