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  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons or 1 packet yeast
  • 3/4 cup milk (whole)– warm, but not too hot for yeast
  • 3 Tablespoons vegetable oil
  • 2 egg yolks
  • 1 teaspoon vanilla
  • about 1/2 cup extra flour, as needed
  • 3 Tablespoons melted butter
  • 1/2 cup sugar
  • 1 cup homemade custard (see below)



Place warm milk in bowl. Add sugar and yeast.
Let sit until bubbly.

Add oil, egg yolks & vanilla.

Add flour and salt, stirring with wooden spoon.

Mix by hand or with mixer for several minutes, until blended.

Add in extra flour, a bit at a time, until the dough holds together (you may need to use wooden spoon for this.)

On a floured surface, knead 5 minutes, cover with linen cloth or plastic and let rest for 10-

Custard Filling:

While dough is resting, in a saucepan combine sugar and cornstarch.
Slowly stir in milk and egg yolk. Bring to a boil, stirring continuously for 1 1/2 minutes.

Remove from stove and pour cooked custard in bowl and place in refrigerator to cool.

On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, or water glass dipped in flour, until all dough is used.

Place paczki on greased baking sheet. Cover with a towel, and let rise in a warm spot about 1 hour at room temperature, until almost doubled.

Bake for 10 -12 minutes in preheated 350 degree oven until nicely browned.

Melt butter in microwave and place 1/2 cup sugar in a brown lunch bag or bowl.

Brush each paczki while warm with the melted butter and place in bag to coat with sugar.

(I sometimes use cinnamon sugar mixture, instead of just sugar.)

Let them cool, then fill using a pastry bag with a long tip, pushing into the side. Squeeze custard filling in gently ( the paczki will grow a bit when filled with the custard.)

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