Polish Doughnuts (Paczki)

Name: Polish Doughnuts (Paczki)
Ingredients: 2 tbsp sugar; 2 tbsp softened unsalted butter; ½ cup warm whole milk; ¼ tsp vanilla extract; 1 pinch of salt; 2 eggs; 1 tsp dry yeast; 2 cups all-purpose flour; Enough oil for deep frying (see notes); Roughly 2½ cups jelly, jam, or custard, for filling (optional); Powdered sugar, for dusting (optional)

Ingredients

2 tbsp sugar
2 tbsp softened unsalted butter
½ cup warm whole milk
¼ tsp vanilla extract
1 pinch of salt
2 eggs
1 tsp dry yeast
2 cups all-purpose flour
Enough oil for deep frying (see notes)
Roughly 2½ cups jelly, jam, or custard, for filling (optional)
Powdered sugar, for dusting (optional)

Steps

Whisk together the sugar, butter, milk, vanilla, salt, and eggs. Then, whisk in the yeast.
While continuously stirring, add the flour ½ cup at a time until the mixture is a firm dough.
Knead the dough for about 5 minutes. Put it back in the bowl, cover, and let it rise somewhere warm until it's twice its original size—this should take about 1½ hours.
Pat the dough on a lightly floured surface, and roll the dough until it's about ½ inch thick. Cut out circles of dough and set aside. The exact size the circles should be is entirely up to your preference; the final product will have only a slightly larger diameter. You can roll out the excess dough again to cut more pączki.
Let the dough rounds rise for about 30 minutes or until they've doubled in size.
Heat oil to about 350°F in a deep pot or pan. Carefully spoon or slide a few pączki into the oil at a time to deep fry them until golden-brown. They will only be half submerged, so you will have to flip them to fry both sides; in a pinch, disposable chopsticks work well for this.
While the pączki cool, spoon some fruit jelly, jam, or custard in a pastry bag with a long, narrow point. Fill the pączki by pushing the point into their sides.
Sprinkle some powdered sugar on top, to taste. If the pączki are still warm, the powdered sugar may melt a bit.

More recipes with butter, milk, vanilla, eggs, yeast or flour

Adapted from “Polish Doughnuts (Paczki)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

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Polish Doughnuts (Paczki)

Ingredients

2 tbsp sugar
2 tbsp softened unsalted butter
½ cup warm whole milk
¼ tsp vanilla extract
1 pinch of salt
2 eggs
1 tsp dry yeast
2 cups all-purpose flour
Enough oil for deep frying (see notes)
Roughly 2½ cups jelly, jam, or custard, for filling (optional)
Powdered sugar, for dusting (optional)

Steps

Whisk together the sugar, butter, milk, vanilla, salt, and eggs. Then, whisk in the yeast.
While continuously stirring, add the flour ½ cup at a time until the mixture is a firm dough.
Knead the dough for about 5 minutes. Put it back in the bowl, cover, and let it rise somewhere warm until it's twice its original size—this should take about 1½ hours.
Pat the dough on a lightly floured surface, and roll the dough until it's about ½ inch thick. Cut out circles of dough and set aside. The exact size the circles should be is entirely up to your preference; the final product will have only a slightly larger diameter. You can roll out the excess dough again to cut more pączki.
Let the dough rounds rise for about 30 minutes or until they've doubled in size.
Heat oil to about 350°F in a deep pot or pan. Carefully spoon or slide a few pączki into the oil at a time to deep fry them until golden-brown. They will only be half submerged, so you will have to flip them to fry both sides; in a pinch, disposable chopsticks work well for this.
While the pączki cool, spoon some fruit jelly, jam, or custard in a pastry bag with a long, narrow point. Fill the pączki by pushing the point into their sides.
Sprinkle some powdered sugar on top, to taste. If the pączki are still warm, the powdered sugar may melt a bit.

More recipes with butter, milk, vanilla, eggs, yeast or flour

Adapted from “Polish Doughnuts (Paczki)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.