Name: Pączki: Traditional Polish Donuts
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Polish
Ingredients: 1 cup whole milk, lukewarm; 1/2 cup granulated sugar; 1 packet (2 1/4 teaspoons) active dry yeast; 1/4 cup unsalted butter, melted; 4 large egg yolks; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 cups all-purpose flour, divided; 1/2 teaspoon ground nutmeg; Vegetable oil, for frying; Powdered sugar, for dusting; Jam (such as raspberry or strawberry) or custard, for filling

Jump to Recipe·Print Recipe

Pączki (pronounced "POHNCH-kee") are delightful Polish donuts traditionally filled with sweet jam or creamy custard. These fluffy, rich pastries have been a staple in Polish cuisine for centuries, especially popular during Mardi Gras celebrations before Lent. Golden-brown on the outside, soft and airy on the inside, these sweet treats are dusted with powdered sugar for the perfect finishing touch.

Why You'll Love This Recipe

These homemade pączki are worth every minute of preparation. The dough is enriched with egg yolks and butter, creating an incredibly soft, pillowy texture that store-bought versions simply can't match. The process of making them connects you to centuries of Polish baking tradition, and the moment you bite into one of these freshly made donuts—with the perfect balance of sweet dough and fruity jam or creamy custard—you'll understand why they're so beloved. Whether you have Polish heritage or simply appreciate excellent pastry, these pączki will quickly become a favorite in your baking repertoire.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Whole milk provides moisture and activates the yeast, creating the perfect environment for the dough to rise. For best results, ensure it's lukewarm (about 110°F) – too hot and it will kill the yeast, too cold and the yeast won't activate properly.

Granulated sugar sweetens the dough and also feeds the yeast, helping it to activate and produce a good rise. The sugar in this recipe provides just enough sweetness without overwhelming the filling.

Active dry yeast is the leavening agent that makes the dough rise and creates that light, airy texture. Make sure your yeast is fresh for the best results – if it doesn't foam up when mixed with warm milk and sugar, it may be inactive and should be replaced.

Unsalted butter adds richness and flavor to the dough, contributing to that melt-in-your-mouth quality that good pączki possess. Using unsalted butter allows you to control the salt content in the recipe.

Egg yolks make these donuts rich and give them their characteristic golden color. They also add fat which creates a tender crumb structure in the finished pastry.

Vanilla extract enhances the overall flavor profile with its warm, aromatic notes that complement both the dough and fillings.

Salt is essential for balancing the sweetness and enhancing all the flavors in the dough. Even sweet recipes need a touch of salt to taste their best.

All-purpose flour forms the structure of the dough. When measuring, spoon the flour into your measuring cup and level it off with a knife for accuracy – packing it down will result in too much flour and a tough dough.

Ground nutmeg adds a subtle warm spice note that's traditional in many Eastern European pastries. It's not overpowering but adds complexity to the flavor profile.

Vegetable oil is used for frying the pączki to golden perfection. Choose a neutral oil with a high smoke point like canola or peanut oil.

Powdered sugar dusted on top adds sweetness and creates that classic pączki look. It also adds a nice textural contrast to the soft dough.

Jam or custard filling is where you can get creative. Traditional fillings include rose hip jam, prune, or raspberry, but any thick jam or smooth custard works beautifully.

Directions

In a small bowl, combine lukewarm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes, until foamy.
In a large mixing bowl, combine the melted butter, egg yolks, vanilla extract, and salt.
Add the yeast mixture and stir to combine.
Gradually add in 3 ½ cups of flour and the ground nutmeg. Mix until a dough starts to form.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is sticky, add the remaining ½ cup of flour.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down and roll it out to about ½ inch thickness on a floured surface.
Using a round cutter or glass, cut out circles of dough (about 3 inches in diameter).
Place a small spoonful of jam or custard in the center of each dough circle, then fold the dough over the filling to seal it. Pinch the edges tightly to prevent the filling from leaking.
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the pączki in batches, turning them occasionally, for about 3-4 minutes, or until golden brown on all sides.
Remove the donuts from the oil and drain them on paper towels.
Dust the warm pączki with powdered sugar before serving.

