Custard-Filled Polish Paczki are delicious, rich doughnuts traditionally enjoyed on Fat Tuesday (Tłusty Czwartek) in Poland before the start of Lent. These paczki are filled with a creamy custard and typically dusted with powdered sugar. They’re known for their light, airy texture and rich, indulgent filling.
Here’s a step-by-step recipe to make Custard-Filled Polish Paczki:
Custard-Filled Polish Paczki
Ingredients:
For the Dough:
- 1 cup whole milk, warmed
- 1 package (2¼ teaspoons) active dry yeast
- ¼ cup granulated sugar
- 3 large egg yolks
- ¼ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 3½ cups all-purpose flour, plus more for dusting
- ¼ teaspoon salt
- Oil for frying (such as vegetable oil or canola oil)
For the Custard Filling:
- 2 cups whole milk
- ¼ cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For Finishing:
- Powdered sugar (for dusting)
Instructions:
- Prepare the Dough:
- In a small bowl, sprinkle the yeast over the warm milk and let it sit for about 5 minutes, until foamy.
- In a large mixing bowl or stand mixer fitted with a dough hook, combine the sugar, egg yolks, softened butter, and vanilla extract. Mix well.
- Add the yeast mixture to the bowl and mix to combine.
- Gradually add the flour and salt, mixing until a dough forms. If the dough is too sticky, add a little more flour as needed.
- Knead the dough on a lightly floured surface or in the stand mixer for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Prepare the Custard Filling:
- In a medium saucepan, heat the milk over medium heat until hot but not boiling.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. This should take about 5-7 minutes.
- Remove from heat and stir in the butter and vanilla extract. Let the custard cool to room temperature, then refrigerate until fully chilled.
- Shape and Fry the Paczki:
- Punch down the risen dough and turn it out onto a floured surface. Roll it out to about ½-inch thickness.
- Use a round cutter (about 3 inches in diameter) to cut out circles of dough.
- Place a small amount of custard in the center of half of the dough circles, then place a second dough circle on top. Pinch the edges together to seal, forming a doughnut.
- Place the filled doughnuts on a floured baking sheet and let them rise for about 30 minutes, until slightly puffy.
- Fry the Paczki:
- Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
- Fry the paczki in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Finish and Serve:
- Once the paczki have cooled slightly, dust them with powdered sugar.
- Serve warm or at room temperature.
Tips:
- Custard Filling: If you prefer a thicker filling, you can add a bit more cornstarch or cook the custard a little longer.
- Frying: Maintain the oil temperature to ensure the paczki cook evenly and do not absorb too much oil. Use a candy thermometer to monitor the temperature.
- Alternatives: For different fillings, you can use fruit preserves or chocolate ganache instead of custard.
Custard-Filled Polish Paczki are a delicious treat with a soft, pillowy dough and a rich, creamy filling. They’re perfect for celebrating special occasions or simply enjoying a decadent dessert!
