Paczki (Fluffy Custard Donuts)

Paczki (pronounced “pohnch-kee”) are traditional Polish pastries similar to donuts but richer and denser. Pillowy dough, velvety custard, and the right amount of sweet dusted with powdered sugar, this delightful combination makes a deliciously luscious, beloved treat. Join us for all the intel on the perfect proof, fry, and filling for these Polish donuts!

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Fluffy Custard Donuts (Paczki)

Servings: 12–15

Prep Time: 2 hours 30 minutes (including rising time)

Cook Time: 20 minutes

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Ingredients:

• For the Dough:
  • 1 cup whole milk, warmed
  • 1/4 cup granulated sugar
  • 2 1/4 tsp (1 packet) active dry yeast
  • 4 cups all-purpose flour
  • 1/2 tsp salt
  • 4 large egg yolks
  • 1 large egg
  • 1/4 cup unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • Vegetable oil, for frying
• For the Custard Filling:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter
• For the Sugars:
  • Strawberry Sugar: 1/2 cup granulated sugar, 1/2 cup freeze-dried strawberries (blitzed into a powder)
  • Cinnamon Sugar: 1/2 cup granulated sugar, 1 tbsp ground cinnamon
  • Orange Sugar: 1/2 cup granulated sugar, zest of 1 large orange

Instructions:

1. Activate the Yeast: In a small bowl, combine warm milk and 1 tbsp sugar. Sprinkle yeast over top and let sit 5–10 minutes until foamy.
2. Prepare the Dough: In a stand mixer with dough hook, combine flour, remaining sugar, and salt. In another bowl, whisk yolks, egg, butter, and vanilla. Add yeast mixture and egg mixture to flour.
3. Knead the Dough: Mix on low until combined, then medium speed 6–8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise until doubled, 1–2 hours.
4. Make the Custard: Heat milk until hot but not boiling. Whisk sugar, cornstarch, and yolks in a bowl. Slowly add hot milk while whisking, then return to pan and cook until thickened. Stir in vanilla and butter. Chill completely with plastic wrap pressed to surface.
5. Shape the Paczki: Punch down dough, roll to 1/2-inch thick, and cut circles. Place on parchment-lined sheet, cover, and rise 30 minutes.
6. Fry the Paczki: Heat oil to 350°F (175°C). Fry in batches 2–3 minutes per side until golden. Drain on paper towels.
7. Prepare the Sugars: Mix each sugar variation in shallow bowls (strawberry, cinnamon, or orange).
8. Fill and Roll: Pipe chilled custard into each paczek. Roll in sugar mixture of choice until fully coated.

Homemade | homemadecooking.com

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