ReceptnaptárPączki pieczone (oven-baked yogurt doughnut bites)
Pączki are Polish doughnuts, eaten by the million on Fat Thursday, but this version is baked in the oven rather than fried. It uses a yeast-free yogurt batter made with wholemeal spelt flour, with jam in the middle. It is no replacement for the classic doughnut, but it makes a lighter, quick afternoon snack, ready in half an hour.
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Ingredients
Method
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- Preheat the oven to 190 °C and grease a mini muffin tin.
- Whisk the yogurt with the egg, honey, oil and lemon zest.
- Add the flour, baking powder and bicarbonate of soda and mix into a smooth batter.
- Half-fill the holes, add ½ tsp jam, cover with batter and bake for 15-17 minutes.
- Dust with powdered sweetener; they keep 3 days in a box.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overmix the batter, because the bubbles from the baking powder and bicarbonate of soda disappear and the bites turn out tougher.
- Fill the holes only halfway, because the batter rises and the jam would otherwise run out.
- Use a thick jam, because a runny one leaks out of the batter during baking and burns onto the tin.
Frequently asked questions
How do they differ from traditional pączki?
The traditional kind is made from a yeast dough and fried in hot fat. This baked spelt version is lighter, but its texture is closer to a muffin.
What else can I fill them with?
The classic filling for Polish pączki is rose jam, but plum jam, raspberry jam or curd cheese also work well.
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More polish ideas
- Szarlotka fit (apple pie with oat crumble)
- Racuchy pieczone (oven-baked apple pancakes)
- Kisiel (Polish fruit starch pudding)
- Budyń jaglany (millet chocolate banana pudding)
- Babka jogurtowa (light yogurt marble bundt cake)
- Pierniczki owsiane (oat gingerbread cookies)
- Jabłka pieczone z twarogiem (baked apples stuffed with curd cheese)
- Sernik na zimno (no-bake blueberry cheesecake)
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