Paczki (Polish Doughnuts)

These traditional Polish paczki are the ultimate indulgence, featuring a rich, brioche-like dough made with eggs, butter, and a splash of rum. Unlike standard doughnuts, paczki are typically filled before frying, bursting with sweet prune or fruit preserve. The exterior is crisp and golden while the inside remains tender and pillowy. They are a beloved treat for Fat Tuesday (Shrove Tuesday) but are delicious any time of year.

Cooking Method: Baking, Frying

Cuisine: Eastern European

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1658

Dietary: Vegetarian

Description

These traditional Polish paczki are the ultimate indulgence, featuring a rich, brioche-like dough made with eggs, butter, and a splash of rum. Unlike standard doughnuts, paczki are typically filled before frying, bursting with sweet prune or fruit preserve. The exterior is crisp and golden while the inside remains tender and pillowy. They are a beloved treat for Fat Tuesday (Shrove Tuesday) but are delicious any time of year.

Directions

1
Dissolve yeast in 1/4 cup of the warm sweet cream with 1 tablespoon of sugar. Let stand for 5-10 minutes until foamy.
2
In a large bowl, beat the remaining warm cream and egg yolks until thick and combined.
3
In a separate small bowl, cream together the softened butter and remaining sugar until light and fluffy.
4
Add the yeast mixture and the creamed butter mixture to the egg yolk mixture. Mix thoroughly.
5
Stir in the rum and salt.
6
Gradually add the flour, mixing after each addition, until a soft, sticky dough forms.
7
Beat the dough vigorously for about 5-10 minutes until it becomes smooth, elastic, and blisters form on the surface.
8
Cover the bowl and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
9
Punch down the dough to release air bubbles.
10
Turn the dough out onto a lightly floured surface and knead gently for a few minutes.
11
Roll the dough into a large rectangle. Spread a thin layer of prune filling over the dough.
12
Fold the dough over the filling to enclose it completely.
13
Cut the dough into 12 equal pieces. Roll each piece into a smooth ball, sealing the edges tightly.
14
Place the dough balls on a floured surface or parchment-lined tray, cover, and let rise for another 1 hour until puffy.
15
Heat oil in a deep pot or fryer to 350°F (175°C).
16
Carefully lower a few dough balls into the hot oil. Fry for 2-3 minutes, turning once, until deep golden brown on both sides.
17
Remove with a slotted spoon and drain on paper towels.
18
Repeat with remaining dough balls, maintaining oil temperature.
19
While still warm, dust generously with powdered sugar. Serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1658kcal

% Daily Value *
Total Fat 51g79%
Saturated Fat 19g95%
Cholesterol 1390mg464%
Sodium 5096mg213%
Total Carbohydrate 221g74%
Dietary Fiber 8g32%
Sugars 30g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: paczki, polish doughnuts, yeasted dough, deep fried, prune filling, rum, fat tuesday, shrove tuesday, eastern european, pastry, dessert, breakfast, homemade, traditional, indulgent, sweet, comfort food

Read it online: https://www.chefs-mate.com/recipe/paczki-polish-doughnuts/