These Classic Filled Doughnuts, reminiscent of Polish Pączki or Italian Bomboloni, are pillowy soft, delightfully light, and deeply satisfying fried pastries. The top left panel of the image shows round, golden-brown doughnuts resting in a pan, some lightly dusted with sugar, suggesting a delicate exterior. The top right panel illustrates the dough preparation, with perfect circles cut out, ready for their transformation. The main visual presents a tempting close-up of several sugar-dusted doughnuts, with a rich, dark filling (likely chocolate or a fruit jam) oozing from their sides, promising a burst of flavor with every bite. These doughnuts are traditionally enjoyed as a festive treat, offering a perfect balance of tender, sweet dough and a luscious, complementary filling.
Ingredients:
For the Doughnuts:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup (100g) granulated sugar (for the dough)
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 4 cups (480g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, softened
- Vegetable oil or other neutral frying oil, for deep frying
For the Filling (Choose one or a combination):
- Classic Fruit Jam: 1 ½ cups (e.g., raspberry, apricot, plum)
- Chocolate Hazelnut Spread: 1 ½ cups (e.g., Nutella)
- Pastry Cream/Custard: 1 ½ cups (see recipe for Custard-Filled Donuts from
image_6b104b.jpgfor detailed instructions)
For Coating:
- 1 cup granulated sugar (for dusting)
- Optional: Powdered sugar for an alternative finish
Equipment:
- Stand mixer with dough hook attachment (recommended) or large mixing bowl
- Medium saucepan (if making custard)
- Whisk
- Rubber spatula
- Plastic wrap
- Rolling pin
- 2.5-3 inch (6-7.5 cm) round cookie cutter (or glass)
- Large baking sheets
- Parchment paper
- Heavy-bottomed pot or Dutch oven (for frying)
- Slotted spoon or spider
- Wire rack set over a baking sheet
- Piping bag with a long, thin Bismark tip or a plain round tip (for filling)
- Shallow bowl (for coating)
- Measuring cups and spoons
- Thermometer (for milk and oil)
Instructions:
- Activate the Yeast & Prepare Dough (Overnight for Best Results):
- In the bowl of a stand mixer fitted with the dough hook, or a large mixing bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until foamy.
- Add ½ cup granulated sugar, eggs, and egg yolk to the yeast mixture. Mix until well combined.
- Gradually add the all-purpose flour and salt. Mix on low speed (or by hand) until a shaggy dough forms.
- Increase speed to medium-low and knead for 5 minutes. Add the softened butter, one tablespoon at a time, incorporating each before adding the next. Continue kneading for another 7-10 minutes until the dough is smooth, elastic, and no longer sticky.
- Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover tightly with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
- For optimal flavor and texture, gently deflate the risen dough, re-cover it, and refrigerate overnight (8-12 hours). This slow fermentation is a hallmark of traditional Pączki.
- Prepare Your Filling (if not using pre-made):
- If using homemade pastry cream, prepare it according to the instructions for Custard-Filled Donuts and ensure it is thoroughly chilled before filling. For jams or chocolate spreads, simply ensure they are at a good piping consistency.
- Shape and Second Rise the Doughnuts:
- Remove the chilled dough from the refrigerator. On a lightly floured surface, gently roll out the dough to about ½-inch thickness.
- Using a 2.5-3 inch round cookie cutter or glass, cut out circles of dough. Try to minimize scraps by cutting close together.
- Gently gather any dough scraps, knead lightly a few times, and re-roll to cut out additional doughnuts.
- Place the cut-out dough circles on baking sheets lined with parchment paper, leaving at least 1-2 inches between them.
- Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let the doughnuts rise in a warm place for 45-60 minutes, or until visibly puffy and almost doubled in size. They should feel light and airy.
- Fry the Doughnuts:
- While the doughnuts are rising, prepare your frying station. Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 3-4 inches.
- Heat the oil over medium heat to 340-350°F (170-175°C). Maintaining the correct temperature is vital for well-cooked, non-greasy doughnuts.
- Carefully slide 2-4 risen doughnuts into the hot oil using a slotted spoon or spider, ensuring you do not overcrowd the pot.
- Fry for 1-2 minutes per side, or until golden brown and cooked through. They should puff up beautifully and develop a light, even color.
- Using a slotted spoon or spider, remove the fried doughnuts and transfer them to a wire rack set over a baking sheet to drain any excess oil.
- Continue frying the remaining doughnuts in batches, adjusting the heat as needed to maintain the oil temperature.
- Fill and Coat the Doughnuts:
- Once the doughnuts are cool enough to handle but still slightly warm, prepare for filling.
- Spoon your chosen filling (jam, chocolate spread, or pastry cream) into a piping bag fitted with a long, thin Bismark tip or a plain round tip.
- Carefully insert the tip into the side of each doughnut and gently pipe in about 1-2 tablespoons of filling until the doughnut feels plump and slightly heavy. You may see a small amount of filling peek out when it’s full.
- Pour the granulated sugar for coating into a shallow bowl. While still warm, roll each filled doughnut in the sugar until it’s evenly coated on all sides. If desired, you can also dust with powdered sugar.
- Serve:
- Arrange the finished Classic Filled Doughnuts on a serving plate.
- These doughnuts are truly best enjoyed fresh, on the same day they are made, to experience their optimal soft texture and creamy filling. They are a delightful and satisfying treat that brings a taste of tradition to any occasion.