Paczki (Polish Donuts)
235
18
1.30k
I grew up waiting for Fat Thursday and the carnival season to bite into a warm, sugar-dusted pączek — the Polish filled donut that’s more pillowy pastry than ordinary fried dough. These homemade paczki (pronounced “POONCH-kee”) are simple enough for a weekend project yet special enough for holidays, brunches, or any time you want a nostalgic, indulgent treat.
Why cook this at home
Making paczki at home means fresh filling, control over sweetness, and that unbeatable texture you can’t get from store-bought versions. These doughnuts are richer than typical American-style donuts: they use eggs and butter for a tender crumb and are usually filled after frying so each bite is soft and slightly custardy inside.
“The first bite — warm jam oozing out, a light dusting of powdered sugar — it felt like home.” — A satisfied paczki tester
Reasons to try this recipe:
- Authentic feel with minimal fuss: basic pantry ingredients create classic flavor.
- Customizable fillings: fruit preserves, pastry cream, or lemon curd all work.
- Great for gatherings: they fry up quickly and disappear even faster.
- Kid-friendly activity: rolling, cutting, and filling are fun tasks to share.
Preparing Paczki (Polish Donuts)
This is a quick overview so you know what to expect before you start:
- Mix dry ingredients, whisk warm milk with eggs and butter, then combine to form a soft dough.
- Knead briefly until smooth and let the dough double in a warm place.
- Roll, cut circles, add a spoonful of filling, seal, and proof briefly.
- Fry in hot oil until golden, drain, and dust with powdered sugar.
That’s the broad arc — below you’ll find the exact ingredients and step-by-step directions.
Gather these items
Key ingredients (yields roughly 8–10 medium paczki depending on size):
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons instant yeast (or active dry yeast — see note)
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed (about 100–110°F / 38–43°C)
- 2 large eggs
- 3 tablespoons butter, softened
- Powdered sugar for dusting
- Filling of your choice (such as fruit preserves, cream, or custard)
Substitutions and notes:
- If using active dry yeast, proof it in the warm milk with a pinch of sugar for 5–10 minutes until foamy and use the same amount (2 tsp).
- Milk can be swapped for half-and-half for a richer dough, or non-dairy milk in a pinch (texture will vary).
- For a lighter vegan version, use a vegan butter and an egg replacer — but results will differ from classic paczki.
Step-by-step instructions
- In a large bowl, whisk together the flour, sugar, instant yeast, and salt until evenly combined.
- In a separate bowl, whisk the warmed milk, eggs, and softened butter until smooth and slightly foamy.
- Pour the wet mixture into the dry ingredients gradually. Stir to combine, then turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should be soft but not sticky; add a tablespoon of flour if too wet.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot until doubled in size — about 60–90 minutes depending on room temperature.
- Gently deflate the dough and roll it out to about 1/2-inch thickness. Cut into 2.5–3 inch circles using a cutter. Place a teaspoon or so of filling in the center of half the circles.
- Top with the remaining circles, pinch the edges tightly to seal, or fold and press around the filling (you can also spoon the filling into pre-fried dough using a piping bag if you prefer). Place the filled rounds on a baking sheet, cover lightly, and let them rise for 20–30 minutes until slightly puffed.
- Heat oil in a deep fryer or heavy-sided pot to 350°F (175°C). Fry the paczki in batches, 1–2 minutes per side, until deep golden brown. Avoid overcrowding the pot to keep oil temperature steady.
- Remove with a slotted spoon and drain on paper towels. Once slightly cool, dust generously with powdered sugar and serve warm.
Kitchen safety notes:
- Use a thermometer for oil temperature control. If oil is too hot, paczki will brown outside but remain undercooked inside; too cool and they absorb excess oil.
- Never leave hot oil unattended and keep a lid nearby to smother any flare-ups. Do not use water on oil fires.
Best ways to enjoy it
- Serve warm with a dusting of powdered sugar and a cup of strong coffee or tea.
- Make a brunch centerpiece: arrange paczki on a platter with small bowls of assorted fillings and fruit preserves so guests can choose.
- For an elegant twist, drizzle warmed chocolate ganache or make a quick glaze (powdered sugar + milk + vanilla) and dip the tops.
- Pair with a citrusy drink (like orange juice or a light mimosa) to cut the richness, or with a dark roast coffee to complement the sweet filling.
The best way to save extras
Short-term storage:
- Unfilled or jam-filled paczki: keep in an airtight container at room temperature for up to 2 days.
