Baked Paczki (Polish Donuts)

Baked Paczki (Polish Donuts)

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons active dry yeast (or 1 packet)
• 3/4 cup whole milk, warm (not too hot for yeast)
• 3 tablespoons vegetable oil
• 2 egg yolks

Construction (How to Make):

1. Prepare the Yeast Mixture:
   • In a small bowl, combine the warm milk and granulated sugar. Stir to dissolve the sugar, then sprinkle the active dry yeast over the milk. Let it sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
2. Mix the Dough:
   • In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg yolks, vegetable oil, and the activated yeast mixture.
   • Stir everything together until a dough forms. You can use a wooden spoon or a dough hook attachment on a stand mixer.
3. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, use the dough hook to knead for 5-7 minutes on medium speed.
4. First Rise:
   • Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
5. Shape the Paczki:
   • Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface, and roll the dough into a 1/2-inch thick sheet.
   • Use a round cutter or glass (about 3 inches in diameter) to cut out circles of dough. For filled Paczki, you can use a small round cutter to cut a hole in the middle of each circle, or leave them whole if you prefer to fill them later.
6. Second Rise:
   • Place the dough circles onto a parchment-lined baking sheet, leaving space between each one. Cover them with a clean towel and let them rise for another 30 minutes to 1 hour, or until they puff up.
7. Bake the Paczki:
   • Preheat your oven to 375°F (190°C). Bake the Paczki in the preheated oven for 12-15 minutes, or until they are golden brown and fully cooked through.
8. Fill (Optional):
   • If you’d like to fill the Paczki with jelly, custard, or other fillings, use a piping bag to inject your chosen filling into the center after baking. A classic filling is strawberry jam or rose petal jam.
9. Finish and Serve:
   • Once baked, you can optionally dust the Paczki with powdered sugar or cinnamon sugar. Serve them warm and enjoy!

Variations:

1. Flavor Variations:
   • You can add a teaspoon of vanilla extract or orange zest to the dough for an extra burst of flavor.
2. Fillings:
   • Jelly or Jam: Traditionally filled with strawberry or rose petal jam.
   • Pastry Cream: Fill with a creamy custard for a richer treat.
   • Chocolate or Nutella: For a chocolatey twist, use Nutella or other chocolate spreads.
   • Apple or Cinnamon: Cooked spiced apples can also be used as a delicious filling.
3. Fried Paczki:
   • If you’d prefer fried Paczki instead of baked, heat oil in a deep fryer or large pot to 350°F (175°C) and fry the dough balls for about 2-3 minutes on each side, until golden brown. Drain on paper towels before filling and dusting with sugar.
4. Toppings:
   • After baking, you can dip the Paczki in a glaze made from powdered sugar and milk, or sprinkle them with cinnamon sugar instead of powdered sugar.
5. Mini Paczki:
   • If you want bite-sized treats, you can roll the dough into smaller balls before baking or frying, adjusting the baking time accordingly.

Tips:

1. Active Yeast:
   • Make sure your milk is warm, but not too hot—around 110°F (43°C) is ideal. Too hot, and it will kill the yeast, too cool, and it won’t activate.
2. Ensure the Dough Rises Well:
   • Make sure the dough is rising in a warm, draft-free place. If your kitchen is cool, you can place the dough in an oven with the light on to help create warmth.
3. Don’t Overfill:
   • When filling the Paczki after baking, be careful not to overfill them as it could cause them to burst.
4. Make Ahead:
   • The dough can be made the night before and refrigerated after the first rise. Punch it down, shape it, and let it rise again before baking.
5. Even Baking:
   • Ensure the Paczki are spaced out properly on the baking sheet so that they bake evenly.
6. Crispier Texture:
   • If you want a crisper texture, bake the Paczki for an additional 2-3 minutes, but keep an eye on them so they don’t brown too much.

Enjoy your delicious baked Paczki, a treat that’s perfect for holidays like Fat Tuesday or any time you’re craving a sweet, fluffy donut!