Paczki (Polish Donuts)

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Here in Chicago, people go nuts for Pączki which are basically richer, fluffier Polish doughnuts. So think brioche dough made with eggs, butter, and milk, you get it. For some reason, there’s always a shortage of Pączki due to their popularity, so some people order these months in advance to secure the ‘nuts. They’re traditionally eaten on Fat Tuesday or Fat Thursday before lent - something I don’t have much experience with, but hey… I’ll muck a donut for a good cause. The OG Pączki are usually filled with pastry creams or fruit preserves/jam (something Polish grandmothers used to keep on deck by the ton), but you can keep them plain or add whatever you like. Check it. 🤘🏼 Adam

Delightful Pastries (5927 W Lawrence Ave, Chicago IL 60630) in Jefferson Park slings Paczki (“punch-kee”) year round. My favorite filling was probably the custard followed second by the raspberry.

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My Meat Slicer

My Deep Tart Pans (9.5x2 inch)

Granite Mortar & Pestel

Parchment Paper

9-inch Springform Pan

My Cookware Set

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Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

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Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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Yield: 12-15 paczki

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Pączki (Polish Donuts)

Prep time: 2 HourCook time: 5 MinInactive time: 2 HourTotal time: 4 H & 5 M

Ingredients

Dough

• 800g All-Purpose Flour
• 6g Kosher Salt
• 16g Active Dry Yeast
• 240g Whole Milk, warm
• 150g Sugar
• 145g Butter (1.25 sticks), melted
• 10 Egg Yolks
• 1g Vanilla Extract

Regular Glaze

• 75g Melted Butter
• 3 Tbsp Whole Milk
• 1 tsp Vanilla extract
• 250g Powdered Sugar

Chocolate Glaze

• 180g (1.5 cups) semisweet chocolate chips
• 60g (1/4 cup) whole milk, more as needed
• 56g unsalted butter, room temperature (4 Tbsp)
• 2 teaspoons vanilla extract
• Pinch of kosher salt
• 1-2 cups Powdered Sugar, more as needed

Pastry Cream (custard)

• 4 cups (960 ml) whole milk
• 1 cup (200 g) granulated sugar
• 8 large egg yolks
• 6 tablespoons cornstarch (about 45 g)
• ¼ teaspoon salt
• 2 tablespoons (30 g) unsalted butter, cut into small pieces
• 2 teaspoons pure vanilla extract (or seeds from 1 vanilla bean)

Instructions

Dough

1. Bloom yeast in warm milk in the stand mixer bowl. Add a dash of the sugar, melted butter, vanilla, and yolks, then beat until incorporated.
2. Add flour and salt on top, then mix with the dough hook until homogenous.
3. Cover and let rise for 1.5 hours, or until doubled in size.
4. Roll out dough and cut into circles using a 3-3.5 inch mold.
5. Let cut dough rest for 30 minutes, until noticeably puffy.
6. Fry in oil at 325-350°F until golden brown, about 2-3 minutes per side. Drain on paper towels.
7. Poke a small hole on the side of each paczki and fill with whatever you'd like (custard, rose hip spread, plum butter, etc.)
8. Top with whatever you'd like (powdered sugar, glaze, chocolate glaze, etc.)
9. CRUSH!

Regular Glaze

1. Whisk all ingredients together to form a thin glaze. If your glaze is too thin, add more powdered sugar. If your glaze is too thick, add more milk.

Pastry Cream (custard)

1. In a medium saucepan, warm the milk over medium heat until it begins to steam and small bubbles form around the edges. Do not let it reach a rolling boil.
2. While the milk heats, whisk together the egg yolks, sugar, cornstarch, and salt in a large heatproof bowl until smooth and slightly paler in color.
3. Gradually pour about one-third of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring continuously until thickened. Once it reaches a gentle boil, cook for an additional 30 seconds to 1 minute to ensure the cornstarch is fully cooked.
5. Remove from heat and stir in the butter until melted. Add the vanilla extract or vanilla bean seeds and mix thoroughly.
6. (Optional) Strain the pastry cream through a fine-mesh strainer into a clean bowl for an extra-smooth texture.
7. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
8. Let cool to room temperature, then refrigerate for at least 2 hours (or up to 2–3 days). Stir before using.

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