Baked Paczki (Polish Donuts) are a beloved Polish tradition, particularly around Fat Thursday (Tłusty Czwartek) before Lent begins. Traditionally, these rich, yeast-raised donuts are deep-fried to golden perfection and then filled with a fruity jam or cream, often rose hip or plum. While the authentic fried version is undeniably magnificent, we’re exploring a lighter, equally satisfying approach that brings the same incredible flavor and fluffy texture without the heavy oil: the baked method! Get ready to enjoy a taste of Poland with less guilt and mess. 😋
Table of Contents
What Makes Paczki Special?
Paczki are not just any donut. Their unique richness comes from an exceptionally decadent dough, which often includes a high number of egg yolks and a splash of pure vanilla extract. Historically, Paczki were made as a way to use up all the butter, eggs, and sugar in the house before the fasting period of Lent, ensuring nothing went to waste. The result is a pastry that is wonderfully airy, yet substantial enough to hold a generous filling. Baking them preserves that magnificent texture and flavor profile beautifully.
Mastering the Baked Paczki Dough
The secret to light and fluffy baked Paczki lies entirely in the dough. You’ll be looking for a soft, slightly sticky texture that’s well-kneaded to develop the gluten. The first rise is crucial; the dough should double in size in a warm, draft-free spot—a process that usually takes about 1 to 1.5 hours. After the first rise, you gently punch down the dough and cut it into rounds. For the image you provided, the rounds look perfectly uniform! The second, shorter rise (about 30 minutes) is essential for that final puffiness before they hit the oven. 💖
Step-by-Step Baking and Finishing
Baking offers a fantastic, low-mess alternative to deep frying. To achieve a similar golden, slightly ‘fried’ look, some bakers lightly brush the rounds with melted butter before baking.
Preparation Steps
- Activate Yeast: Mix the yeast with warm milk (around 105°F to 115°F or 40°C to 46°C) and a pinch of sugar. Let stand until foamy, about 5-10 minutes.
- Mix Dough: Combine the activated yeast mixture with the remaining ingredients, including flour, sugar, eggs, melted butter, and vanilla. Knead the dough until smooth and elastic, either by hand or with a stand mixer.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size.
- Shape: Punch down the risen dough gently. Roll it out to about a half-inch thickness and cut into rounds using a cookie cutter. Place the rounds on a parchment-lined baking sheet.
- Second Rise: Cover the rounds and let them rest for another 30 minutes.
- Bake: Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until golden brown.
- Coat and Fill: While still warm, brush the baked Paczki with melted butter and immediately toss them in granulated sugar. Once cooled, use a piping bag with a long, narrow tip to inject your favorite filling—like the luxurious caramel filling shown in the image! 🤤
The Joy of a Healthier Tradition
Choosing Baked Paczki (Polish Donuts) allows you to indulge in this delightful tradition more frequently than the once-a-year celebration. The baked version typically contains significantly less fat and fewer calories than their deep-fried counterparts, making them an excellent option for families looking to cut back without sacrificing flavor. They’re still wonderfully soft, sweet, and perfectly suited for any filling, from classic rose jam to Nutella or pastry cream.
Final Bite
Whether you stick to tradition or try this baked alternative, Paczki are a delicious way to bring a little Polish culture into your kitchen. The result is a magnificent treat that’s sure to impress! What is your favorite filling for a rich, sweet donut? Let me know in the comments below! 👇
