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!