Pączki (Polish Filled Doughnuts)

Ingredients

• ½ cup whole milk
• 2.25 tsp instant active dry yeast
• ¼ cup granulated sugar
• 4 whole large eggs
• 3 whole egg yolks
• 6 tbsp unsalted butter, softened
• 3.5 cups all-purpose flour
• ½ tsp fine sea salt
• 1 tsp vanilla extract
• 1 whole finely grated zest of lemon
• 2 quarts vegetable oil for frying
• ¾ cup plum jam or prune filling
• ½ cup powdered sugar for dusting

Instructions

1. 1

   Warm 0.5 cup whole milk to 110°F — it should feel like a warm bath on your wrist, not hot. Pour into a large bowl and sprinkle 2.25 teaspoons of instant active dry yeast over the milk. Stir gently and let sit for 5 minutes until foamy on top — this means the yeast is alive and ready to work.

2. 2

   To the yeast mixture, add 0.25 cup granulated sugar, 4 large whole eggs, and 3 egg yolks. Whisk together until well combined and slightly frothy, about 1 minute.

3. 3

   In a separate bowl, whisk together 3.5 cups all-purpose flour and 0.5 teaspoon fine sea salt.

4. 4

   Pour the egg mixture into the flour mixture and stir until a shaggy dough forms. Knead for 3 minutes by hand or with a stand mixer on medium speed until the dough comes together into a rough ball.

5. 5

   Cut 6 tablespoons of softened unsalted butter into small cubes and add them to the dough along with 1 teaspoon vanilla extract and the finely grated zest of 1 lemon. Knead on medium speed for 10-12 minutes (or by hand for 15 minutes) until the dough becomes smooth, silky, and elastic — you should be able to stretch a small piece thin without it tearing. The dough will be sticky and soft, which is correct.

6. 6

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise at room temperature (70-75°F) for 1.5 hours, or until nearly doubled in size. The dough should feel pillowy and spring back slowly when poked.

7. 7

   Turn the dough out onto a lightly floured work surface and gently pat it flat to release excess gas — do not knead it. Using a 2.5-inch round biscuit cutter or a juice glass, cut out 12 circles. You may need to gather and gently re-roll scraps once to get all 12 pieces.

8. 8

   Place each round on a small square of parchment paper (this makes them easier to slide into hot oil). Cover loosely with plastic wrap and let proof at room temperature for 45 minutes to 1 hour, until they are puffy and jiggly — when you poke one gently with your finger, the indent should spring back very slowly.

9. 9

   Pour 2 quarts of vegetable oil into a heavy-bottomed pot (such as a 4-quart Dutch oven) and insert an instant-read or deep-fry thermometer. Heat the oil to 340°F over medium heat — this low-ish temperature allows the interior to cook through before the exterior burns. The oil should shimmer and move easily, and a tiny piece of dough should sizzle gently when it hits the surface.

10. 10

    Using a fish spatula or slotted spoon, carefully slide one pączki (still on its parchment paper) into the hot oil — the parchment will curl away. Fry 2-3 pączki at a time (do not crowd the pan, or they will steam instead of fry). Fry for 1 minute on the first side until golden brown, then carefully flip and fry for 1-1.5 minutes on the second side until deep golden and crispy. Listen for a steady, gentle sizzle — if the oil is popping violently, it is too hot; lower the heat slightly.

11. 11

    Using a slotted spoon or skimmer, transfer each fried pączki to a wire rack or paper towel-lined plate. Let cool for 3-5 minutes until warm but cool enough to handle.

12. 12

    Fit a piping bag with a small plain or round tip (about 0.25 inch diameter) and fill it with 0.75 cup plum jam or prune filling. Gently insert the tip into the center of each pączki about 0.5 inch deep and pipe in about 1 tablespoon of filling until you feel slight resistance — do not overfill, or it will burst out during frying or eating.

13. 13

    While the pączki are still warm, place them one or two at a time in a shallow bowl containing 0.5 cup powdered sugar. Gently toss or shake to coat all sides evenly with sugar, then transfer to a serving plate.

14. 14

    Serve pączki warm or at room temperature — they are best eaten within a few hours of frying, when the exterior is still crispy and the inside tender and warm. These are traditionally enjoyed with strong black coffee or tea.

Tools you’ll need

• large bowl
• whisk
• stand mixer with dough hook (optional)
• instant-read thermometer
• 2.5-inch round biscuit cutter
• rolling pin
• parchment paper
• plastic wrap
• 4-quart heavy-bottomed pot or Dutch oven
• deep-fry thermometer
• fish spatula or slotted spoon
• wire cooling rack
• piping bag with round tip
• shallow bowl

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