Authentic Custard-Filled Polish Paczki: The Ultimate Homemade Doughnut Recipe

Prepare yourself for a culinary journey to the heart of Poland with our ultimate recipe for homemade Custard-Filled Polish Paczki. More than just a simple doughnut, Paczki (pronounced “poonch-kee”) are a traditional, rich, and utterly delightful sweet pastry, deeply embedded in Polish culture, especially around Fat Tuesday (Shrove Tuesday) or Tłusty Czwartek. These aren’t your everyday doughnuts; they are an experience—a testament to generations of baking tradition, elevated with a luscious, creamy custard filling.

Imagine biting into a pillowy-soft, perfectly fried dough that’s light as air, only to discover a burst of smooth, velvety vanilla custard. Each Paczek is then lovingly coated in granulated sugar, adding a delicate crunch that perfectly complements the tender interior. This recipe promises to deliver that authentic taste and texture, ensuring your homemade Paczki are not only delicious but also worthy of any festive occasion or a simple sweet craving.

Making Paczki from scratch is a rewarding endeavor, transforming simple ingredients into a truly extraordinary treat. This comprehensive guide will meticulously walk you through every step, from activating the yeast to achieving that perfect golden fry and mastering the art of the custard filling. We’ll share expert tips and insights to ensure your Paczki are light, fluffy, and filled to perfection, captivating the taste buds of everyone who tries them. So, roll up your sleeves, gather your ingredients, and let’s embark on this delightful baking adventure to create the most irresistible Custard-Filled Polish Paczki you’ve ever tasted!

Prep Time: 1 hour 30 minutes
Resting/Proofing Time: Approximately 1 hour 10 minutes
Cook Time: 20 minutes
Total Time: Approximately 3 hours (including resting and proofing)
Yields: 12-15 delectable paczki

Ingredients You’ll Need

For the Pączki Dough:

To achieve the signature light and airy texture of traditional Polish Paczki, the quality and temperature of your ingredients are key. Each component plays a vital role in developing the rich flavor and perfect consistency.

1 1/2 cups plus 1/4 cup all-purpose flour, divided: Using good quality flour is essential. The divided measurement allows for gradual addition, ensuring the dough reaches the perfect consistency without becoming too stiff.
1/4 cup granulated sugar: Provides sweetness and helps activate the yeast, contributing to the dough’s tender crumb.
1/4 teaspoon fine salt: Balances the sweetness and enhances the overall flavor profile of the dough.
2 teaspoons active dry yeast (or instant yeast): The leavening agent responsible for the Paczki’s signature light and fluffy texture. Ensure your yeast is fresh and active.
2/3 cup whole milk, warmed: The ideal temperature is 120°F (49°C) for instant yeast or 110°F (43°C) for active dry yeast. Warm milk activates the yeast, while excessively hot milk can kill it, and cold milk will hinder its activity. Whole milk adds richness to the dough.
3 tablespoons canola oil (or other neutral-flavored oil): Contributes to the dough’s softness and helps prevent excessive oil absorption during frying.
2 large egg yolks: These are crucial for richness, color, and tenderness, giving Paczki their distinctive brioche-like quality.
1/2 teaspoon pure vanilla extract: Adds a beautiful aromatic depth to the dough.
1 teaspoon high-proof liquor (such as Bacardi 151, vodka, or rum): This is a traditional secret ingredient! Alcohol helps to inhibit oil absorption during frying, resulting in lighter, less greasy Paczki. Don’t worry, the alcohol cooks off during frying.
2 quarts canola oil (or vegetable oil) for frying: Choose an oil with a high smoke point for best frying results.
1 tablespoon unsalted butter, melted: Used for brushing the fried Paczki before coating with sugar, helping the sugar adhere beautifully.
1/3 cup granulated sugar for coating: For that classic sugary finish.

For the Luxurious Custard Filling:

This creamy custard is the heart of our Paczki, offering a delightful contrast to the dough’s texture and flavor.

1/4 cup granulated sugar: Sweetens the custard to perfection.
1 tablespoon cornstarch: Acts as a thickening agent, giving the custard its smooth, pipeable consistency.
1 cup whole milk: Provides the base for the custard, adding richness.
1 large egg yolk: Contributes to the custard’s richness, color, and helps in thickening, creating a truly luxurious filling.
1/2 teaspoon vanilla extract (optional, but highly recommended): Enhances the flavor of the custard.

