Homemade Paczki (Polish Doughnuts) Recipe
Homemade Paczki are traditional Polish doughnuts that are rich, fluffy, and filled with sweet fruit preserves. These deep-fried treats are perfect for celebrations like Fat Tuesday or any time you crave a deliciously indulgent dessert. Made with a yeast-based dough enriched with eggs, butter, and vanilla, and generously coated with powdered and granulated sugar, these paczki deliver a perfect balance of lightness and sweetness in every bite.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 15 to 20 paczki
- Category: Dessert
- Method: Frying
- Cuisine: Polish
Ingredients
Dough 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
For Frying and Filling
- 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
Instructions
- Activate Yeast: In a large bowl, combine the warmed whole milk with 2 teaspoons of the granulated sugar and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture is foamy, indicating the yeast is active.
- Prepare the Dough: In another large mixing bowl, whisk together the whole egg, egg yolks, remaining sugar, vanilla extract, salt, and melted butter until well combined. Gradually add the yeast mixture to this egg mixture.
- Add Flour: Begin adding 5 cups of the all-purpose flour, mixing continuously. Knead the dough until it comes together, then continue kneading either by hand or with a stand mixer fitted with a dough hook, adding more flour as needed until the dough is soft, smooth, and slightly sticky but manageable.
- First Proof: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
- Shape Paczki: After the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough to about a 1/2-inch thickness. Using a round cutter (about 3 to 4 inches in diameter), cut out circles of dough.
- Second Proof: Place the dough circles on a baking sheet lined with parchment or a lightly floured surface. Cover them loosely with a towel and allow to rise for another 30 to 45 minutes, until puffy.
- Heat Oil: In a deep heavy-bottomed pot or deep fryer, heat your chosen frying oil to 350°F (175°C). Use a thermometer to maintain consistent temperature to avoid greasy paczki.
- Fry Paczki: Fry the doughnuts in batches, carefully lowering them into the hot oil. Fry each side for approximately 2-3 minutes, turning once or twice, until they are golden brown all over. Avoid overcrowding the pot to maintain oil temperature.
- Drain and Cool: Remove fried paczki using a slotted spoon and drain on paper towels to remove excess oil.
- Fill Paczki: Once slightly cooled but still warm, use a piping bag fitted with a long nozzle to inject fruit preserves into each paczki, filling them generously.
- Coat Paczki: Roll or dust the filled paczki in a mixture of powdered sugar and granulated sugar to coat thoroughly.
Notes
- Ensure the milk is warmed to the correct temperature (110°F) to effectively activate the yeast; too hot or too cold will hinder rising.
- If you do not have a deep fryer, use a heavy-bottomed pot and maintain oil temperature with a thermometer.
- The dough will be slightly sticky, which is normal; avoid adding too much flour to keep paczki tender.
- Fruit preserves such as raspberry, strawberry, or apricot give the best traditional flavor.
- Paczki are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- Use peanut oil or lard for authentic flavor; canola oil is a suitable substitute for a milder taste.
