Baked Paczki (Polish Donuts)

Ever craved the rich, decadent flavor of a paczki but wanted a slightly healthier, or less intimidating, way to make them at home? Enter the baked paczki – all the deliciousness, but without the deep frying! Let’s explore how to make these delightful Polish donuts.

What are Baked Paczki and Why Make Them?

Paczki (pronounced “punch-key”) are traditional Polish donuts, typically enjoyed around Fat Tuesday (Tłusty Czwartek). They are rich, yeast-risen pastries filled with fruit preserves or cream and often glazed or dusted with powdered sugar. While the classic recipe involves deep frying, baking offers a lighter alternative that’s still incredibly satisfying.

A photo showcasing both a traditional fried paczki and a baked paczki side-by-side, highlighting the slight differences in appearance.

Benefits of Baking Paczki

• Lower Fat Content: Significantly reduces the amount of oil compared to frying.
• Less Mess: No need to deal with hot oil splatters or disposal.
• Still Delicious: Baked paczki offer a similar flavor profile with a slightly different texture.
• Easier to Make: Some find the baking process less intimidating than deep frying.

Key Ingredients for Baked Paczki

• Flour: All-purpose flour is usually fine, but bread flour can add a chewier texture.
• Yeast: Active dry or instant yeast will help the dough rise.
• Sugar: Adds sweetness and feeds the yeast.
• Eggs: Provide richness and structure.
• Milk: Adds moisture and helps create a soft dough.
• Butter: Contributes to the rich flavor and tender crumb.
• Salt: Enhances the other flavors.
• Filling: Traditional fillings include prune, rose petal, or raspberry jam. You can also use custard or cream.

A collage or flat lay showcasing all the key ingredients listed above.

The Baked Paczki Recipe: Step-by-Step

Ready to get baking? Here’s a detailed recipe for creating delicious baked paczki at home:

Making the Dough

1. Activate the Yeast: Warm the milk slightly (about 110°F) and dissolve the yeast and a teaspoon of sugar in it. Let it sit for 5-10 minutes until foamy.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, remaining sugar, and salt.
3. Add Wet Ingredients: Add the yeast mixture, eggs, and melted butter to the dry ingredients. Mix until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.
5. First Rise: Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.

A series of photos showing each step of making the dough, from activating the yeast to the first rise.

Shaping and Baking the Paczki

1. Punch Down the Dough: Gently punch down the dough to release the air.
2. Divide and Shape: Turn the dough out onto a lightly floured surface and divide it into 12-16 equal pieces. Roll each piece into a smooth ball.
3. Second Rise: Place the dough balls on a parchment-lined baking sheet, leaving some space between each. Cover and let rise for another 30-45 minutes.
4. Bake: Preheat oven to 375°F (190°C). Bake the paczki for 12-15 minutes, or until golden brown.

A photo showing the shaped paczki dough balls on a baking sheet before and after the second rise, and a photo of the baked paczki coming out of the oven.

Filling and Finishing

1. Cool the Paczki: Let the baked paczki cool slightly on a wire rack.
2. Fill the Paczki: Use a piping bag fitted with a filling tip to inject your desired filling into each paczki. Alternatively, you can cut a slit in the side of each paczki and spoon in the filling.
3. Glaze or Dust: Glaze with a simple powdered sugar glaze or dust with powdered sugar. You can also use other glazes, like chocolate or vanilla.

Photos showcasing the filling process and different finishing options (glaze, powdered sugar).

Tips for Perfect Baked Paczki

Here are a few tips to ensure your baked paczki turn out perfect every time:

• Don’t Overheat the Milk: Ensure the milk is warm, not hot, to avoid killing the yeast.
• Proper Proofing: Allowing the dough to rise properly is crucial for a light and airy texture.
• Don’t Overbake: Overbaking will result in dry paczki. Watch them closely in the oven.
• Use Quality Fillings: Opt for high-quality jams or homemade fillings for the best flavor.
• Be Patient: The dough requires time to rise and develop flavor, so don’t rush the process.

A close-up shot of a perfectly baked and filled paczki, highlighting the texture and filling.

Conclusion

Baked paczki are a fantastic way to enjoy the flavors of this traditional Polish treat in a slightly healthier, less messy way. By following this recipe and the tips provided, you can create delicious, homemade baked paczki that are perfect for celebrating Fat Tuesday or any day you crave a sweet indulgence. So, gather your ingredients, get baking, and enjoy these delightful Polish donuts! Remember, practice makes perfect, and even if your first batch isn’t flawless, they’re sure to be delicious. Happy baking!