- Custard- or cream-filled paczki: refrigerate in an airtight container and consume within 48 hours.
Freezing:
- Freeze unfilled paczki wrapped tightly in layers of plastic wrap and placed in a freezer bag for up to 2 months. Thaw at room temperature and reheat briefly in a 325°F oven for 5–8 minutes.
- For filled paczki, freeze only if the filling is jam (custard won’t re-freeze well). Alternatively, freeze unfilled doughnuts and fill after reheating.
Reheating tips:
- Warm in a 300–325°F oven for 5–8 minutes to refresh texture; avoid microwave for too long (it makes them gummy).
- For a slightly crisp exterior, finish in a hot skillet for 30–60 seconds per side after warming.
Food safety reminder:
- Cream fillings must be kept refrigerated to prevent bacterial growth. Discard any cream-filled pastry left at room temperature for more than 2 hours.
Pro chef tips
- Temperature control matters: milk should be warm, not hot — 100–110°F (38–43°C) wakes the yeast without killing it.
- Don’t overdo the flour while kneading. The dough should be soft and slightly tacky; over-flouring yields dense paczki.
- Let the dough fully double in the first rise. Patience gives that classic, airy interior.
- Seal filled edges well to prevent leakage during frying: pinch and slightly roll the seam under. A quick dusting of flour at the join can help it hold.
- Fry in small batches and maintain oil temperature (350°F/175°C) for even browning and minimal oil absorption.
- If you prefer piping the filling after frying: use a long, thin piping tip and gently inject filling through the side of each paczek.
Flavor swaps
- Fruit-forward: use raspberry, plum, or apricot preserves for traditional Polish flavors.
- Custardy: vanilla pastry cream or lemon curd makes a luxurious filling — keep refrigerated.
- Boozy twist: macerate berries in a splash of liqueur (like Grand Marnier) for adult-friendly filling.
- Savory-sweet: try a ricotta-honey filling with a touch of lemon zest for something different.
- Baking option: for a lower-fat version, brush rounds with oil or butter and bake at 375°F for 10–12 minutes until golden (texture will be more like a fried donut alternative).
Helpful answers
Q: How long does this recipe take from start to finish?
A: Active time is about 30–45 minutes. Including two rises, plan 2–3 hours total. Most of that is hands-off rising time.
Q: How many paczki does this make?
A: Depending on cutter size, expect about 8–10 medium paczki from this quantity of dough.
Q: Can I bake them instead of frying?
A: Yes. Baking is a valid alternative but the texture will be less crisp on the outside and lighter in color. Brush with butter and finish with a glaze to boost richness.
Q: Can I fill them before frying?
A: You can, but pre-filling slightly increases the risk of leakage. Many cooks fill after frying for cleaner results; if pre-filling, seal edges meticulously.
Q: Are these safe to leave at room temperature?
A: Jam-filled paczki are fine at room temperature for up to 2 days. Cream- or custard-filled paczki must be refrigerated and eaten within 48 hours.
Conclusion
If you want to compare techniques or get additional visual cues, I recommend checking this classic Paczki (Polish Donuts) – Jo Cooks recipe for variations in shaping and fillings. For a trusted, detailed home-cook version with step photos, see Homemade Paczki (Polish Doughnuts) – Brown Eyed Baker. For background on the tradition and cultural history behind pączki, the Wikipedia entry Pączki – Wikipedia is a useful reference.
Give this recipe a try on a slow morning — the smell of frying dough and the first warm bite are worth the small effort. If you do make them, leave a note about your favorite filling; I love plum preserves with a hint of orange zest.
Paczki
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, instant yeast, and salt until evenly combined.
- In a separate bowl, whisk the warmed milk, eggs, and softened butter until smooth and slightly foamy.
- Pour the wet mixture into the dry ingredients gradually. Stir to combine, then turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot until doubled in size — about 60–90 minutes.
- Gently deflate the dough and roll it out to about 1/2-inch thickness. Cut into 2.5–3 inch circles using a cutter.
- Place a teaspoon or so of filling in the center of half the circles. Top with the remaining circles and pinch the edges tightly to seal.
- Place the filled rounds on a baking sheet, cover lightly, and let them rise for 20–30 minutes.
- Heat oil in a deep fryer or heavy-sided pot to 350°F (175°C). Fry the paczki in batches, 1–2 minutes per side, until deep golden brown.
- Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar and serve warm.
