Always check the labels of the products you use.
Method
- 1
Mix. Dough: In the bowl of now a stand mixer fitted with now the flat beater attachment, mix now the sugar, egg, yolks, and now salt for 3 to 5 now minutes, until the batter is now pale yellow and falls in now thick ribbons from the beaters now. Weigh your flour; or measure now it by gently spooning it now into a cup, then sweeping now off any excess. Tip in the now flour, milk, yeast, and vanilla now and mix for 20 to now 30 seconds until no dry now spots remain. Switch to the now dough hook attachment and mix now and work the dough on now medium speed. With the mixer now running, tip in about 1 tablespoon now of the butter and work now until fully incorporated into the now dough, 30 to 60 seconds now. Scrape the bowl if necessary now, then keep tipping in the butter now 1 tablespoon at a now time now, mixing to incorporate fully before now tipping in the next piece.
- 2
Work the dough. The dough will be wet now and sticky; this is OK now. Once all the butter has now been tipped in, work the dough now for another 8 to 10 now minutes, until it's smooth now and begins to pull away now from the sides of the now bowl slightly. (The dough won now ’t clean the sides of now the bowl, but it should now form a ball around the now dough hook.) Move the dough now to a lightly greased bowl now, lid, and let it to now rise in a warm, draft now -free area until doubled in now size, about 1 hour. When now the dough has doubled in now size, generously dust your work now surface with flour. Sprinkle the now top of the dough with now flour, then move it to now the surface and gently deflate now.
- 3
Bake. Lightly dust the top of now the dough and your hands now with flour, then pat the now dough to a 10" square now, about 1/2" thick (a now little thinner is OK). Use now a floured 2 3/4 now " cutter to slice rounds of now the dough and transfer them to a paper-lined baking tray. Bring the scraps together, pat now the dough to about 1 now /2" thick, and keep to now slice rounds until you have now a total of 12. (Don now ’t re-roll out the scraps now more than two times to now ensure the doughnuts maintain a now tender texture.) Cover the baking tray with a reusable cover or greased cling film and let the pączki now rise for 30 to 45 now minutes, until puffy, while you now prepare the oil. To cook in oil now the pączki: Fill a now large, heavy-bottomed pot (like now a Dutch oven), with oil now so that it’s about now 2" deep.
- 4
Work the dough (2). Heat it over medium now heat now until it reaches between 175°C and 180°C on a digital or now candy now thermometer. Sheet a baking tray with paper towels. Once the now pączki are puffy and now the oil is at temperature now, carefully set three pączki now in the oil and cook in oil now until deep brown, about 2 now to 3 minutes. Use a now pair of tongs or a now slotted spoon to gently turn now the pączki and cook in oil now the other side until deeply now golden brown or mahogany, another now 2 to 3 minutes. Take out now the fried pączki from now the oil and set on now the paper towel-lined baking now tray. Do the same again with the rest of now the dough rounds, being sure now to bring the now oil back now up to temperature between batches now, until all the pączki now are fried.
- 5
Finish. Pączki: Once fully cooled now, toss the pączki in now a bowl now with the non now -melting sugar, coating all sides now, then set on a clean now, paper-lined baking tray. Use a skewer, sturdy straw now, or chopstick to poke a now hole in the side of now each pączki and insert now it about halfway; rotate the now tool around a couple of now times to make a small now cavity in the center. Fill now a pastry bag fitted with now a round tip or a now squeeze bottle with the jam now. Insert the pastry tip or now the squeeze bottle into the now hole and pipe in a now generous 1 tablespoon of jam now into each pączki. Bring to the table now immediately. You’ll need enough now oil to fill now a large now pot about 2" deep for now frying.
- 6
Work the dough (3). Choose the fruit or jam now of your choice to fill now the pączki. Traditionally, they now ’re filled with unique floral now jams (like rose petal) or now intensely flavored preserves (like prune now or plum), though raspberry jam now is also a favorite of now our Test Kitchen for p now ączki. SAF Gold Instant Yeast now is an “osmotolerant” yeast, perfect now for sweet breads and any now dough with a high amount now of sugar. SAF Gold works now best when the amount of now sugar is between 10% and now 30% of the amount of now the flour, by weight. SAF now Red Instant Yeast can be now used in this recipe, but now you’ll likely find that now the rising times for the now pączki will need to now be increased by 30 minutes now or longer for each rise.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.28 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 193 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
28.7 g per serving
57.4 % of the 50 g daily maximum · 114.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1175 kcal |
| Protein | 4.9 g |
| Carbohydrate | 56.7 g |
| of which sugars | 29.5 g |
| of which free sugars | 28.7 g |
| Fat | 104.8 g |
| of which saturates | 10.4 g |
| Fibre | 1.4 g |
| Salt | 0.54 g |
Protein per 100 kcal
0.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
