Delicious, Authentic Polish Paczki recipe traditionally made for Fat Tuesday or Thursday in February, to celebrate the last day before Lent fasting begins.
When it comes to Fat Tuesday, I'm all about the Polish tradition of Paczki! The Polish do it right, because these are definitely a worthy Fat Tuesday splurge!
FAQ
What are Paczki?
Pączki are essentially donuts, made by frying dough, filling with a variety of fruit or custard fillings, and coated with sugar. Paczki are made from a rich dough containing eggs, fats, sugar, yeast and sometimes milk, so they tend to be a little more rich and dense than a typical donut. Packzi can have a variety of fruit or cream fillings. They can be glazed or covered with either granulated or powdered sugar. In Poland, a stewed plum jam or a wild rose hip jam are the most traditional fillings, but many others are used as well, including strawberry, raspberry, blueberry, apple, prune or custard.
When are Paczki eaten?
In Poland, Paczki are eaten on Fat Thursday, which is the last Thursday prior to Ash Wednesday (prior to lent). The traditional reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, in preparation for the fasting of Lent ahead.
In North America, Paczki Day typically occurs on Fat Tuesday, the last day before the beginning of Lent. In some communities with large Polish populations, Paczki day is celebrated on both Fat Thursday and Fat Tuesdy.
How do you pronounce Paczki?
While there are slight variations, the typical North American pronunciation of Paczki is POONCH-key. Some prefer more of a PAUNCH-key.
Paczki Fillings
Like jelly donuts, Paczki can be filled with any number of fillings. Any fruit jam, such as raspberry, strawberry, blueberry or plum. Apple jam/compotes are also good. On the creamy side, Bavarian Cream or custard fillings would also be nice.
Ingredient Notes
Yeast - You can use either Active Dry or regular Instant yeast such as SAF Brand (not rapid or quick-rise instant yeast).
Flour - Use regular all-purpose flour. I like to use unbleached all purpose flour, as a rule, though regular bleached all purpose flour will work well here as well.
Milk - Whole milk is recommended, for best flavour and texture. Whole milk is full-fat milk, known as Homo milk here in Canada. It is generally 3-3.5% butterfat.
Filling - I have used raspberry jam here, as it is my favourite, but any jam is fine here. As noted above, you could also fill with apple, cream or custard. You want to make sure whatever filling you use is not too thin, but also, not too thick, as it needs to be pipe-able to fill the donut.
Oil - for frying the paczki. I like vegetable oil, for frying, though any neutral-tasting oil with a higher smoke point will work here.
You will also need - Eggs (2), white sugar, butter, vanilla, salt.
Step-by-Step Photos
This is a visual summary of how the paczki come together. Always refer to the complete instructions in the Recipe Card below.
Cook's Notes
- I like my Paczki rolled in granulated sugar. There's just something about that sugar crunch! Some paczki are made with a thin glaze of icing sugar and milk, if you'd rather go that route. You could also dust them in icing sugar. Any way you eat them, they're a really delicious treat and definitely a splurge.
- Paczki are best eaten on the day they are made, although they do freeze well, if you have extras. You don't need a deep fryer to make these, although that's definitely the easiest route, as it keeps a constant temperature and is safer. If you don't have a fryer, use a deep, heavy pot and a portable thermometer to monitor the temperature. Do be careful though and have a lid handy, just in case.
- When deep frying, be sure to use a thermometer to keep the oil temperature constant. If the oil is too hot, it will cook the outside before the inside is cooked. If it is not hot enough, the dough will absorb oil, rather than just cooking the outside to seal the oil out. Also, avoid frying too many paczki at one time, as it will lower the oil temperature.
- Be sure to coat your Paczki in granulated sugar while they are still warm, so the sugar will stick. If opting for powdered sugar, obviously you'd want to wait until the Paczki are cool before coating. As powdered sugar will dissolve over time, add powdered sugar just before serving.
- I quickly got tired of trying to deep fry in a pot on the stove. Not only is it potentially dangerous, it's messy and really hard to control the oil temperature in. I invested in a small deep fryer that doesn't take up much room to store and doesn't need a ton of oil to fill it - about 1 large container. When the oil is cooled, I return it to the container and store it in the fridge to use again.
