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Home » Type » Breakfast » Donuts and Pastries » This Pączki Recipe Will Be Your New Favorite Doughnut (Polish Donuts)

This Pączki Recipe Will Be Your New Favorite Doughnut (Polish Donuts)

February 24, 2022 by Faith 1 Comment

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Deep-fried with a crisp exterior and fluffy, chewy interior, Pączki are mind-blowingly delicious yeasted Polish donuts with a fruit or custard filling.

polish doughnuts

Crispy outside, soft and fluffy with the perfect chewiness inside and a sweet filling, Polish donuts known as Pączki will set the bar for all other doughnuts. They really are that good!

Because a great donut is the best indulgence, right?

The story behind Pączki is that it was traditionally made in Poland before Lent started to use up rich foods like lard and sugar that weren’t allowed during the fast.

polish paczki

In Poland, these decadent donut-type confections are typically eaten on Fat Thursday (called Tłusty Czwartek), which is the Thursday before Ash Wednesday, which is when the Catholic season of Lent begins.

In the U.S., Pączki is a Fat Tuesday treat.You might also know the day as Mardi Gras, Shrove Tuesday, and Pączki Day! It’s the day before Ash Wednesday.

I first had Pączki a few years back when I was still married. My mother-in-law Sahar was Syrian, but her sister-in-law Yanina was Polish. They were both amazing cooks, and of course they taught each other their favorites. Sahar brought recipes like Ma’amoul (Middle Eastern Date-Filled Cookies) and Yanina shared dishes like Pączki.

close up top view of paczki doughnuts

I learned so much from my amazing mother-in-law, especially in terms of cooking. In addition to a whole host of Middle Eastern recipes, Yanina’s Pączki was another recipe that Sahar shared with me.

Deliciously rich and decadent, soft and fluffy yet chewy, jam-filled Pączki are so much better than regular jelly donuts! Prune butter, stewed plum jam, or rose hip jam are traditional fillings, but just about any type of jam or custard you like would be delicious.

polish paczki recipe with vodka

In This Article

  • Why You’ll Love This Recipe
  • The Best Pączki Recipe
  • Tips for Making This Pączki Recipe
  • Pączki (Polish Doughnuts) FAQs
  • More Decadent Treats to Make
  • Pączki Recipe (Polish Donuts)

Why You’ll Love This Recipe

  • Softy, fluffy, and chewy texture. When you think of how the texture of a yeast doughnut should be, Pączki is it.
  • Crispy outside, but not oily. The trick to getting a crispy (not soggy or oily) exterior when you’re deep-frying Pączki is to add a touch of grain alcohol (vodka in this recipe) to the dough.
  • Eating Pączki is like biting into chewy, fluffy clouds of bliss. Did I mention that they will now set the bar for all other donut-type confections that you eat?
polish paczki with description

The Best Pączki Recipe

Ingredients in Polish Donuts

paczki ingredients
  • All-purpose flour
  • Whole milk
  • Instant yeast
  • Water
  • Sugar
  • Salt
  • Egg yolks
  • Vodka
  • Vanilla extract
  • Butter
hands holding dish with 3 jelly donuts

Step-by-Step Guide for How to Make Pączki

How to Make Pączki Dough:

how to make paczki dough
  1. Add 1/2 cup flour to the bowl of a stand mixer, and carefully pour in the scaled milk.
  2. Use the stand mixer’s paddle attachment to mix for 10 seconds on medium-low to medium. Let it cool until lukewarm, about 15 minutes.
  3. In a small bowl, stir together the yeast, lukewarm water, and 1 teaspoon sugar until the yeast is dissolved. Add this mixture to the milk/flour mixture.
  4. Mix with the paddle for 10 seconds.
  5. Remove the bowl from the stand mixer, cover it with plastic wrap, and let the dough rest for 30 minutes (it will puff during this time).
  6. Put the bowl of the stand mixer back onto the mixer and attach the dough hook. Add the egg yolks, 4 tablespoons sugar, vodka, vanilla, melted butter, and remaining 2 1/2 cups all-purpose flour.
  7. Use the dough hook attachment to mix for 3 minutes on medium-low to medium. The dough will be sticky and wet when it’s done.
  8. Remove the bowl from the stand mixer, cover it with plastic wrap, and let the dough rest until it’s doubled in size, about 1 hour.

