I have very fond memories of getting paczkis at a bakery near my home town. My grandma would pick them up every “Fat Tuesday” which was the day before the start of Lent. This recipe is, my hope, the closest to that memory as possible. It’s served warm and can be filled with custard, jelly or mousse.
What is a Paczki?
A Paczki (poonch-key) is basically an enriched bread that is fried, like a doughnut. It is covered in granulated sugar and oftentimes filled with a jelly.
You can also cut in half and do a variety of fillings like custard, whipped cream, or frosting.
What do I need to make Paczki?
- 2 1/4 tsp active dry or instant yeast
- 3/4 cup milk 110-115 °F
- 1/4 cup granulated sugar
- 1/4 tsp kosher salt
- 1/2 tbsp brandy
- 3 tbsp unsalted butter melted
- 1 large egg room temperature
- 1 egg yolk room temperature
- 3-3 1/2 cups all purpose flour
Tips
- Having a thermometer is key when frying. Unless you have a deep fryer, you will have to regulate the temperature on your own.
- The dough will need to proof in a warm place. I like to proof my dough in the oven while it is off, and I put hot water on the 2nd rack of my oven.
- I rolled my dough 1/2 inch thick. If you want a thicker dough, roll 3/4 inch thick and it will need a slightly longer fry time.
Please remember to tag @bartendertochef or #bartendertochef on instagram if you decide to make!
Paczki
Ingredients
- 2 1/4 tsp active dry or instant yeast
- 3/4 cup milk 110-115 °F
- 1/4 cup granulated sugar
- 1/4 tsp kosher salt
- 1/2 tbsp brandy
- 3 tbsp unsalted butter melted
- 1 large egg room temperature
- 1 egg yolk room temperature
- 3-3 1/2 cups all purpose flour
Instructions
- Mix together yeast and warm milk. Let it sit for 5 minutes until you see foam.
- Using a rubber spatula, combine your yeast mixture with the sugar, salt, brandy, melted butter, and eggs. Slowly add the flour. Once you have a sticky but formed dough, add the rest of the flour while kneading. Knead for 5-6 minutes. Roll the dough into a ball and place in greased bowl covered in plastic wrap. Place in warm place until risen (about 1.5-2 hours).
- Roll dough to 1/2 inch thick and cut 3 inch rounds. Place onto parchment lined sheet. Cover with plastic wrap and rise again (45 minutes).
- Heat large dutch oven or fryer to 350°F. Fry about 1 minute per side. Scoop onto paper towel lined plate. Dip in granulated sugar and fill with desired filling.