Paczki

Prep Time:

25m

Yield:

22 Paczki

Plan for:

90 minutes rise time

Paczki is a scrumptious Polish pastry that packs a delightful surprise in every bite. Similar to a filled doughnut, Paczkis have a soft and fluffy texture and are lightly dusted with powdered sugar. The real magic is hidden within, where each holds a generous filling of sweet jam or jelly. For our chocolate lovers, you can also fill Paczki with a chocolate ganache. Prefer a tangy flavor? Fill with lime or lemon curd. Traditionally enjoyed on Fat Tuesday, these delectable treats are perfect for any occasion.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3/4 cup (180 g) warm milk (about 100°F)
2 envelopes active dry yeast
1 1/2 cups (180 g) all-purpose flour*
3 envelopes active dry yeast
1/4 cup (60 g) milk, room temperature
3 large egg yolks
4 tablespoons (50 g) Imperial Sugar Extra Fine Granulated Sugar
6 tablespoons (84 g) unsalted butter, soft
2 tablespoons vanilla extract
Zest of 1 lemon, no white bitter pith
2 cups + 2 tablespoons (256 g) all-purpose flour*
2 teaspoons (12 g) salt
For fryer, a few quarts of frying oil such as peanut oil
1 jar (about 15.5 oz or 440 g) any fruit spread or jam
Imperial Sugar Confectioners Powdered Sugar for sprinkling, as needed

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Pour first listed milk and first listed yeast in a bowl. Combine well. Add first listed flour and mix until smooth. Cover with plastic food wrap and set aside for 1 hour.
Mix second-listed yeast with milk, egg yolks, sugar, butter, vanilla, lemon zest, remaining flour, and salt. Mix until dough is smooth, elastic, and no longer sticks to sides of bowl. Total mixing time will be about 7-9 minutes on medium speed.
Dough temperature should be between 78°F and 80°F, and no higher than 82°F, or paczki will not be tender and dry out rapidly after frying.
Leave dough in a bowl or transfer it to a working surface. Working on a stone is not recommended, as it cools the dough and hinders yeast activity. Cover dough with a kitchen towel and allow to rest in a warm place until doubled in size, about 45 minutes.
Remove towel and press on dough to remove much of the air. Fold dough on itself to shape it back into a smooth piece of dough. Cover and allow resting for another 5 minutes.
Place kitchen towels or paper towels on cookie sheets. Spread a thin and even coat of flour onto towels. Set aside.
Cut dough precisely in half. Using only a very light dusting of flour, roll into a rope and cut it into 40-gram pieces or into 11 units.
Shape into round balls using little flour, if any. Place on floured towels about 2 inches apart. Repeat with remaining dough half. Cover with a kitchen towel or paper towel and allow to rise until they have gained 50% in volume.
Meanwhile, pour frying oil into a fryer, wok, or deep pan and heat to 350°F. Do not heat above this temperature as it would result in raw, undercooked centers.
To test that your dough has risen at least 50%, drop one ball in the 350°F oil to see if it properly expands. If so, proceed.
Roll/lift each dough ball gently off the towel and carefully and gently place in oil. Fit as many as possible, but keep space for expansion.
Cook on one side until golden in color and flip over. Once this side is golden, flip again and cook for one minute more. Lift out oil with a slotted spoon or tongs onto a wire rack or cookie sheet fitted with paper towels.
When cool enough to handle, twist a hole in the side of each paczki using a pairing knife.
Fill a pastry bag with your fruit spread of choice and pipe filling inside each paczki.
Sprinkle with lots of powdered sugar.