Mini Black Currant Custard Pąckzi

Ingredients

Brioche Donuts

80 g whole milk (⅓ c.)
1 tsp. active dry yeast
1 tbsp. granulated sugar
180 g bread flour (1 ½ c.)
½ tsp. salt
1 egg room temperature
56 g unsalted butter (4 tbsp.) room temperature
vegetable oil for frying

Vanilla Custard

2 egg yolks
75 g granulated sugar (¼ c. + 2 tbsp.)
⅛ tsp. salt
12 g corn starch (1 ½ tbsp.)
240 g whole milk (8 oz.)
2 tsp. vanilla bean paste
14 g unsalted butter (1 tbsp.)
110 g black currant preserves (½ c.)

Glaze

60 g powdered sugar (½ c.)
1 tbsp. whole milk

Instructions

Brioche Donuts

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10-20 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)
Once the dough is done kneading, butter the inside of the bowl, form the dough into a ball and place it back in the bowl. Then cover the mixing bowl with plastic wrap. At this point, you could set the dough in the fridge to rise overnight, or continue with completing the recipe in one day. If doing in one day, set the dough in a warm area and wait for it to double in size (~1 hour.)

Vanilla Custard

Start on the custard while the dough is rising. Add the egg yolks, sugar, salt, and cornstarch to a small mixing bowl. Whisk the mixture together until it turns light, pale, and fluffy. Set aside.
Add the milk to a medium-sized saucepan set over medium heat. Stir the mixture occasionally until it comes to a simmer.
While constantly whisking the egg mixture, slowly stream in about half of the hot milk mixture. Then, pour the egg-milk mixture back into the saucepan and put it back over medium heat.
Constantly whisk the custard until it thickens, then whisk it for an additional minute.
Remove the custard from the heat and pour it through a fine mesh sieve into another mixing bowl. Mix in the vanilla and 1 tbsp. of butter until the mixture is cohesive and smooth.
Press plastic wrap directly on top of the custard, then place it in the fridge to cool until you're ready to fill the donuts.

Assembly

Once the dough has doubled in size, punch it down to remove excess air, then transfer it to a clean, lightly floured surface.
Divide the dough into 10 equally sized pieces (~37g each), and roll each tightly into a ball.
Cut out 10 parchment squares that are ~3" each and place them on to a lined baking tray.
Transfer the dough balls each to their own parchment square. Press down on each of the balls to slightly flatten them, then cover them loosely with a towel.
Allow them to rise in a warm environment for ~30 minutes, or until they have slightly puffed up.
Once the buns have puffed up, fill a large saucepan with at least 2" of vegetable or any neutral oil. Heat the mixture to 350°F / 175°C.
Carefully place the donuts in to the fryer with the parchment paper (~5 at a time, depending on what your pan can fit). After ~5-10 seconds, remove carefully remove the parchment from the donuts using metal tongs.
Fry the donuts on each side for 2 minutes, or until they are a deep golden brown. You can also check if they are done by making sure the internal temperature is at least 190°F / 87°C.
Remove the donuts from the oil with a metal slotted spoon and set them on a wire rack to cool.
Once the donuts have cooled to room temperature, use a sharp knife to poke a hole in the top of each donut.
Remove the custard from the fridge and top it with dollops of the black currant preserves. Gently do a couple of big folds to swirl the preserves into the custard, then transfer the mixture to a piping bag fitted with a large round tip.
Fill each donut generously with the custard, then make the glaze.

Glaze

Add the powdered sugar and milk to a shallow mixing bowl and whisk until combined. Dip the tops of each of the pączki into the glaze, let the glaze set for a few minutes, then serve and enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer

*You will likely have additional custard / filling leftover - you can keep it stored in the fridge for up to 3 days and enjoy it on it's own or make another recipe with it, such as a mini banana pudding cup.

Nutrition