Pączki (Traditional Polish Filled Doughnuts)

Deep-fried doughnuts filled with jam or custard, dusted with powdered sugar.

Ingredients (Serves 6–8, makes about 12–14 pączki)

For the dough:

• 500 g all-purpose flour

• 50 g sugar

• 20 g fresh yeast (or 7 g active dry yeast)

• 250 ml warm milk

• 3 egg yolks

• 50 g butter, melted

• 1 pinch of salt

• Zest of 1 lemon (optional)

For frying and filling:

• Vegetable oil, for deep frying

• Jam, custard, or sweet cream for filling

• Powdered sugar, for dusting

Preparation

1. Prepare the dough:

   • Dissolve yeast in warm milk with a teaspoon of sugar and let it activate for 5–10 minutes.

   • In a large bowl, combine flour, sugar, salt, lemon zest, egg yolks, melted butter, and the yeast mixture.

   • Knead until smooth and elastic. Cover and let rise in a warm place for 1–1.5 hours until doubled in size.

2. Shape the pączki:

   • Roll out dough to 1–2 cm thickness.

   • Cut into circles using a round cutter.

   • Let rise for another 20–30 minutes.

3. Fry the doughnuts:

   • Heat oil in a deep pan to 170–175°C (340–350°F).

   • Fry doughnuts a few at a time for 2–3 minutes per side until golden brown.

   • Drain on paper towels.

4. Fill and finish:

   • Using a piping bag or small knife, fill pączki with jam, custard, or cream.

   • Dust generously with powdered sugar before serving.

Cooking Tips

• Make sure oil temperature is moderate; too hot will brown the outside while leaving the inside raw.

• Let the dough rise properly for soft, fluffy pączki; under-proofed dough can be dense.

Serving Suggestions

• Serve warm with powdered sugar for a traditional Polish treat.

• Pair with coffee or tea for breakfast or an afternoon snack.