Step by Step Directions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and salt. I like to sift the flour first it gives the dough a smoother texture.
Step 2: Activate the Yeast
In a small bowl, stir the yeast into the warm milk. Let it sit for about 5-7 minutes until frothy. If nothing happens, your yeast might be dead start fresh!
Step 3: Bring It Together
Pour the yeast mixture into the dry ingredients. Add the vegetable oil and egg yolks. Mix with a wooden spoon or dough hook until a soft dough forms.
Step 4: Knead That Dough
Transfer the dough to a lightly floured surface. Knead it for 5-10 minutes until smooth and elastic. This part is so therapeutic, and your arms get a mini workout!
If you love working with yeast-based treats, you’ll also enjoy these fluffy homemade doughnuts they’re fried instead of baked but use similar dough-handling techniques.
Step 5: First Rise
Place the dough in a greased bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm spot for 1-2 hours. I usually turn on the oven light and leave it inside for gentle warmth.
Step 6: Shape the Paczki
Once the dough has doubled in size, punch it down to release air. Divide it into equal balls around 8 to 10 depending on size preference. Shape them into round, smooth buns.
Step 7: Second Rise
Arrange the dough balls on a parchment-lined baking sheet. Cover again and let rise for another 30 minutes. You’ll see them puff up this is what gives them that soft, airy bite.
Step 8: Bake
Preheat your oven to 350°F (180°C). Bake the paczki for 10-12 minutes until golden. Keep an eye out around the 10-minute mark you want them light, not overdone.
Step 9: Cool and Fill
Let the paczki cool slightly before handling. Once they’re cool enough, you can pipe in your favorite jam, custard, or chocolate filling.
Step 10: Dust and Serve
For that iconic look, dust with powdered sugar. I sometimes use a touch of cinnamon sugar it adds an extra oomph.
