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Authentic 'Pączki' - Polish Donuts Recipe

Traditional Pączki (Polish Donuts)

Pączki are soft, fluffy Polish donuts traditionally enjoyed on Fat Tuesday. Filled with sweet jams or custards and topped with powdered sugar or glaze, they are a beloved treat that celebrates Poland's rich culinary heritage.
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Prep Time 2 hours
Cook Time 30 minutes
Servings: 12 Donuts
Course: Dessert, Snack
Cuisine: polish
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 3 ½ cups all-purpose flour
  • 1 packet 2 ¼ tsp active dry yeast
  • ¾ cup warm milk
  • 4 egg yolks
  • ½ cup granulated sugar
  • ¼ cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest optional
  • ½ tsp salt
For the Filling:
  • 1 cup plum jam rose hip jelly, or your preferred fruit filling
For Frying:
  • 1 quart vegetable oil or enough to fill a deep pot halfway
For Topping:
  • Powdered sugar or glaze optional: chocolate glaze

Method
 

Prepare the Dough:
  1. In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk egg yolks and sugar until pale. Add melted butter, vanilla extract, lemon zest, and salt.
  3. Gradually add the yeast mixture and flour, mixing until a soft dough forms. Knead for 8-10 minutes until the dough is smooth and elastic.
  4. Cover the bowl with a clean towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
Shape and Fill:
  1. Punch down the dough and roll it out to about ½ inch thickness.
  2. Use a round cutter (about 3 inches wide) to cut circles. Place a small spoonful of filling in the center of half the circles.
  3. Cover with the remaining circles, pressing the edges to seal. Gently roll into smooth balls.
Fry the Pączki:
  1. Heat oil in a deep pot to 350°F (175°C). Test with a small piece of dough; it should sizzle and rise to the surface.
  2. Fry 2-3 pączki at a time, turning frequently until golden brown on all sides (about 2-3 minutes per side).
  3. Remove with a slotted spoon and drain on paper towels.
Finish and Serve:
  1. Dust with powdered sugar or drizzle with glaze once cooled. Serve warm or at room temperature.

Notes

  • For a modern twist, try Nutella or custard as fillings.
  • Add a splash of rum or vodka to the dough to reduce oil absorption during frying.
  • Best enjoyed fresh, but you can store them for 1-2 days in an airtight container or freeze for longer storage.