Name: Homemade Paczki (Polish Doughnuts) Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Polish
Ingredients: 2 cups (480 ml) whole milk, warmed to 110°F; 4½ teaspoons active dry yeast (2 packages); ¾ cup (149 g) granulated sugar, divided; 5 to 6 cups (709 to 850 g) all-purpose flour, divided; 1 whole egg; 4 egg yolks; 1 teaspoon vanilla extract; 1¼ teaspoons salt; 4 tablespoons unsalted butter, melted and cooled; Peanut oil, canola oil, or lard, for frying; Fruit preserves, for filling (such as raspberry, apricot, or strawberry); Powdered sugar, for coating; Granulated sugar, for coating

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If you’ve ever bitten into a warm, fluffy, fruit-filled doughnut and wished you could capture that magic at home, then this Homemade Paczki (Polish Doughnuts) Recipe is going to become your new obsession. These Polish treats are incredible – pillowy soft on the inside with just the right crispy, golden outside, and packed with luscious fruit preserves that add a bright, sweet burst with every bite. Whether you’re celebrating a special occasion or simply craving an indulgent homemade delight, mastering paczki will feel like creating a little edible treasure from scratch.

Ingredients You’ll Need

A three-part image shows the process of making dough rounds. The first part shows a large, uneven oval of light beige dough on a white marbled surface with a wooden rolling pin on the left side. In the second part, the same dough is partially cut into twelve even round shapes using a red circular cutter, leaving some dough between the rounds, the rolling pin still on the left. The third part shows a metal baking sheet lined with small square pieces of brown parchment paper, each holding a single round piece of dough, arranged in a grid with four in the top row and three in the second and third rows. photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you! The ingredients for this recipe are straightforward, pantry-friendly, and all play a crucial role in creating those perfectly tender and flavorful paczki. From the yeast that gives life to the dough, to the eggs and butter that add richness, every element matters for that authentic taste and texture.

Whole milk: Warmed to just the right temperature to activate the yeast without killing it, setting the foundation for a light dough.
Active dry yeast: The magical ingredient that makes the dough rise beautifully and stay soft.
Granulated sugar: Adds sweetness and helps to feed the yeast, enhancing the dough’s flavor and color.
All-purpose flour: The main structure of the dough; start with 5 cups and add more as needed for the perfect consistency.
Egg and egg yolks: These enrich the dough, giving it that tender crumb and golden hue.
Vanilla extract: A subtle note that lifts the flavor profile slightly, adding warmth and aroma.
Salt: Balances the sweetness and strengthens the dough’s gluten network.
Unsalted butter: Melted and cooled, butter provides richness and a melt-in-your-mouth texture.
Peanut oil, canola oil, or lard: For frying, these oils ensure a crispy exterior with a luscious golden color.
Fruit preserves: Essential for filling, choose your favorite flavor for a burst of sweetness inside.
Powdered and granulated sugars: For coating, creating that classic sweet finish with a bit of texture.

How to Make Homemade Paczki (Polish Doughnuts) Recipe

Step 1: Activate the Yeast

Start by warming whole milk to about 110 degrees Fahrenheit – comfortably warm to the touch but not hot. Sprinkle the active dry yeast over the milk along with a pinch of granulated sugar. Let it sit for about 5-10 minutes until it becomes bubbly and frothy; this is a clear sign your yeast is alive and ready to work its magic in the dough.

Step 2: Prepare the Dough

In a large mixing bowl, combine the warm yeast mixture with the rest of the sugar, eggs, egg yolks, vanilla extract, and melted butter. Gradually add the flour and salt, stirring well to form a sticky dough. The dough should be pliable but not too wet. You might need to add flour one cup at a time until you reach the right consistency. Knead the dough for about 8-10 minutes until it’s smooth and elastic. This step is crucial as it develops gluten, giving the paczki their delicious structure.

Step 3: Let the Dough Rise

Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Set it in a warm, draft-free place and let it rise for about 1 to 1.5 hours, or until it has doubled in size. This rise time allows the dough to develop flavor and become wonderfully airy inside.

Step 4: Shape the Paczki

Punch down the risen dough and roll it out on a floured surface to about ½-inch thickness. Use a round cutter to create circles, then place a teaspoon of your chosen fruit preserves in the center of half of the circles. Cover these with the remaining dough circles and pinch the edges tightly to seal. This creates the classic filled doughnut shape with a surprise center.

