Ingredients
For the dough:
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (1 packet) active dry yeast
- ⅓ cup (65 g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup (60 g) unsalted butter, melted and cooled
- 3½ cups (440 g) all-purpose flour (plus more for dusting)
For filling & topping:
- Fruit jam, custard, or chocolate spread (for filling)
- 2–3 tbsp melted butter (for brushing)
- Granulated sugar or powdered sugar (for dusting)
Instructions
- Activate yeast:
- In a bowl, combine warm milk, yeast, and 1 tbsp of the sugar. Let sit for 5–10 minutes until foamy.
- Make dough:
- In a large bowl, whisk eggs, yolks, remaining sugar, salt, and vanilla. Add melted butter and yeast mixture. Stir to combine.
- Gradually add flour and knead (by hand or stand mixer) until the dough is soft, slightly sticky, and elastic — about 8–10 minutes.
- First rise:
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, until doubled in size.
- Shape the pączki:
- Punch down dough and roll out to about ½-inch (1.25 cm) thickness on a floured surface.
- Cut circles using a 3-inch (7.5 cm) round cutter. Place on a lined baking sheet, cover loosely, and let rise for 30–45 minutes.
- Bake:
- Preheat oven to 375°F (190°C). Bake for 10–12 minutes, or until lightly golden (not brown).
- Finish:
- Brush warm pączki with melted butter and roll in sugar or dust with powdered sugar.
- Let cool slightly, then fill with jam or cream using a piping bag with a long tip.
Enjoy your fluffy, oven-baked Polish donuts! Let me know if you’d like a version with a custard filling or icing glaze.