Paczki Donut Recipe: How to Make Authentic Polish Paczki at Home

Meta Title: Paczki Donut Recipe – Authentic Polish Doughnuts Made Easy

Meta Description: Make this Paczki Donut Recipe at home! These soft, pillowy Polish doughnuts are deep-fried, filled with jam or custard, and coated in sugar.

Why You’ll Love This Paczki Donut Recipe

There’s something magical about biting into a freshly made paczki—the crispy golden exterior, the soft and airy inside, and the surprise filling bursting with flavor. These traditional Polish doughnuts are a special treat, especially on Fat Tuesday (Pączki Day), but they’re so delicious, you’ll want to make them year-round.

Whether you’re keeping up with tradition, trying something new, or just craving a perfect homemade doughnut, this paczki donut recipe will satisfy your sweet tooth. Plus, making them from scratch means you control the quality of ingredients, ensuring the freshest, fluffiest paczki possible.

Ingredients You’ll Need

To make authentic paczki, gather these essential ingredients:

Ingredient	1x	2x	3x
Warm milk (110-115°F)	2 cups	4 cups	6 cups
Dry active yeast	2 packages	4 packages	6 packages
Sugar	½ cup	1 cup	1½ cups
Butter (melted & cooled)	½ cup	1 cup	1½ cups
Large egg (room temp)	1	2	3
Egg yolks (room temp)	3	6	9
Brandy or rum	1 tbsp	2 tbsp	3 tbsp
Table salt	1 tsp	2 tsp	3 tsp
All-purpose flour	7-7½ cups	14-15 cups	21-22½ cups
High-heat oil (peanut, canola)	1 gallon	2 gallons	3 gallons
Sugar (for coating)	As needed	As needed	As needed
Filling (jam, custard, etc.)	As desired	As desired	As desired

Step-by-Step Guide to Making Paczki Doughnuts

Step 1: Activate the Yeast

• In a large bowl, warm the milk to 110-115°F (43°C).
• Stir in the sugar and yeast and let it sit for 5-10 minutes until foamy. If the yeast doesn’t bubble, discard and start over with fresh yeast.

Step 2: Make the Dough

• Add the melted butter, egg, egg yolks, brandy (or vanilla), and salt to the yeast mixture.
• Gradually add flour, one cup at a time, mixing until a soft dough forms.
• Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Step 3: Let the Dough Rise

• Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm place for 1½-2 hours or until doubled in size.

Step 4: Shape the Paczki

• Roll out the dough to ½-inch thickness and cut out rounds using a 3-inch cutter or a drinking glass.
• Place them on a floured baking sheet, cover, and let them rise again for 30-45 minutes.

Step 5: Fry to Perfection

• Heat oil to 350°F (175°C) in a deep fryer or large pot.
• Carefully fry 2-3 paczki at a time, flipping after 1-2 minutes per side, until golden brown.
• Transfer to a paper towel-lined plate to drain excess oil.

Step 6: Fill and Coat

• While warm, roll paczki in sugar or dust with powdered sugar.
• Use a pastry bag with a piping tip to fill each doughnut with jam, custard, or your favorite filling.

Step 7: Serve and Enjoy!

• Enjoy fresh paczki with coffee or tea. Best eaten the same day!

Tips for Perfect Paczki

1. Use the Right Oil for Frying

Choose an oil with a high smoke point, like peanut or canola, to ensure the paczki fry evenly without absorbing excess grease.

2. Don’t Skip the Second Rise

The second rise gives the paczki their light and airy texture. Be patient!

3. Keep the Oil Temperature Steady

Use a candy thermometer to maintain 350°F (175°C). If the oil is too hot, the outside will burn before the inside cooks; too cold, and the paczki will be greasy.

4. Try Different Fillings

Traditional paczki are filled with rosehip jam, raspberry jam, or custard, but you can get creative with chocolate ganache, Nutella, or lemon curd!

5. Make Ahead and Store

• Refrigerate: Store unfilled paczki in an airtight container for up to 3 days.
• Freeze: Freeze for up to 3 months, then thaw and reheat before filling.

The History and Tradition of Paczki

Paczki (pronounced “pohnch-kee”) have been a staple of Polish culture for centuries. Originally created to use up butter, eggs, and sugar before Lent, they became a Fat Tuesday tradition. Today, they’re enjoyed worldwide, especially in Polish-American communities.

Paczki vs. Regular Doughnuts: What’s the Difference?

Feature	Paczki	Regular Doughnuts
Texture	Rich, dense, yet fluffy	Light and airy
Ingredients	Contains eggs, butter, and alcohol	Standard doughnut dough
Filling	Traditionally filled with jam or custard	Often glazed or topped
Shape	Round and plump	Ring-shaped or filled

Fun Variations of Paczki to Try

1. Chocolate Paczki

Add ½ cup cocoa powder to the dough and fill with chocolate ganache for a decadent treat.

2. Bavarian Cream Paczki

Fill with vanilla pastry cream and dust with powdered sugar.

3. Apple Cinnamon Paczki

Add ½ teaspoon cinnamon to the dough and fill with spiced apple compote.

FAQs About Paczki Donuts

1. Can I bake paczki instead of frying?

Yes! Bake at 375°F (190°C) for 12-15 minutes, then coat with melted butter and roll in sugar.

2. Why does my dough feel too sticky?

If the dough is sticky, gradually add 1 tablespoon of flour at a time until manageable.

3. How do I keep paczki fresh longer?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for freshness.

4. Can I make paczki without yeast?

Yeast is essential for authentic paczki. However, you can try baking powder-based doughnuts for a quick alternative.

5. What’s the best jam for paczki?

Traditional paczki use rosehip jam, raspberry jam, or plum butter. Any thick jam works!

6. Why did my paczki absorb too much oil?

The oil might be too cold. Make sure it stays at 350°F (175°C) to fry evenly.

Final Thoughts: Try This Paczki Donut Recipe Today!

Making authentic paczki at home is easier than you think! Whether you’re celebrating Pączki Day or simply craving a homemade doughnut, this paczki donut recipe will deliver soft, flavorful, and perfectly golden results.

👉 Ready to start? Gather your ingredients and enjoy homemade paczki today!

Print