Paczki (Polish Doughnuts)
You can fill these with jam, lemon curd, chocolate pudding, or custard (my favorite). It's best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. - Jenny Jones
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 30 minutes
Makes: 12
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 dry active)
- 2/3 cup milk (reduced fat or whole milk) warmed to 120°F for instant/110°F for dry active 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 jam, custard, or filling of choice
Instructions:
- Place flour, sugar, salt, & yeast in large bowl.
- Stir in warm milk, followed by oil, egg yolks & vanilla.
- With electric mixer, beat for 2 minutes on high speed.
- Stir in enough flour until the dough holds together.
- On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
- If using custard filling, make it now so it can cool. (see recipe below)
- Line a large baking sheet with parchment paper.
- 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.
- 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.
- When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
- Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
- 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.
- For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.
- In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.
Custard Filling:
Note: If using a pastry bag, choose a smooth jam and not one with pieces of fruit as they can clog the tip.
These doughnuts were very simple to make. I love the fact that they are baked & not deep fried. They’re light, fluffy & absolutely tasty. It was very helpful to watch the video showing how to do everything step by step. I will definitely be saving this recipe to make again!
These are excellent. They’re light and tender and not too sweet. I filled half with a creamy chocolate ermine frosting and half with blueberry jam. Both versions were delicious and froze well. I’ve tried several recipes for baked paczki and the results have been consistent. It’s important not to add too much flour when mixing the dough. It should be slack, soft, and tacky. The only change I made to the recipe was to add a bit of nutmeg. The dough was slow to rise in both rises. I’ve learned from experience not to rush the second rise. The rounds should be well puffed before baking. To fill, I poked a deep hole in the doughnut with the handle of a wooden spoon then piped the fillings in using a large round pastry tip.
Hello Everyone,
Jenny is my go to recipe gal. I just love her style, recipes and kitchen format ~ Fantastic!
I plan to make these donuts soon but wonder if anyone has a WHITE CREAM tried and true donut filling?
Not all sugary and yukky that taste slickening like bad cake icing.
We have a local Mom and Pop style donut shop that USED to make the best white filling. But like most places – unfortunately they probably changed their recipe to save money and stay afloat 🙁
My sister was tipped off that they “used to use marshmallow fluff” in their white cream filling.
High hopes for someone to come through
Thanks 🙂
This is the 7th time making these for family and everyone tells me the BEST DONUTS. With a maple glaze on top 👌 😋
I made these today and they were wonderful I used my homemade bluberry pomegranate jelly inside and nutella very small amount on top made a dozen and my husband and boys polished them off in minutes . thankyou for this easy to follow recipe and video.
Outstanding. First attempt was picture perfect.
Your videos and recipes are amongst the best on social media. Too often, recipes are written for people who can cook. Yours are well written, straightforward and easy to follow. Your videos as well are well done. I’m impressed!
Looks good and looks simple to make…..
I made this recipe for our Easter brunch. It was delicious! Soft, tender, easy to work dough. Thank you, Jenny! I enjoy your bakes and so does my family!
WONDERFUL!!!!! These came out terrific and i used my homemade jam so they were sooooo good. One drawback was they were so good my husband and I ate them all. Lol Now that covid is better the kids and grandkids are getting them. Thank you so much for sharing this awesome recipe.❤💯😁
They turned out amazing! 2 hours to make less than 5 minutes for my family of 4 to eat them up. Thank you for sharing your recipe and the tips you give in the video make a big difference 🙂
Oh my!
I made these today and Oh My! This recipe is excellent. I don’t have a piping bag yet so I sliced the bun 2/3rds through, put strawberry jam inside then a pile of fresh whipped creme. They remained me of the creme buns of my youth, when I was a child in Australia. I now believe that the Polish bakers must have started the creme bun craze there. I will post a photo. Delicious. I will not be needing supper.
I found the donuts were not as moist and fresh tasting the next day. I had to microwave them before eating.
As with most donuts, these are best eaten right away- just as stated in the recipe :). krispy kreme donuts are made with many added chemicals, that keep donuts fresh for longer- i’ll pass!
I made these this week. My husband & I both loved them! They were easy & turned out great!
