Baked Paczki (Polish Donuts)

Ingredients:

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon salt

2 teaspoons active dry yeast (or 1 packet)

3/4 cup whole milk, warm (not too hot for yeast)

3 Tablespoons vegetable oil

2 egg yolks

Confectioners’ sugar for dusting

Jam or cream filling of your choice

Instructions:

In a large mixing bowl, combine flour, sugar, and salt.

In a separate bowl, proof the yeast by mixing it with warm milk. Let it sit for 5-10 minutes until frothy.

Add the yeast mixture, vegetable oil, and egg yolks to the dry ingredients. Mix until a smooth dough forms.

Knead the dough for 5-7 minutes until elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Punch down the dough and roll out to about 1/2-inch thickness.

Cut out circles of dough using a cookie cutter or the rim of a glass.

Place the doughnuts on the prepared baking sheet, leaving about 1 inch of space between each.

Bake for 15-20 minutes, or until golden brown.

Allow the paczki to cool before filling with your chosen jam or cream.

Dust with confectioners’ sugar before serving.

Traditional Filling Options:

Jam (strawberry, raspberry, or apricot)

Cream (whipped or pastry)

Chocolate filling

Tips and Variations:

For an extra crispy coating, brush the paczki with melted butter before baking.

Experiment with different flavors by adding  vanilla, almond extract, or cinnamon to the dough.

Fill with Nutella or peanut butter for a chocolate-hazelnut or nutty twist.

The History of Paczki:

Paczki have been a Polish tradition for centuries, typically eaten on Fat Thursday to indulge before the Lenten.

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