Michal Bouton's Paczki. Photography: Krysztof Kozanowski — Magazine Usta
Michal Bouton's Paczki. Photography: Krysztof Kozanowski — Magazine Usta
Recipe

Paczki – Polish Jam Donuts

From the outside they look like normal donuts, but the Polish paczki are filled before frying, closed into balls and fried with the jam filling inside

Paczki are Polish donuts that are filled with jam before frying, closed into balls- just like when making Kubbeh- and puffed up with the jammy filling inside. During the dough’s rise it absorbs the jam and during frying the jam heats up and slightly caramelizes, so that the flavors are close to the donut we know and love, and at the same time a surprising and completely new donut experience.

For more amazing donut and Hanukkah recipes from around the world

Ingredients for Paczki - polish jam donuts

For the donuts:

  • 2 cups less 2 tablespoons (450 ml) milk
  • ⅔ cups (150 grams) Sugar
  • 2.1 oz (60 grams) fresh yeast
  • 5⅓ cups (750 grams) flour
  • 5 eggs
  • 5.3 oz (150 grams) butter melted
  • 1 pinch Salt
  • ½ teaspoon vanilla extract
  • oil for frying

For the filling:

  • 1½ cups jam any red jam you prefer

For the coating:

  • 10.6 oz (300 grams) confectioner's sugar
  • ⅓ cup + 1½ tablespoons (100 ml) water

Instructions

Prepare the dough:

  • 1. Put milk and sugar in a bowl, add the yeast, and stir to dissolve. Add 3.5 oz (100 grams) of flour and mix lightly. Set aside for 10 minutes until the mixture is reduced.

  • 2. Transfer the yeast mixture to the bowl of a stand mixer fitted with the hook attachment, add the rest of the ingredients except the butter and knead for about 5 minutes to obtain a loose dough. Add the butter and continue kneading for another 5 minutes until the dough becomes slightly elastic but still very sticky. Cover with a towel and leave to rise for about an hour to double in volume.

Fill and rise:

  • 3. Flour your hands well and roll the dough into 2⅓ inch (6 cm) balls. Flatten each ball into a sort of small pita, fill with a teaspoon of jam and close tightly into a ball.

  • 4. Place the filled balls on a floured surface with the seam side down. Cover and let rise for about 30 minutes until the balls almost double in size.

Prepare the coating:

  • 5. Heat oil for deep frying in a pot on medium heat and fry the donuts in batches for about 3 minutes on both sides until nicely golden. Remove to a plate lined with paper towels and cool for about 2 minutes.

  • 6. Brush the donuts with the coating and serve them warm or at room temperature.

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