Nov 4, 2018

Custard Filled Pączki – Polish Doughnuts

Custard Filled Polish PaczkiSomebody please stop me from eating five! These oven-baked Polish doughnuts are so light and so delicious and filled with homemade custard, well….. I can only make these a few times a year. It’s too easy to eat five. Pączki are most often filled with jam but custard is my favorite by far. These Polish doughnuts are light and airy and really simple to make.

Filling them is the hardest part and a pastry bag does make it easy. I used to use a long, slender pastry tip but I find it easier to use a wider tip, something like these:

Pączki are traditionally fried but I avoid eating deep fried food – nobody needs that. Besides, I could never eat five fried doughnuts without requiring medical care. Oven-baked is the way to go. Fill them with jam or custard. Either way you will love these delicious pączki (pronounced potnch-kee). Click here for the recipe. – Jenny Jones

6 Comments on "Custard Filled Pączki – Polish Doughnuts"

  1. Theresa

    Where can I find this recepie?

  2. Dave w

    These look great!!
    Where did you get your glass bowl for your stand mixer?

  3. Andrea Godwin

    I made paczki doughnuts. Custard filling. Remind me of my little polish grandmother. I love your kitchen and all your cooking utensils. Thanks for your recipes

  4. sillygirl

    There is a french bakery located in an Asian market that I go to – they make these but each one is $2.50 so my problem is do I make my own and eat WAY too many or buy just one every two months or so. These are so addictive!!!

  5. Monica

    Hi Jenny,
    I made these yesterday morning by hand because I didn’t want to wake Mom thinking she was asleep. It took a while to get the batter going, anyway, they came out tasting heavy, not light.
    Is this normal? I was expecting them to be light.
    Probably too much flour?
    I am an occasional baker. LOL

  6. Susan

    Those look positively yummy! We appreciate the way you “trade up” on some traditional favorites — it makes this classic possible for us whereas the fried version was not. Oh, btw, since you favor baking without butter, it seems like the Russian Sharlotka (a nice, light apple cake I just discovered) would be of interest to you. Just a thought. *shrugs*

Leave a Comment

Want to share your photo of my recipe?
Just click on this link: