Custard-Filled Polish Paczki

These custard-filled doughnuts are a delightful treat that combines the light, fluffy texture of freshly fried dough with the creamy richness of homemade custard. Perfect for a weekend brunch or a special occasion, these doughnuts are sure to impress your friends and family. The process is a bit involved, but the result is well worth the effort. The doughnuts are crispy on the outside, soft on the inside, and the custard filling adds an irresistible touch of sweetness that will leave everyone asking for more.
Ingredients

Doughnuts:
1 1/2 cups plus 1/4 cup (divided) flour
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons yeast (instant or regular)
2/3 cup milk, warmed to 120°F for instant yeast or 110°F for regular yeast
3 tablespoons canola oil
2 egg yolks
1/2 teaspoon vanilla extract
1 teaspoon Bacardi 151 or another high-alcohol liquor
2 quarts canola oil for frying
1 tablespoon melted butter
1/3 cup sugar for coating

Custard Filling:
1/4 cup sugar
1 tablespoon cornstarch
1 cup milk
1 egg yolk

Directions

Prepare the Dough: In a large mixing bowl, whisk together 1 1/2 cups flour, sugar, salt, and yeast. Gradually stir in the warmed milk, followed by canola oil, egg yolks, vanilla, and liquor. Use an electric mixer to beat the mixture on high speed for 2 minutes. Gradually add the remaining 1/4 cup of flour until the dough starts to come together.

Knead and Rest: Turn the dough onto a floured surface and knead for about 50 turns until smooth and elastic. Cover the dough with plastic wrap and let it rest for 10 minutes.

Make the Custard Filling: While the dough is resting, prepare the custard. In a medium saucepan, whisk together 1/4 cup sugar and cornstarch. Gradually add the milk and egg yolk, whisking until smooth. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Continue cooking for about a minute, or until thickened. Remove from heat and allow the custard to cool completely before refrigerating.

Shape the Doughnuts: After resting, roll out the dough to a 1/2-inch thickness on a floured surface. Use a 2 1/2-inch round cutter to cut out circles from the dough. Re-roll any scraps and cut out additional circles. Place the dough rounds on a parchment-lined baking sheet, cover with a towel, and let them rise at room temperature for 1 hour.

Fry the Doughnuts: Heat the canola oil in a large Dutch oven to 360°F. Carefully lower the dough rounds into the hot oil, frying a maximum of 3 at a time. Cook until each side is deep golden brown, then remove from the oil and place on a wire rack to drain.

Fill and Coat the Doughnuts: Once the doughnuts are cool enough to handle, fill a pastry bag fitted with a slender tip with the chilled custard. Insert the tip into the side of each doughnut and pipe in the custard. Brush the doughnuts with melted butter and roll them in sugar to coat.

Bonus Tip

For an extra touch of flavor, consider adding a teaspoon of cinnamon to the sugar used for coating the doughnuts. The warm, spicy notes of cinnamon complement the sweet custard perfectly and add a new dimension to this indulgent treat.
Conclusion

Making custard-filled doughnuts at home is a labor of love that rewards you with a deliciously decadent dessert. Each bite offers a perfect balance of textures and flavors, from the crisp outer shell to the smooth, creamy custard inside. Whether you serve them for breakfast, brunch, or dessert, these doughnuts are guaranteed to bring smiles to the faces of everyone who tries them. Enjoy the satisfaction of creating something truly special with this recipe!

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