Polish Paczki is one of my daughter’s favourite recipes. She looks forward to making them every year. This recipe is easy and absolutely delicious.
Each year my daughter gets really excited as Fat Tuesday approaches. So when Sunday Supper announced the theme for this week would be Fat Sunday I knew we needed to make Polish Paczki. Mini-me was beyond thrilled. Timing was difficult as she’s in university and works, so she’s super busy. So these were made at around midnight on Saturday night, mere hours before the post was due. I knew it was the only time we could make them together so I did the prep for the dough during the day. That ensured we could make the Polish Paczki together before bed.
If you have never made these I’ll warn you they are a tad step heavy. You need to make dough with yeast, allow it to rise, punch it down, allow it to rise again, then roll it out, cut it into spheres, then allow those to rise. So by the time you get to the filling stage it’s been hours of prep. Most of that is inactive though so it’s not difficult, it’s just a lot of steps to get from point A to point B, C, D and E. Totally worth it though. If you think store-bought Polish Paczki are phenomenal wait till you try homemade. These bad boys are going to blow your mind.
Places to stalk Cravings of a Lunatic!
- 1 and ½ cups warm milk (110 degrees is ideal, no warmer than that)
- 2 packages of active dry yeast (Each package of yeast is 7 grams. If using jarred yeast you will need 14 grams total.)
- 1 tablespoon sugar (for proofing the yeast)
- ½ cup sugar
- ½ cup (1 stick) of butter
- 1 large egg, room temperature
- 3 large egg yolks, room temperature
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 and ½ to 5 cups all-purpose flour
- Granulated Sugar
- Powdered Sugar
- Cinnamon Sugar Mix (one part granulated sugar, one part brown sugar, then a dash of cinnamon and nutmeg)
- Warm the milk in a saucepan using a thermometer to watch the temperature. Do not go over 110 degrees. Remove from heat. Add 1 tablespoon of sugar and 2 packages of active dry yeast. Stir briefly. Then set aside to allow it to proof. This will take about 5 to 8 minutes, just let it sit and if your yeast is good it will start to foam.
- In a stand mixer combine the ½ cup sugar and ½ cup butter, cream that with a paddle attachment.You want it fluffy before adding anything else. Once it is you can add the egg, egg yolks, rum extract and vanilla extract. Mix until combined.
- Now alternately add the flour and yeast mixture to stand mixer bowl. I alternated 3 times and mixed slowly in while adding. Then turn the speed up to a medium speed for a minute or two, until the dough becomes blistered. Every time we make these we end up using the full 5 cups of flour. But I also start out with 4 and ½ cups to be sure if I need more or not.
- The dough is going to be very sticky, it's okay, don't let that freak you out. Spray a glass bowl with non-stick spray and then set the dough inside. I spray a piece of parchment with non-stick spray then lay that over the top of the dough, then I tightly cover the bowl with tinfoil, sealing the edges. Set the bowl somewhere warm and allow to rise for about 1 to 2 and ½ hours, it should double in size.
- Now punch it down, then wrap it back up and allow it to rise again for 1 to 2 and ½ hours.
- Now lightly flour your work surface. Turn your dough out onto the work surface. Roll out so the dough is ½ inch thickness. Use a biscuit cutter or glass to cut rounds. Place them on lightly floured pans, cover with a lint free cloth, and allow them to rise for another 30 to 60 minutes.
- Heat your oil to 350 degrees F.
- Drop pacski in the oil, flat side down, cook for about 2 to 3 minutes, then flip over and cook other side for 1 to 2 minutes. You want them to be golden brown.
- Scoop out of the fryer and lay on a paper towel, then dunk in desired topping. Place on a rack to dry.
- Repeat with 3 or 4 at a time so you don't over-crowd your oil. Continue until all the pacski are cooked.
- Serve with a big old sugary smile!
Makes 2 Dozen Paczki
It helps to set up separate bowls of sugary toppings before frying the Polish Paczki.
You can also fill them with various fillings such as peach pie filling, apple pie filling, cherry pie filling, or jams, or even custard.
Be sure to visit all my Sunday Supper peeps to see what they whipped up for you!
Cocktails & Other Beverages:
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- Mocha Pear Cake from Happy Baking Days
- Skinny Baked Beignets from Daily Dish Recipes
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Craving more fabulous desserts? Check out these recipes!
Toodles and smoochies! xx