Custard-Filled Polish Paczki

Pączki is a Polish pastry, not too far off from a doughnut. It’s deep-fried dough filled with a cream or sweet jelly. They can be glazed or covered with powdered sugar. They are typically eaten on Pączki Day in Poland, also known as Fat Tuesday, because their consumption was forbidden by the Catholic fasting practices during Lent. You’ll see celebrations of Pączki Day in US cities with large Polish populations like Buffalo, Detroit, and Chicago. Hamtramck, MI even has an annual Pączki Day parade!

So how can you celebrate Pączki Day with your own treats? Well, we have a great recipe right here. It turns out one secret to making these delicious treats is to add some grain alcohol to the batter, which, according to some, prevents the dough from absorbing quite as much oil. We filled these pączkis with a custard filling, but if you’d prefer something more fruity, use 1 1/2 cups of your favorite preserves instead. Keep reading below for this recipe…

Why You’ll Love This Recipe

This Custard-Filled Polish Pączki recipe brings a delightful twist to a beloved classic. Each bite offers a creamy, sweet custard encased in a perfectly fried, fluffy dough. Whether you’re celebrating Pączki Day or just craving a sweet treat, this recipe is a must-try. Plus, with the option to swap the custard for your favorite jam, you can easily tailor it to your tastes!

Kitchen Equipment You’ll Need

• Large bowl
• Electric mixer
• Saucepan
• Whisk
• Floured work surface
• Plastic wrap
• Rolling pin
• 2 1/2″ round cutter
• Large baking sheet
• Parchment paper
• Towel
• Large Dutch oven
• Heat resistant spatula or shallow strainer
• Wire rack
• Pastry bag with a long, slender tip

Ingredients

Pączki

• 1 1/2 cups plus 1/4 cup divided flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons yeast (instant or regular)
• 2/3 cup milk warmed to 120F for instant or 110F for regular yeast
• 3 tablespoons canola oil
• 2 egg yolks
• 1/2 teaspoon vanilla
• 1 teaspoon Bacardi 151 or higher alcohol liquor
• 2 quarts canola oil for frying
• 1 tablespoon melted butter
• 1/3 cup sugar for coating

Custard Filling

• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup milk
• 1 egg yolk

Step-by-Step Instructions

1. In a large bowl, whisk together 1 1/2 cups flour, sugar, salt, and yeast. Stir in the warmed milk, followed by the canola oil, egg yolks, vanilla, and liquor.
2. Use an electric mixer to beat the mixture for 2 minutes on high speed. Stir in enough extra flour (up to 1/4 cup) until the dough holds together.
3. Turn the dough out onto a floured work surface and knead 50 turns. Cover with plastic wrap, then let it rest for 10 minutes.
4. While the dough is resting, make the custard filling. In a saucepan, combine 1/4 cup sugar and 1 tablespoon cornstarch. Slowly stir in the milk and egg yolk. Bring to a boil, stirring constantly, and cook for about a minute until thickened. Cool thoroughly before using, refrigerating if necessary.
5. Line a large baking sheet with parchment paper. Once the dough is done resting, turn it back out onto a floured surface and roll the dough into a 1/2″ thick disk. Cut out circles using a 2 1/2″ round cutter dipped in flour. Re-roll the scraps and cut out circles again.
6. Place the cut rounds on the baking sheet and cover with a towel, letting rise at room temperature for 1 hour.
7. Pour the canola oil into a large Dutch oven and heat the oil to 360F. Once the oil reaches temperature, use a heat resistant spatula or shallow strainer to carefully drop the dough in, one at a time, cooking a maximum of 3 at once.
8. Cook the doughnuts until they are a deep brown on one side, then turn and cook the other side until it is roughly the same color. Remove the dough from the oil and place on a wire rack, allowing any excess oil to drain off while they cool. Test the first dough round to make sure the inside is completely cooked, and adjust the cooking time accordingly if not. Repeat with the remaining dough rounds.
9. Fit a pastry bag with a long, slender tip and fill with the custard from the fridge. Pipe the filling into the dough rounds. Brush each side of the rounds with melted butter, then dip each side in the sugar for coating.
10. Serve immediately. Enjoy!

Tips for Success

• Make sure the oil is at the correct temperature (360F) before frying to ensure even cooking and prevent the pączki from absorbing too much oil.
• Allow the custard to cool completely before filling the pączki to avoid melting or thinning the filling.
• Don’t overcrowd the Dutch oven while frying; it can lower the oil temperature, leading to greasy doughnuts.

Additional Tips and Variations

For a fruity twist, replace the custard with 1 1/2 cups of your favorite jam or preserve. You can also experiment with different flavored extracts in the dough for a unique taste.

Nutritional Highlights (Per Serving)

Each serving of pączki is a delightful combination of textures and flavors. While they are a treat, enjoy them in moderation as they are fried and may be calorie-dense.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time? Yes, you can prepare the dough the night before and let it rise slowly in the fridge overnight.

What if I don’t have Bacardi 151? You can use any other high-proof alcohol or skip it altogether, but the pączki might absorb a bit more oil.

Conclusion

Now that you have the recipe, it’s time to bring a taste of Poland to your kitchen with these delightful Custard-Filled Polish Pączki. Whether you’re celebrating a special day or simply indulging in a sweet treat, these pączki are sure to impress. Try them out and let us know how they turned out for you in the comments below!