Paczki – Custard Filled
Paczki – Custard Filled
Paczki – Custard Filled
Dough 2 Cups Whole Milk 4 1/2 Teaspoons Active Dry Yeast (2 packets) 1/3 Cup Plus 1 Tablespoon Sugar 5 Cups All Purpose Flour 4 Eggs Yolks and One Whole Egg 1 Teaspoon Salt 1 Teaspoon Vanilla 4 Tablespoons (1/2 stick) unsalted butter Canola Oil Pastry Cream * 2 Cups Milk 3/4 Cup Sugar 7 Eggs 1/4 Cup Corn Starch 1/2 Teaspoon Salt 3 Tablespoon Butter 1 Teaspoon Vanilla Bean Paste Chocolate Glaze 1 1/2 Cups Powder Sugar 1/4 Cup Cocoa Powder 3 to 4 Tablespoons Milk 2 Teaspoons Vanilla 2 Tablespoons Light Corn Syrup 1/8 Teaspoon Salt
- In a small saucepan heat milk to between 110 an 115°F. Pour warmed milk into a large bowl or the bowl of a stand mixer. Dissolve yeast in milk. Add one tablespoon sugar..
- In a medium bowl combine sugar and butter with the paddle attachment. Mix in egg and egg yolks, salt and vanilla and mix until pale yellow and thick like a cake batter.
-
Fit mixer with dough hook. Stir in a 1/4 flour alternating with a 1/3 of milk mixture starting and ending with flour. The dough will be very sticky. Butter a large bowl and transfer dough to bowl. Cover tightly with plastic wrap and set in a warm place to rise until double in size. About an hour or put in refrigerator overnight.
-
Turn out dough on a very generously floured surface. Dust surface of dough with flour then punch down dough to about ½ inch high. Using a floured two- or three-inch biscuit cutter, cut out donuts. Carefully transfer donut rounds to parchment lined baking sheets that have been coated with butter. Cover sheets with a clean dish towel and set in a warm place to rise until doubled in size, about 30 minutes. Note: Alternatively, you can spray plastic wrap with pan coating, cover the sheets and refrigerate overnight. In the morning, take them out and let them come to room temperature. They will rise in the process.
-
Add canola oil to your deep fryer or fill a large pot with 2 inches of oil. Heat oil to 350°F. Once oil reaches the proper temperature use a heat resistant spatula or shallow strainer to carefully drop doughnuts in, one at a time, don’t crowd the pot. Cook doughnuts until a golden brown, then using tongs turn the donut and cook until golden bown on the other side. Remove from oil and let drain on a wire rack for cooling. Let doughnut cool.
-
Fill your pastry bag with your pastry cream and fit the bag with a filling tip. Take a wooden spoon’s handle and poke a hole in the paczki and move it around making space for the custard. Pipe filling into paczki (be careful not to over fill as it will bust through the paczki) Dip one side in the chocolate glaze. Happy Fat Tuesday!
Pastry Cream
- In a saucepan set on medium, cook the 2 cups milk until it just begins to bubble on the sides. You don’t want to bring your milk to a full boil.
- In a separate bowl, Beat with a mixer the sugar and yolks until light and fluffy. Add the cornstarch and whisk vigorously until fully incorporated.
- Whisk in 1/3 cup of the hot milk slowly, until incorporated, being careful as to not scramble the eggs. Whisk in the remaining hot milk mixture.
- Pour the pastry cream through a fine mesh strainer back into the saucepan and cook over medium-high heat, whisking constantly, until it thickens and comes to a slow boil. Once it is thickened pour through the mesh strainer again. Add butter and vanilla extract.
- Place plastic wrap right on top of cream and let cool completely.
- I used two batches of pastry cream and chocolate glaze to fill all the Paczkis or you can do one batch and fill the others with jam or a lemon curd and dust both sides of the Paczkis with powder sugar
Chocolate Glaze
- Sift together the sugar, cocoa powder and salt in a medium bowl. Slowly stir in the milk, vanilla and Corn Syrup start with 2 tablespoons of milk at first and the adding a little milk at a time, to make a smooth, pourable glaze. If you get It too runny just add more powder sugar,
.
