Paczki filled with custard are a delicious Polish recipe, sure to appeal to anyone with a sweet tooth. They’re Poland’s equivalent of the donut, so you can just imagine how amazing they are. Also known as ponchik or kreple, these little donuts are somewhat richer than the American ones. They’re made with a yeast dough which also contains white rum and vanilla. The filling is a delicious rich custard. In Poland, the fillings vary and include blueberry, strawberry, apple, Bavarian cream, and raspberry, to name a few.
They’ve been a treat in Poland since at least the Middle Ages. When bakers arrived from France, they fine-tuned the paczki recipe to make it lighter and spongier. They’re enjoyed in Poland on Fat Thursday (the start of Lent and Polish equivalent of Fat Tuesday) but the great thing about this recipe is you can make them anytime you want. And you’ll love them!
Paczki is the name of these deliciously rich donuts from Poland. The flavor of these is so indulgent and incredible you’re just going to have to make your own and experience the flavor sensation of Polish donuts for yourself.
Why You’ll Love the Recipe:
Anyone who enjoys sweet treats like donuts is going to love the taste of their Polish equivalent. These sweet Polish donuts have a crunchy sugar coating and a delicious, creamy custard filling.
How to Serve Them:
Enjoy them still warm, with a cup of coffee perhaps.
Ingredients:
For the Paczki:
- All-purpose flour
- Egg yolks
- Canola oil
- Instant yeast
- Milk
- Oil, for frying
- Melted butter
- Vanilla extract
- White rum
- White sugar
- Salt
- Sugar, for coating
For the Filling:
- White sugar
- Cornstarch
- Egg yolk
- Milk
How to make Custard-Filled Polish Paczki:
Whisk 1½ cups of the flour with ¼ cup sugar, salt, and yeast, in a bowl.
Stir in the milk and then 3 tablespoons of the oil, along with the white rum, vanilla, egg yolks, and oil.
Beat for 2 minutes with an electric mixer.
Stir in more flour if needed (up to ¼ cup more) to get the dough to stick together.
Now turn the dough onto a floured surface and knead for 5 minutes.
Use plastic wrap to cover it, then let it sit for 10 minutes.
Meanwhile, make the filling.
Put the sugar and cornstarch in a pan over a moderate heat.
Stir in the milk and egg gradually.
Bring the mixture to a boil, stirring all the time.
Cook for about a minute or until thick.
Let it cool completely.
Use parchment paper to line a baking sheet.
Roll the dough into a disk that’s ½-inch thick.
Cut out 2½ rounds with a flour-dipped cookie cutter.
Roll any scraps back up and cut more rounds from that.
Put the rounds on the baking sheet.
Cover with a clean towel and leave for an hour.
Heat canola oil to 360°F in a deep fryer or large, heavy pot.
Drop the dough in, using a metal strainer or heatproof utensil.
Cook about 3 at once time, flipping them when dark brown on one side.
When the other side is also dark brown, drain on a wire rack.
Put a long, thin tip on a piping bag and fill with the refrigerated custard mixture.
Pipe the filling into the rounds, then brush melted butter on both sides.
Dip in sugar, then serve right away.
Now ready to enjoy, and serve!
Can You Make Them Ahead?
You can but they’re so much better served right away.
Storage Instructions:
Leftovers should be stored in a paper bag on the countertop. They’re best eaten within 2 days but will keep for up to 4.
Variations and Substitutions:
Leave out the white rum if you want to. It’s used because it helps the batter soak up less oil, but it’s essential to the recipe. You can swap the custard filling for your favorite jam if you prefer. You can use regular yeast in place of the instant kind but, if you do, use 110°F milk to mix it with.
Custard-Filled Polish Paczki
Ingredients
- For the Paczki:
- 1¾ cups all-purpose flour
- 2 egg yolks
- 3 tablespoons canola oil
- 2 teaspoons instant yeast
- 2/3 cup milk warmed to 120°F
- 2 quarts oil for frying
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 1 teaspoon white rum
- ¼ cup white sugar
- ¼ teaspoon salt
- 1/3 cup sugar for coating
- For the Filling:
- ¼ cup white sugar
- 1 tablespoon cornstarch
- 1 egg yolk
- 1 cup milk
Instructions
- Whisk 1½ cups of the flour with ¼ cup sugar, the salt and yeast, in a bowl.
- Stir in the milk and then 3 tablespoons of the oil, along with the white rum, vanilla, egg yolks, and oil.
- Beat for 2 minutes with an electric mixer.
- Stir in more flour if needed (up to ¼ cup more) to get the dough to stick together.
- Now turn the dough on to a floured surface and knead for 5 minutes.
- Use plastic wrap to cover, then let it sit for 10 minutes.
- Meanwhile, make the filling.
- Put the sugar and cornstarch in a pan over a moderate heat.
- Stir in the milk and egg gradually.
- Bring the mixture to a boil, stirring all the time.
- Cook for about a minute or until thick.
- Let it cool completely.
- Use parchment paper to line a baking sheet.
- Roll the dough into a disk that’s ½-inch thick.
- Cut out 2½ rounds with a flour-dipped cookie cutter.
- Roll any scraps back up and cut more rounds from that.
- Put the rounds on the baking sheet.
- Cover with a clean towel and leave for an hour.
- Heat canola oil to 360°F in a deep fryer or large, heavy pot.
- Drop the dough in, using a metal strainer or heatproof utensil.
- Cook about 3 at once time, flipping them when dark brown on one side.
- When the other side is also dark brown, drain on a wire rack.
- Put a long, thin tip on a piping bag and fill with the refrigerated custard mixture.
- Pipe the filling into the rounds, then brush melted butter on both sides.
- Dip in sugar, then serve right away.
