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    Home » Recipes » Dessert Recipes » Paczki Donut Recipe

    Paczki Donut Recipe

    Published: Oct 27, 2020 · Modified: Mar 8, 2021 by Erin · This post may contain affiliate links · 8 Comments

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    Pinterest Pin: Paczki Polish Donuts: A perfect Fat Tuesday treat (tray of paczki).
    Pinterest Pin: Paczki Polish Donuts; 3 donuts on a plate.

    Paczki is a Polish donut that was invented as a way to use up lard and sugar before Lent. Traditionally enjoyed only on Fat Tuesday, this sugar-covered donut can be filled with a variety of delicious fillings. It is an indulgent sweet treat! While it may seem a little intimidating to make, we walk you through step-by-step how to make the best paczki donut recipe!

    Paczki donuts piled on a plate. There are different fillings in them, including custard, strawberry, and dulce de leche.
    Jump to:
    • Ingredients
    • Instructions
    • Paczki Filling Ideas
    • Tips and FAQs
    • Related Recipes
    • Recipe
    • Reviews

    Ingredients

    Aside from the filling, paczki (pronounced POHNCH-kee) is made of staple ingredients. I love that because it means you can make them without too much pre-planning!

    Rather than using whole eggs, paczki calls for mostly egg yolks. This makes the dough extra rich, which is what makes a paczki a paczki.

    Note: I used quick-rise yeast when I took this photo, but the recipe calls for active dry yeast. If you use quick-rise then check on your dough 15-20 minutes earlier than instructed.

    Instructions

    Step One: Proof the Yeast

    Proofing the yeast is an important step for any recipe that uses yeast. It is the step that verifies your yeast is good, and lets you know that your dough will rise well.

    Proofing is a simple process of mixing the yeast with a warm liquid. In this recipe, we proof the yeast with milk. The milk should be between 100-110 degrees Fahrenheit. This is warm enough to activate the yeast, but not so hot that it kills it. Use a thermometer to check the temperature.

    Set the yeast and milk mixture aside for about 10 minutes, while you continue with the recipe. It should begin bubbling like the photo below.

    Yeast proofing in a bowl of milk.

    Step 2: Beat Eggs

    Beat your 3 egg yolks and 1 egg until they are light and fluffy. Then add in the sugar, melted butter, brandy, and salt. Mix those together well.

    Eggs in a bowl with lots of air bubbles on top.

    Step Three: Alternate Flour & Milk

    Add the flour and milk a little at a time, alternating between the flour and the milk mixture.

    This is done for two reasons: First, it helps the butter to absorb the liquid. Adding milk all at once could cause the batter to separate and your paczkis would be heavy.

    The second reason is that adding the flour all at once could result in a lumpy batter, with big chunks of flour. Instead, start with the flour, and alternate back and forth with the milk, mixing in between each addition and ending with flour.

    Mixing bowl with dough, flour added on top. Dough hook covered with dough and flour.

    Step Four: Knead Dough

    If you are using a stand mixer, remove the beater and replace it with a dough hook. At low speed, knead the dough until it has completely pulled away from the sides and is soft.

    If it is still sticky after 3 minutes, add a little more flour.

    Soft dough that is ready to rise.

    Step Five: Rise

    Put some oil in a large bowl, then place the dough in the bowl. Turn the dough around to coat all sides of the dough with oil. Cover with a towel and place the dough in a warm spot that is free of drafts.

    I love to heat my oven to 175°F and then turn it off and place the bowl inside the oven. Just make sure the oven remains off the entire time the bowl of dough is inside, otherwise you may end up cooking the dough.

    Dough fully risen, coming up over the top of a bowl.

    Step Six: Cut Dough

    Once the dough has doubled in size, punch it down and turn it out onto a floured countertop. Roll it out until it is ¼-inches thick.

    Cut the dough out into 3-inch circles. You can use a biscuit cutter, a cookie-cutter, or even a glass that is 3 inches in diameter.

    Dough that is rolled ¼ inch thick and cut into 3-inch circles.

    Step Seven: Rise Again

    Place the dough circles on parchment paper and let them rise an additional 30 minutes. You want them to double in size.

