Polish Pączki with Caramelized Condensed Milk
Soft enriched Polish doughnuts fried until golden, filled with caramelised condensed milk and dusted with sugar.
Pączki are rich Polish yeast doughnuts, traditionally fried and filled. This home version uses the source’s milk, eggs and butter, but measures the flour by weight and fills the cooled doughnuts with thick caramelised condensed milk. Knead the dough until elastic and proof it until light before frying; underproofed doughnuts can become dense. Keep the oil near 175°C (350°F) and fry in small batches so the temperature does not fall sharply. Cool before piping in the filling, then dust with icing sugar. Combine flour, yeast, sugar and salt. Add warm milk, eggs and vanilla; mix to a dough. Knead 5 minutes, then add butter gradually. Continue 8 to 10 minutes until smooth and elastic. Cover and rise 60 to 90 minutes until doubled.
Recipe card
Polish Pączki with Caramelized Condensed Milk
Equipment: Stand mixer or bowl, rolling pin, doughnut cutter, deep heavy pot, thermometer, piping bag
Ingredients
Instructions
Mix dough
Combine flour, yeast, sugar and salt. Add warm milk, eggs and vanilla; mix to a dough.
Knead
Knead 5 minutes, then add butter gradually. Continue 8 to 10 minutes until smooth and elastic.
First rise
Cover and rise 60 to 90 minutes until doubled.
Shape and proof
Roll to 1.5 cm thick. Cut 8 cm rounds, place on parchment squares and proof 35 to 50 minutes until very puffy.
Fry
Heat oil in a deep pot to 175°C (350°F). Fry 2 or 3 doughnuts at a time, about 2 minutes per side, until golden and cooked through. Drain on a rack.
Fill and finish
Cool completely. Pipe dulce de leche into each doughnut through the side and dust with icing sugar.
How to tell when it is ready
Oil stays near 175°C (350°F); doughnuts are golden and cooked through with no raw dough at the centre.
Tips
- Weigh flour for a consistent soft dough.
- Proof doughnuts until visibly puffy.
- Fry only a few at once.
- Fill only after doughnuts have cooled.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust the seasoning to taste.
- Add a suitable seasonal ingredient without changing the cooking cues.
Serving suggestions
- Serve with black coffee.
- Pair with tea.
- Offer fresh berries.
- Serve on a holiday pastry platter.
Make ahead
Prepare suitable components ahead and store them safely. Best the day they are made. Refrigerate filled leftovers up to 2 days and bring briefly to room temperature.
Storage
Best the day they are made. Refrigerate filled leftovers up to 2 days and bring briefly to room temperature.
Food safety
Deep-frying requires care. Use a thermometer, keep water away from hot oil and never leave the pot unattended. Cool doughnuts before filling; refrigerate filled leftovers within 2 hours.
Frequently asked questions
Can I make this ahead?
Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.
How should I store polish pączki with caramel filling?
Best the day they are made. Refrigerate filled leftovers up to 2 days and bring briefly to room temperature.
Serve with black coffee. Best the day they are made. Refrigerate filled leftovers up to 2 days and bring briefly to room temperature.
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