A delicious, authentic Polish Pączki recipe (Polish donuts), 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 Polish donuts are definitely a worthy Fat Tuesday splurge!
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.
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 Tuesday.
While there are slight variations, the typical North American pronunciation of Paczki is POONCH-key. Some prefer more of a PAUNCH-key.
Traditionally, Paczki are filled with a prune filling, plum jam, custard or a poppy seed filling, but that said, you can fill with any filling you enjoy. I love fruit jam, such as raspberry, strawberry, blueberry or plum. Apple jam/compotes are also good. On the creamy side, Bavarian Cream would also be nice.
Ingredients and Substitutions
Yeast – You can use either Active Dry or regular Instant yeast such as SAF Brand Instant Yeast (my yeast of choice)
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.
Tip! Sometimes, traditional Paczki recipes call for a small amount of vodka to be added to the dough, to enhance the flavour and foster a more light and airy texture. If you’d like to experiment with this addition, add about 1-2 Tablespoon of vodka to the dough with the eggs.
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.
Recipe Tips
- 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/confectioners’ sugar. Any way you eat them, they’re a really delicious treat and definitely a splurge.
- You don’t need a deep fryer to make these, although that’s definitely the easiest route, as it keeps the oil 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. In the unlikely event the oil ignites, simply cover the pot with the lid to extinguish. Keep kids well away from the deep frying process and take care yourself!
- 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, to avoid melting it. As powdered sugar will dissolve over time, add powdered sugar just before serving.
- 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.
Making Ahead, Storing and Freezing
Paczki are best enjoyed the day they are made, though they are still nice the next day. Don’t store too tightly wrapped, or the sugar coating will get quite moist. Paczki freeze beautifully, so rather than let them get stale, wrap well and freeze up to 3 months. Thaw on the counter for 30 minutes to enjoy.
Get the Recipe: Authentic Polish Paczki
Ingredients
- 2 1/4 tsp (7 g) dry active or instant yeast, not rapid or quick-rise yeast
- 1 cup (227 ml) whole milk, (3% b.f.) scalded and cooled
- 2 large egg yolks
- 1/4 cup (50 g) granulated white sugar
- 2 Tbsp butter, melted
- 1/2 tsp vanilla
- 1/2 tsp salt
- 3 – 3 1/2 cups (360 – 420 g) 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 the milk until steaming with small bubbles forming around the edges (about 180F). Do not boil. Remove from heat and let cool to lukewarm (about 105F). *It's important to ensure the milk has cooled to lukewarm, of it may kill the yeast.
- In a large bowl or the bowl of a stand mixer, dissolve the 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 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 flour just until you have a soft, moist, but not dough. Remove the 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 the dough. Cover the bowl with plastic wrap and let rise in warm place until doubled in size. (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 a 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. in a deep fryer or in a large, heavy pot. Fry the Paczki until golden on one side, flip and fry the other side. *Tip! chopsticks are great for flipping the Paczki! 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 ensure that they are cooked all the way 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.
- Paczki are best enjoyed when freshly made, but you can freeze any extras up to 3 months.
Notes
More Donut Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Wonderful recipe, thank you! I’m making my second batch as I type because everyone wants to taste them.
So glad to hear, Elizabeth :) Thanks so much!
My grandmother taught me to make these many years ago and the traditional prune filling is a family favorite. I continue to make them for friends and family every year. To make the prune filling place a 16 oz container of pitted prunes in a small sauce pan and cover with water. Let these soak at room temp overnight. In the morning bring them to a boil and simmer for 5 minutes. Mash with a potato masher. Add some cinnamon 1/2 teaspoon. You can also add a little sugar if needed. You can use any left over filling to spread on toast. Enjoy
Hoping to try this recipe soon. My Mom used to make them. Hers always had more of a donut texture, which looks like what yours is. The ones you buy now have a denser texture to them, but still good, but just not as good. I’ve also seen so many places that split them and put the filling between the two. Some are with different types of creams and fruits. Some look good, but don’t have the same taste. I don’t believe that’s a polish tradition.
I made a test batch of these yesterday in hopes of making them today for Fat Tuesday…they are amazing! Easy recipe, super delicious! Worth every second of my time to make homemade.
Thanks for sharing this!
I’m so glad to hear, Katie! No such thing as too many Paczki, either :) Enjoy.
Why can’t I use rapid yeast?
Some “rapid” yeast brands don’t perform well with a classic two-rise yeast recipe.
Thank you for this recipe! Sounds delicious!!
To double, can everything be doubled together or would it be best to make two separate batches?
Thank you!!
Hi Tracy, I’m thinking doing two separate batches is the better way to go. Sometimes doubling is too much dough for some mixers. Beyond that, you’d end up with a lot of dough to fry, that would keep rising while you work through them, and perhaps over-rising.
Found this on Pinterest, and cannot wait to try it out! Planning on making some for Fat Tuesday in February, but MIGHT have to be sooner than that JUST to make sure they’re as good as everybody is saying they are. Thanks for posting this recipe. I love using yeast and watching it magically turn basic liquid and flour into something magical…then frying it! We like vanilla bean infused custard, so that’s what I’m planning on doing.
Enjoy! Vanilla bean custard sounds lovely :)
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 :(
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 :)
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!!
So glad to hear, Lyn and loving the sound of that vanilla custard! Thanks so much :)
These were absolutely delicious!
So glad you enjoyed them, Sue :) Thanks so much!
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!
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.
Enjoy! Spring isn’t exactly in the air here yet, but frying is happening here, anyway :)
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 :)
Yes, I mention that in the top notes. They are generally enjoyed on Fat Tuesday here in North America.
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!
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.
Can you let the dough proof overnight in the fridge and then cut and do the 2nd rise and fry the morning of?
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!)
Solo brand makes a prune filling in a can. It won”t be homemade, but it will remind you of the good stuff. It was one of the most popular flavors at the store where I used to work, who had their own secret recipe and made them for Fat Tuesday by the thousands!
I agree with you, my family has always used prunes the same way. The Catholic Church has a group of ladies that make them and that is what they use also. They might make a few with jams for special orders.
Hello, i know that normally they have a white coat on top. Is that made with icing sugar and milk?
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.
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 :)
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.
OH! And we used Caster sugar with a little cinnamon to roll them in :)
I do like the sounds of the adult version :) Will definitely try that!
The Polish donuts I buy don’t seem to have any jam filling hole visible. How is that done?
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 :)
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!
So glad to hear, Julia :) Thanks so much!
Hi Jennifer,
I’m not sure how deep should the oil be in the pot for frying the Paczki?
Marek.
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.
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?
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.
I have a recipe sitting in front of me from a Polish lady that made them and sold them. She suggested that if you froze them, to freeze them before you filled them, put them in the oven warm them up, then fill them.
I’ve never warmed mine up, so having them filled before freezing has never been an issue for me.
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!
Do enjoy Josie and yes, so much easier with a deep fryer :)
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!
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!
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?