Dessert

Pączki

Name: Pączki
Prep time: 1 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 12 servings
Cuisine: polish
Ingredients: 500 g all-purpose flour; 50 g granulated sugar; 7 g active dry yeast; 120 ml whole milk lukewarm; 2 pcs large egg; 2 pcs large egg yolk; 60 g unsalted butter melted and cooled; 5 ml vanilla extract; 2 tsp lemon zest; 5 g salt; 240 g fruit preserve thick, e.g., rose hip or plum; 1.5 l vegetable oil for frying; 50 g powdered sugar for dusting; 100 g granulated sugar (optional); 60 ml water (optional)

These traditional Polish donuts are rich and airy, made from a yeasted dough enriched with eggs and butter. They are typically filled with fruit preserves and fried until golden brown, then dusted with powdered sugar or glazed.

An original recipe by Forkin

Total time: 3 hr 20 min
Serves: 12
Difficulty: Hard
Per serving: 466 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gall-purpose flour
7 gactive dry yeast
120 mlwhole milk, lukewarm
2 pcslarge egg
2 pcslarge egg yolk
60 gunsalted butter, melted and cooled
5 mlvanilla extract
2 tsplemon zest
5 gsalt
240 gfruit preserve, thick, e.g., rose hip or plum
1.5 lvegetable oil, for frying
50 gpowdered sugar, for dusting

dough

50 ggranulated sugar

glaze

100 ggranulated sugar(optional)
60 mlwater(optional)

Equipment

small saucepan (optional) · deep-fry thermometer · dough hook attachment (optional) · round cutter · slotted spoon · paper towels · rolling pin · plastic wrap · wire rack · baking sheet · parchment paper · large mixing bowl · heavy-bottomed pot · stand mixer (optional)

The method

Step by step

1
In a small bowl, combine the lukewarm milk, active dry yeast, and a pinch of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, remaining granulated sugar, and salt.
About 2 min
3
Add the eggs, egg yolks, melted butter, vanilla extract, and lemon zest to the foamy yeast mixture and whisk until well combined.
About 2 min
4
Pour the wet ingredients into the dry ingredients. Mix on low speed with a dough hook attachment, or by hand, until a shaggy dough forms.
About 3 min
5
Increase the speed to medium and knead the dough for 8-10 minutes until it is smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly sticky.
About 10 min
Cook’s note: Resist the urge to add too much extra flour, as this can make the pączki dry.
6
Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
7
Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
About 1 min
8
Roll the dough to about 1/2 inch (1.25 cm) thickness. Using a 3-inch (7.5 cm) round cutter, cut out circles of dough.
About 5 min
9
Place a teaspoon of fruit preserve in the center of half of the dough circles. Top with another dough circle and gently press the edges together to seal, ensuring no filling leaks out.
About 10 min
Cook’s note: You can also form the dough into balls, flatten slightly, add filling, and then pinch to seal.
10
Arrange the formed pączki on a baking sheet lined with parchment paper, leaving space between each. Cover loosely with plastic wrap or a clean towel and let them rise for another 30-45 minutes, or until visibly puffed.
About 45 min
11
While the pączki are rising, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 170°C (340°F). Use a deep-fry thermometer to monitor the temperature.
About 10 min
Cook’s note: Maintaining a consistent oil temperature is crucial for evenly cooked pączki.
12
Carefully place 3-4 pączki into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and cooked through.
About 10 min
Cook’s note: Adjust heat as needed to keep the oil temperature steady.
13
Using a slotted spoon, transfer the fried pączki to a wire rack lined with paper towels to drain excess oil.
14
If making a glaze, combine the glaze granulated sugar and water in a small saucepan and heat over medium-low heat until the sugar dissolves. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
About 3 min
15
Dust the warm pączki generously with powdered sugar, or brush with the prepared glaze.
About 2 min
Cook’s note: Serve warm for the best flavor and texture.

Per serving

Nutrition

52%Score

Calories: 465.9kcal
Protein: 6.4g
Carbs: 61.9g
Fat: 21.5g
Fibre: 1.6g
Sugar: 27.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store pączki in an airtight container at room temperature.

Reheating

Pączki are best enjoyed fresh; reheating is not recommended.