Homemade Paczki Polish Doughnuts

Paczki Polish Doughnuts Recipe

Description

Paczki pronounced POHNCH-kee are rich, pillowy fried doughnuts filled with jam or cream and dusted with powdered sugar. A beloved Polish tradition, especially enjoyed on Fat Thursday and Fat Tuesday before Lent, these decadent treats are made with a buttery, egg-rich dough for a tender bite and delicious flavor.

Ingredients

For the Dough:

• 1 cup (240ml) warm whole milk (110°F / 43°C)

• 2 packets (4 ½ teaspoons) active dry yeast

• ½ cup (100g) granulated sugar

• 4 ½ cups (540g) all-purpose flour (plus more for rolling)

• ½ teaspoon salt

• 4 large egg yolks, room temperature

• 1 large egg, room temperature

• ¼ cup (57g) unsalted butter, melted and cooled

• 1 teaspoon vanilla extract

• 1 teaspoon rum or brandy (optional, adds flavor and reduces oil absorption)

For Frying:

• Vegetable oil, for deep frying (about 2–3 inches deep)

For Filling:

• 1–1 ½ cups fruit jam, custard, or pastry cream

For Topping:

• Powdered sugar, for dusting

Instructions

1. Activate the Yeast

1. In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.

2. Make the Dough

2. In a large mixing bowl, whisk together flour, remaining sugar, and salt.

3. Add egg yolks, whole egg, melted butter, vanilla, rum/brandy (if using), and the yeast mixture.

4. Mix until a sticky dough forms, then knead on a floured surface or with a stand mixer dough hook for 8–10 minutes until smooth and elastic.

3. First Rise

5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size about 1 ½ hours.

4. Shape the Paczki

6. Punch down the dough and roll to about ½-inch thick.

7. Cut into rounds using a 3-inch cutter. Place on a floured baking sheet, cover loosely, and let rise for 30–40 minutes until puffy.

5. Fry

8. Heat oil in a deep pot to 350°F (175°C). Fry 2–3 at a time for 1–2 minutes per side until golden brown.

9. Remove with a slotted spoon and drain on paper towels.

6. Fill and Finish

10. Using a pastry bag with a long tip, pipe jam or custard into each doughnut.

11. Dust generously with powdered sugar before serving.

Equipment Needed

• Mixing bowls

• Measuring cups and spoons or digital kitchen scale

• Whisk and spatula

• Stand mixer with dough hook (optional)

• Rolling pin

• Round cookie cutter (about 3 inches)

• Deep pot or deep fryer

• Slotted spoon

• Pastry bag with filling tip

Time Required

• Prep Time: 30 minutes

• Rise Time: 2 hours 10 minutes

• Cook Time: 20 minutes

• Total Time: 3 hours

Serving Size

• Makes 12–14 paczki

Pączki Polish Doughnuts

Pączki pronounced POHNCH-kee are rich, pillowy fried doughnuts filled with jam or cream and dusted with powdered sugar. A beloved Polish tradition, especially enjoyed on Fat Thursday and Fat Tuesday before Lent, these decadent treats are made with a buttery, egg-rich dough for a tender bite and delicious flavor.

Print Recipe

Prep Time:30 minutes mins

Cook Time:20 minutes mins

Total Time:3 hours hrs

Equipment

• Mixing bowls
• Measuring cups and spoons or digital kitchen scale
• Whisk and spatula
• Stand mixer with dough hook (optional)
• Rolling Pin
• Round cookie cutter (about 3 inches)
• Deep pot or deep fryer
• Slotted spoon
• Pastry bag with filling tip

Ingredients

• For the Dough:
• 1 cup 240ml warm whole milk (110°F / 43°C)
• 2 packets 4 ½ teaspoons active dry yeast
• ½ cup 100g granulated sugar
• 4 ½ cups 540g all-purpose flour (plus more for rolling)
• ½ teaspoon salt
• 4 large egg yolks room temperature
• 1 large egg room temperature
• ¼ cup 57g unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 teaspoon rum or brandy optional, adds flavor and reduces oil absorption
• For Frying:
• Vegetable oil for deep frying (about 2–3 inches deep)
• For Filling:
• 1 –1 ½ cups fruit jam custard, or pastry cream
• For Topping:
• Powdered sugar for dusting

Instructions

• Activate the Yeast
• In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
• Make the Dough
• In a large mixing bowl, whisk together flour, remaining sugar, and salt.
• Add egg yolks, whole egg, melted butter, vanilla, rum/brandy (if using), and the yeast mixture.
• Mix until a sticky dough forms, then knead on a floured surface or with a stand mixer dough hook for 8–10 minutes until smooth and elastic.
• First Rise
• Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size about 1 ½ hours.
• Shape the Pączki
• Punch down the dough and roll to about ½-inch thick.
• Cut into rounds using a 3-inch cutter. Place on a floured baking sheet, cover loosely, and let rise for 30–40 minutes until puffy.
• Fry
• Heat oil in a deep pot to 350°F (175°C). Fry 2–3 at a time for 1–2 minutes per side until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Fill and Finish
• Using a pastry bag with a long tip, pipe jam or custard into each doughnut.
• Dust generously with powdered sugar before serving.

Servings: 14 paczki's

10 FAQs About Paczki Polish Doughnuts

1. Can I use instant yeast instead of active dry yeast?

Yes mix instant yeast directly into the dry ingredients. Skip the activation step and reduce rise time slightly.

2. Do I have to add rum or brandy?

No, but it enhances flavor and helps the doughnuts absorb less oil when frying. You can replace it with milk or water.

3. Can I bake Paczki instead of frying?

Yes bake at 375°F (190°C) for 12–15 minutes until golden, then brush with melted butter before dusting with powdered sugar. They won’t be as rich as fried ones.

4. What fillings work best?

Traditional fillings include rosehip jam, plum jam, custard, pastry cream, or chocolate ganache. Any thick filling works well.

5. Why is my dough greasy?

The oil may have been too cool. Keep it at 350°F (175°C) to avoid excess absorption.

6. Why are my Paczki dense instead of fluffy?

This usually happens if the dough wasn’t kneaded enough or didn’t rise fully before frying.

7. How do I know when the oil is ready without a thermometer?

Drop a small piece of dough into the oil it should bubble and rise to the surface within 5 seconds.

8. Can I fill them before frying?

Not recommended. Paczki are traditionally fried plain and filled afterward to ensure even cooking.

9. Can I make the dough the night before?

Yes after the first rise, refrigerate overnight. Bring to room temperature before shaping and frying.

10. Can I make mini Paczki?

Yes cut smaller rounds and fry for about 1 minute per side.

How To Store Paczki Polish Doughnuts

Room Temperature:

• Store in an airtight container for up to 2 days.

• Best eaten the same day they’re made for peak freshness.

Refrigerator:

• Store in an airtight container for up to 4 days.

• Warm briefly in the microwave or oven before serving.

Freezer:

• Freeze unfilled Paczki for up to 2 months.

• Thaw at room temperature, then fill and dust with powdered sugar before serving.