If you’ve been craving a Paczki Recipe worthy of Paczki Day, you’re in the right place. These light-as-air Polish donuts are the kind of treat that makes any morning feel like a celebration. Traditionally enjoyed on Fat Tuesday or Fat Thursday! Grab your favorite jam or curd and let’s make a batch together!
⭐️⭐️⭐️⭐️⭐️ Adrienne raved: “These were so good! Your instructions were spot on as always, and I had no problem following along. I didn’t need to make any ingredient substitutions and I would think most people would have these easy ingredients on hand. I also used avocado oil for frying – my favorite!” ~ Volunteer recipe tester
Why You’ll Love This Paczki Recipe
After my river cruise down the Danube this summer, I’ve been on a major kick recreating some of the pastries and treats we sampled along the way. Even though we didn’t make it to Poland, the influences are everywhere.
I had never made fried doughnuts before, but that is definitely changing now! These were unbelievably soft, fluffy, and way easier than I expected. I tested a few batches to make sure they were exactly how they should be.
I decided to take them to a church potluck, and my Czech friend practically shouted across the room, “Kathleen, these taste just like my Gramma’s from Prague!” She even said they were less greasy than the ones she grew up with. Talk about the best compliment ever! And the fun part? You can fill them with absolutely anything: Bavarian cream, silky curds, your favorite jams, or keep them simple and just roll them in cinnamon sugar. They’re endlessly customizable and dangerously delicious!
What is a Paczki?
Traditional Polish paczki donuts are made from a rich, yeasted dough enriched with eggs, butter, and milk. They’re famously enjoyed on Pączki day, the last Thursday before Lent (Fat Thursday), or here in the states, on Fat Tuesday, the day before Ash Wednesday, when families traditionally used up their sugar and butter before fasting. Think of them like a lighter, fluffier version of an American jelly doughnut!
How to Pronounce Paczki
Let’s clear the air: pączki, it’s not “pawn-skee” and definitely not “pah-zee-kee.” The correct pronunciation is POHNCH-kee, like “pohnch” (rhymes with launch) or “poonch” + “kee.”
So go with pohnch-kee or poonch-key; just say it with confidence, and you’ll definitely be understood!
Ingredients Needed for Polish Donut Recipe
- Instant Yeast: Gives your dough the perfect lift. Dry active yeast works too (just bloom it first).
- Whole Milk: Warm milk helps activate the yeast and create a tender, enriched dough.
- Egg Yolks + Egg: Adds richness, color, and softness to the donuts. Bring your eggs to room temperature for the best incorporation.
- Granulated Sugar: Sweetens the dough and helps it brown beautifully!
- Butter: Melted and cooled slightly for a rich dough.
- Vanilla Extract: Vanilla = flavor!!! A great boost!
- Kosher Salt: To balance all the flavors.
- All-Purpose Flour: Start with 3 cups, then add more as needed until the dough is tacky but workable. I like using organic, unbleached AP flour.
- Oil for Frying: You need an oil with a high smoke point, meaning it won’t burn easily at high temperatures! Avocado oil, canola, or vegetable oil all work well. Peanut oil also works if you don’t have any allergies to worry about! Just avoid olive oil.
- Granulated or Powdered Sugar: For rolling or dusting after frying.
- Fillings: Jam, curd, custard, preserves… whatever you love!
Get the full recipe in the recipe card below.
How Do You Make Paczki
Step 1 – Make the Dough
Combine the warm milk, yeast, and 1 cup of flour. Stir until smooth, then let it rest for 20–30 minutes until puffy and fragrant.
Whisk the egg and yolks, then add them to the sponge along with the sugar, melted butter, vanilla, and salt. Slowly mix in the remaining flour until a soft, tacky dough forms. Knead for 5–7 minutes until smooth.
Step 2 – Let the Dough Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1–2 hours, depending on the warmth (or coolness) of your kitchen. This is the bulk rise.
Step 3 – Shape & Rise Again
Punch down the dough and roll it out to ½-inch thickness. Cut into rounds using a 3-inch cutter. Place on a parchment-lined sheet and let rise again for 30–60 minutes, covered with a damp towel.
Step 4 – Fry & Fill
Heat oil to 360–365°F, I use avocado oil which is great for high heat, traditionally they are made with lard. Deep-fry a few paczki at a time until deeply golden on each side; it should only take 1-2 minutes. Transfer to a rack and roll in sugar coating, if desired, and drain on a wire rack. You could also transfer to a paper towel-lined plate or tray.
Once cool, use a knife to poke a small hole in the side of each paczki, then pipe in your filling of choice using a piping bag with a filling tip. Enjoy ASAP! They’re best the day they’re made!
How to Serve Paczki Donut
Paczki are traditionally served warm, dusted with powdered sugar, but you can tailor them however you like! Roll them in granulated sugar while they’re still warm, top them with a light glaze, or leave them plain and let the filling shine. Pair them with a big mug of coffee, hot cocoa, or tea, too!
The Best Filling for Paczki Donuts
You can truly go wild with paczki fillings, but lemon curd, raspberry jam, and lingonberry jam are my three favorites!
Use your favorite filling, or try pastry cream, sweetened whipped cream, homemade custard, chocolate pudding, nutella or any jam like strawberry or blackberry! If you want a quick pudding-style custard, whisk a packet of instant pudding with whole milk and chill! It pipes beautifully.
How to Store Paczki Donuts
Paczki are best enjoyed fresh the day they’re made, but here’s how to store leftovers:
- Room temperature: Keep unfilled paczki in an airtight container for up to 2 days. Filled paczki last about 1 day.
- Refrigerate: If filled with dairy-based creams, refrigerate for up to 2–3 days.
