This recipe is for Authentic Polish Paczki, which is usually served on Fat Tuesday during Mardi Gras. This is done to celebrate the last day before Fasting begins for Lent. Most of you know what Paczki are, but for those that do not, it is basically a fried donut with a filling of custard or fruit. These can be covered in a glaze or sprinkled with sugar.
In Poland, the most common fillings are stewed Plum Jam or Rose Hip Jam. However, there are many other types of fillings used. There is a reason why Paczki is made when it is. The purpose was to use up the lard, sugar and jams, eggs and fruit that was in the house, before Lent fasting begins.
Frequently Asked Questions:
Could I use actual jelly or preserves?
Definitely, virtually anything that could be used as a filling is acceptable. This includes custards or puddings.
Should I frost these?
These are usually glazed or dipped in sugar. Making a homemade glaze is pretty simple to do.
Do I use Active Dry yeast or Rapid Rise yeast?
Do not use Rapid Rise Yeast. You can use either Active Dry or Regular Instant Yeast.
How do I put the jam or custard into the center of the Paczki?
It is easiest to poke a hole through the side and then using a piping bag, place the preserves into the bag, the tip of the bag into the hole and squeeze the bag lightly. You will see some of the filling come back towards the outer edge of the hole. That is fine, it will happen.
In a small saucepan, heat up the milk until it steams and has small bubbles around the edges of the pan.
Remove from the heat and let cool to lukewarm.
In a large bowl, dissolve the yeast into the warm milk, stir in one cup of flour and let stand for 5 minutes.
Meantime, beat the egg yolks in a small bowl until they are light and fluffy.
After 5 minutes, add the melted butter to the yeast and milk mix, add in the sugar and mix, add in the salt and the vanilla beating after the addition.
Slowly add more flour, a little at a time, adding just enough to make a soft dough that is not sticky.
Place the dough on a lightly floured surface and knead for one minute. Add more flour if needed.
Roll the dough into a ball and place into a lightly greased bowl, cover with plastic and let sit in a warm place until doubled in size. This could take up to 90 minutes, be patient.
Punch dough down and place on a floured surface. Roll the dough out until it is ½ inch thick.
Place on a parchment lined baking sheet, cover with a tea towel and let sit for 30 minutes.
Heat the oil in a large pan to a temperature of 360*. Gently place each Paczki into the oil and let fry on one side until golden brown. Flip and let cook on the other side. Do not add too many at a time, it will cool the oil down and the Paczki will be greasy.
Remove the Paczki using a slotted spoon and set on a cooling rack for 30 seconds. Then immediately roll in granulated sugar.
Let sit until completely cooled.
Once cooled, use a skewer or sharp knife to poke a hole in the side of each Paczki.
Use a pastry bag to insert the filling.
Ingredients
Directions
In a small saucepan, heat up the milk until it steams and has small bubbles around the edges of the pan.
Remove from the heat and let cool to lukewarm.
In a large bowl, dissolve the yeast into the warm milk, stir in one cup of flour and let stand for 5 minutes.
Meantime, beat the egg yolks in a small bowl until they are light and fluffy.
After 5 minutes, add the melted butter to the yeast and milk mix, add in the sugar and mix, add in the salt and the vanilla beating after the addition.
Slowly add more flour, a little at a time, adding just enough to make a soft dough that is not sticky.
Place the dough on a lightly floured surface and knead for one minute. Add more flour if needed.
Roll the dough into a ball and place into a lightly greased bowl, cover with plastic and let sit in a warm place until doubled in size. This could take up to 90 minutes, be patient.
Punch dough down and place on a floured surface. Roll the dough out until it is ½ inch thick.
Place on a parchment lined baking sheet, cover with a tea towel and let sit for 30 minutes.
Heat the oil in a large pan to a temperature of 360*. Gently place each Paczki into the oil and let fry on one side until golden brown. Flip and let cook on the other side. Do not add too many at a time, it will cool the oil down and the Paczki will be greasy.
Remove the Paczki using a slotted spoon and set on a cooling rack for 30 seconds. Then immediately roll in granulated sugar.
Let sit until completely cooled.
Once cooled, use a skewer or sharp knife to poke a hole in the side of each Paczki.
Use a pastry bag to insert the filling.