Polish Doughnuts (Paczki)
Soft, fluffy egg-yolk doughnuts with a splash of alcohol, fried the classic way.
Prep time
2 godz. 30 min
Cook time
6 min
Total
2 godz. 36 min
Servings
11
Difficulty
Średni
Ingredients
Starter
- 60 mllukewarm milk
- 50 gwheat flour type 500
- 15 gsugar
- 25 gfresh yeast
Dough
- 4 szt.egg yolks
- 30 gsugar
- 2 łyżkialcohol (amaretto or rum, vodka, or spirit)
- 190 mllukewarm milk
- 450 gwheat flour type 500
- salt (large pinch)
- 50 gbutter (room temperature)
Instructions
- 1
Prepare the starter from the milk, flour, sugar, and yeast. Set aside for 15-20 minutes to rise.
- 2
Beat the egg yolks with the sugar into a fluffy mixture.
- 3
Add the risen starter, alcohol, milk, flour, and salt.
- 4
Knead the dough for 5-8 minutes.
- 5
Add the butter and knead for another 5-10 minutes.
- 6
Let the dough rise until doubled in size.
- 7
Divide the dough into 11 doughnuts of about 80 g each and let them rise again.
- 8
Fry in oil heated to 170°C for about 3 minutes on each side.
Tip
Watch the temperature of the fat. It's one of the most important elements of successful doughnuts.
Common mistake
Fat that's too hot will quickly brown the outside while the center can stay undercooked.
Serving suggestion
Best slightly cooled, with filling or dusted with powdered sugar.
Newsletter
Every week I write about what's not in the videos.
Mistakes, tips, and behind-the-scenes of this week's recipes, straight from Michał.
Recipe video
