Cream Donuts - Paczki z Budyniem - Recipe #75

Crisp on the outside, yet soft and yielding on the inside. Filled with vanilla pudding - perfect for a Fat Thursday treat, or any other time... I hope you enjoy!


  • 3/4 cup warm milk (180 ml)
  • 1 tsp active dry yeast
  • 1/4 cup sugar (150g)
  • 1/4 cup melted butter (55g)
  • 2 egg yolks
  • 1/2 tablespoon brandy, rum, vodka or vinegar
  • 1 tsp vanilla extract
  • 1 teaspoon salt
  • 2 and 1/2 to 3 cups all-purpose flour(around 350g)
  • 1 gallon oil for deep frying
  • 1/2 cup Icing sugar (60g)
  • 2 tbs Lemon juice
  • Vanilla pudding or Nutella or jam


  1. Add yeast to warm milk, stir to dissolve and set aside. 
  2. After 5 minutes add all the ingredients to a bowl of your stand mixer  fitted with the dough attachment. Knead until smooth and elastic.
  3. Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours. 
  4. Transfer the dough onto lightly floured surface. Roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer. 
  5. Heat oil to in a large skillet. Place pączki top-side down (the dry side) in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Make sure the oil doesn't get too hot so the exterior doesn't brown before the interior is done.
  6. Drain pączki on paper towels. 
  7. Using a pastry bag, squeeze in a dollop of the filling of choice and glaze with icing sugar glaze.
  8. You can freeze paczki before or after frying.