Polish Doughnut Holes
Indulge in the delightful sweetness of Polish Doughnut Holes, a bite-sized twist on the classic paczki that's perfect for any occasion. These golden, pillow-soft treats are handcrafted from a rich, yeast-based dough infused with vanilla and buttery goodness, then fried to perfection for a crisp exterior and tender, airy interior. Traditionally dusted with powdered sugar, they can also be filled with your favorite jam or jelly to bring a burst of fruity flavor in every bite. With just 20 minutes of cooking time, these irresistible Polish doughnut bites are an ideal dessert or snack, offering authentic flavors with a modern, bite-sized appeal. Perfect for breakfast spreads, parties, or an afternoon pick-me-up, these doughnut holes are a must-try for lovers of classic European pastries.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 cup Whole milk
- 2.25 teaspoons Active dry yeast
- 4 tablespoons Unsalted butter
- 4 whole Egg yolks
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 4 cups Vegetable oil (for frying)
- 0.5 cup Powdered sugar (for dusting)
- 0.5 cup Optional jam or jelly (for filling)
Instructions
In a small saucepan, warm the milk over low heat until it is lukewarm (about 100°F or 38°C). Remove from heat and stir in the active dry yeast and a pinch of the granulated sugar. Let the mixture rest for 5-8 minutes, or until it becomes foamy.
In a large mixing bowl, combine the flour, granulated sugar, and salt. Mix to combine. Set aside.
In a separate bowl, whisk together the egg yolks, melted butter, and vanilla extract. Slowly add this mixture to the dry ingredients, followed by the yeast mixture.
Knead the dough on a clean, lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, you can use the dough hook attachment on a stand mixer for 5-6 minutes.
Place the dough in a greased bowl, cover loosely with a damp cloth or plastic wrap, and let it rise in a warm area for 60 minutes, or until it has doubled in size.
Once the dough has risen, punch it down to release any air. Roll it out on a floured surface to about 1-inch thickness. Use a small round cutter (about 1-1.5 inches in diameter) to cut out doughnut holes.
Heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the doughnut holes in batches of 4-5 at a time, cooking for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
If desired, use a piping bag fitted with a small nozzle to fill each doughnut hole with jam or jelly.
Dust the doughnut holes generously with powdered sugar or drizzle with glaze before serving.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 9.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 48 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
