This delectable dessert is usually eaten before the beginning of Lent. This year, I wanted to celebrate my Dad this Father’s Day by making traditional Polish doughnuts in honor of his Polish heritage.
Paczki (Poonch-kee) / Filled doughnuts
Fluffy filled doughnuts made without using milk or butter.
Recipe by Gourmetmarichef
- 4 ½ tsp. active dry yeast (this is the same measurement as 2 packages)
- 1 ½ c. warm (not more than 110°) dairy-free milk (I used Milkadamia® unsweetened)
- 2 tsp. plain vegetable shortening
- ½ c. sugar (more for rolling them in after frying)
- 3 room temperature egg yolks
- 1 room temperature egg
- 1 tsp. salt
- 1 tbsp. rum
- 4 ½ c. all-purpose flour
- 1 gal. canola oil for frying
- Mix the yeast into the warm dairy free milk and set aside.
- Begin blending the shortening, sugar, egg, and egg yolk together in a stand mixer for 3-4 minutes on medium. While it is mixing, add in the salt and rum.
- Slowly add in the flour while alternating with the yeast mixture and mix until the dough becomes thick. Remove the bowl from the mixer and spoon mix the rest of the way, even kneading on a floured surface for a few minutes. The dough will be a soft dough.
- Using a small amount of oil in the bottom of a bowl, place the dough in it, and turn it upside down so it is oiled on top as well.
- Cover the dough and let it rise for a few hours in a warm, non-drafty place. It should double in size.
- Punch the dough down and cover for a second rising.
- On a floured surface, take the dough out of the bowl and gently pat it down to a ½ inch thickness. Using a 2-3 inch cup or a biscuit cutter, cut out rounds and let them rise for 30 minutes until doubled.
- Fry the paczki with the top side down in the hot oil (350°). Flip them over after 1-2 minutes, they will be browned.
- Remove from the hot oil with tongs and place on paper towels to drain off the oil.
- Roll them in sugar while warm, fill with a pastry bag full of jam or leave plain.