I have made these two times in the last two weeks, and they are soooo delicious! We live in Colorado, so whenever I go to bake something I usually have to tweak the recipe, due to the high altitude (the struggle is real), but I didn’t have to change a thing. They came out perfect!
Thank you so much for sharing this recipe!
Thanks Jenny, It was fun to watch your video. I love you kitchen. That is my dream kitchen. You are so cute in the videos it makes me feel like I can bake that. Well we shall see. Take care. Susan
Such a great dough! I actually rolled it out rectangular,(after making the doughnuts twice), brushed melted butter on it, cinnamon sugar, golden raisins, pecans, rolled it, baked it. It was delicious! Thank you so much for this recipe!
Video was really helpful! Thank you.
I only have original dry active yeast on hand, can I use this?
Please see the recipe.
Did Anyone watch the Video before you started Recipie ?
Jenny says to add flour as need to get the right “dough”.
Little moist to start, flour surface, put dough down and add
more flour as you need to blend Before the final 50 KNEEDS.
Mine took almost an hour to Rise enough. I Sat them on stove
surface (covered with towel) as oven pre heated.
Vent along back, did the trick. Trust your gut! It will thank you 🙂
Anytime I bake with yeast and where a rising is required, I put the bowl on a heating ad that I only use for this purpose. It works great!
Wow i love the heating pad idea. i’m gonna have to dig mine up! i usually use the oven(heated and then turned off, door shut) but with a family of 5, and being a baker, i’m always using my oven- so this would work great!!Thanks!
I’m Polish and a baker but had never made Paczkis. I chose this baked recipe over one that required frying primarily to save on calories. I filled half with a chocolate ganache/mascarpone whipped cream I had left over from Valentine’s Day and the other half with raspberry preserves. They were the most delicious Paczkis we’ve ever had! *Definitely added more flour than recipe called for. Probably additional 1/4 cup.
I just made these. They are so good. I made a real mess filling them. I found the same pastry bag they Jenny used but obviously I don’t have the knack yet. Some did not get much filling. I’m wondering if I can successfully double this recipe.
Yes, you can easily double the recipe . However, you do NOT double the yeast I I got my information from King Arthur Flour a few years ago for something else and this is a general piece of advice . If you were working with a very “exotic” recipe you might need to alter it in some way but for general home baking like this don’t double the yeast .These are so good our houseful would inhale them coming in the door ! LOL Enjoy !! KRM
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Ok, now you got me really curious. ive heard about being cautious with doubling baking soda in recipes, but i’ve usually doubled yeast quantities when doubling recipes. What would the appropriate amount be when doubling?
Made these yesterday for today. They’re amazing. Not sure how to get the photo from my phone to here, but it’s on my FB page. Great stuff.
Made today. Delicious! I may have added too much flour, but still great!
Made half raspberry filling and half custard. Did add vanilla to custard 🍮.
Thanks for recipe and video!
WOW! Complete fail. I followed the direction s to the “t.” I had to continue to add more flour to get it to a consistency to knead. What in heavens name did I do wrong?????
OK, I have never aerated flour and I’ve been baking for over 50 years. Maybe that was my problem? I measured the 1 1/2 cups of flour first then aerated it and then re-measured the flour to 1 1/2 cups. Was that my problem? Should I have just aerated the 1 1/2 cups of flour and used that?
I have started weighing my flour, as I live in a humid climate. I discovered that a cup of flour is supposed to be 120 grams. My flour weighed 150 grams, and I didn’t scoop it. I’m thinking the humidity makes the flour stick together. Since I started measuring with my kitchen scale my recipes are coming out so much. better!
I am making the dough now and have the same reaction – I’ve made soft doughs before and after they proof they’re roll-able, but I’ve added the additional 1/4 cup and am working in more because it’s almost like batter.
I’ve made these and I recommend using as a little flour as possible. It’s not going to kneed like regular bread. It’s still kind of sticky. I mainly let my mixer do the work and then just before rolling I kneeded it a bit more. It’s very soft dough.
When I made them today – I did have to add additional flour — the dough was more like batter without the additional dough — but the taste was wonderful.
Probably the milk was either too cold or too hot. That usually is the problem with yeast dough.
