Ingredients
For the Dough:
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (110°F/43°C)
- ¼ cup granulated sugar
- 3 cups all-purpose flour (plus more for dusting)
- ¼ tsp salt
- 3 egg yolks
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, traditional flavor)
For Filling:
- Fruit preserves (raspberry, plum, rosehip, or your favorite jam)
- OR pastry cream, Nutella, etc.
For Topping:
- 2 tbsp melted butter (for brushing)
- Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together flour, sugar, and salt. In another bowl, mix egg yolks, egg, melted butter, vanilla, and lemon zest.
- Pour the yeast mixture and egg mixture into the flour mixture. Stir to combine, then knead until a soft, elastic dough forms (about 8–10 minutes by hand or 5 minutes in a mixer).
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough and roll it out on a floured surface to about ½-inch (1.25 cm) thickness.
- Cut out rounds using a 2.5–3 inch cutter. Place on a baking sheet lined with parchment. Cover and let rise again for 30 minutes.
- Preheat oven to 375°F (190°C). Bake for 8–10 minutes or until golden on top.
- While still warm, brush with melted butter and dust generously with powdered sugar.
- Once cooled slightly, fill using a piping bag fitted with a long tip. Insert jam or desired filling into the side of each donut.
Enjoy your lighter, fluffy baked pączki!
Would you like a variation with a chocolate glaze or cinnamon sugar topping?