Go Back

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
Cook Time:20 minutes
Total Time:3 hours

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