- Freeze: Freeze unfilled paczki in a freezer-safe container for up to 2 months. Thaw, then warm gently in the microwave for 8–10 seconds; fill and dust.
Paczki Recipe FAQs
Paczki are richer than standard American donuts because the dough contains more egg yolks, butter, and milk. They’re also traditionally filled and have a slightly denser (but still incredibly airy) crumb.
Technically, yes, but they won’t taste like authentic paczki. Baking will give you a softer, enriched roll rather than a donut. If you decide to bake, brush the dough with melted butter and bake at 350°F for 12–14 minutes.
This dough should be tacky but not overly sticky. If it’s sticking heavily to your hands, add more flour 1 tablespoon at a time until it becomes manageable. Humidity, temperature, and flour brands all affect hydration, so trust the feel of the dough!
Yes, I bake at 5280 feet above sea level, I reduce the yeast slightly based on your altitude, full details are in the recipe card. I have a team of recipe testers across the country at all elevations, so you can be assured it will turn out!
Variations & Substitutions
- You can fill paczki with any jam, cream, curd, or pudding you love, just use your favorite! Raspberry, strawberry, blueberry, lemon, chocolate pudding, Bavarian cream… there’s no wrong answer here.
- Prefer not to fry in vegetable oil? Avocado oil, canola oil, or peanut oil all work beautifully. Just choose something neutral with a high smoke point.
- If you don’t want to dust them in sugar, you can make a quick glaze! Whisk 1 cup powdered sugar with 2–3 teaspoons milk and ½ teaspoon vanilla until smooth and pourable. Dip the tops or drizzle it over while still slightly warm.
Our favorite Fat Tuesday (Mardi Gras) and International Treats
I hope you try them! Skip the grocery store version and run home and make these delicious jelly doughnuts instead!
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Equipment
- Piping Filler Tool
Ingredients
- 2 ¼ teaspoons instant yeast or dry active yeast, see notes
- 1 cup whole milk scalded and cooled to 100-110°F
- 2 large egg yolks room temperature
- 1 large egg room temperature
- ⅓ cup granulated sugar I use all-natural cane sugar, but you can use white granulated sugar
- 2 tablespoons butter melted and cooled slightly
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 3 – 3 ½ cups all-purpose flour I used unbleached, organic
- High-heat vegetable oil for frying depending on the size of the pot you choose, you want at least 2 inches of oil. I like using avocado oil.
- Granulated sugar for dusting after frying or powdered sugar
- favorite jam custard or curd for filling (I used raspberry, lingonberry and lemon curd), see notes for how to make a quick custard (see notes).
Instructions
- Scald and cool the milk: In a small saucepan, heat the milk until it's steaming and small bubbles form around the edges. Do not boil. Remove from heat and cool to 100–110°F (too hot and it will kill your yeast).1 cup whole milk
- Make the sponge (starter): In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, 1 cup of flour, and the yeast. Stir until smooth, then let sit for 20–30 minutes, until bubbly and foamy, this is called a sponge.2 ¼ teaspoons instant yeast, 3 – 3 ½ cups all-purpose flour
- Whisk the eggs: In a separate small bowl, whisk the egg and egg yolks until thick and creamy.2 large egg yolks, 1 large egg
- Mix the dough: Once the sponge is bubbly, add melted butter, sugar, and vanilla. Mix until combined. With the mixer on low, add the beaten eggs and salt. Gradually add remaining flour, start with 2 cups, then add more 1 tablespoon at a time.
- Switch to the dough hook and knead on low for 5–7 minutes, until the dough is tacky but not sticky. It should cling to the bottom of the bowl but pull away from the sides. (If mixing by hand, knead on a lightly floured surface for about 5 minutes.)
- First rise: Form dough into a ball. Place it into a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm spot for 1–2 hours, until doubled in size. (Mine took the full 2 hours, see notes for overnight cold-proofing.)
- Shape the paczki: Once doubled, gently punch down the dough. On a floured surface, roll it out to about ½-inch thick. Use a 3-inch biscuit cutter or glass to cut rounds. Gather and re-roll scraps and cut doughuts, they’ll be slightly less tender, but still delicious Even that last piece that’s a “ring” toss that in the batch too!
- Place dough rounds on a parchment-lined baking sheet, cover with a clean (damp) kitchen towel, and let rise again in a warm spot for 30–60 minutes, until puffy and soft.
- Fry the paczki: Heat oil in a deep Dutch oven or fryer to 360–365°F (use a candy or instant-read thermometer). Test one of your less-perfect paczki first to check the temperature.High-heat vegetable oil for frying
- Fry a few at a time until deep golden brown on one side, then flip and fry the other side. Remove with a spider strainer and place on a wire rack. Rolling them in the sugar while still hot. Or let cool completely and dust with powdered sugar or a glaze. Let cool completely.Note: Don't try to cook too many at once, at most 4, as it will lower the temperature too much. Keep an eye on your oil temperature if the temperature is too low; the oil will absorb into the dough, if it’s too hot, they will get brown before baking on the inside.Granulated sugar for dusting after frying or powdered sugar
- Fill and enjoy: Once cooled, use a sharp knife to poke a ½-inch hole into the side of each paczki (about 1 inch deep). Pipe your chosen filling using a round piping tip and bag.favorite jam
- Best enjoyed the same day they’re made — but they freeze beautifully!
Notes
- 1 (3.4 oz) package instant vanilla or chocolate pudding mix
- 2 cups whole milk
Whisk together until thickened, then chill until ready to use.
- Above 3,500 ft: reduce yeast to 2 teaspoons
- Above 7,000 ft: reduce yeast by another ¼ teaspoon
- Add up to ¼ cup more flour (as needed)
- Doughs typically rise faster at altitude, so check on it occasionally to make sure it doesn’t overproof
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