Paczki (Polish Doughnuts) Recipe
An enriched dough loaded with egg yolks and butter gives paczki their signature dense, tender crumb, and a careful double rise builds enough air into that heavy dough for it to still puff properly in the fryer.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 180 min
- Servings
- 14
Ingredients
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 3/4 cup whole milk, warmed
- 6 large egg yolks
- 4 tbsp unsalted butter, softened
- 1/2 tsp salt
- 1 tbsp rum or vanilla extract
- 1 cup fruit preserves (plum or raspberry)
- 4 cups vegetable oil, for frying
- 1/2 cup powdered sugar, for dusting
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Instructions
- 1Whisk the warm milk with a pinch of the sugar and the yeast, and let it sit until foamy, about 5-10 minutes.
- 2In a stand mixer, combine the flour, remaining sugar, and salt, then add the yeast mixture, egg yolks, and rum or vanilla.
- 3Mix with the dough hook on low until combined, then knead in the softened butter a tablespoon at a time until the dough is smooth and elastic, 8-10 minutes.
- 4Cover and let rise in a warm spot until doubled, about 1 hour.
- 5Punch down the dough, roll it out to 1/2-inch thickness, and cut into 3-inch rounds.
- 6Place the rounds on a floured tray, cover loosely, and let rise again until puffy, about 30-45 minutes.
- 7Heat the oil to 350°F (175°C) in a heavy pot and fry the paczki in batches, 2-3 minutes per side, until deep golden.
- 8Drain on a wire rack and let cool slightly, then fill each with about a tablespoon of preserves using a piping bag with a narrow tip.
- 9Dust with powdered sugar just before serving.
Tips & variations
- Traditional fillings include plum lekvar (a thick plum butter) or rose hip jam, raspberry and custard are popular modern variations.
- A candy thermometer takes the guesswork out of holding the oil at a steady 350°F through multiple batches.
- Paczki are traditionally made for Fat Thursday or Fat Tuesday, using up rich ingredients before Lent.
Storage & reheating
Best eaten the day they're made. Store leftovers at room temperature in an airtight container up to 2 days; a quick 10-15 seconds in the microwave revives the texture. Unfilled, cooled paczki freeze well for up to a month, thaw and fill before serving.
Nutrition
A rich, fried, enriched dough, the egg yolks and butter make it noticeably heavier than a standard yeasted doughnut.
Tips from the Tulo kitchen
- Don't skip the second rise, it's what gives paczki their light, airy interior despite how rich the dough is.
- Fill the doughnuts once they've cooled slightly, piping preserves into hot dough can melt and thin the filling out.
FAQ
What's the difference between paczki and regular doughnuts?
Paczki use an enriched dough with far more egg yolks and butter than a typical doughnut, giving them a denser, richer crumb, and they're traditionally filled with fruit preserves rather than glazed.
Can I bake paczki instead of frying them?
You can, but you'll lose the characteristic crisp-edged, slightly chewy texture frying gives them. If baking, brush with melted butter and bake at 375°F until golden, about 15 minutes.
Why is there a pale ring around the middle of each paczek?
That pale band is the traditional sign of a properly proofed and fried paczek, it forms where the dough was submerged at the oil's surface line and is considered a mark of good technique, not a flaw.
