Every time I make these baked paczki, I feel like I’m bringing a piece of cozy comfort into my kitchen. Unlike the traditional fried version, these are golden, fluffy, and just sweet enough with none of the oily mess. As a chef, I’ve made hundreds of baked goods, but these Polish donuts are always a crowd-pleaser. Let me walk you through everything I’ve learned about making them absolutely perfect.
Why I Love Making Baked Paczki
- Lighter than fried donuts guilt-free indulgence!
- Perfect texture fluffy on the inside, golden on the outside
- Endless customization from jams to custards
- Simple ingredients no fancy tools needed
- Great for breakfast, brunch, or festive snacks
Step by Step Guide to Making Baked Paczki
Ingredients You’ll Need for Baked Paczki
- 1 1/2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 2 teaspoons of active dry yeast (or 1 packet)
- 3/4 cup of whole milk, warm (not hot!)
- 3 tablespoons of vegetable oil
- 2 egg yolks
Step by Step Directions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and salt. I like to sift the flour first it gives the dough a smoother texture.
Step 2: Activate the Yeast
In a small bowl, stir the yeast into the warm milk. Let it sit for about 5-7 minutes until frothy. If nothing happens, your yeast might be dead start fresh!
Step 3: Bring It Together
Pour the yeast mixture into the dry ingredients. Add the vegetable oil and egg yolks. Mix with a wooden spoon or dough hook until a soft dough forms.
Step 4: Knead That Dough
Transfer the dough to a lightly floured surface. Knead it for 5-10 minutes until smooth and elastic. This part is so therapeutic, and your arms get a mini workout!
Step 5: First Rise
Place the dough in a greased bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm spot for 1-2 hours. I usually turn on the oven light and leave it inside for gentle warmth.
Step 6: Shape the Paczki
Once the dough has doubled in size, punch it down to release air. Divide it into equal balls around 8 to 10 depending on size preference. Shape them into round, smooth buns.
Step 7: Second Rise
Arrange the dough balls on a parchment-lined baking sheet. Cover again and let rise for another 30 minutes. You’ll see them puff up this is what gives them that soft, airy bite.
Step 8: Bake
Preheat your oven to 350°F (180°C). Bake the paczki for 10-12 minutes until golden. Keep an eye out around the 10-minute mark you want them light, not overdone.
Step 9: Cool and Fill
Let the paczki cool slightly before handling. Once they’re cool enough, you can pipe in your favorite jam, custard, or chocolate filling.
Step 10: Dust and Serve
For that iconic look, dust with powdered sugar. I sometimes use a touch of cinnamon sugar it adds an extra oomph.
Chef’s Notes and Troubleshooting Tips
- Too dense? Check if your yeast was active and your milk wasn’t too hot.
- Dough not rising? Try a warmer spot or let it rise longer ambient temperature matters.
- Flat paczki? Don’t skip the second rise it’s crucial for a puffy texture.
