The Ultimate Custard-Filled Polish Paczki Recipe: A Sweet Delight That Will Captivate Your Taste Buds
If you’re craving a sweet treat that’s both rich and delightful, look no further than our homemade Custard-Filled Polish Paczki. This recipe is not just about making doughnuts; it’s about creating a culinary masterpiece that will transport you straight to a traditional Polish bakery. Perfect for any occasion, these paczki are light, fluffy, and filled with a creamy custard that will have your friends and family begging for seconds.
In this guide, we’ll walk you through every step of making these irresistible treats, ensuring you end up with paczki that are perfect for any celebration or simply a sweet indulgence. Let’s dive into this delicious recipe and discover why these paczki are the ultimate dessert.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Servings: 12-15 paczki
Ingredients
For the Pączki:
• 1 1/2 cups plus 1/4 cup flour, divided
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons yeast (instant or regular)
• 2/3 cup milk, warmed to 120°F for instant yeast or 110°F for regular yeast
• 3 tablespoons canola oil
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• 1 teaspoon Bacardi 151 or any high-proof liquor
• 2 quarts canola oil for frying
• 1 tablespoon melted butter
• 1/3 cup sugar for coating
For the Custard Filling:
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup milk
• 1 egg yolk
Instructions
1. Prepare the Dough
Begin by whisking together 1 1/2 cups flour, sugar, salt, and yeast in a large mixing bowl. Gradually stir in the warmed milk, then add canola oil, egg yolks, vanilla extract, and Bacardi 151. Using an electric mixer, beat the mixture on high speed for 2 minutes.
Add enough of the remaining flour (up to 1/4 cup) until the dough comes together and is manageable. Transfer the dough to a floured work surface and knead it for about 50 turns. Cover with plastic wrap and let it rest for 10 minutes.
2. Make the Custard Filling
While the dough is resting, prepare the custard filling. In a saucepan, combine 1/4 cup sugar and 1 tablespoon cornstarch. Gradually stir in 1 cup milk and 1 egg yolk. Bring the mixture to a boil over medium heat, stirring constantly until it thickens, about 1 minute. Allow the custard to cool thoroughly, refrigerating if necessary.
3. Shape the Paczki
Line a large baking sheet with parchment paper. Once the dough has rested, roll it out on a floured surface to a thickness of 1/2 inch. Use a 2 1/2-inch round cutter to cut out circles of dough. Gather and re-roll the scraps to cut additional circles.
Place the dough circles on the prepared baking sheet, cover with a towel, and let them rise at room temperature for 1 hour.
4. Fry the Paczki
Heat 2 quarts of canola oil in a large Dutch oven to 360°F. Once the oil reaches the right temperature, carefully drop the dough rounds into the hot oil, cooking up to 3 at a time. Fry until the doughnuts are golden brown on one side, then flip and cook the other side until it matches. Remove the paczki with a heat-resistant spatula or a shallow strainer and place them on a wire rack to drain excess oil. Check the first paczek to ensure it’s fully cooked inside; adjust the cooking time as needed.
5. Fill and Coat the Paczki
Fit a pastry bag with a long, slender tip and fill it with the chilled custard. Pipe the custard into the center of each paczek. Brush each side of the filled paczki with melted butter, then dip both sides into 1/3 cup sugar to coat.
6. Serve and Enjoy!
These paczki are best enjoyed fresh. Serve them immediately and relish the delicious blend of soft, fluffy dough with rich, creamy custard.
Tips for Perfect Paczki
1. Temperature Matters: Ensure the milk is warmed to the correct temperature for the yeast to activate properly. Too hot or too cold can affect the dough’s rise.
2. Avoid Overmixing: Mix just until the dough comes together to avoid tough paczki. Knead gently and don’t overwork the dough.
3. Test Frying: Always test one paczek to ensure it cooks through. This helps in adjusting frying time for the rest.
4. Cooling Time: Allow the paczki to cool slightly before filling to avoid the custard melting or spilling out.
5. Custard Consistency: Ensure the custard is thick enough to pipe into the paczki. If it’s too runny, let it cool longer or refrigerate until it firms up.
Nutritional Information
While paczki are a delightful treat, they are also rich and indulgent. For those monitoring their intake, enjoy them in moderation. Here’s a general breakdown:
• Calories: Approximately 250 per paczek
• Fat: 15g
• Carbohydrates: 25g
• Protein: 3g
Frequently Asked Questions (FAQs)
1. Can I make paczki in advance?
While fresh paczki are best, you can make them a day ahead. Store them in an airtight container at room temperature and fill just before serving.
2. What if I don’t have Bacardi 151?
You can substitute with any high-proof alcohol or omit it altogether if preferred.
3. How do I store leftovers?
Keep leftover paczki in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven.
4. Can I use a different filling?
Absolutely! Try fruit preserves, chocolate ganache, or cream cheese for a different twist.
5. How can I ensure the paczki stay fluffy?
Make sure to use the right amount of yeast and give the dough enough time to rise properly.
Indulge in the ultimate dessert experience with these Custard-Filled Polish Paczki. They are perfect for celebrations, a sweet treat after dinner, or just a delightful afternoon snack. With their rich custard center and perfectly crisp exterior, these paczki are sure to become a beloved recipe in your collection. Enjoy every delicious bite and impress your friends and family with this delightful treat!
