Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 cup warm milk
- 2 1/4 tsp active dry yeast
- 3 egg yolks
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup vanilla custard
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Candy thermometer
- Piping bag with round tip
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and nutmeg. Mix until well combined.
2. In a separate bowl, combine warm milk and yeast. Let sit for 5 minutes until the mixture becomes frothy.
3. Add the yeast mixture, egg yolks, melted butter, and vanilla extract to the dry ingredients. Mix on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour or until it doubles in size.
6. On a floured surface, roll out the dough to 1/2 inch thickness. Use a round cookie cutter to cut out circles of dough.
7. Place a dollop of vanilla custard in the center of each circle. Fold the dough over the custard and pinch the edges to seal.
8. Place the filled doughnuts on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let them rise for another 30 minutes.
9. Heat vegetable oil in a large pot over medium heat until it reaches 350°F on a candy thermometer.
10. Carefully drop the doughnuts into the hot oil, a few at a time, and fry for 2-3 minutes on each side until golden brown.
11. Remove the doughnuts from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
12. Transfer the doughnuts to a wire rack to cool.
13. Fill a piping bag with powdered sugar and pipe it into the center of each doughnut.
- Time:
Preparation time: 20 minutes
- Rising time: 1 hour 30 minutes
- Cooking time: 6-8 minutes
Temperature:
- Warm milk: 110°F
- Oil for frying: 350°F
Serving size:
- Makes 12-15 doughnuts
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Whole milk can be used instead of warm milk.
- Instant yeast can be used instead of active dry yeast.
- Pastry cream can be used instead of vanilla custard.
Variations:
- Chocolate custard can be used instead of vanilla custard.
- Pączki can be filled with fruit preserves or Nutella instead of custard.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the doughnuts to ensure they cook evenly.
- Use a slotted spoon to carefully remove the doughnuts from the oil to avoid splatters.
- Dust the doughnuts with powdered sugar while they are still warm to help the sugar stick.
Storage instructions:
- Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat the doughnuts in the microwave for 10-15 seconds or in a 350°F oven for 5-7 minutes.
Presentation ideas:
- Serve the doughnuts on a platter dusted with powdered sugar.
Garnishes:
- Fresh berries or mint leaves can be used as a garnish.
Pairings:
- Coffee or tea make a great pairing with pączki.
Suggested side dishes:
- Pączki are typically served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the doughnuts.
Food history:
- Pączki are a traditional Polish pastry typically eaten on Fat Tuesday, the day before Ash Wednesday.
Flavor profiles:
- Pączki have a sweet and slightly nutty flavor from the dough and a creamy vanilla flavor from the custard filling.
Serving suggestions:
- Serve the pączki warm with a cup of coffee or tea for a delicious treat.
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Region: Polish