Here’s a recipe for Baked Paczki (Polish Donuts), a lighter, healthier alternative to the traditional fried version, but still deliciously rich and filled with flavor!
Ingredients:
For the dough:
1/2 cup whole milk (warm)
1/4 cup sugar
2 teaspoons active dry yeast
2 large eggs
1/2 cup unsalted butter, softened
1/4 teaspoon salt
3 cups all-purpose flour, divided
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional, for added flavor)
1/4 teaspoon nutmeg (optional)
1 egg yolk (for brushing)
For the filling (optional):
1/2 cup fruit preserves (apricot, raspberry, or strawberry are popular choices)
OR
1/2 cup custard or pastry cream
For the glaze:
1 cup powdered sugar
1-2 tablespoons milk or water
1/2 teaspoon vanilla extract (optional)
Instructions:
Prepare the yeast mixture: In a small bowl, combine the warm milk and sugar. Stir to dissolve the sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes, until the yeast becomes foamy.
Make the dough: In a large mixing bowl, whisk together 2 cups of flour and the salt. Add the eggs, butter, vanilla extract, lemon zest (if using), and nutmeg (if using). Pour in the yeast mixture and mix until combined.
Knead the dough: Gradually add the remaining 1 cup of flour, a little at a time, until a soft dough forms. Transfer the dough to a floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic.
First rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Shape the paczki: Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll the dough out to about 1/2-inch thick. Using a round cutter (about 3 inches in diameter), cut out circles of dough. Gather the scraps, re-roll, and cut out additional circles.
Second rise: Place the dough circles on a parchment-lined baking sheet, leaving some space between each one. Cover with a kitchen towel and let the dough rise for an additional 30-45 minutes, until puffed up.
Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).
Brush with egg yolk: Once the paczki have risen, brush the tops with a beaten egg yolk (this will give them a golden color as they bake).
Bake: Bake the paczki in the preheated oven for 12-15 minutes, or until golden brown on top. Let them cool slightly before filling and glazing.
Fill the paczki (optional): If you want to fill your paczki, let them cool completely, then use a pastry bag or small piping tip to inject fruit preserves or custard into the center of each paczek.
Glaze the paczki: To make the glaze, whisk together powdered sugar, milk (or water), and vanilla (if using) until smooth. Dip the tops of the paczki into the glaze and set them on a wire rack to allow the glaze to set.
Tips:
If you prefer a less sweet version, skip the glaze and dust the paczki with powdered sugar instead.
These are best enjoyed the same day, but you can store them in an airtight container for a couple of days.
Enjoy your Baked Paczki—they’re perfect for a festive celebration or just as a delicious treat with coffee!