    Circles of dough laid out on parchment paper to rise.

    Step Eight: Fry

    Following I mention some specific products that I recommend for frying and I have linked them to the Amazon listing for each product. These are products that I actually use and love. These also affiliate links. That means that at no cost to you I may make a small commission when you click through and make a purchase.

    Fill a Dutch oven or high-sided pan with about 3 inches of oil. You could also use a deep fryer if you have one. Using a thermometer, bring the temperature of the oil to 350 degrees F.

    Working in batches of 3-4 pieces at a time, fry the dough for 2-3 minutes on one side, then turn the dough over and continue frying for an additional 1-2 minutes.

    Using a wire slotted scoop, remove the donuts to a paper-towel-lined tray.

    I recommend that you test the oil with one circle of dough before frying your first batch. Once fried, remove the donut and let it cool enough for you to handle it. Slice it open and see if it is cooked through. It took me 4 rounds before I understood how dark to cook the dough for it to be fully cooked. Use the photo below as a reference point for that optimal color. Note: If it IS cooked through, toss it in some sugar and give it a taste! You deserve it!

    4 donuts fried in hot oil. They are medium-brown on top.

    Step Nine: Roll in Sugar

    • In some recipes, the donuts are rolled in granulated sugar, where other recipes instruct to roll the donuts in powdered sugar. I prefer granulated sugar. There is just something delightful about the texture of granulated sugar contrasted with the soft dough.
    • Pour some sugar into a bowl. Once the donuts are cool enough to handle, drop them one at a time into the bowl and press them against the sugar. Turn the donut over and roll it around, covering with sugar on all sides.
    • Set the donuts aside to cool completely.
    A paczki in a bowl of sugar. Paczki already covered with sugar are on a plate in the background.

    Paczki Filling Ideas

    There are many different ways that you can fill the donuts. The easiest is to use store-bought jam. Here are a few other recipes you may enjoy:

    • Dulce de Leche
    • Lemon Curd
    • Rose Hip Jam
    • Prune Butter
    • My personal favorite filling for these donuts is the custard recipe that I use in my Boston Cream Pie.

    To fill, place a large open tip onto a pastry bag. Fill the bag with your desired filling. Stick the tip right in the middle of the side of the donut. Squeeze the pastry bag and fill the donut.

    The paczki dough recipe is complete - two rows of sugar coated paczki.

    Tips and FAQs

    What is the difference between paczki and donuts?

    While paczki and donuts are very similar, there are a few distinct differences. The first is the shape. Paczki are always round with no holes in the center, where donuts most often have a hole. Paczki dough is also a little bit different. It is richer and more dense than a donut.

    Can I make a smaller batch?

    This recipe can absolutely be halved. When making a half recipe, use 1 egg and an additional 1 egg yolk. All of the other steps are the same.

    What do I do if my yeast doesn't bubble?

    If your yeast has not bubbled after 10 minutes then you need to start over with fresh yeast and milk. Check the expiration date on the yeast to make sure it is within date. And use a thermometer to make sure that your milk is not too hot.

    Related Recipes

    This paczki donut recipe is a part of our Exploring the States series, where we create the most iconic food from across the states. Paczki represents the state of Michigan. Check out the history of paczki and other Michigan recipes.

    Another delicious fried recipe is beignets! Like paczki, beignets are great for breakfast or as a dessert!

    A tray of sugar coated paczki Polish donuts with different fillings.

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Recipe

    3 paczkis on a plate, with strawberry, cream, and dulce de leche filling.

