Paczki Donut Recipe

Paczki is a Polish donut that was invented as a way to use up lard and sugar before Lent. These round, filled pastries are made with a rich, yeast dough and come in a variety of flavors, from classic fruit fillings to decadent cream fillings. I'll show you step-by-step how to make delicious and authentic Paczki right at home!

Why You Will Love This Recipe

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

Flavor: This recipe features a rich and fluffy dough base paired with a variety of sweet and delicious fillings. It is an indulgent taste experience that's sure to please any sweet tooth.

Tradition: Paczki have a long history and are a staple of Poland's Fat Thursday celebrations, making this recipe a great way to embrace cultural heritage and tradition.

What is Paczki Day?

Paczki Day is a traditional holiday celebrated in Poland on Tłusty czwartek (Fat Thursday), which is the last Thursday before Ash Wednesday, and the start of Lent.

It's a day for feasting, partying, and indulging in sweet treats, particularly Paczki, which are round, jelly-filled doughnuts. The holiday is a way to use up indulgent pantry ingredients and enjoy rich, sweet foods before the Lenten season when fasting and other restrictions are observed.

In the United States, many areas with strong Polish heritage celebrate Paczki Day on Mardi Gras (French for Fat Tuesday), the Tuesday before Lent. As a matter of fact, bakeries across the state of Michigan have lines out the door on Packzi Day, as everyone is eager to devour these delicious treats.

Key Ingredients

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Flour: All-purpose flour is typically used as it is a common pantry ingredient. Use half all-purpose flour and half cake flour for a lighter texture.

Yeast: Active dry yeast is used to help the dough rise. Instant yeast can be used but it will rise faster, so check on the dough 15-20 minutes earlier than instructed.

Sugar: Granulated sugar is used in the dough and for dusting the finished Paczki.

Milk: Using whole milk will result in a rich and tender dough.

Eggs: Rather than using whole eggs, Paczki calls for mostly egg yolks. This makes the dough extra rich, which is what makes it a Paczki instead of a donut.

Brandy: This adds flavor and also embraces the indulgence of this recipe. If you do not have brandy, you can use rum. Or substitute 1 teaspoon of vanilla extract.

Fillings: Paczki can be filled with a variety of fillings, such as fruit jam, chocolate, or custard fillings I share some suggestions and recipe links down below.

Instructions

1) 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 case, warm milk 100-110°F (38-43°C).
• 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.

2) Beat Eggs

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

3) Alternate Flour & Milk

• Alternating the flour and milk is done for two reasons: It helps the butter to absorb the liquid. Adding milk all at once could cause the batter to separate and your paczki 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.

4) 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 you still have sticky dough after 3 minutes of kneading, add a little more flour.

5) Rise

• Turn the dough in the oil to coat it on all sides.
• Cover with a towel and place the dough in a warm place that is free of drafts.

6) Cut Dough

• Once the dough has doubled in size, punch it down and turn it out onto a floured countertop.
• Use a rolling pin to roll the dough ¼-inches thick.
• Use a 3-inch biscuit cutter to cut the dough into circles. If you do not have a biscuit cutter, a cookie cutter or glass that has a 3-inch diameter will work.

7) Second Rise

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

8) Fry

• 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°F (177°C).
• Working in batches of 3-4 pieces at a time, fry the dough in hot oil for 2-3 minutes on one side.
• Turn the dough over and continue frying for an additional 1-2 minutes.
• Using a wire slotted scoop, remove the donuts and let them rest on a wire rack or on a baking sheet lined with paper towels.

9) Roll in Sugar

• You can use granulated sugar or confectioners' sugar (icing sugar). I love the texture contrast of using granulated sugar with the rich donuts.
• If you are using granulated sugar you should start coating the donuts as soon as they are cool enough to handle so that the sugar will stick to the pastry.
• If you are using confectioners' sugar, wait until the donuts have completely cooled, otherwise the heat will melt the sugar.
• Drop them one at a time into a bowl of sugar, pressing them against the sugar.
• Turn the donut over and roll it around, covering it with sugar on all sides.
• Set the donuts aside to cool completely.

Paczki Filling Ideas

There are many different ways to fill these donuts. The easiest option is to use a good-quality store-bought jam, though rose hip jam is the most traditional.

Other great choices include dulce de leche, lemon curd, rhubarb curd, or prune butter. My personal favorite is the custard I make for Boston cream pie. It’s creamy, rich, and pairs perfectly with the soft dough.

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

Expert Tips

• Check the expiration date of your yeast before you begin. You need fresh yeast for the dough to rise.
• Proof your yeast: Before adding the yeast to the dough, stir it into warm milk and let it sit for 10 minutes. If it does not start bubbling then it is expired. Better to find that out now than after you have made the dough.
• Knead the dough thoroughly: Kneading the dough until it is smooth and elastic will ensure that the Paczki has a good structure and texture.
• For faster rising, turn your oven to 175°F (802°C) and then turn it off. Place the bowl inside the warm oven. It's the perfect environment to induce rising. Just make sure the oven remains off the entire time the bowl of dough is inside.
• Test the oil with one circle of dough before frying your first full 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!

Recipe FAQs

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.

Recommended Recipes

Recipe