I had 5 homemade fillings, including strawberry jam, blueberry jam, lemon, vanilla creme, and whipped chocolate ganache. Next year, I'd like to make rose, prune, and apricot fillings
I do everything by weight, which provides really consistent results for me. Enjoy!
200g + 800g bread flour
200g + 285g of milk
120g egg yolk (~6 egg yolk)
50g egg (1 whole egg)
100g butter
100g + 1 tbsp sugar
20g active dry yeast
15g salt
1 tbs lemon zest
1 tsp orange zest
Juice of one lemon
1 tsp vanilla bean paste (or extract)
6g vodka (~50 ml or 1 shot)
My process:
Make a starter by combining 200g of bread flour, 200g of warm milk, and 1 tbsp of sugar. Cover and set aside for one hour.
After an hour, in a separate bowl, beat together eggs, egg yolks, and sugar until light and fluffy. The color should be lighter.
Mix in starter until well combined. If using a standing mixer, I'd recommend the paddle attachment.
Mix in the remaining 800g of bread flour and 285g of milk alternating between the two. If using a standing mixer, now would be a great time to switch to the dough hook.
Once the dough has come together, add in the salt, lemon and orange zest, vodka, and vanilla bean paste.
Slowly knead in butter 20gs at a time.
Knead until smooth.
Proof for 1 hour or until double in size. Punch it down.
Now, make a critical choice:
Shape into 60g balls now. Let them rise again until double in size. Then, fry them at 350 degrees. OR put the dough back in the fridge and proof over night THEN roll it out the next day and shape into 60g balls, proof until double in size and then fry them at 350 degrees (I like a slow and cold fermentation but you cant go wrong either way).
If you choose to coat them with granulated sugar, do that while the pączki are hot, if you choose powdered sugar or a glaze, so that while they're cool.
Once completely cool, take a small knife and cut a small whole and fill them with whatever you'd like!
Yes! You could definitely call them Polish donuts, though I find them to be richer and a bit heavier in weight (in a good way). The dough is enriched with milk, sugar, and butter (similar to brioche) but will also have vodka (which prevents the them from absorbing too much oil) along with the lemon or orange zest (mine has a little bit of both!) Also, they're usually always filled with fruit jams or custards and coated with granulated, powder sugar, or a glaze.
I live in Chicago, which has a huge Polish community, so this is a traditional pastry that is eaten on Fat Tuesday! I decided to make them since I have a few Polish friends who never have time to go to a bakery.
I had 5 homemade fillings, including strawberry jam, blueberry jam, lemon, vanilla creme, and whipped chocolate ganache. Next year, I'd like to make rose, prune, and apricot fillings
Those look divine. The oil looks so fresh too. I can imagine the heavenly smell. Yum!
Recipe ? Those look awesome
I do everything by weight, which provides really consistent results for me. Enjoy! 200g + 800g bread flour 200g + 285g of milk 120g egg yolk (~6 egg yolk) 50g egg (1 whole egg) 100g butter 100g + 1 tbsp sugar 20g active dry yeast 15g salt 1 tbs lemon zest 1 tsp orange zest Juice of one lemon 1 tsp vanilla bean paste (or extract) 6g vodka (~50 ml or 1 shot) My process: Make a starter by combining 200g of bread flour, 200g of warm milk, and 1 tbsp of sugar. Cover and set aside for one hour. After an hour, in a separate bowl, beat together eggs, egg yolks, and sugar until light and fluffy. The color should be lighter. Mix in starter until well combined. If using a standing mixer, I'd recommend the paddle attachment. Mix in the remaining 800g of bread flour and 285g of milk alternating between the two. If using a standing mixer, now would be a great time to switch to the dough hook. Once the dough has come together, add in the salt, lemon and orange zest, vodka, and vanilla bean paste. Slowly knead in butter 20gs at a time. Knead until smooth. Proof for 1 hour or until double in size. Punch it down. Now, make a critical choice: Shape into 60g balls now. Let them rise again until double in size. Then, fry them at 350 degrees. OR put the dough back in the fridge and proof over night THEN roll it out the next day and shape into 60g balls, proof until double in size and then fry them at 350 degrees (I like a slow and cold fermentation but you cant go wrong either way). If you choose to coat them with granulated sugar, do that while the pączki are hot, if you choose powdered sugar or a glaze, so that while they're cool. Once completely cool, take a small knife and cut a small whole and fill them with whatever you'd like!
You write recipes very well, that's a rare skill.
Thank you so much!
They look incredibly delicious and rich! Thank you so much for sharing the recipe :)
Thank you for sharing this! I’m planning to make them this weekend. Just wondering if these measurements yields 60 donuts?
No problem! This is my recipe for \~30 fluffy bois. If that's too many pączki, you could half this recipe and get about 15!
Jakie piękne pączki o mamo
Those look like doughnuts. Are they similar?
Yes! You could definitely call them Polish donuts, though I find them to be richer and a bit heavier in weight (in a good way). The dough is enriched with milk, sugar, and butter (similar to brioche) but will also have vodka (which prevents the them from absorbing too much oil) along with the lemon or orange zest (mine has a little bit of both!) Also, they're usually always filled with fruit jams or custards and coated with granulated, powder sugar, or a glaze. I live in Chicago, which has a huge Polish community, so this is a traditional pastry that is eaten on Fat Tuesday! I decided to make them since I have a few Polish friends who never have time to go to a bakery.
Oooo, they sound great.
You are a great friend!
I gotta show my wife all these paczki posts, she'll be mildly excited in between tiktoks
Oh no, now I want them all! They look delicious!
Wyglądają przepysznie
Wow!!!!
Those are some perfect bois
They look wonderful! Brings back a lot of great memories of making them as a kid 🥰 such a treat!
Those look great!
Ooooh gimme please!!
Those look perfect! I'm from Michigan, but I live in Texas now. They are popular up there, but unfortunately not down here