Step-by-Step Instructions for Culinary Perfection

Follow these detailed steps carefully to create homemade Custard-Filled Polish Paczki that are incredibly delicious and visually stunning.

1. Crafting the Perfect Dough (The Foundation of Great Paczki)

In a spacious mixing bowl, begin by whisking together 1 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/4 teaspoon of salt, and 2 teaspoons of active dry or instant yeast. This initial blend ensures even distribution of the dry ingredients. Gradually pour in the warmed milk (ensure it’s at the correct temperature for your yeast type—110°F/43°C for active dry, 120°F/49°C for instant—a food thermometer is your best friend here). Stir until just combined. Next, incorporate the 3 tablespoons of canola oil, 2 egg yolks (which contribute to the dough’s rich color and tender crumb), 1/2 teaspoon of vanilla extract, and the crucial 1 teaspoon of high-proof liquor.

Using an electric mixer fitted with a dough hook attachment (or a sturdy spoon and plenty of elbow grease), beat the mixture on medium-high speed for approximately 2 minutes. The dough will be quite soft and sticky at this stage. Gradually add enough of the remaining 1/4 cup of flour, a tablespoon at a time, until the dough comes together, pulls away from the sides of the bowl, and is manageable enough to handle without excessive stickiness. It should still be soft and pliable.

Transfer the dough to a lightly floured work surface. Knead the dough vigorously for about 5-7 minutes, or approximately 50 turns by hand, until it becomes smooth, elastic, and no longer sticky. The dough should spring back when lightly poked. Form the dough into a ball, place it back into the lightly oiled mixing bowl, turn to coat, then cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rest in a warm, draft-free place for 10 minutes. This brief rest helps the gluten relax, making the dough easier to roll.

2. Preparing the Irresistible Custard Filling

While your Paczki dough is resting, prepare the star of the show – the creamy custard filling. In a medium saucepan, combine 1/4 cup of granulated sugar and 1 tablespoon of cornstarch. Whisk these dry ingredients together thoroughly to prevent lumps. Gradually stream in 1 cup of whole milk and 1 egg yolk, whisking constantly to ensure a smooth mixture. If desired, add 1/2 teaspoon of vanilla extract for enhanced flavor.

Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring continuously with a whisk or rubber spatula. The custard will begin to thicken quite rapidly as it heats up. Once it reaches a boil, continue stirring for about 1 minute to allow the cornstarch to fully activate and thicken the custard to a luxurious, pudding-like consistency. Remove the saucepan from the heat. Pour the hot custard into a clean bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and allow it to cool completely at room temperature before transferring it to the refrigerator. Chilling is crucial; the custard needs to be thoroughly cold and firm enough to pipe cleanly into the Paczki without spilling out.

3. Shaping Your Paczki Masterpieces

Line a large baking sheet with parchment paper to prevent sticking. Once the dough has had its initial rest, transfer it back to a lightly floured work surface. Using a rolling pin, gently roll the dough out evenly to a thickness of approximately 1/2 inch. Avoid rolling too thin, as this can result in tough Paczki, or too thick, which can lead to dense centers.

Using a 2 1/2-inch round cutter (or a large drinking glass), cut out circles of dough. Try to cut as many circles as possible from the first roll to minimize scraps. Carefully gather any dough scraps, gently knead them together once or twice (don’t overwork them), and re-roll to cut additional circles. Place the cut dough circles onto the prepared baking sheet, ensuring there is a little space between each one to allow for rising.

Cover the dough circles loosely with a clean kitchen towel or plastic wrap. Let them rise at room temperature in a warm, draft-free environment for approximately 1 hour, or until they have visibly puffed up and are about doubled in size. This final proofing stage is vital for achieving light and airy Paczki.

4. The Art of Frying Paczki to Golden Perfection

In a large Dutch oven or a heavy-bottomed pot, heat 2 quarts of canola oil (or your chosen frying oil) over medium heat until it reaches a consistent temperature of 360°F (182°C). A deep-fry thermometer is indispensable here to ensure accurate temperature control, which is critical for perfectly cooked Paczki. If the oil is too cold, the Paczki will absorb too much oil and become greasy; if it’s too hot, they will brown too quickly on the outside and remain raw in the center.

