Polish Doughnuts (Paczki)
Photo: Wolfcat-hybrid, CC0
Paczki are Polish filled doughnuts, made from a rich egg dough that is fried until golden and injected with jam. This version keeps the dough small in quantity, so it suits a single batch for a family. The eggs and butter give a tender, slightly dense crumb, and filling the doughnuts after they cool keeps the jam from scorching. They are traditionally eaten before Lent.
Instructions
Whisk the sugar, butter, warm milk, vanilla, salt and eggs together in a bowl until combined. Whisk in the yeast.
Stir constantly while you add the flour, ½ cup at a time, until the mixture comes together as a firm dough.
Knead the dough for about 5 minutes, then return it to the bowl and cover it. Leave it to rise for about 1½ hours, until it has doubled in size.
Pat the dough out on a lightly floured board and roll it to about ½ inch thick. Cut small rounds, and gather and reroll the scraps to cut more.
Let the rounds rise for about 30 minutes, until they have doubled in size.
Heat oil to about 350°F and deep fry the rounds until golden brown. Set them aside to cool.
Spoon jelly or jam into a pastry bag fitted with a long point. Push the tip into the side of each cooled pączek and squeeze in the filling.
Dust the tops with powdered sugar and serve.
Make it personal.
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