Paczki – Baked Polish Filled Donuts

Cooking

I am back to baking donuts again. This time it is Paczki, a baked Polish donut. But instead of filling this donut with jelly, I chose to fill it with custard.

These donuts rose and puffed up very nicely. I brushed them with melted butter and rolled them in sugar and they looked so yummy and I had not even filled them yet. I chose to fill them right before eating them. I made the custard ahead of time and kept it in a container in the fridge to chill.

Not even filled and see how yummy they look!
Custard filling

I poked a hole in the side of the donut with a wooden skewer and then inserted the tip of a decorating tube into the side of the donut and gave it a good squeeze. Custard donuts are a favorite of mine at the local donut shop. Now I can make them at home myself. They are very easy to make. They just take a bit of time for the rising.

Poking hole in side with skewer.
Filling with custard. This little pastry filler would not be my choice…hard to see when enough filling is inserted.
The standard pastry bag and tube worked well at filling the donuts.
Voila! The finished Paczki. Ready to eat.

For the recipe: https://www.jennycancook.com/recipes/custard-filled-paczki/ There is even a video to watch.

Quick version of the recipe with a few minor changes…

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons (1 packet = 7 grams) yeast (instant or regular)

Mix dry ingredients in stand mixer then add:

  • 2/3 cup 2% milk – warmed to 120°F for instant/110°F for regular yeast
  • 3 Tablespoons canola oil
  • 2 egg yolks
  • 1/2 teaspoon vanilla

Mix and beat for about 2 minutes then add

  • about 1/2 cup extra flour

Beat until thick and kneadable. Transfer to a floured surface and knead until smooth and elastic. Cover with plastic wrap and let rise for 10 minutes.

Roll dough to 1/2″ thick and cut into circles using a 2 1/2″ round biscuit cutter. Lift the cut doughnuts onto a parchment lined cookie sheet. Cover with a tea towel and place in a warm spot to rise for 45 minutes.

(While this is rising make the custard filling.)

Preheat the oven to 375 degrees F. Pop the doughnuts into the oven for 10 minutes. Remove and cool on rack.

Brush cool donuts with:

  • 1 Tablespoon melted butter

Then roll in:

  • 1/3 cup sugar for coating

Fill with custard. Make a small hole in side of donut. Using a pastry bag, squeeze custard into the side of donut.

Recipe for custard:

  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1 cup milk, low fat or whole
  • one egg yolk

Instructions:

  1. In a small saucepan, combine sugar and cornstarch.
  2. Slowly stir in milk and egg yolk. Bring to a boil at medium high heat. Cook & stir about a minute on low heat. (it thickens more as it cools)
  3. Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using or refrigerate to cool.

As always, Happy Baking!

Another Day With Julie… The Donut Maker

Cooking

I have been trying my hand at doughnuts lately. I’m not really into the fried kind right now. Although I do like the fried kind, I find them time consuming and sometimes difficult to fry perfectly. So the baked doughnut is what I have been exploring.

Un-baked jam donuts
Glazed jam filled donuts ready to eat

These jam filled baked donuts were easy enough to put together although they did take a bit of time for rising. They were yummy. The recipe can be found in the cookbook: English Tea & Cakes (ISBN: 978-1-4351-4632-7). This cookbook has a lot of other yummy recipes as well.

Carrot Cake Donuts

These Carrot Cake Donuts were super easy to make and tasty as well. The recipe can be found at: https://www.piesandtacos.com/carrot-cake-donuts/ . I only have a mini doughnut pan. This recipe called for a regular size donut pan. I googled for some advise and found that one can crumple parchment paper into a ball and put in the center of a muffin tin to make a faux doughnut pan. Well….it kinda worked. However, getting the parchment balls out were another matter. I ended up cutting a slit in the doughnuts to get the parchment balls out. So, in the end, I do not recommend this method. I also found another bit of advice when googling. This is to put the doughnut batter in a cake decorating bag and squeeze it into the molds. Perfect! Much less mess than any other way I have tried.

Both recipes were keepers! But I’m not done yet. A custard filled donut has my mouth watering. I hope to have a post for that soon. Until then, Happy Baking!