Custard-Filled Polish Paczki
Are you ready to embark on a culinary adventure that will tantalize your taste buds? If you’re a fan of sweet, indulgent pastries, Custard-Filled Polish Paczki is a must-try. These delectable treats, hailing from Poland, are a delightful fusion of rich, eggy dough and velvety custard filling. In this article, we’ll guide you through the process of making these heavenly pastries step by step.
Ingredients:
Before we dive into the art of making Custard-Filled Polish Paczki, let’s gather all the essential ingredients. Here’s what you’ll need:
For the Paczki Dough:
| INGREDIENTS | QUANTITY |
|---|---|
| All-purpose flour | 4 cups |
| Granulated sugar | 1/2 cup |
| Active dry yeast (1 packet) | 2 1/4 teaspoons |
| Warm milk (110°F/43°C) | 1 cup |
| Large egg yolks | 4 |
| Unsalted butter, softened | 1/4 cup |
| Salt | 1/2 teaspoon |
| Vanilla extract | 1 teaspoon |
| Zest of 1 lemon or orange (optional) | Optional |
For the Custard Filling:
| INGREDIENTS | QUANTITY |
|---|---|
| Whole milk | 2 cups |
| Granulated sugar | 1/2 cup |
| Cornstarch | 1/4 cup |
| Large egg yolks | 4 |
| Vanilla extract | 2 teaspoons |
For Frying and Glazing:
| INGREDIENTS | QUANTITY |
|---|---|
| Vegetable oil for frying | |
| Powdered sugar | 1 cup |
| Whole milk | 2-3 tablespoons |
| Colored sprinkles (optional, for decoration) | Optional |
Instructions:
Preparing the Paczki Dough:
- In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the active dry yeast over the milk, stir gently, and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
- Add the egg yolks, softened butter, yeast mixture, vanilla extract, and citrus zest (if using) to the dry ingredients. Mix until a sticky dough forms.
- Knead the dough on a floured surface until it becomes smooth and elastic, about 5-7 minutes.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
Preparing the Custard Filling:
- In a saucepan, combine the whole milk and granulated sugar. Heat over medium heat until it’s hot but not boiling.
- In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the vanilla extract.
- Let the custard cool to room temperature.
Shaping and Filling the Paczki:
- Roll out the risen dough on a floured surface to about 1/2-inch thickness.
- Use a round cookie cutter or a glass to cut out circles of dough.
- Place a small spoonful of the custard filling in the center of each dough circle.
- Fold the dough over to create a half-moon shape and pinch the edges to seal.
Frying and Glazing:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Carefully add the filled paczki to the hot oil and fry until they are golden brown, about 2-3 minutes per side.
- Remove the paczki from the oil and place them on paper towels to drain excess oil.
Glaze and Decorate:
- In a small bowl, whisk together the powdered sugar and milk until you have a smooth glaze.
- Dip each paczki into the glaze to coat the top.
- If desired, decorate with colored sprinkles while the glaze is still wet.
