Delight your taste buds with these irresistible Paczki Polish Donuts. Dense yet fluffy, filled with sweet goodness, and fried to golden perfection, they’re a treat that’s hard to resist.
Why This Recipe Works
- The combination of yeast and a bit of vodka ensures a light, airy texture with a crisp exterior.
- Frying at the right temperature guarantees a golden brown finish without absorbing excess oil.
- Filling options are versatile, allowing for customization based on personal preference.
- The dough’s resting time is optimized for flavor development and ease of handling.
- Using bread flour gives the donuts their signature chewiness.
Ingredients
- 4 cups bread flour
- 1/2 cup granulated sugar
- 1 packet active dry yeast
- 1/2 cup whole milk, warmed
- 4 large egg yolks
- 1/4 cup unsalted butter, melted
- 1 tbsp vodka
- 1 tsp salt
- Oil for frying
- Your choice of fillings (jam, custard, etc.)
- Powdered sugar for dusting
Equipment Needed
- Stand mixer with dough hook
- Deep fryer or heavy pot
- Thermometer
- Rolling pin
- Round cutter
- Piping bag
Instructions
Prepare the Dough
In your stand mixer, combine the flour, sugar, and yeast. Add the warmed milk, egg yolks, melted butter, vodka, and salt. Mix on low until the dough comes together, then increase the speed and knead for about 5 minutes until smooth and elastic. Tip: The vodka evaporates during frying, leaving no alcohol taste but ensuring a lighter texture.
Let the Dough Rise
Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours or until doubled in size. This slow rise is crucial for developing the dough’s flavor and texture.
Shape and Second Rise
Roll out the dough on a floured surface to about 1/2 inch thickness. Use a round cutter to cut out donuts. Place them on a lined tray, cover, and let rise for another 30 minutes. They should look puffy but not doubled.
Fry to Perfection
Heat oil in your deep fryer or pot to 350°F. Fry the donuts in batches, about 2 minutes per side, until golden brown. Tip: Maintain the oil temperature to ensure even cooking. Drain on paper towels.
Fill and Finish
Once cooled slightly, use a piping bag to fill each donut with your chosen filling. Dust with powdered sugar before serving. Tip: For a neat fill, insert the piping tip from the side rather than the top.
Tips and Tricks
For the best Paczki, ensure your yeast is fresh for optimal rise. The dough should be tacky but not sticky; adjust flour as needed. When frying, don’t overcrowd the pot to maintain oil temperature. Experiment with fillings; traditional options include rose hip jam or custard, but feel free to get creative. For a lighter version, you can bake the donuts, though they won’t have the same texture.
Recipe Variations
- Chocolate-filled Paczki: Use chocolate ganache as a filling for a rich twist.
- Lemon Curd Paczki: Brighten up your donuts with a tangy lemon curd filling.
- Apple Cinnamon: Incorporate apple pie filling and a sprinkle of cinnamon for a fall-inspired version.
- Savory Option: Fill with a cheese mixture for an unexpected savory take.
- Gluten-Free: Substitute the bread flour with a gluten-free blend for those with dietary restrictions.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. This slow fermentation enhances the flavor. Just bring it to room temperature before shaping and proceeding with the second rise.
Why is vodka used in the dough?
Vodka inhibits gluten formation, resulting in a tender texture. Since it evaporates during frying, it doesn’t leave any alcohol taste behind, just a lighter donut.
How do I store leftover Paczki?
Store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but can be gently reheated in the oven to revive their texture.
Summary
These Paczki Polish Donuts are a delightful treat, combining a fluffy interior with a crisp exterior and your choice of sweet fillings. Perfect for special occasions or when you’re craving something indulgent.