Instructions:
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, sugar, egg yolks, melted butter, salt, and vanilla extract. Pour in the yeast mixture and mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a clean cloth, and let it rise for about 1-2 hours or until it has doubled in size.
- While the dough is rising, prepare the custard filling. In a saucepan, heat the milk over medium heat until it’s steaming but not boiling. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks. Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat, stir in the butter and vanilla extract, and let it cool.
- Once the dough has doubled in size, punch it down and roll it out on a floured surface to about 1/2 inch thickness. Cut out rounds using a pastry cutter or a glass.
- Place a small spoonful of custard in the center of each round, then fold the dough in half to encase the custard. Pinch the edges to seal the paczki.
- Heat vegetable oil in a deep fryer or a large pot to 350-375°F (175-190°C). Fry the paczki in batches, turning them until they are golden brown on all sides. This usually takes about 2-3 minutes per side.
- Drain the paczki on paper towels and let them cool slightly.
- Once they have cooled, you can dust them with powdered sugar or glaze them with a simple sugar glaze.
- Enjoy your custard-filled Polish Paczki!
Paczki can be filled with other fillings like fruit preserves or chocolate as well, depending on your preference. They are a delightful treat and a popular tradition during Mardi Gras and other celebrations.