Paczki
intro
Fluffy, jam-filled fried doughnuts dusted with sugar, a beloved Polish-American pre-Lenten treat with a rich, tender crumb and sweet fruity center.
Ingredients
Steps
Activate the yeast
In a small bowl, combine warmed 240ml whole milk (heated to exactly 110°F/43°C to avoid killing yeast), 1 tbsp (12.5g) of the granulated sugar, and 7g active dry yeast. Stir gently to dissolve, then let rest for 5-7 minutes at room temperature until the mixture forms a foamy, frothy layer on top, confirming the yeast is active.
Mix enriched dough
In a large stand mixer fitted with a dough hook attachment, combine the activated yeast mixture, remaining 3 tbsp (37.5g) granulated sugar, cooled melted 57g unsalted butter, 3 large egg yolks, 5ml vanilla extract, and 5g fine salt. Mix on low speed (speed 2 on most stand mixers), gradually adding 480g spooned-and-leveled all-purpose flour, until a shaggy dough forms. Increase speed to medium-low (speed 3) and knead for 6-8 minutes, until the dough is smooth, soft, and pulls cleanly away from the sides of the mixer bowl.
First dough proof
Lightly grease a large 3L glass bowl with 1 tsp neutral vegetable oil, form the kneaded dough into a tight, smooth ball, and place it in the bowl, turning once to coat the entire dough surface in oil. Cover the bowl tightly with plastic wrap and a thick cotton kitchen towel, then set it in a warm, draft-free spot (75°F/24°C, such as inside a turned-off oven) for 60 minutes, until the dough has doubled in volume and holds a 1-inch indent when poked with a floured finger.
Shape paczki rounds
Punch the risen dough firmly in the center to release all trapped air, then transfer it to a lightly floured work surface and roll it to an even 1/2-inch (1.25cm) thickness with a wooden rolling pin. Use a 3-inch (7.5cm) fluted round cookie cutter to cut 12 even dough circles, re-rolling dough scraps only once to avoid tough dough. Place the cut rounds 2 inches apart on a parchment-lined baking sheet, cover loosely with a towel, and let rise for 30 minutes at room temperature until puffy and 50% larger than their original size.
Fry paczki evenly
Pour 1.9L (8 cups) of neutral vegetable oil into a large heavy-bottomed Dutch oven, clip a candy thermometer to the pot edge, and heat the oil to a steady 350°F (175°C) over medium heat. Carefully lower 2-3 dough rounds into the oil at a time; do not overcrowd the pot as this drops oil temperature. Fry for exactly 2 minutes per side, until deep golden brown on both surfaces, then use a slotted metal spoon to transfer fried paczki to a wire rack set over paper towels to drain for 2 minutes.
Fill and coat paczki
While paczki are still slightly warm (about 110°F/43°C), roll the outer edges in the remaining 50g granulated sugar (or dust with 60g powdered sugar for a milder coating) to cover evenly. Fit a piping bag with a long 1/4-inch wide bismarck filling tip, fill the bag with 240g seedless raspberry or prune jam, and insert the tip 1/2 inch into the side seam of each paczki. Squeeze 1.5 tbsp (20g) of jam into the center of each paczki until the dough feels slightly heavy and a tiny bit of jam peeks out of the insertion point.
Tips
2.Test your yeast before mixing the full dough: if the yeast-milk-sugar mixture does not form a foamy top after 7 minutes, your yeast is inactive and will not produce fluffy, risen paczki, so replace it before proceeding.
3.Do not re-roll dough scraps more than once when cutting paczki rounds, as overworking the dough develops excess gluten and results in tough, chewy paczki instead of tender, light pastries.
OMG I made these for our Fat Tuesday potluck at work and everyone went CRAZY for them! I grew up eating paczki from the Polish bakery in my old Detroit neighborhood and these taste exactly like I remember. The prune filling was chef’s kiss, though I swapped half for raspberry jam for the folks who don’t love prune. 10/10 will make every year from now on!
Tried these with my 10 year old this weekend for a fun cooking project. We had a little flour fight mid-prep but the end result was SO good. We did a mix of glazed and powdered sugar coated, the kids ate 3 each before I could even get a photo for the family group chat. Only gripe is the 2.5 hour cook time felt a little long for a weekend morning, but totally worth the wait.