Pro Tip: Follow the knead times carefully for this recipe, making sure not to over-work the dough.

How to Shape and Fry Pączki:

how to shape and fry paczki
  1. Turn the dough out onto a floured surface.
  2. Flour your hands and knead the dough a few times until it comes together nicely.
  3. This is how the dough should look when it’s ready.
  4. Lightly flour your surface, and roll the dough out until it’s a 10-inch circle about 1-inch thick.
  5. Use a 2 1/2 to 3-inch circle biscuit or cookie cutter to stamp out the dough. You can gather the scraps into a ball, roll it out again, and stamp out circles until the dough is gone.
  6. Arrange the dough circles on a large baking tray lined with parchment paper.
  7. Cover with plastic wrap, and let the donuts rise until they look puffed, about 30 minutes.
  8. Heat oil to 350F, and then cook 4 donuts at a time. Adjust to the heat to try to keep the oil around 340 to 360F.
  9. The donuts are done when they’re golden on both sides, about 4 minutes per side.
  10. Remove the donuts from the oil and immediately put them into the bowl of sugar. Use tongs to turn them around in the sugar until they’re well-coated. Once coated in sugar, place the donuts onto a paper towel-lined baking tray. Cook the remaining donuts the same way. Let the donuts cool to room temperature before filling, about 15 minutes.

How to Fill Pączki with Jam:

how to fill homemade paczki with jelly
  1. Use a sharp paring knife to cut a slit into the side of each donut.
  2. Put the jam into a piping bag fitted with round tip that’s big enough for the jam to flow through. Insert the tip into the slit you just cut in the side of each donut, and squeeze about 1 tablespoon of jam into the center of each donut.
  3. I like to let just a little bit of jam show so you can tell what the filling is.

Storage

Like most fresh homemade donuts, these are best eaten on the same day that they’re fried. However, there is a way to make this recipe ahead of time!

To Make Pączki Ahead of Time:

  1. Make the dough as the recipe directs up to the point that the dough circles are stamped out and arranged on a baking tray – but don’t let it do the 30 minute rise!
  2. At this point, pop the uncovered baking tray into the freezer to flash-freeze the raw donuts. Once they’re frozen solid, you can arrange them in an air-tight container stacked between pieces of parchment paper for up to 3 months.
  3. When you want to fry the doughnuts, thaw as many as you want to room temperature. Once they’re at room temperature, lightly cover them with plastic wrap and let them rest until puffed (about 30 minutes). After that, fry them as the recipe directs.
homemade jelly donuts

Variations on This Recipe

  • Bake them in the oven. I find that about 8 minutes in a preheated 375F oven is perfect.
  • Air fry them. Preheat an air fryer to 350F. Once hot, add as many donuts as will fit without crowding the basket into the unlined basket. Air fry for 6 minutes, and then flip and air fry for 2 to 4 minutes longer.
  • Fill them with whatever jam you like. Instead of raspberry, you can go with a more classic filling like plum jam or rose petal jelly. Custard, crème patisserie, or crème diplomat are also delicious. Or go with something wild and crazy like peanut butter mousse.
  • Instead of a sugar coating, use powdered sugar, icing, or chocolate glaze. Instead of rolling the hot donuts in sugar as soon as they come out of the oil, place them on a wire rack set over a paper towel-lined tray. Let them cool, fill them, and top with one of these other suggestions.
paczki

