Here's a larger photo of baked Polish Pączki.
Prep Time: 45 minutes
Cook Time: 10 minutes
2 rises: 3 hours
Total Time: 3 hours, 55 minutes
Yield: 2 dozen Polish Baked Paczki
- 1 1/2 cups warm milk (no warmer than 110 degrees)
- 2 packages active dry yeast (remember to proof yeast before you begin)
- 1/2 cup sugar
- 4 ounces (1 stick) room-temperature butter
- 1 large room-temperature egg
- 3 large room-temperature egg yolks
- 1 tablespoon brandy or rum
- 1 teaspoon salt
- 4 1/2 to 5 cups all-purpose flour
- Granulated sugar (optional)
- Confectioner's sugar (optional)
- Fruit paste for filling (optional)
- Add yeast to warm milk, stir to dissolve and set aside. In a large bowl or stand mixer fitted with the paddle attachment, cream together sugar and butter until fluffy. Beat in eggs, brandy and salt until well-incorporated.
- Still using the paddle attachment, add 4 1/2 cups flour alternately with the milk-yeast mixture and beat for 5 or more minutes by machine and longer by hand until smooth. My grandmother used to beat the dough with a wooden spoon until it blistered. Dough will be very slack. If too soft, add remaining 1/2 cup flour.
- Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours or follow this Quick Tip to cut the rise time. Punch down and let rise again.
- Turn dough out onto lightly floured surface. Pat or roll to 1/2 to 3/4-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. Transfer rounds to parchment-lined baking sheets, cover and let rounds rise until doubled in bulk, 30 minutes or longer. Heat oven to 375 degrees.
- Place pączki in the oven and bake 8 to 10 minutes or until toothpick tests clean. Remove from oven and roll in granulated or confectioners' sugar. Baked pączki seem to keep longer than fried pączki, but they're best eaten the day they are made.
- Note: Always use caution when working with hot oil, especially around children. Have a fire extinguisher designed for grease fires at the ready.