This are my husband’s favorite so I am definitely going to make some, Thank you Jenny for this video you make it so much fun.
I m going to make it ‼️ No matter what ‼️ Can’t wait to make it‼️ Thank you Jenny
Made these for Valentines Day – my husband said it was the best paczki he’s ever had- thanks Jenny for the fun video & delicious recipe!!
These are so yummy! My mom always made paczki on Sunday before Ash Wednesday, except hers were fried. These are so much lighter! We just split them open with a knife and put whatever filling inside that I have ready. Works just fine! No mess and not everyone wants them filled. Making right now!!
I would like to print the recipe, but i can’t figure it out!
could you send it on my email?
thanks, Marion
I had to open it in my phone on another app not chrome but Safari and I was able to print it.
I made these for the first and fried some and baked some and boy oh boy everyone raved about the baked ones! what I’m having an issue with is the filling, I can make the custard fine but I can’t seem to get it in the paczki , I’ve got pastry bags, decorating tip and I just end up with a complete mess, I bought the one you had on your video and the seam exploded, now I cannot find another one like that one, that tip was a good tip. HELP!
I bought tips off Amazon after reading how bad that bag was.
Has anyone tried to make these gluten free? I’m thinking of substituting King Arthur Measure for Measure for the flour.
I have tried baking a yeasted dough with gluten free and it doesn’t quite work out. I think the yeast and gluten work together to make a fluffy texture. If you are interested in gluten free you might be able to find a recipe that uses the normal gluten free additives like xanthium powder or arrowroot and the like that try giving the dough some more elasticity. Either that or give it a whirl and do your own experiment! Good luck, I hope it turns out tasty!
Hi Jenny:
I made your Pączkis last year and they turned out amazing.
I want to make them again this year and wanted to try making some of them with chocolate filling. Do you have a recipe idea for chocolate custard or would chocolate pudding work?
Thanks!
Chocolate pudding would probably work, especially if mixed with Nutella? Imho😷🇨🇦
I just made these for the first time, and they are BEAUTIFUL !! I am SO PROUD of myself! I sent pictures to my sisters, and they were amazed !
Whenever I’ve tried to deep fry ANYTHING, I mess up, but baking was so much easier. I can’t wait to make them again! I have learned so much from this site, and I LOVE Jenny!! She makes everything seem so easy. I filled them with strawberry jam because that’s what I had on hand. I used my (brand new ) long pastry tip. Worked perfectly.😍
I dont have a biscuit cutter. Could I cut in rectangles? Also, could I bake half today and save the other half for another day?
I’m loving all your videos! I wish I would have found you at the beginning of the pandemic! Would have made isolating so much more bearable! You are a delight!
Use a drinking glass (the part you put on your lips) dipped in flour. My mom always used one 😊
This is a fabulous recipe. I’ve made paczki a few times before but always deep fried them. When they cooled they tasted heavy and greasy. I always doubted that I could get a good result with baking them, so imagine my surprise when I tried this recipe. Light delicious and so easy. Just got done serving them to a bunch of children playing outside on a cold day. They each had at least three and kept thanking me. Thank goodness I made a double batch. Also, the custard recipe is quick and excellent.
Can I double the recipe? Thank you!🙂
I just ran across your site last night. I haven’t had to much time to look around . You were doing the Angel wings when I turned it on .I was so excited to hear you were Polish. Brings back so many memories. My Mom came here with her Mother when she was ten months old. Grandpa had come over earlier with his brothers to home stead. Any way I am use to all these recipes since I lived with my Grandparents when I went to high school. Plus my mom and my 7 Aunts all cooked the polish dishes. I will Continue to stop in and keep up with you .
Betty in North Dakota USA
This is by far, the best recipe (and results) for Paczki. They were light and fluffy and the filling was wonderful (I used Rose jam, like I tasted in Krakow).
I’d been searching for a baked paczki as opposed to a fried one.
