Paczki
Jam-filled doughnuts with a pale ring around the middle, traditionally eaten in quantities that alarm doctors. Yeast dough needs a couple of hours to rise, so this fast batch uses baking powder and still comes out light and sugary.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the oil in a deep pan to 170C, filling the pan no more than a third full, and set a thermometer in it.
Whisk the flour, baking powder, sugar and salt together, then stir in the egg, milk, melted butter and vanilla to a soft, sticky dough. Do not overwork it.
Roll out on a floured surface to 1.5 cm thick and cut 12 rounds with a 6 cm cutter.
Fry three or four at a time for 90 seconds a side, until deep gold with a pale band around the equator. Keep the oil between 165C and 175C between batches.
Drain on kitchen paper, cool for 3 minutes, then pipe about a teaspoon of jam into the side of each with a piping nozzle and roll in caster sugar.
Read all that and thought “absolutely not”?
Completely fair. Paczki is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.