Once the oil is at the correct temperature, carefully lower 2-3 dough rounds into the hot oil at a time. Do not overcrowd the pot, as this will lower the oil temperature and result in uneven cooking. Fry the Paczki for about 1 1/2 to 2 minutes per side, or until they are a beautiful golden brown. You’ll notice a light “ring” forming around the center of the Paczki – a classic sign of well-fried dough.

Using a heat-resistant slotted spatula or a shallow strainer, carefully flip the Paczki to cook the other side until it matches the first in color. Once evenly golden, remove the fried Paczki from the oil and immediately transfer them to a wire rack placed over a baking sheet lined with paper towels. This setup allows excess oil to drain efficiently, keeping your Paczki light. As a crucial quality control step, cut open the very first Paczek to ensure it is fully cooked through and golden brown inside. Adjust your frying time slightly if necessary for subsequent batches.

5. Filling and Coating: The Final Flourish

Allow the fried Paczki to cool for about 10-15 minutes on the wire rack. They should still be warm but not hot, as extremely hot Paczki can melt the custard, causing it to spill. Retrieve your chilled custard filling from the refrigerator. Fit a pastry bag with a long, slender piping tip (a Bismark tip is ideal) and fill it with the creamy custard.

Gently insert the tip of the pastry bag into the side of each Paczek, wiggling it slightly to create space, and pipe a generous amount of custard into the center until you feel the Paczek fill and become slightly heavy.

In a small, shallow dish, melt 1 tablespoon of unsalted butter. In another shallow dish, pour 1/3 cup of granulated sugar. Carefully brush each side of the filled Paczki with the melted butter, then immediately dip both sides into the granulated sugar, ensuring an even and delightful coating. The butter helps the sugar adhere and adds another layer of subtle richness.

6. Serve and Savor Every Moment!

These homemade Custard-Filled Polish Paczki are truly best enjoyed fresh, ideally within a few hours of being made. The dough is at its softest, the custard creamiest, and the sugar coating perfectly crisp. Arrange them beautifully on a platter and serve immediately. Prepare for rave reviews as your friends and family delight in the exquisite blend of fluffy dough and rich, creamy custard. Enjoy every delicious bite and the wonderful tradition you’ve brought to life!

Expert Tips for Achieving Perfect Paczki Every Time

Creating truly exceptional Paczki involves attention to detail. These tips will help you master the process and ensure your homemade treats are always a success:

Yeast Activation is Key: Always check the expiry date of your yeast. Ensure your milk is warmed to the precise temperature (110°F for active dry, 120°F for instant yeast). Too hot will kill the yeast, preventing rise; too cold will not activate it sufficiently. A reliable kitchen thermometer is invaluable here.
Don’t Overmix or Over-knead the Dough: While kneading is essential for gluten development, overworking the dough can lead to tough, chewy Paczki. Knead just until the dough is smooth, elastic, and passes the “windowpane test” (you can stretch a small piece thin enough to see light through it without tearing).
Optimal Rising Environment: Dough needs warmth and a draft-free space to rise properly. If your kitchen is cool, try placing the covered bowl in a slightly warm (but not hot) oven that has been turned off, or near a warm (not hot) appliance.
Precision in Frying Temperature: This is perhaps the most critical step. Maintain the oil temperature at a steady 360°F (182°C) throughout frying. Use a deep-fry thermometer and adjust your heat source as needed. Too low, and Paczki become greasy; too high, and they burn on the outside while remaining raw inside. Fry in small batches to avoid dropping the oil temperature too much.
Test the First Paczek: Always fry one “test” Paczek first. Cut it open to ensure it’s cooked through. This allows you to adjust the oil temperature or frying time before cooking the entire batch, preventing disappointment.
Cooling Time for Custard: Allow fried Paczki to cool for a good 10-15 minutes before filling. If they are too hot, the chilled custard will melt and become runny, potentially leaking out or losing its creamy texture.
Achieving Perfect Custard Consistency: The custard needs to be thick enough to hold its shape when piped. If it seems too thin after cooling, you can gently reheat it in a saucepan over low heat, stirring constantly, until it thickens further. If it’s too thick, you can whisk in a tablespoon of milk to loosen it slightly. Covering the custard directly with plastic wrap while cooling prevents a skin from forming.
The Secret of High-Proof Liquor: Don’t skip the rum or vodka! This traditional ingredient evaporates during frying, creating tiny air pockets in the dough that result in a lighter, less oil-absorbent Paczek.
Reusing Frying Oil: If properly filtered and stored, frying oil can often be reused. Allow it to cool completely, then strain it through a fine-mesh sieve lined with cheesecloth to remove any crumbs. Store in an airtight container in a cool, dark place for future frying.

