Quick Homemade Donuts (Paczki, Pampushky) – Recipe
If you ever had homemade donuts, you will agree that they are absolutely delicious!!
Since donuts are made from yeast raised dough, it normally is a long process, due to the waiting time it takes for the dough to rise. However I came across a super website about Eastern European Foods, by Barbara Rolek, and spotted a video on how to make homemade donuts, or Paczki, as they are known in Polish, or Pampushky – in Ukrainian.
The whole process seemed very quick and simple, since the recipe is for only about 12 donuts, so I copied the recipe and gave it a try.
My family really enjoyed these donuts, however I was told that next time I should at least triple this recipe.
You can watch the video for the technique and ingredients, but I will also share these with you for your convenience.
- 2 Tbs sugar
- 2 Tbs butter
- ½ cup warm milk (warmed in the microwave to 110°)
- ¼ tsp vanilla extract
- Pinch of salt
- 2 whole eggs
- 1 tsp dry yeast
- 2 cups (about) flour
- Oil for frying (about 2 cups)
- Powdered sugar (for dusting the cooled donuts)
(I would suggest for you to watch the video first, and then follow my instructions, if needed)
- In a mixing bowl add the butter, sugar, warm milk, and vanilla.
- Whisk to combine.
- Sprinkle the yeast over the mixture, and whisk in.
- Gradually keep adding the flour, while whisking it in.
- Place the dough on a floured work area, add little more flour, and knead for about 5 minutes to form soft dough.
- Place the ball of dough in a bowl.
- Cover with a kitchen towel, and keep in a warm place for about 1 ½ hours, or until it doubles in bulk.
- Remove on a floured work area, and roll out to about ½ inch thickness.
- Using a donuts cutter, cut out 12 donuts.
- Form a couple more donuts, from the remaining dough.
- Place cut out donuts on a floured surface (I placed them on a floured kitchen towel).
- Keep them in a warm place for about 1/2 hour, to rise again.
- Heat the oil in a deep frying pan to 350°.
- Place enough donuts to fill the pan, but do not overcrowd them.
- Fry each batch for about 2 minutes on each side. (I think I fried mine for about 1 ½ minutes on each side, since they were browning pretty fast).
- With a slotted spoon, remove from oil, unto a wire rack (I placed mine on a plate lined with a paper towel).
- Cool for about 15 minutes.
- You can fill them with jam, or enjoy them plain (my family wanted them plain this time).
- Sprinkle with powdered sugar, or leave them plain, as the are equally delicious.
I can’t wait of find out if you tried making these, and to tell me how truly easy it is to whip these up from scratch.