Baked pączki with lemon filling

Baked pączki with lemon filling

PĄCZKI (Baked)

Ingredients for Dough

3 1/2 cups unbleached all purpose flour + 1/2 cup set aside
3/4 cup sugar
1/2 teaspoon salt
6 teaspoons active dry yeast
1 1/3 cup milk warmed to 115° F
1/3 cup safflower oil
5 egg yolks
1 teaspoon vanilla extract

Other Ingredients

6 tablespoons melted butter
Confectioners sugar for dusting
Filling; jelly, custard, or other


(1)  Place the 3 1/2 cups of flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a paddle attachment and mix until blended.  Add milk, then oil, egg yolks and vanilla and beat on medium-high speed for 2 minutes, adding enough of the extra flour until a workable dough forms.  If dough is still sticky add extra flour a tablespoon at a time until workable.
(2)  Place dough on a floured surface and knead for several minutes until dough is smooth and elastic.  Form into a ball and place in a lightly oiled bowl, turning to cover dough completely with the oil.  Cover with wax paper and a tea towel and set aside in a warm place until nearly doubled in size.
(3)  While dough is rising prepare 2 baking trays with parchment paper.
(4)  When doubled in size, punch dough down and knead for a few seconds, then divide dough in half.  Roll out to about 1/2” thickness and cut out rounds with a biscuit cutter and place on baking tray.  Re-roll the scraps and continue with remainder of dough.  You should have about 15 dough rounds on each tray.  Cover with greased wax paper and a tea towel and place in a warm place to rise for about 45 minutes.
(5)  When the pączki have puffed up place them in a 375° pre-heated oven.  One sheet on the lower rack and one on the middle and bake for 7 minutes.  Then switch the baking sheets and bake for another 7 minutes.  While they are baking melt the 6 tablespoons of butter.
(6)  Remove the pączki from the oven and as soon as you can handle them, pick each one up and brush tops, bottoms and sides with melted butter and place the on a cooling rack.  This helps to keep them soft and also helps the sugar adhere to the pączki.
(7)  While still warm they can be dusted with confectioners sugar.  Before dusting, using a large diameier skewer, poke a hole in the side of each pączek and twist the skewer around on the inside to make filling easier.  The easiest way to sugar them is to place a small amount of  sugar in a paper lunch bag and put 2 pączki into the bag, close and grip the top and shake vigourously.  Any excess sugar can be tapped or brushed off the pączki.
To fill them the easiest method is to use a doughnut injector.  I use a Norpro cupcake injector that I purchased online.
They freeze well.  If freezing, do not sugar and fill them, simply let the buttered pączki cool completely and place in an airtight container and freeze.