Polish Doughnuts – Pączki

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- +

- - - Prep Time: 30 minutes - Cook Time: 10 minutes - Servings: 12 + + Prep Time: 30 minutes + Cook Time: 10 minutes Servings: 12 - - Source: - - jennycancook.com - - + + Source: + + jennycancook.com +

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Ingredients

-                1 ½ cups all purpose flour
¼ cup sugar
¼ teaspoon salt
7 grams instant yeast
⅔ cup milk warmed to 35°C
3 tbsp vegetable oil
2 egg yolks
½ tsp vanilla
about ¼ cup extra flour
1 tbsp melted butter
⅓ cup sugar for coating
1 cup jam, custard, or filling of choice

-            

Ingredients

+            
+              1 ½ cups all purpose flour
+            

+            
+              ¼ cup sugar
+            

+            
+              ¼ teaspoon salt
+            

+            
+              7 grams instant yeast
+            

+            
+              ⅔ cup milk warmed to 35°C
+            

+            
+              3 tbsp vegetable oil
+            

+            
+              2 egg yolks
+            

+            
+              ½ tsp vanilla
+            

+            
+              about ¼ cup extra flour
+            

+            
+              1 tbsp melted butter
+            

+            
+              ⅓ cup sugar for coating
+            

+            
+              1 cup jam, custard, or filling of choice
+            

+          

- + +

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- - +

+ - -

Directions

-            Place flour, sugar, salt, & yeast in large bowl.
Stir in warm milk, followed by oil, egg yolks & vanilla.
With electric mixer, beat for 2 minutes on high speed.
Stir in enough flour until the dough holds together.
On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
If using custard filling, make it now so it can cool. (see recipe below)
Line a large baking sheet with parchment paper.
On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.
For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.
Custard Filling:
In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.

+        
+        
+          Directions
+          
+            
+              Place flour, sugar, salt, & yeast in large bowl.
+            

+            
+              Stir in warm milk, followed by oil, egg yolks & vanilla.
+            

+            
+              With electric mixer, beat for 2 minutes on high speed.
+            

+            
+              Stir in enough flour until the dough holds together.
+            

+            
+              On a floured surface, knead 50 turns, cover with plastic and let
+              rest 10 min.
+            

+            
+              If using custard filling, make it now so it can cool. (see recipe
+              below)
+            

+            Line a large baking sheet with parchment paper.

+            
+              On a floured surface, roll dough 1/2-inch thick. Cut circles using
+              a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
+            

+            
+              Place mounds on baking sheet, cover with a towel, and let rise in
+              a warm spot about 45 minutes. (1 hour at room temp.) During this
+              time, preheat oven to 375° F.
+            

+            
+              When paczki are puffy, but not necessarily doubled in size, bake
+              for 10 minutes.
+            

+            
+              Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay
+              down some wax paper to save cleanup.
+            

+            
+              Remove paczki immediately from pan to wax paper. Brush each one
+              while warm (top & sides) with melted butter and roll in bag to
+              coat with sugar.
+            

+            
+              For jam, fill warm or cooled paczki using a pastry bag with a long
+              tip, pushing into the side, or cut a slit in the side and insert
+              filling with a spoon. For custard, cool paczki before filling. All
+              paczki are best served right away.
+            

+            Custard Filling:

+            
+              In a small saucepan, combine 1/4 cup sugar + 4 teaspoons
+              cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg
+              yolk. Bring to a boil. Cook & stir about a minute. (it
+              thickens more as it cools) Spread onto a dinner plate and let it
+              stand, undisturbed, to cool thoroughly before using - refrigerate
+              if necessary.
+            

+          

-    

- - -

Notes

Note: If using a pastry bag, choose a smooth jam and not one with pieces of fruit as they can clog the tip.

+ + +

Notes

+ Note: If using a pastry bag, choose a smooth jam and not one with + pieces of fruit as they can clog the tip. +

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