Everyone needs a treat every once in a while and this baked pączki recipe (Polish doughnuts) is the perfect option.
Pączki (roughly pronounced as 'ponchkey') are delicious Polish doughnuts typically filled with jam or custard. And while they are normally fried, I'm borrowing a trick from one of my favourite long-time TV personalities and YouTubers, Jenny Jones, and instead, baking them.
Baking lowers the amount of fat and calories, putting a doughnut within treat range for anyone trying to watch their caloric intake. That doesn't mean you can suddenly enjoy a dozen of them, but one, once in a blue moon, is no longer reason to feel like you cheated on that diet.
My version of these delicious doughnuts are also sugar-free, and dairy-free. While I wish I could make these completely vegan for all my friends, I'm afraid they do need eggs. But ovo-lacto vegetarians should be just fine.
(Makes 12 servings)
1, 1/2 cups all-purpose flour
1/4 cup monkfruit sweetener (or granulated sugar)
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons instant dry yeast
2/3 cup cashew milk, warmed to 120°F
3 tablespoons avocado oil
2 egg yolks
1/2 teaspoon pure vanilla extract
an additional 1/4 cup flour + more for rolling
3/4 cup jam of choice
2 tablespoons monkfruit baking sweetener (or confectioners sugar)
1 tablespoon water
1/3 cup candied orange peel, finely chopped
In a large mixing bowl (or bowl of a stand mixer) combine the flour, sweetener, baking powder, salt, and yeast.
Add the warm cashew milk, avocado oil, egg yolks, and vanilla, then with a hand mixer or stand mixer, beat on high speed for 2 minutes. At this point the mixture will not yet form a dough. On low speed, slowly add the additional 1/4 cup flour a little at a time, stopping once the dough is able to hold together.
Transfer the dough to a flat, floured surface. The dough will still be fairly sticky. Knead the dough, turning each time, and adding a little flour if it is too sticky. Knead and turn about 50 times to help the dough become elastic.
Form the dough into a ball and wrap with clingwrap. Allow it to rest for 10 minutes.
While the dough rests, line a sheet pan with parchment paper, or a silicone mat, and set aside.
Flour the surface once again, unwrap the dough, and roll it out into a rough circle about 1/2-inch thick. Using a 2, 1/2-inch round cookie cutter dipped in flour, cut out circles. Transfer the discs of dough to the sheet pan and reroll and cut the leftover scraps of dough to make as many as you can.
Once all the discs of dough are on the sheet pan, cover it with a cloth and place it in a relatively warm location to rise for about an hour.
After 45 minutes begin preheating the oven to 375° F / 190°C.
When the hour is up, the dough should be puffy. Bake for 10 minutes.
As the doughnuts bake, place your favourite jam into a pastry bag fitted with a long tip.
Remove the doughnuts from the oven and allow them to cool enough to handle. Once somewhat cooled, insert the pastry tip into the side of each doughnut and squeeze out about a tablespoon of jam (this will be an estimate based on weight of the doughnut and amount you squeezed).
If icing, set the doughnuts onto a plate in a single layer. In a small bowl, add the baking sweetener and mix with the water to form a smooth paste. Spread the icing over the tops of each doughnut. If the doughnuts are still warm enough, the icing will melt into a thin coating. Sprinkle with finely chopped candied orange peel.
Serve and enjoy.
Nutritional Information Per Serving:
total calories = 155.5 | total fat = 4.56g | saturated fat = 0.83g | cholesterol = 30.67mg | sodium = 99.3mg | net carbohydrates = 31.56g | dietary fibre = 1.75g | sugars = 10.15g | protein = 1.1g