Step 5: Second Rise

Place the filled doughnuts on a parchment-lined tray, cover them loosely, and allow them to rise again for about 30-45 minutes. During this second rise, the paczki get even fluffier and are almost ready for frying!

Step 6: Fry the Paczki

Heat your oil or lard in a heavy-bottomed pot to 350°F (175°C). Carefully drop a few doughnuts at a time into the oil, frying each side about 2-3 minutes or until golden brown. Be mindful not to overcrowd the pan as this lowers the oil temperature and results in greasy doughnuts. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain excess oil.

Step 7: Coat and Enjoy

While still slightly warm, roll the paczki in a mixture of powdered and granulated sugars for that irresistible sweet crust. Once coated, they’re best enjoyed fresh, warm, and stuffed with that luscious fruit filling.

How to Serve Homemade Paczki (Polish Doughnuts) Recipe

The image shows two stacked donut halves on a white plate with small brown spots, placed on a white marbled surface. Each donut half has a light golden brown outer crust with a soft, airy interior that looks fluffy and light. The filling is a dark red fruit jam, oozing thickly from the middle of both halves, showing a glossy and textured surface. The top donut half leans on the bottom half with the jam exposed clearly. The donuts appear dusted lightly with sugar crystals, adding a slight sparkle on the crust. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling your paczki with powdered sugar is the classic way to serve, but you can also dust them with cinnamon sugar for a little spice, or drizzle a simple glaze made of powdered sugar and lemon juice for a shiny finish. Fresh berries or a dollop of whipped cream on the side can add an elegant touch if you’re serving guests.

Side Dishes

Paczki taste wonderful alongside a hot cup of coffee or tea, making for a delightful breakfast or afternoon treat. For a festive brunch, pair them with fresh fruit salads or light yogurt parfaits to balance the richness.

Creative Ways to Present

For a fun twist, cut paczki in half and layer them like mini sandwiches with extra preserves or cream cheese filling. You can also serve them buffet-style with a variety of preserve options and toppings, letting everyone customize their own doughnuts. If you’re celebrating a holiday, colorful sprinkles or edible flowers can add a charming visual pop.

Make Ahead and Storage

Storing Leftovers

If you have any leftover paczki (which is rare because they’re so good), store them in an airtight container at room temperature for up to two days. This helps keep them soft and fresh without drying out.

Freezing

You can freeze paczki by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They will keep well for up to three months. When ready to enjoy, thaw them overnight in the fridge.

Reheating

To bring back that fresh, just-fried taste, warm the paczki gently in the oven at 300°F (150°C) for 5-10 minutes. Avoid the microwave if possible, as it can make the doughnuts chewy. A quick warm-up restores the soft center and crisp exterior beautifully.

FAQs

Can I use other types of filling besides fruit preserves?

Absolutely! While traditional paczki are filled with fruit preserves, you can experiment with custards, sweet cheese fillings, or even chocolate. Just be mindful that very wet fillings may affect the dough’s ability to seal properly.

Is it possible to bake paczki instead of frying?

Yes, you can bake paczki for a lighter version. Bake them at 375°F (190°C) for about 15-18 minutes or until golden brown. While the texture won’t be exactly the same as fried, they are still delicious and less oily.

How do I know when the oil is at the right temperature for frying?

The ideal frying temperature is about 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil; if it sizzles and rises to the surface within seconds with a steady bubble, the oil is ready.

What is the secret to a soft and fluffy dough?

It’s all about the right balance of ingredients and letting the dough rise properly. Using rich eggs and butter, along with a warm environment for rising, produces that tender and airy texture paczki are known for.

Can I make the dough in a stand mixer?

Definitely! A stand mixer fitted with a dough hook makes kneading much easier and consistent. Just mix and knead on medium speed until the dough is smooth and elastic.

Final Thoughts

Making this Homemade Paczki (Polish Doughnuts) Recipe is truly a labor of love that brings delicious rewards you’ll want to share again and again. From the joyful aroma during frying to the first bite bursting with sweet filling, these doughnuts add a special touch to any day or celebration. So roll up your sleeves, gather your ingredients, and treat yourself to a batch of homemade paczki – you won’t regret it!