Paczki, also known as Polish doughnuts are so incredible. It’s one of the things I loved having when I visited Poland a few years ago. So, I’m so glad I was able to replicate this recipe for these Polish desserts at home.
When I visited Poland, I went to a couple different markets and ate some incredible food. And you know what? The prices were so affordable. One of the coolest places was in the Wroclaw at the Hala Targooa, or Market Hall. I really feel like the best way to get to know a culture is by visiting the local eateries. When I visited this market in Wroclaw I was mesmerized at the many desserts, unlike anything I had seen before. I hope you enjoy this Polish delicacy as much as I did!
Ingredients for this lovely and amazing Paczki – one of the best Polish desserts you will ever have!
Dough for the Paczki’s
•1/4 cup granulated sugar
•1/4 tsp salt
•2 tsp active dry yeast
•1 3/4 cups all-purpose flour
•2/3 cup milk
•3 tbsp olive oil
•2 egg yolks
•1/2 tsp vanilla extract
•1 tbsp butter
•1/3 cup granulated sugar
•1 cup jam
Instructions for this delicious Polish Doughnut recipe
In a large mixing bowl, whisk together the sugar, salt, yeast, and 1 1/2 cups of flour
In a small saucepan, warm the milk over medium until it reaches about 110F
Pour the warm milk, oil, egg yolks, and vanilla extract into the large mixing bowl with the dry ingredients
Use an electric mixer and whisk on high for 2 minutes. Slowly stir in the remaining 1/4 cup of flour, as needed, until the dough comes together
Lightly flour a clean work surface and knead the dough about 50 times. Cover the dough with a clean, dry towel and let it rest for about 10 minutes
Line a large baking sheet with parchment paper or a silicone mat
Roll the dough out to about 1/2 inch thick. Then use a 2 1/2 inch round-cutter to make circles in the dough then place on the prepared pan. Re-roll the scraps and continue until all of the dough is used. Cover the dough with a clean, dry dish towel and let it rise for about one hour.
Preheat the oven to 375F. Bake the doughnuts for about 10 minutes, until they are just starting to turn golden and puff up.
Melt the butter and place the sugar for coating on a shallow plate. As soon as the doughnuts come out of the oven, brush with the melted butter. Flip each doughnut over and roll the tops in the sugar to coat.
Place the coated doughnuts on a wire cooling rack to let cool slightly before filling. Fill a pastry bag or cake decorator with your choice of jam flavor. Gently push the tip into each doughnut and squeeze to fill. Serve immediately as these taste best when they are fresh and still warm
Servings: about 12 Polish jelly doughnuts
Prep Time: 30 minutes
Resting Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 50 minutes