Polish Baked Paczki (Donuts)
Enjoy a healthier twist on traditional Polish Paczki with this baked version. These delightful, fluffy donuts are filled with sweet jam and lightly dusted with sugar, making them perfect for any occasion.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rolling pin
- 1 donut pan (12 cavity)
- 1 baking sheet
- 1 piping bag (or resealable plastic bag with a corner cut off)
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup fruit jam for filling, such as raspberry or rose
- powdered sugar for dusting, optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease the donut pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg.
- In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- Transfer the batter to a piping bag or use a spoon to fill each donut cavity about halfway full.
- Bake in the preheated oven for 12-15 minutes until the donuts are lightly golden and spring back when touched.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
- Once cooled, use a piping bag to fill each donut with fruit jam. Insert the nozzle into the side of the donut to fill without breaking it.
- Dust the filled donuts with powdered sugar if desired, then serve and enjoy!
Notes
Feel free to experiment with different jam fillings based on your preference.
These baked Paczki can be stored in an airtight container for up to 3 days.
For a sweeter version, you could top the donuts with a glaze made from powdered sugar and milk instead of dusting with powdered sugar.