They turned out beautifully… each and every time. This is my “go to” dessert/treat recipe.
thank you 🙂
Just found the Jenny Can Cook video series in my YouTube feed while I was looking for a no-knead bread recipe – who knew/how did I miss these when they originally came out? I loved the Jenny Jones Show & it has really cheered me up to see her again, as beautiful & classy as ever! The no-knead bread was a success but then I couldn’t stop thinking about making my own donuts. Reflecting on lessons learned as I snack on my first attempt with the stewed apples & custard (ie fillings) on the side: I think next time I would cream butter (I don’t have canola oil right now), sugar and egg yolks at high speed for 2 minutes first, add dry ingredients and some milk, and then 2. gradually dribble in milk until the dough looks the same consistency as the video, just like I would if I was making bread. During this attempt I poured in all the milk, but then it took nearly a cup of extra flour before the mixture took on the consistency of the dough in the video, and lots more flour was required to get through the kneading, resulting in an overworked floury substance that wouldn’t brown or rise much in the oven. Can’t wait to try again tho, several
times over the years my sister has asked me to recreate a pastry from Norway called Skolebrød that she loves and I think this dough is a close match – I can bake it with a recess in the middle, add a blob of *lemon curd* in the center after cooling, & decorate with coconut!
Can you use bread flour if you’re out of all purpose?
Oh these are so good!! I did half jam & half custard, (not in the same doughnut, lol) This is a lovely dough. I’m wondering can it be used for other goodies?
Made this recipe with custard filling. Added a pinch of salt to the custard and a teaspoon of vanilla. I had to add around 1/4 cup of extra flour to get to the right consistency. This recipe is for keeps
These were delicious, and soft, however, I can’t, for the life of me, figure out how anyone gets 12 doughnuts out of this. I rerolled twice and only managed to get 8. And I only rolled to 1/2″ thick.
Ben, I think you just need a smaller diameter cutter. Try a 2”, that is what it looked like to me, will end with a 3” donut. I think that could be your problem,
Let us know if that helps.
Just made the donuts, they are lovely, the custard is awesome, my husband absolutely loves it and loves custard in the donuts and in a bowl. this is a real winner. thank you so much. I have to find something that gets the custard into the donut, the piping heads I have didn’t work well. it didn’t stop him he spooned it onto them.
Hi Ms. Jenny,
I have made those paczki twice: once was for the Paczki’s Day last year and one was yesterday. The first time I made Paczki I didn’t bake them. My husband was too excited to wait, so he pulled out the fryer and fried the donuts. Because of him, I had a chance to taste the fried paczki and the baked paczki donuts. I would like to say that I preferred the bake ones. The donuts are very soft and moisture. I couldn’t stand to eat 3 donuts at a row although I am not a fan of donuts and I planned to make those for my father-in-law, who is a Polish.
In the second I made the paczki donuts, I used soy milk (120 Calories) and 3 oz of butter. I can’t feel the differences between milk, oil and soy milk, butter.
Made the Paczki today. Easy just like Jenny’s video. Did half with the suggested custard and half with black currant jam. My husband thought I had bought them at a bakery?
Donuts are fantastic. Can they be frozen?
Do you have a recipy for lemon curd?
Yes they can! I just took two out of the freezer for hubby and me! These jelly donuts are out of this world!!!! Thank you Jenny!!!!!
How did you freeze them?
I made this recipe for my husband, and the next day he FINALLY power washed the front porch (I had asked him to do a month ago). These are delicious and I really like that they are baked and not fried. I am already planning to make another batch on Father’s Day.
Can you make the dough a few hours ahead of time and keep in the refrigerator until ready? I am trying to get the prep work taken care of so I can let my kids roll the dough and cut them to shape.
I know this response is a few months later, but I actually made two batches last night and stored in the fridge overnight. They were delicious enjoyed the next day, still buttery and moist. Everyone loved them.
Thanks Jenny. Love, Love, Love you! I’ve given your u tube recipes to my kids and family and we are all enjoying becoming bakers! I made this recipe and they were delicious. Taste like the jelly donuts we used to buy after sunday mass and have for breakfast. Is there a way you can make these the night before and pop in the oven the next morning to have fresh for breakfast?
I just made these and they look wonderful but my only problem was that it took another five minutes for them to brown on top. I’m not sure if that’s because I have propane gas for my oven, which usually runs hotter than a regular gas oven so I’m stump. They look amazing, they smell amazing and I can’t wait to put the jelly in them to have one! Thanks so much I love all of your recipes Jenny!