Nutritional Information (Approximate Per Paczek)

Paczki are a celebratory indulgence, meant to be enjoyed as a special treat! While homemade versions offer control over ingredients, they remain a rich and delightful dessert. For those mindful of their dietary intake, moderation is key. Please note that these values are approximate and can vary based on specific ingredient brands, exact measurements, and frying oil absorption rates.

Calories: Approximately 250-300 calories per Paczek
Fat: 15-20g
Carbohydrates: 25-35g
Protein: 3-5g

Frequently Asked Questions (FAQs) About Paczki

Here are answers to some common questions you might have when making these delicious Polish doughnuts:

1. Can I make Paczki in advance?

While fresh Paczki are undeniably the best, you can prepare them a day ahead. Store the fried, unfilled Paczki in an airtight container at room temperature. Fill them with custard and coat with sugar just before serving to maintain freshness and prevent the coating from dissolving.

2. What if I don’t have Bacardi 151 or high-proof liquor?

You can substitute with any high-proof clear alcohol like vodka or rum. If you prefer to omit alcohol entirely, your Paczki will still be delicious, but they might absorb slightly more oil during frying. The alcohol evaporates completely during the frying process, so there’s no residual flavor.

3. How do I store leftover Paczki?

Keep leftover filled Paczki in an airtight container at room temperature for up to 2 days. For longer storage, freeze the *unfilled* fried Paczki in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 1 month. Thaw at room temperature, then fill and coat as desired. Reheat frozen Paczki gently in a warm oven for a few minutes to freshen them up.

4. Can I use a different filling instead of custard?

Absolutely! Traditional Paczki often feature rose hip jam (marmolada różana), plum butter (powidła), or other fruit preserves. Chocolate ganache, cream cheese filling, or even a simple fruit compote are also excellent variations that offer a delightful twist.

5. How can I ensure the Paczki stay fluffy?

Several factors contribute to fluffiness:

Fresh, active yeast: Essential for proper rising.
Correct milk temperature: To activate the yeast without killing it.
Adequate kneading: Develops gluten for structure but avoid over-kneading.
Sufficient rising time: Allow the dough to double in size for a light texture.
Proper oil temperature: Ensures quick, even cooking without making them dense or greasy.

6. Can I use a stand mixer for the dough?

Yes, a stand mixer fitted with a dough hook makes the dough preparation much easier! Follow the instructions for mixing and kneading, using medium speed until the dough is smooth and elastic (typically 5-7 minutes). This will save you a lot of manual effort.

7. What kind of flour is best for Paczki?

Standard all-purpose flour works perfectly for this recipe. Some bakers prefer bread flour for a chewier texture due to its higher protein content, but all-purpose flour provides the traditional soft and tender crumb characteristic of Paczki.

8. Can I bake Paczki instead of frying them?

While frying is traditional and yields the iconic texture, you can bake them. Place shaped and risen Paczki on a parchment-lined baking sheet and bake at 375°F (190°C) for 12-15 minutes, or until golden brown. Be aware that the texture will be more like a soft bun than a classic fried doughnut, and they won’t have the characteristic “white ring.”

Indulge in the ultimate dessert experience with these homemade Custard-Filled Polish Paczki. They are more than just a sweet treat; they are a celebration of flavor, tradition, and the joy of baking. Whether for a festive occasion like Tłusty Czwartek, a special family gathering, or simply a delightful afternoon snack, these Paczki are guaranteed to impress. With their rich, creamy custard center and perfectly crisp, sugary exterior, this recipe is destined to become a beloved staple in your culinary collection. Embrace the tradition, enjoy the process, and savor every delicious bite of these truly exquisite Polish doughnuts! Don’t forget to share your creations with friends and family, spreading the joy of this magnificent sweet delight.