Custard Filled Pączki

Custard Filled Pączki

Custard Filled P?czki

The custard filling can be made well in advance. You can also fill with lemon curd, even chocolate pudding. It's best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. Paczki are best served while still warm. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 30 minutes

Makes: 12

Custard Filled P?czki

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons (1 packet = 7 grams) yeast (instant or regular)

  • 2/3 cup 1% milk – warmed to 120°F for instant/110°F for regular yeast
  • 3 Tablespoons vegetable oil
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • about 1/4 cup extra flour

  • 1 Tablespoon melted butter
  • 1/3 cup sugar for coating
  • 1 cup homemade custard
  • Custard Filling:
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1 cup milk, low fat or whole
  • one egg yolk

Instructions:

  1. Place flour, sugar, salt, & yeast in large bowl.
  2. Stir in warm milk, followed by oil, egg yolks & vanilla.
  3. With electric mixer, beat for 2 minutes on high speed.
  4. Stir in enough flour until the dough holds together.
  5. On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
  6. Custard Filling:
  7. Meantime, make the custard. In a small saucepan, combine sugar and cornstarch.
  8. Slowly stir in milk and egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools)
  9. Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.
  10. Line a large baking sheet with parchment paper.
  11. On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
  12. Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
  13. When mounds are puffy, but not necessarily doubled in size, bake for 10 minutes.
  14. Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
  15. Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar. Let them cool before filling.
  16. Fill using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert custard with a spoon. Best served while still warm. (Paczki freeze well)

Note: The video below for the Jelly Filled Paczki is exactly the same as this recipe except for the filling.

Custard Filled Pączki

32 Comments on "Custard Filled Pączki"

  1. Paf

    When freezing Paczki, do you sugar and fill with custard before freezing.
    If not freezing, what is the best way to store them.

  2. Carol H.

    I love to watch your videos. Besides your vast knowledge, humor and great smile, you stop recording during wait times so we see the important skills and methods without taking a half hour to get to the end. You get to the point. So refreshing!
    I made your 1-Hour Hot Dog Buns for our Fourth of July hamburgers yesterday for the first time. I formed them into round instead of long buns. They turned out beautifully. No more buying buns at the grocery store. Thank you so much for sharing with us.

  3. Marcia

    I just love your recipes. You have a gift to teach. Everything is explained so well and you seem to anticipate questions.
    I just wanted to know if I could substitute almond milk or lactose free milk in both the custard and the dough recipe since most of our household is lactose intolerant. Has anyone tried the paczki using a alternative milk?
    I love custard paczki’s and buy them on weekends at our local Polish store, which gets them delivered between 11 a.m and 12 a.m but sometimes I get there too late and miss the custard ones. Would love to make them myself …without the stomach cramps that comes with being lactose intolerant

  4. Lise

    These baked Custard Filled Pączki are fabulous tasting and so easy to make. The custard is decadent. I made a chocolate glaze and topped them with it and it tasted better than any commercially made Boston Cream Donut.

    • Jenny Can Cook

      I am going to try this – it sounds so good!!

  5. Mahesh

    Hello Jenny, I’m also glad I found you!
    Will be trying out your recipes soon.
    The paczki, with both the custard and jelly options will have to attempted first…. then the bread 🙂

  6. Sheila

    Oh Jenny these were so wonderful. I made maple custard and will try lemon next time. I tripled the recipe because I have a large family of seven. They devoured them. Can’t wait to try more of your recipes! 😉

    • Deb

      Sheila – Maple custard! I love all things maple. The season was short this year so I am using my maple sparingly. I would love to get a glimpse of your recipe. The maple custard would be heavenly in the Pączki.

  7. Barbara

    Jenny, I love your recipes and have been sharing your web site with family members. My mother is all Polish and has taught me and my sisters how to make several of your recipes. However, I never new of Paczki which I just made. I used the custard filling and boy oh boy they were delicious! Thank you! I am planning on making several more of your recipes.

  8. Ryan Wells

    Jenny your awesome. I love this recipe. I made this months ago and my family couldn’t believe I made them. The custard didn’t come out great last time because I didn’t stir while cooking it. But today I am making them again and the custard came out perfect.. your the best, and a great teacher. Thanks again Jenny. Ryan can cook too! Thanks to you! Cheers

  9. Mil

    Thank you so much for this recipe. I made them today so when my family comes over they will be really fresh. As my husband and I were having lunch we kept looking at the donuts and couldn’t wait for later one. So we decided to have half of each the strawberry and custard filled ones. They are the most heavenly donuts we have ever had. My husband kept repeating this is definitely a keeper. Thanks and I am so glad I found your website.

