Polish Donuts with Jam ( Pączki )

Alright, let's get baking! Here's my recipe for classic Polish Pączki, those glorious, jam-filled donuts. This recipe produces a light, airy dough that fries up beautifully and tastes incredible.

Recipe: Classic Polish Pączki (Jam-Filled Donuts)

Yields: Approximately 12-15 Pączki Prep time: 30 minutes (plus proving time - approximately 2-3 hours) Cook time: 3-4 minutes per batch (frying)

Ingredients:

• For the Dough:

  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (60ml) warm milk (105-115°F / 40-45°C)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 4 large egg yolks, room temperature
  • 1 large egg, room temperature
  • 1/4 cup (60g) unsalted butter, melted and cooled slightly
  • 1/4 cup (60ml) spirit (high proof vodka or rum) - This helps prevent the donuts from absorbing too much oil and keeps them light.
  • 1/4 teaspoon salt
  • 3 1/4 cups (400g) all-purpose flour, plus more for dusting

• For Frying:

  • Vegetable oil or canola oil, for frying (about 4-6 cups, enough for donuts to float)

• For Filling:

  • Your favorite jam (traditional choices are plum, rose hip, or apricot), about 1 cup

• For Coating:

  • 1 cup powdered sugar, or granulated sugar

Equipment:

• Large mixing bowl
• Stand mixer with dough hook attachment (optional, but recommended)
• Measuring cups and spoons
• Small saucepan or microwave-safe bowl for melting butter
• Thermometer (for oil temperature)
• Large pot or deep fryer
• Slotted spoon or spider
• Piping bag with a long, thin tip or a small syringe
• Wire rack

Instructions:

1. Activate the Yeast:

• In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let stand for 5-10 minutes, until foamy. This indicates the yeast is active.

2. Prepare the Dough:

• In a large mixing bowl or the bowl of a stand mixer, combine the remaining sugar, vanilla extract, egg yolks, and egg. Beat until light and fluffy.
• Gradually add the melted butter and spirit, mixing well.
• Add the activated yeast mixture and salt. Mix until combined.
• Gradually add the flour, mixing on low speed (if using a stand mixer) or by hand, until a soft, slightly sticky dough forms.
• If using a stand mixer, knead with the dough hook for 5-7 minutes until smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be soft and pliable.

3. First Proof (Rise):

• Lightly grease a large bowl. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap or a damp kitchen towel.
• Let rise in a warm place for 1-1.5 hours, or until doubled in size.

4. Shape the Pączki:

• Gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
• Roll the dough out to about 1/2 inch (1.2 cm) thickness.
• Use a 2-3 inch round cookie cutter or a sharp knife to cut out circles.
• Place the dough circles on a baking sheet lined with parchment paper.

5. Second Proof (Rise):

• Cover the shaped dough circles with plastic wrap or a damp kitchen towel and let rise in a warm place for another 45-60 minutes, or until puffy. This is crucial for achieving a light texture.

6. Fry the Pączki:

• While the dough is rising for the second time, heat the oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
• Carefully place 2-3 pączki at a time into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature.
• Fry for 1-2 minutes per side, until golden brown and cooked through.
• Remove the pączki with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.

7. Fill and Finish:

• Let the pączki cool slightly before filling.
• Using a piping bag fitted with a long, thin tip or a small syringe, insert the tip into the side of each pączek and fill with your desired jam. Be generous!
• While the pączki are still slightly warm, roll them in powdered sugar or granulated sugar to coat. Alternatively, you can dust them with powdered sugar.

Chef's Tips:

• Temperature is Key: Make sure your milk is warm, not hot, to activate the yeast properly. Maintaining the correct oil temperature is also crucial for even cooking.
• Don't Overcrowd the Pot: Overcrowding the pot will lower the oil temperature and result in greasy donuts. Fry in small batches.
• First Proof Time: The first proof will vary depending on the temperature and humidity in your area. It can take anywhere from 1 to 1.5 hours, or even longer, for the dough to double.
• The White Ring (A Sign of Perfection): Look for a light ring (or "belt") around the middle of the pączki after frying. This is a sign of perfect proofing and a light, airy texture.
• Use quality Jam: The flavor of the filling plays a huge part in how your Pączki will taste. Don't cheap out.

Serving:

• Serve the Pączki warm or at room temperature. They are best enjoyed on the day they are made. However, they can be stored in an airtight container at room temperature for up to 2 days.

Smacznego! Enjoy your delicious, homemade Polish Pączki!