- Every deep fryer is a bit different, so if you find the specified 360F oil temperature is either too hot or too cool, don't hesitate to adjust up or down as needed, until you find the sweet spot for your fryer.
- If deep frying in a pot on the stove, never leave the hot oil unattended and have a lid handy at all times to cover the pot, if needed. Keep kids well away of the kitchen during that part of the process.
Recipe
Authentic Polish Paczki
Ingredients
- 2 1/4 tsp dry active or instant yeast, not rapid or quick-rise yeast
- 1 cup whole milk, (3% b.f.) scalded and cooled
- 2 large egg yolks
- 1/4 cup granulated white sugar
- 2 Tbsp butter, melted
- 1/2 tsp vanilla
- 1/2 tsp salt
- 3 - 3 1/2 cups all-purpose flour, use only as much as you need to make a moist, but not sticky dough
- Oil, for frying
- White Granulated Sugar, for dusting after frying
- Jam or custard, for filling (suggested: Raspberry, Blueberry, Cherry or Strawberry Jam)
Instructions
- In a small saucepan, heat milk until steaming with small bubbles forming around the edges (about 180F). Remove from heat and let cool to lukewarm (about 105F).
- In a large bowl or the bowl of a stand mixer, dissolve yeast in the lukewarm milk and let stand for 5 minutes. Add 1 cup of the flour. Mix together and let stand for 20-30 minutes, until really bubbly.
- In the meantime, beat the yolks in a small bowl until they are light and fluffy.
- To the proofed yeast mixture, add the melted butter and sugar and mix. Add salt and vanilla. Add beaten egg yolks. Slowly add more of the flour to bowl in small increments, adding just until you have a soft dough that is moist ,but not sticky. Remove dough to a lightly floured work surface and knead 1 minute (adding a bit more flour if it is sticking to your hands or the work surface). Form dough into a ball.
- Grease a clean bowl and add dough. Cover bowl with plastic wrap and let rise in warm place until doubled. (This dough is a bit of a slow riser, so expect this rise to be up to 90 minutes).
- Deflate dough and pat out onto floured cutting board. With a rolling pin, gently roll into a 1/2-inch thick circle. Gently cut out circles with 3-inch biscuit cutter. Place onto a parchment lined baking sheet, cover with a clean tea towel and let rise until doubled (about 30 minutes). *You can re-roll the scraps and cut more pieces, though they are never quite as neat as the first cuts. I like to use the ugliest of these ones as "test" ones, to test the temperature of the oil. I fry one, let cool, then cut it open to make sure it is cooking all the way through. I can then adjust time/temperature, as needed from there.
- Meanwhile, heat oil to 360°F. Fry paczki until golden on one side, flip and fry the other side. Don't try to cook too many at a time so you don't reduce the temperature of the oil by adding too many at once. Don't rush the frying, to be sure they are cooked through well. Fry until they are a deep golden colour. Remove paczki to a cooling rack for about 30 seconds, then immediately roll in granulated sugar. Let stand until completely cooled.
- Once cooled, using a sharp knife, poke a hole on the side. Use a pastry bag with a large plain tip to pipe the jam or custard filling inside.
- These are best when freshly made, but you can freeze any extras.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Babette says
Absolutely delicious! just got done making them a double batch actually some jelly filled some chocolate maple cream filled superb recipe!! 5 stars all the way!! I would have attatched a pic if I could can't find that option here :(
Jennifer says
So glad you enjoyed them, Babette! And sorry I can't do uploads here, for security reasons, but if you are instagram, post a picture and tag @seasonsandsuppers
Thanks so much :)
Lyn M. says
I enjoyed this recipe! Made a batch a couple of days ago filled with vanilla custard. I have enough left over custard to make another batch today, Fat Tuesday. Don’t hesitate to try this delicious recipe!!
Jennifer says
So glad to hear, Lyn and loving the sound of that vanilla custard! Thanks so much :)
Sue Ward says
These were absolutely delicious!
Jennifer says
So glad you enjoyed them, Sue :) Thanks so much!
Gillie says
A huge thing in Chicago where I used to live. Every supermarket sold them but yours look much nicer! Apparently more Poles in Chicago than in Warsaw!
