Custard-Filled Polish Paczki



For the Pączki:

1 1/2 cups plus 1/4 cup flour (divided)

1/4 cup sugar

1/4 teaspoon salt

2 teaspoons yeast (either instant or regular)

2/3 cup milk, warmed (120F for instant or 110F for regular yeast)

3 tablespoons canola oil

2 egg yolks

1/2 teaspoon vanilla extract

1 teaspoon Bacardi 151 or similar strong alcohol

2 quarts canola oil (for frying)

1 tablespoon melted butter

1/3 cup sugar (for coating)

For the Custard Filling:

1/4 cup sugar

1 tablespoon cornstarch

1 cup milk

1 egg yolk


Begin by mixing 1 1/2 cups flour, sugar, salt, and yeast in a large bowl. Gradually stir in the warm milk, followed by canola oil, egg yolks, vanilla, and liquor. Beat with an electric mixer on high for 2 minutes. Add the remaining flour gradually until the dough becomes cohesive.

Knead the dough on a floured surface for about 50 turns. Cover it with plastic and let it rest for 10 minutes.

For the custard, combine sugar and cornstarch in a pan. Slowly add milk and egg yolk, stirring consistently. Cook until thickened, then set aside to cool (refrigerate for faster cooling).

Roll out the rested dough to about 1/2" thickness and use a 2 1/2" round cutter to shape the doughnuts. Place them on a baking sheet and cover with a towel, letting them rise for an hour.

Heat the canola oil in a Dutch oven to 360F. Fry the dough rounds in batches until golden brown on both sides. Once fried, let them drain on a wire rack.

Fill a pastry bag with the chilled custard. Inject each Pączki with the filling.

Brush the Pączkis with melted butter and coat with sugar.

Serve immediately and savor the taste of Poland!

Smacznego! (That's "Bon Appétit" in Polish!)