Description
Traditional Polish donuts filled with jam or custard, dusted with powdered sugar.
Ingredients
1 cup whole milk, lukewarm
1/2 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1/4 cup unsalted butter, melted
4 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups all-purpose flour, divided
1/2 teaspoon ground nutmeg
Vegetable oil, for frying
Powdered sugar, for dusting
Jam (such as raspberry or strawberry) or custard, for filling
Instructions
- In a small bowl, combine lukewarm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes, until foamy.
- In a large mixing bowl, combine the melted butter, egg yolks, vanilla extract, and salt.
- Add the yeast mixture and stir to combine.
- Gradually add in 3 1/2 cups of flour and the ground nutmeg. Mix until a dough starts to form.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is sticky, add the remaining 1/2 cup of flour.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down and roll it out to about 1/2 inch thickness on a floured surface.
- Using a round cutter or glass, cut out circles of dough (about 3 inches in diameter).
- Place a small spoonful of jam or custard in the center of each dough circle, then fold the dough over the filling to seal it. Pinch the edges tightly to prevent the filling from leaking.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the packzi in batches, turning them occasionally, for about 3-4 minutes, or until golden brown on all sides.
- Remove the donuts from the oil and drain them on paper towels.
- Dust the warm packzi with powdered sugar before serving.
Notes
- Make sure the milk is lukewarm and not hot—it should feel warm to the touch but not scalding.
- If the dough is too sticky, add more flour a tablespoon at a time while kneading.
- To ensure the oil is at the right temperature, use a thermometer. Overheating the oil may result in burnt packzi with uncooked insides.
- Packzi are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Polish
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 10g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