Jenny! Thank you for this delicious recipe. These have been deemed the best thing baked in quarantine. The kitchen is covered in jam and custard but what a delicious mess. We added a chocolate glaze to a few custard filled ones like the other reviewer suggested — what a yummy treat. The custard recipe filled about 6 of them. The recipe made 15 donuts using a 2 1/2 inch cutter. Next time: i will double the custard recipe YUM. I will space them out onto 2 baking sheets. And I will bake them at 45 min. They rose alot in the hour…its early morning and the a/c is on so I let them go a whole hour but they were huge. We loved them!!!
Thanks, Jenny. I made the Polish donuts by following your you-Tube video and they came out perfectly!
My sister made these and they were fabulous. I would like to make them for my grandson who is allergic to dairy and nut milks. What could I substitute for the milk.
Thank you
I find that both almond milk and soy milk work nicely. The flavor changes a little, but the dough come out the same! If you’re making it with custard, you can use almond milk, soy milk, or other milk alternatives. Another good way to go is substituting lemon juice for milk in the custard to get a delicious lemon curd.
Does substituting lemon juice for milk really make the custard taste like lemon curd? Have you actually tried this? In sure it wouldn’t have the same richness but as a person who LUVs lemon curd, it would sure be a MUCH healthier version by eliminating all that butter and egg yolks!
Sorry, I meant to say oat milk instead of almond milk.
I got up extra early Friday to make these donuts and it was well worth it. They were so pillowy and delicious. Thanks for a great recipe that my husband absolutely love. Will certainly be making these again and again………..I just love your recipes and videos!
Yummy, I fried the paczki in lard the way my babcia used to. They came out unbelievable!
Homerun… thanks.. Tender and not greasy like a bought doughnut.
Next up turning this into a cinnamon twist.
Then leave the sugar out and try as hamburger buns.
The dough is that good..
Hi Jenny!
I found your recipe on YouTube and decided to try it on my day off. I’ve only ever tried these donuts at the local bakery. But It’s really is so easy to make them! They are rising now and I’m looking forward to trying them once they’re cool. ? thanks for sharing your recipe.
If I’m using active dry yeast do I need to let the dough rise longer than 10 minutes? I noticed the recipe adjusts the milk temperature based on the difference in yeast but I didn’t see anything about rising time, so I’m not sure if it’s the same regardless of the yeast used. Thanks so much!
Thank you for your wonderful recipes! I never knew how to pronounce the name of this donut before watching your video. I made them with custard filling–filled and ate fresh out of the oven. HEAVEN!! 🙂
These are awesome! I made half of these as filled donuts coated in butter and sugar and I also made ring-shaped donuts out of the other half and glazed them with a simple milk and powdered sugar glaze. It was my first time baking with yeast and Jenny made it very easy for me. These will be added to my go-to recipes, and I will be making more this weekend for my boyfriend and his family!
These were incredible! If you are making the custard, I think it would help to add 1/2 tsp of vanilla for a bit more flavor.
Thank you for this comment. In looking at the custard ingredients, it seemed like vanilla ought to be in there, right?
I make it without vanilla.
Good to know, thanks! I saw further down that you also included your recipe for lemon curd – will def give that a try! Hopefully I can somehow find a pastry tip for filling (we’re self-isolating during this crazy time!)
BTW – Your crusty rolls are a staple in our house. Seriously.
Barbara, I found filling kit on instacart from my local Vons. Try that or Amazon. Jenny~ your recipes are creating a healthy way of snacking it up during the Covid self-quarantine. <3<3<3
Thank you for taking the time to suggest options. I did eventually find it at our local grocery store. And this weekend we’ll actually have an opportunity to make and (socially distance) share them – woohoo!
Hi Jenny! Thank you so much for this lovely easypeasy recipe! Made them for the seniors snack tray at work, they went over very well. I am hoping you can help me in regards to multiplying this recipe to make this a dessert for them. It would need to feed minimum 110 residents. The filling would be a hazelnut/cream blend. Thank you so very much from Alberta!
pyszne
Wow! I impressed myself with this one. This recipe is a keeper. It was just as easy as the YouTube video demonstrated. They came out perfect!!! Soft, fluffy and delicious. Happy childhood memory of sharing jelly donuts with my Canadian grandmother. Thank you so much for this.
