Ingredients
Method
Make the Dough
- Add the zest of 1 lemon or orange (if using) and 100 g granulated sugar to a small bowl. Rub the zest into the sugar using your fingers, until the sugar takes on some colour and resembles damp sand. It should also smell intensely lemony or orangey.
- Add the sugar, 100 g active sourdough starter, 290 g whole milk, 1 large egg, 3 large egg yolks, 1 tbsp. vanilla extract, 525 g all-purpose flour, and ½ tsp. fine sea salt to the bowl of a stand mixer fitted with a dough hook. Mix on low until combined, then increase to medium speed and knead until the dough pulls away from the sides of the bowl and is starting to look smooth (8-10 minutes).
- Add 115 g unsalted butter one piece at a time, waiting until each piece is incorporated before adding the next. Once all the butter has been incorporated, knead for an additional 2-3 minutes. The dough should be very smooth. If you pull the dough hook up from the bowl, you should feel a fair bit of resistance from the dough.
- Transfer the dough to a greased bowl, and cover. Leave at room temperature until just about doubled in size (see note 2). This could take 4-8 hours or possibly longer, depending on the temperature in your home. Transfer the dough to the fridge overnight.
- Cut out at least 12 squares of parchment paper about 4" x 4" (10 x 10 cm). Lightly flour your work surface. Place the dough on your work surface, and flour the top of the dough and a rolling pin as well. Roll it out to ½" (1.25 cm) thick, and use a 2.5"-3" (6.5-7.5 cm) round cookie cutter or glass to cut out as many rounds as you can. Carefully transfer each pączek to a parchment square, and arrange them on a baking sheet leaving at least 1" (2.5 cm) of space in between. Cover the baking sheet with greased plastic wrap or a plastic baking sheet cover.
- You can gather the scraps together and form them into a ball, cover, and rest for 20-30 minutes. Then roll the scraps out again (flouring the dough and work surface as necessary) and cut out more rounds. Place those on squares of parchment paper as before.
- Any remaining dough scraps can be cut into pieces about 1" (2.5 cm) in size. Place the cut dough scraps on another sheet of parchment paper on a plate or baking sheet. Cover that with some greased plastic wrap.
- Leave the pączki and dough scraps at room temperature for about an hour. They won't double at this stage, but should look puffier. After about 30 minutes, begin preheating some oil in a deep fryer or large heavy-bottomed pot to 350˚F (180˚C).
- Fry the pączki a few at a time—however many will comfortably fit in your pot or fryer without overcrowding it. Fry for 5-6 minutes per side, or until deeply golden brown. Use a pair of forks or slotted spoon to carefully flip them over to the other side, and fry for another 5-6 minutes or until deeply golden brown. Carefully remove from the oil using a spider or the deep fryer basket, and drain on the towel-lined baking sheet.
- Repeat with the remaining pączki and dough scraps. The dough scraps should only need to be fried for about 3 minutes per side.
Make the Glaze
- Add the 1 cup powdered sugar and 2 tbsp water to a small bowl. Use a small whisk or fork to whisk until smooth.
Assemble
- Transfer the fruit jam, Nutella, or pastry cream to a piping bag fitted with a donut-filling (Bismark) tip, or a medium round tip.
- If using a Bismark tip, push it into the side of a pączek and fill with your filling of choice until the pączek feels full (it should feel noticeably heavier in your hand). If using a round piping tip, use a paring knife to cut an opening in the side of the pączek and then fill it.
- Dip the tops of the pączki in the powdered sugar glaze and let the excess drip off. Let the glaze set for about 5-10 minutes.
- Pączki are best eaten the same day, but will be OK for a couple of days. Please use your judgment as far as when to store any leftovers in the fridge based on what filling(s) you used.
Notes
- Instead of glaze, you could toss the pączki in some granulated sugar, or dust them with powdered sugar.
- If your home is warm, transfer the dough to the fridge when it has increased in size by only 50-75%. This is because the dough will be warm and it will take a few hours for all of it to cool down. In the meantime while it's in the fridge, it could overproof.