Description
Indulge in the rich and pillowy goodness of homemade paczki, traditional Polish doughnuts that are deep-fried to golden perfection, filled with jam or custard, and coated in sugar. This authentic paczki donut recipe is perfect for Fat Tuesday (Pączki Day) or any time you’re craving a decadent treat. Follow this easy step-by-step guide to make light, fluffy, and delicious paczki at home!
Ingredients
Scale
- 2 cups warm milk (110-115°F)
- 2 packages dry active yeast
- ½ cup sugar
- ½ cup butter, melted and cooled
- 1 large egg, room temperature
- 3 egg yolks, room temperature
- 1 tablespoon brandy or rum (or substitute with 1 teaspoon vanilla extract)
- 1 teaspoon table salt
- 7–7 ½ cups all-purpose flour
- 1 gallon oil (peanut, canola, or other high-temperature oil)
- Sugar for coating
- Filling of choice (jam, custard, etc.)
Instructions
- Activate the Yeast: In a large bowl, heat the milk to 110-115°F (43°C) and mix in the sugar and yeast. Let it sit for 5-10 minutes until foamy.
- Prepare the Dough: Add 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: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1½-2 hours until doubled in size.
- Shape the Paczki: Roll out the dough to ½-inch thickness, cut out circles with a 3-inch cutter, and let them rise again for 30-45 minutes.
- Fry the Paczki: Heat the oil to 350°F (175°C). Fry 2-3 paczki at a time, turning after 1-2 minutes per side, until golden brown. Drain on paper towels.
- Coat and Fill: Roll warm 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.
- Serve and Enjoy: Paczki are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.
Notes
- Oil Temperature is Key: Keep the oil at 350°F (175°C) for the best texture. Too hot, and the outside burns before the inside cooks; too cold, and the doughnuts absorb too much oil.
- Alternative Fillings: Try raspberry jam, Bavarian cream, Nutella, or lemon curd for a delicious twist.
- Make Ahead: You can refrigerate the dough overnight after the first rise and continue the next day.
- Freezing Option: Unfilled paczki can be frozen for up to 3 months. Thaw and reheat before filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Polish