We are diabetic and I am converting what I need to for sugar free.
With the shortages in the stores, I don’t have all purpose flour but I do have Kyrol high gluten flour or Pastry flour. Should I use the pastry flour, the Kyrol flour, or a combination? I also have artisan but very little.
Thank you, in advance, for your opinion.
I’m so glad I tried this recipe after discovering it on YouTube. I just finished making them and they are already over half gone. They came out of the oven looking exactly like Jenny’s in the video. I had doubts at first as I had to add almost an entire extra cup of flour to get the dough to come together. I just added a bit at a time after the initial cup and a half and then eyeballed it and went by feel as I turned it out on the floured counter. It’s a very easy to work dough with the right amount of flour. I’m not sure why it would have taken that much more flour, but I won’t complain with the result. I am in Montana at a higher altitude, but not that high that it really affects any of my other baking. Maybe larger eggs…who knows! Just know that the amount of flour may vary.
When I cut them out after rolling I was able to get 14 beautiful specimens- with enough left for one ugly duckling that I let rise on the counter. The baking sheet would have been overcrowded with #15. I used the same size as Jenny-2 1/2″ round cutter. I also let mine rise in the oven after warming it a bit then shutting it off before I put the baking sheet in. It’s cool here today, with rain since last night, and our house is not 70 degrees. 45 minutes was the right amount of time. My oven runs a bit hot so I took them out between 8-9 minutes and the color was spot-on the same as in the video.
I sugared half the doughnuts with regular sugar that I had whirred a bit in my spice grinder to make it finer. If I had superfine sugar, I would have used that. The other half I used powdered sugar as I filled those with Bonne Maman brand raspberry preserves. The regular sugared doughnuts were filled with chocolate pudding for my chocoholic son. I did reduce the amount of milk in my pudding recipe to make the filling thicker.
I will definitely purchase the filling kit that Jenny used in the video for my next batch. I used a prepackaged frosting bag that I cleaned out after removing the chocolate frosting. I had it a while and knew I wouldn’t use it, and it saved me a trip to the store. The tip was too short to reach the center, so I made a “pilot hole’ with the skinny end of a chopstick and just forced the filling into the hole. Worked just fine albeit I wasted a lot of filling as it came out the top of the bag a bit- even though I tried to keep a tight hold. The bag was just too short, but that will be remedied with the right tool next time;)
I did end up popping my ugly #15 doughnut in the oven after the first batch came out. It was very doughy and it was heavier and denser than the originals. Still…..a doughnut is a doughnut and it was not wasted!
So that’s it! Very long-winded but I always get so much out of other’s comments about recipes before I tackle any new recipe myself. Hope I managed to help someone, as well as give kudos to Jenny for a wonderful recipe, and great instructional video! I will make the Lemon Brownies next!
I made these paczki today. Oh. My. Word! SO good. Thank you for sharing the recipe, and for the video, it was very helpful for someone new to using yeasted dough. ♥
Yeast! I wish I could find it!
Same! But I’m lucky in that I have had a jar of bread machine rapid rise yeast in the fridge since before all the CV baking went full tilt. I will say though that my jar’s viability was a big question mark as it is almost two years past it’s best by date! That’s right! I knew it still worked before I tried this recipe because I used it in pizza dough a couple of weeks ago. The date is June 2017, and the lid says to use it within six months of opening. I was so relieved I had this old, but good jar:) Keep looking, hopefully the yeast will be back in the stores in no time.
These are so delicious, and I love your videos.
can you use fresh yeast?If so how much would you use?
25 grams of fresh yeast = 1 package of dry
can you use almond milk?
Yup!
Is there a way to use sourdough starter for this recipe?
I havent done it yet but just substitute half a cup of flour and half a cup of milk for 1 cup starter, that’s the norm for substituting. I’m planning to try it that way soon but just want to make them traditional for my husband to try who has never had them before.
Jenny, thanks for your recipes..i love them so much, very easy to make, delicious and healthy.!!!!