Tips for Making This Pączki Recipe

  • Use vodka as your alcohol of choice. I definitely don’t recommend skipping the alcohol in this recipe! I’ve made these doughnuts with and without it, and just a touch of alcohol really helps these fried treats absorb less oil from frying, yielding less greasy donuts. And I couldn’t taste the vodka at all! But I’ve also made them with rum and brandy, which I could subtly taste. For that reason, I prefer to use vodka in this recipe.
  • The sugar sticks to the exterior best if you use fresh sugar each time. If you want the sugar to uniformly coat the outside of the donuts, you can change out the sugar each time and just add less sugar to the bowl each time. You will need about 1/3 cup of sugar to coat 4 Pączki.
  • When you select a tip for the piping bag to fill the donuts with jam, choose a tip large enough to let the jam flow through. Some types of jam have larger pieces of fruit that others, so make sure you pick a tip that’s large enough for the jam (and its fruit pieces) to fit through.
polish paczki donuts graphic

Pączki (Polish Doughnuts) FAQs

How do You Pronounce Pączki?

The “ą” in the word Pączki has an ogonek, which looks like a little hook or a tail under the letter “a”. In Polish, this produces an “ohn” or “awn” sound.

The phonetic pronunciation of Pączki is “pohnsch-key” or “pawnsch-key”.

traditional paczki

What is the Difference Between a Donut and Pączki?

The difference between Pączki and regular jelly donuts is that Pączki are richer. These Polish doughnuts are made from an enriched dough similar to brioche that contains eggs, sugar, butter, and milk.

I’ve also made brioche doughnuts, and I have to say, Pączki are even better! Both brioche donuts and Pączki are soft and fluffy, but the difference I’ve noticed between them is that Pączki has a delicious chewiness as well.

Why is Alcohol Added to Pączki Dough?

Traditionally, a little bit of grain alcohol, such as vodka, is added to Pączki. As the pastry is deep-fried, the alcohol evaporates off and prevents the dough from absorbing excess oil. The end result is a less-greasy fried pastry.

I know this might sound like an old wives’ tale, but I’ve made these Polish donuts with and without alcohol. I was surprised when the ones made with vodka were noticeably less oily! And nope, you can’t taste the vodka.

how to make polish donuts

More Decadent Treats to Make

  • Chocolate Babka
  • Cinnamon Roll Bread Pudding
  • Vanilla Macarons with Chocolate Ganache and Coffee Buttercream
  • Drinking Chocolate (French Hot Chocolate)
  • Cheesecake Peanut Butter Brownies
  • Chocolate Mayonnaise Cake
homemade jelly paczki

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

paczki featured image

Pączki Recipe (Polish Donuts)

By: Faith Gorsky
Deep-fried with a crisp exterior and fluffy, chewy interior, Pączki are mind-blowingly delicious yeasted Polish donuts with a fruit or custard filling.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 25 mins
2 hrs 30 mins
Course Dessert
Cuisine Polish
Servings 11 Pączki
Calories 334 kcal

Equipment

  • Stand mixer
  • Mixing bowls
  • Wooden rolling pin
  • 2.5-inch round cookie cutter
  • Large baking tray
  • 5-quart pot with a heavy bottom

Ingredients
 
 

Dough:

  • 3 cups all-purpose flour divided into 1/2 cup + 2 1/2 cups, plus more for kneading
  • 1 cup whole milk scalded and still hot
  • 2 1/4 teaspoons instant yeast
  • 2 tablespoons lukewarm water
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon salt
  • 3 large egg yolks
  • 4 tablespoons granulated sugar
  • 1 tablespoon vodka
  • 1 1/2 teaspoons pure vanilla extract
  • 4 tablespoons unsalted butter melted and cooled slightly

Other:

  • 48 fluid ounces vegetable oil for frying
  • 1 cup sugar for coating the outside of the donuts
  • 3/4 cup raspberry jam for filling the donuts

Instructions
 

Make the Dough:

