Fluffy Polish Jam Doughnuts Paczki
Paczki are the gloriously indulgent deep-fried Polish doughnuts that are light as a cloud on the inside yet rich from a dough enriched with egg yolks, butter, and a splash of spirits. They are traditionally filled with rose hip jam or custard and finished with a glaze and candied orange peel.
Pillowy deep-fried Polish doughnuts filled with rose hip jam and finished with a sweet vanilla glaze.
Nutrition per serving
Ingredients
Dough
Filling
Cooking
Instructions
Make the Enriched Dough
Dissolve yeast in warm milk with a pinch of sugar and let it foam for 5 minutes then add flour, egg yolks, 3 tablespoons of softened butter, 3 tablespoons of sugar, and a splash of rum or vodka. Knead for 12 minutes until the dough is silky smooth and slightly sticky then cover and let rise for 60 minutes until doubled.
Shape and Fill
Turn the risen dough out and divide into 12 equal portions rolling each into a smooth ball. Flatten each ball into a disc, place a teaspoon of jam in the center, then gather the edges up around the filling and pinch very tightly to seal. Place seam-side down on a floured tray.
Second Rise and Fry
Allow the shaped paczki to rise uncovered for 20 to 30 minutes until puffed. Heat oil in a deep heavy pot to exactly 175 degrees Celsius and fry 3 to 4 at a time for 2 to 3 minutes per side until evenly golden brown then remove with a slotted spoon to drain on paper towels.
Glaze and Finish
While the paczki are still warm mix powdered sugar with a splash of water and vanilla extract to make a thin glaze. Dip the top of each paczek into the glaze and place on a wire rack then scatter a few pieces of candied orange peel on top before the glaze sets.
Substitutions
Common mistakes
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