  10. Jane Johnson

    I am trying these for the first time… I didn’t have a round cutter so I used a round jar.. I think they will be smaller than yours..so I will watch them closely in the oven. I am so excited for them to finish rising :0 also..we LOVE yes LOVE the no knead crust bread.. my son is a diabetic and needs a kidney so he can have that as it has very few ingredients… i cut back on the salt by half for him
    Thank you Jenny..I love your channel
    Jane

  11. mark

    haven’t tried this recipe yet but I can’t wait to! Been awhile since I’ve had these and love them.I’ll be baking away on Fat Tuesday.

  12. (K)Larry Hustedt

    Just finished my first bake.Turned out great and was fun!.Love your video’s have done cabbage rolls,beef stew,rolls.I’m an old guy and had never baked in my life all turned out, but stew was not perfect because I had a senior moment and forgot the flour at the end so almost put in 2 1/2 cups
    instead of tablespoons, stopped but still got too much!
    Thanks again!

  13. Tracy Y Christy

    I loved how easy this recipe was. They came perfect. I will be making more.

  14. Bella Payne

    I baked the Paczaki in my toaster oven in two batches and they were perfect. These are better than the ones I usually buy at the grocery store.
    Filled two different types. Jam and custard. Lovely, lovely recipe.

  15. SandyD

    Both my husband and I LOVED these! I don’t know who could eat just one. I opted for the custard filling and it was perfect. This was my first time visiting your site and the first recipe I tried. You have a new fan. Thank you!

  16. Cathy

    I have tried many of your recipes ,tried-and-true I have not tried one I didn’t like ,thank you.
    I can’t wait to try this one 😋
    Cathy

    • Jessica S.

      Great recipe!! I’m holding back from devouring them all today hahaha!! Quick question- can I refrigerate them for a few days?

  17. DAVE BENTZ

    Mine got burned on the bottom, what did I do wrong?

    • Jenny Can Cook

      It sounds like your oven was too hot, or your pan was not in the middle of the oven, or it could be from using a dark colored pan.

  18. Patty

    Great recipe. Just made these and they are wonderful and easy.
    I am so happy I discovered you and your videos on youtube. I have made several of your recipes and they are all great.

    Would you happen to have a recipe for Hoska(sp?)?

  19. Sarah

    This looks so good!!! Thank you for this wonderful recipe, I’m going to make them on Saturday and I’ll take a few pictures.

  20. Julia P.

    OMG, JEN I MADE THESE AGAIN, LOVE THE FACT THEY ARE BAKED NOT FRIED. ABSOLUTELY LOVE THEM! TODAY (snowy day in Middletown,NJ.) i’m going to make them but i’m Going to twist them like a French cruller. Hope it works, what do you think?

    LOVE, LOVE, YOUR RECIPES, I’VE TRIED SO MANY AND THEY ALL CAME OUT DELICIOUS! MISS YOUR VIDEOS, COME BACK TO US😘

  21. Maureen Bunch

    These are amazing!!!!!!! Love them!!!

    Please!! Love all your recipes Jenny and your videos!

    Please make more!!

  22. Bonnie

    Jenny:

    Time and time again, I turn to your healthy versioned recipes…. I am so grateful for your website… I made the dough for the doughnuts in my bread machine. When done, I did have to knead as you demonstrated to get it to work. I instead made “doughnut holes.” So tender but as I didn’t have the pastry bag just yet, will have to do the filling next time 🙂 So so delicious and tender…. never missed it being fried like traditional….. can’t wait to do the custard filling next as I too remember those as a young girl… Thank you Jenny for being you.

  23. LindaA

    I forgot to let the dough rest will it still be O.K.??

  24. Joan

    I also made your lovely Snowballs. Again, super easy but really delicious. They will be lovely to serve over Christmas or to give as a gift.

  25. Joan

    i WILL be making these! I was thrilled to hear you say that you substituted out the butter for canola oil and baked instead of deep fried these little guys. So smart. I used to have heart disease so all these swaps matter. I don’t do eggs either so will try these using flax eggs (1 Tbsp ground flax mixed with 3 Tbsp hot water and stirred until gelatinous, about 30 seconds). It works very well in most recipes, though not all.
    BTW, your No knead bread was amazing and so very easy. I did the 10 grain and then played with a spelt loaf. I don’t have a dutch oven so used my 2 gallon soup pot covered with tinfoil. Worked like a charm. My husband is really thrilled. Heaven with a Hearty Vegetable Soup!

  26. Ivanka

    Love you easy and very simple recipes!!! Love, love, love all of them. Last one I made were Christmas Snowballs. Really good.
    I do have a computer, but I would like to know if you have a cook book out, that I can purchase. If not, why not? You’re great! Thank you and happy baking!

  27. Lisa

    Would love this on video.

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