I was so skeptical I could make paczki as good as the ones I wait in line for every Fat Tuesday back home, but this recipe nailed it. The dough is so light and fluffy, not heavy and greasy like a lot of homemade donut recipes I’ve tried. Used the traditional rose hip jam my cousin sent me from Poland for filling and it was perfect. 10/10, no notes.
Game changer! I’ve been making paczki from an old family recipe for years but this dough recipe is way softer than mine. Brought these to our church potluck last Sunday and the entire platter was gone in 10 minutes flat. A lady from the local Polish heritage club came up to ask if I bought them from the old bakery downtown – total win!
First time ever making any kind of fried dough and I was NERVOUS, especially since the recipe says medium difficulty. Took it slow, followed every step exactly, and they turned out amazing! My roommate said they’re better than the fancy donut shop down the street. Only mistake I made was overfilling a couple so they leaked jam, but no one complained about the extra crispy jam bits left in the fryer.
Made these for my boyfriend’s birthday because he’s been craving paczki since we left Chicago last year. He teared up a little when he took the first bite, said they tasted exactly like his grandma used to make. Didn’t change a single thing in the recipe, perfect as written. Will absolutely be making these again!
Made these last weekend and they were so tasty, my whole family devoured them! Only reason I’m not giving 5 stars is I wish the recipe included make-ahead tips. Quick question – has anyone tried freezing these after making them? I do big weekend meal prep bakes and would love to stash a few in the freezer for quick breakfasts during the week. I know regular donuts freeze okay but wasn’t sure if the filled ones would get soggy when they thaw.
I worked in a Polish bakery in Buffalo for 30 years and I’ll admit I was skeptical of an online paczki recipe, but this is legit. The ratio of eggs to butter in the dough is exactly what we used back in the day, and the tip about not overcrowding the fry pot is spot on – that’s the #1 mistake home bakers make with these. My only tweak was adding a tiny splash of vanilla to the glaze, old habit.
Made these for Fat Tuesday this year and skipped the long bakery line for the first time ever! My whole family was shocked I made them from scratch, they kept asking if I snuck out to buy them when they weren’t looking. I did custard filling for half and lemon curd for the other half, both were incredible.
Made these in my tiny dorm kitchen with a cheap countertop deep fryer I got off Facebook Marketplace. Didn’t have a piping bag so I cut a corner off a Ziploc to fill them, and they still turned out insane! My floor mates kept knocking on my door asking for seconds, I felt like the most popular guy in the dorm. 10/10, doable even with janky college kitchen gear.
I was worried I wouldn’t be able to adapt this for my kid’s egg allergy, but I swapped the eggs for applesauce like I do for most baked goods and they still came out so fluffy! Everyone at the school bake sale loved them, even the people who didn’t have food allergies. So happy I can make a version of paczki my kid can enjoy too.
Okay I’ll be honest, I messed up the first batch because my oil was way too hot, so the outside burned before the inside cooked through. I turned the temp down 25 degrees and waited for my thermometer to read right, and the second batch was absolute perfection. Don’t skip the candy thermometer, y’all! Learned that the hard way.
My Polish mother-in-law has been making paczki for our Sunday family dinners for 40 years, and when I told her I found a good recipe online she laughed at me. I made these last Sunday and she asked for the recipe! Total win for the daughter-in-law, I’m never living that down. The dough is so rich and tender, even she couldn’t find a single thing to complain about.
I know these aren’t exactly health food, but I made them for my cheat day after my half marathon and they were 100% worth every single calorie. I did a light cinnamon sugar coating instead of heavy glaze to cut a little sweetness, and they were still so indulgent. Perfect post-race treat, I’d run another 13 miles just to eat these again.
My babcia always made paczki for every holiday when I was growing up, but she never wrote down her recipe so I’ve been chasing that taste for years. This is the closest I’ve ever gotten! The only thing I did different was add a little orange zest to the dough, which is what my babcia always did. I cried a little when I took the first bite, it felt like she was right there in the kitchen with me.
Hosted a boozy brunch last weekend and made these as the star dish, paired with mimosas and coffee. My friends are already asking when I’m making them again, one of them said they’re better than the paczki she had on her trip to Warsaw last year. A little labor intensive, but 100% worth the effort for a special occasion. 10/10, would recommend for any brunch or party.