Snow Marrello says
Burbank, Il is mostly all polish now & I live in the town next to them, Bridgeview. Spring is in the air & so is frying oil making these little gems.
Jennifer says
Enjoy! Spring isn't exactly in the air here yet, but frying is happening here, anyway :)
Magdalena says
The recipe looks great, I definitely have to try it! One small remark - in Poland traditionally pączki are served on Fat Thursday, definitely not Tuesday, there is no such thing as Fat Tuesday :)
Jennifer says
Yes, I mention that in the top notes. They are generally enjoyed on Fat Tuesday here in North America.
Carole Cihal says
My polish mother-in-law, nana Cihal from the “Rocks” made these Panczki all the time. She used a filling called lakvar which was a form of prunes cooked and sweetened Then she dusted them with powdered sugar So good I’m afraid to try on my own!
Jennifer says
They sound lovely, Carole :) You should give them a go. They'll bring back great memories. I'm sure you can find some direction on the prune filling somewhere, as I believe it is quite common.
Keri says
Can you let the dough proof overnight in the fridge and then cut and do the 2nd rise and fry the morning of?
Jennifer says
Hi Keri, I've never actually done it myself, but my experience with yeast dough tells me it should be just fine in the fridge overnight. Enjoy! (and if you do it, let me know how it worked out!)
Oana Boca says
Hello, i know that normally they have a white coat on top. Is that made with icing sugar and milk?
Jennifer says
I've never seen them with an icing myself, though I do see them dusted with icing sugar. For that, simply dust generously with icing sugar just before serving. If you are looking for a glaze then yes, you would mix icing sugar with milk or water and dip the top, I guess.
Magdalena says
This white coat is made from sugar powder mixed with squeezed lemon juice or water. In order to make it perfect add the liquid in very small portions by a spoon, it's very easy to add too much :)
Jasiu says
Very similar to how my mum used to make them. The adult version substitutes the jam with raisins soaked overnight in brandy or spiced rum then drained and mixed through the dough towards the end.
Jasiu says
OH! And we used Caster sugar with a little cinnamon to roll them in :)
Jennifer says
I do like the sounds of the adult version :) Will definitely try that!
Michael says
The Polish donuts I buy don't seem to have any jam filling hole visible. How is that done?
Jennifer says
Hi Michael, they make them by sandwiching the filling between two thinner rounds of dough, rising, then frying with the filling inside the paczki. It's a method fraught with a number of things that can go wrong, from too much filling that bursts when fried, to having the two pieces failing to seal, causing the filling to escape during frying or separating into two pieces during frying. It's a method best left to the professionals :)
Julia says
Hi! I'm Polish and just wanted to say this recipe was AWESOME. The paczki came out so so good. Thanks so much for sharing!
Jennifer says
So glad to hear, Julia :) Thanks so much!
Mark Petrovich says
Hi Jennifer,
I’m not sure how deep should the oil be in the pot for frying the Paczki?
Marek.
Jennifer says
Hi Mark, you need enough depth to allow the paczki to float, so I would say a minimum of 2-inches. A bit more is helpful, as a bit more volume of oil is better to start with.
Dana Mencel says
made these last night as a "test" for Easter. They are very very good (although mine didnt rise as well as these, but still very yummy. QUESTION: how to keep them fresh for the next day?
Jennifer says
Hi Dana, donuts are very hard to keep fresh for the next day (hence the "day-old" thing). You can either just go with it and store loosely covered on the counter (tightly covered will moisten the sugar) OR you can freeze them right away and take them out a short time before you need them. They don't take long to thaw on the counter.
Josie Reader says
These look awesome. I am definitely trying them after Lent. I also will buy a deep fryer. Thank you for sharing a time honored recipie!
Jennifer says
Do enjoy Josie and yes, so much easier with a deep fryer :)
Amanda says
My son had a report on Poland so we decided to make these for the class. As two inexperienced bakers we were able to follow the recipe and they came out great! He was super excited to take them to school. Thanks for all the extra cooking tips, those helped us a lot!
Jennifer says
So happy to hear, Amanda and so glad the tips helped you both :) I always worry about being "wordy", but I remind myself that I need to write for all skill levels. Good to know it's helpful. Thanks!
Sarah says
My son has a project as well. I am a summing you did not cook the same day. Did they keep fresh for the next day?