Polish Baked Paczki RecipePaczki (pronounced “pah-nch-kee”) are traditional Polish pastries typically made for Fat Tuesday (Tłusty Czwartek), but they can be enjoyed year-round. Traditionally fried, this baked version offers a lighter, less greasy alternative while still maintaining that delicious sweetness.
Ingredients:
Dough:
- 2 ½ cups all-purpose flour (plus extra for dusting)
- 1 package (2 ¼ tsp) active dry yeast
- ½ cup whole milk, warmed
- ¼ cup granulated sugar
- 4 large egg yolks
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 1/4 cup unsalted butter, softened
- ¼ cup sour cream
- Zest of 1 lemon (optional)
Filling:
- ½ cup fruit jam or pastry filling (rose, raspberry, or apricot are classic choices)
Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more to adjust consistency)
- ½ tsp vanilla extract
Instructions:
Prepare the Dough:
- Activate the yeast: In a small bowl, combine the warm milk (about 110°F or 43°C) with the sugar. Stir in the yeast, and let it sit for 5-10 minutes until it becomes foamy.
- Mix the dough: In a large mixing bowl, whisk together 2 ½ cups of flour and salt. Add the activated yeast mixture, egg yolks, whole egg, vanilla extract, and lemon zest (if using). Stir everything until combined.
- Knead the dough: Add the softened butter and sour cream to the dough and mix until the dough is smooth and elastic. Knead the dough on a lightly floured surface for about 10 minutes, or until it’s soft and no longer sticky. You can also use a stand mixer with a dough hook.
- First rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1 ½ hours, or until it doubles in size.
Shape the Paczki:
- Punch down the dough: After the dough has risen, punch it down to release air bubbles.
- Form the paczki: Turn the dough onto a floured surface and roll it out to about ½ inch thickness. Using a round cookie cutter or a glass, cut out circles of dough (about 3 inches in diameter).
- Fill the paczki: Place a small spoonful of jam or pastry filling in the center of each circle. Fold the dough over the filling and pinch the edges together tightly to seal. Roll the filled dough into smooth balls.
- Second rise: Place the filled paczki on a parchment-lined baking sheet, leaving some space between each. Cover them with a towel and let them rise again for about 30-45 minutes, until puffed up.
Bake the Paczki:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Bake: Once the paczki have risen, bake them for 15-18 minutes or until golden brown. Rotate the pan halfway through for even baking.
Glaze:
- Make the glaze: While the paczki are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a bowl. Adjust the milk if you prefer a thicker or thinner glaze.
- Glaze the paczki: Once the paczki have cooled slightly (they should still be warm but not too hot), dip the tops into the glaze. Allow the glaze to set for a few minutes.
Serve:
- Serve your baked paczki while still fresh for the best taste! They can be enjoyed as a dessert or with a cup of tea or coffee.
This version of paczki offers the same delightful flavor and texture without the frying, making them a bit lighter and less oily while still capturing the essence of the beloved Polish treat.