    Paczki Donut Recipe

    Recipe by: Erin
    Paczkis are Polish donuts, covered in sugar and filled with an assortment of delicious fillings. Traditional fillings include prune and rose, but we love to fill them with Bavarian cream, lemon curd, and dulce de leche!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Rising Time 2 hrs 30 mins
    Total Time 3 hrs 20 mins
    Course Breakfast, Dessert
    Cuisine American, Polish
    Servings 24 donuts
    Calories 232 kcal

    Ingredients
     
     

    • 2 cups warm milk (110-110 degrees F, 38-43 C)
    • 2 packages dry active yeast
    • ½ cup sugar
    • ½ cup butter, melted and cooled
    • 1 large egg
    • 3 egg yolks
    • 1 tablespoon brandy or rum Can substitute with 1 tsp. vanilla extract, if desired
    • 1 teaspoon table salt
    • 7-7 ½ cups all-purpose flour
    • 1 gallon oil (peanut, canola, or other high-temperature oil)
    • Sugar to coat donuts
    • Filling (jam, custard, etc.)
    Prevent your screen from going dark

    Instructions
     

    • Add yeast to warm milk. Stir and set aside for 10 minutes.
    • Using an electric mixer, beat egg and egg yolks until they are light and fluffy.
      Add sugar, butter, brandy, and salt and beat well.
    • Add a third of the flour to the sugar mixture, and mix until the flour is almost mixed in, but some flour is still visible.
      Add half of the milk-yeast mixture.
      Once the milk is mostly mixed in, add half of the remaining flour mixture, and mix until the flour is almost mixed in.
      Add remaining milk-yeast mixture and stir.
      Add remaining flour mixture. Replace the beater with a dough hook, and knead on low for 2=3 minutes, scraping sides a couple of times. The dough should be soft and swishy, but not very sticky. If it does not pull away from the sides, or it seems too sticky, add an additional half cup of flour.
      If you do not have a stand mixer, turn dough onto a floured surface and knead until the dough is soft and no longer sticky.
    • Place dough in an oiled bowl and turn the dough to coat with oil.
      Cover and let rise in a warm location for 1-2 hours, until it has doubled in size.
    • Punch dough and turn onto a floured surface.
      Roll the dough into a ¼-inch rectangle.
      Using a 3-inch biscuit cutter, cut the dough into circles and place on a sheet of parchment paper.
      Gather dough scraps and knead together into a ball. Roll out the remaining dough into a ¼-inch rectangle and continue to cut circles. Repeat until all dough is used.
      Let rise for 30 minutes, until double in size.
    • Heat oil 350 degrees in deep fryer or a large, high-sided pan. Use a thermometer to monitor temperature, and adjust stove setting to maintain the temperature.
    • Working with 3-4 circles of dough at a time, drop dough into the oil and fry for 2-3 minutes, until browned on one side. Flip the dough over and fry an additional 1-2 minutes, until both sides are nicely browned.
      Immediately roll in sugar, then set aside to cool.
      Repeat steps with remaining dough circles.
    • Once all of the donuts are cooked, coated in sugar, and cooled, put filling in a piping bag with a large open tip.
      Stick tip into the side of the paczki donut and squeeze filling into the center.

    Notes

    The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
    The nutritional value of fried foods on the site is based on an estimation of 10% oil absorption. Actual oil absorption will vary depending on temperature, time, and oil type.

    Nutrition

    Calories: 232kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 145mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 195IU | Calcium: 34mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

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    Reader Interactions

    Comments

    1. Jamie

      July 27, 2021 at 8:01 pm

      5 stars
      These turned out so delicious! I was a wonderful treat!

      Reply
    2. Brianna

      July 27, 2021 at 11:38 am

      5 stars
      I love packzis! Your recipe turned out so light and fluffy.

      Reply
    3. Addie

      July 26, 2021 at 9:46 pm

      5 stars
      These donuts are amazing! So soft and fluffy!

      Reply
    4. Debra

      July 26, 2021 at 7:39 pm

      5 stars
      I had never heard of these...and they were scrumptious....will definitely be making again.

      Reply
      • Melinda

        July 26, 2021 at 9:04 pm

        5 stars
        Yum! A homemade donut recipe always has my full attention. This recipe looks sugary and delicious!!

        Reply
    5. Elizabeth

      July 26, 2021 at 7:09 pm

      5 stars
      Such a great recipe! So delicious!

      Reply
    6. Amanda

      July 26, 2021 at 6:57 pm

      5 stars
      Paczkis are my favorite! Great recipe!

      Reply
    7. Angela

      July 26, 2021 at 5:52 pm

      5 stars
      This dough came out so wonderfully. Thanks for the great tips!

      Reply

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    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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