  • Add 1/2 cup flour to the bowl of a stand mixer, and carefully pour in the scaled milk. Use the stand mixer’s paddle attachment to mix for 10 seconds on medium-low to medium. Let it cool until lukewarm, about 15 minutes.
  • In a small bowl, stir together the yeast, lukewarm water, and 1 teaspoon sugar until the yeast is dissolved. Add this mixture to the milk/flour mixture, and mix with the paddle for 10 seconds. Remove the bowl from the stand mixer, cover it with plastic wrap, and let the dough rest for 30 minutes (it will puff during this time).
  • Put the bowl of the stand mixer back onto the mixer and attach the dough hook. Add the egg yolks, 4 tablespoons sugar, vodka, vanilla, melted butter, and remaining 2 1/2 cups all-purpose flour. Use the dough hook attachment to mix for 3 minutes on medium-low to medium. The dough will be sticky and wet when it’s done. Remove the bowl from the stand mixer, cover it with plastic wrap, and let the dough rest until it’s doubled in size, about 1 hour.
  • Turn the dough out onto a floured surface. Flour your hands and knead the dough a few times until it comes together nicely.

Shape the Pączki:

  • Lightly flour your surface, and roll the dough out until it’s a 10-inch circle about 1-inch thick. Use a 2 1/2 to 3-inch circle biscuit or cookie cutter to stamp out the dough. You can gather the scraps into a ball, roll it out again, and stamp out circles until the dough is gone.
  • Arrange the dough circles on a large baking tray lined with parchment paper. Cover with plastic wrap, and let the donuts rise until they look puffed, about 30 minutes.

Fry the Pączki:

  • Put the 1 cup of sugar for rolling the donuts into a large bowl.
  • Add 48 fluid ounces of vegetable oil to a 5-quart pot with a heavy bottom. Heat the oil to 350F, and then cook 4 donuts at a time. Adjust to the heat to try to keep the oil around 340 to 360F. The donuts are done when they’re golden on both sides, about 4 minutes per side.
  • Remove the donuts from the oil and immediately put them into the bowl of sugar. Use tongs to turn them around in the sugar until they’re well-coated.
  • Once coated in sugar, place the donuts onto a paper towel-lined baking tray. Cook the remaining donuts the same way. Let the donuts cool to room temperature before filling, about 15 minutes.

Fill the Pączki:

  • Use a sharp paring knife to cut a slit into the side of each donut.
  • Put the jam into a piping bag fitted with round tip that’s big enough for the jam to flow through. Insert the tip into the slit you just cut in the side of each donut, and squeeze about 1 tablespoon of jam into the center of each donut. Repeat until all the donuts are filled.

Faith’s Tips

  • To Scald Milk: Add it to a small, wide saucepan over medium heat. Cook until it steams and forms bubbles along the outside (it should reach about 180F), and then remove from the heat.
  • The Role of Vodka in This Recipe: Don’t skip the alcohol in this recipe! I’ve made these doughnuts with and without it, and just a touch of alcohol really does help Pączki absorb less oil from frying, yielding much less greasy donuts. And if you use vodka, you can’t taste the alcohol! But I’ve also made them with rum and brandy, which I could subtly taste. For that reason, I prefer to use vodka in this recipe.
  • Sugar Coating Tip: The sugar sticks to the exterior best if you use fresh sugar each time. If you want the sugar to uniformly coat the outside of the Pączki, you can change out the sugar each time and just add less sugar to the bowl each time. You will need about 1/3 cup of sugar to coat 4 Pączki.
  • Tip for Filling the Donuts: When you choose a tip for the piping bag to fill the donuts with jam, choose a tip large enough to let the jam flow through. Some types of jam have larger pieces of fruit that others, so make sure you pick a tip that’s large enough for the jam (and its fruit pieces) to fit through.

Nutrition

Nutrition Facts
Pączki Recipe (Polish Donuts)
Amount Per Serving (1 Pączki)
Calories 334 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 66mg22%
Sodium 178mg8%
Potassium 109mg3%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 32g36%
Protein 6g12%
Vitamin A 234IU5%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pączki, Pączki Recipe, Polish Donuts, Polish Doughnuts
Tried this recipe?Let me know how it was!
paczki recipe pin

Filed Under: Donuts and Pastries, Polish Tagged: Pączki, Pączki Recipe, Polish Donuts, Polish Doughnuts, Polish Pączki

Comments

  1. Dean says

    February 28, 2022 at 8:54 am

    5 stars
    Easily the best doughnuts I’ve ever had in my life !

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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