Doughnuts with custard or Advocaat cream from The Sweet Polish Kitchen: A Celebration of Home Baking and Nostalgic Treats (page 86) by Ren Behan

  • icing sugar
  • mascarpone cheese
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    This recipe uses the book's "Classic Polish doughnuts" on page 90, and "Pastry cream" on page 26.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe uses the book's "Classic Polish doughnuts" on page 90, and "Pastry cream" on page 26.

  • stef on October 06, 2024

    Made the paczki dough and custard. The custard is made differently. All ingredients are cooked and brought down to room temperature and then soft butter is beaten in. I used the suggested cutting ring and got 13. They were huge but delicious. Smaller cutter next time. Only trouble with donuts they are best eaten just after cooling. I might freeze some after first rising next time.

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