Servings and Timing

This recipe yields approximately 12 pączki, perfect for a family gathering or small celebration. The preparation takes about 25 minutes of active time, with cooking time around 20 minutes. However, you'll need to factor in 1-2 hours for the dough to rise. In total, expect to spend about 1 hour and 45 minutes from start to finish. Each pączki contains approximately 220 calories.

Variations

Filling Options: While traditional fillings include rose hip jam, plum butter (powidła), or custard, you can experiment with various fillings like strawberry jam, blueberry preserves, lemon curd, Nutella, or even sweetened cheese (similar to a cheese danish).

Glazed Pączki: Instead of powdered sugar, try a simple glaze made from powdered sugar, milk, and a splash of vanilla extract for a different finish.

Citrus-Infused Dough: Add orange or lemon zest to the dough for a bright, citrusy flavor that complements fruit fillings beautifully.

Whole Wheat Blend: Substitute up to one-third of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and added nutrition.

Storage/Reheating

Pączki are best enjoyed fresh, ideally on the same day they're made. However, if you have leftovers:

Room Temperature Storage: Store in an airtight container at room temperature for up to 2 days. The texture will change slightly but they'll still be delicious.

Refrigeration: While not ideal as it can dry them out, you can refrigerate pączki in an airtight container for up to 3-4 days if necessary.

Freezing: Unfilled pączki freeze well. Cool completely, wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature, then briefly heat in the oven at 300°F for 5 minutes to refresh. Add filling after thawing if desired.

Reheating: To restore some freshness, warm refrigerated pączki in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes. This will soften the dough and make them taste more fresh-baked.

FAQs

Why didn't my yeast activate?

If your yeast didn't foam up during the activation step, it may be expired or the milk was too hot or too cold. Yeast works best in liquid that's around 110°F (43°C). Too hot will kill the yeast, while too cold won't activate it properly. Always check the expiration date on your yeast packet.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight for its first rise. This slow fermentation actually improves flavor. Remove from the refrigerator about 30 minutes before shaping.

Why are my pączki dense instead of fluffy?

Dense pączki can result from under-proofing (not letting the dough rise enough), over-kneading, or adding too much flour. Make sure you're allowing sufficient rising time and adding flour gradually just until the dough is no longer sticky.

Can I bake pączki instead of frying them?

While traditional pączki are fried, you can bake them at 350°F (175°C) for about 15-18 minutes. The texture will be different—more like a sweet roll than a donut—but still delicious. Brush with melted butter before baking for a golden finish.

How do I know when the oil is the right temperature?

If you don't have a thermometer, drop a small piece of dough into the oil. It should bubble around the dough and the dough should rise to the surface within a few seconds. If it browns too quickly, the oil is too hot; if it doesn't bubble much, the oil is too cool.

Why does my filling leak out during frying?

Make sure you're pinching the edges very firmly to create a good seal. Also, don't overfill—about 1-2 teaspoons of filling is sufficient. You can also try chilling the shaped pączki for 15-20 minutes before frying to help them hold their shape.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Skip the activation step and simply mix it directly with the dry ingredients. Use the same amount as called for in the recipe.

My dough is too sticky to work with. What should I do?

Add flour gradually, about a tablespoon at a time, until the dough is manageable. However, be careful not to add too much, as this can make the pączki tough. A slightly sticky dough will yield softer results than a dry dough.

How can I tell when pączki are done frying?

Properly fried pączki should be golden brown on all sides and should feel light for their size. If you're uncertain, you can insert a skewer into the center—it should come out clean or with just a few crumbs, not wet dough.

Can I make mini pączki?

Absolutely! Simply cut smaller circles of dough (about 2 inches in diameter) and reduce the frying time to 2-3 minutes. These make great bite-sized treats for parties.

Conclusion

Homemade pączki are more than just donuts—they're a celebration of Polish culinary tradition and a labor of love worth every minute spent making them. The rich, yeasted dough transformed into pillowy pastries filled with sweet jam or creamy custard creates an unforgettable treat that connects generations. While they're traditionally associated with pre-Lenten celebrations, these delightful donuts deserve a place in your baking repertoire year-round. The process may take time, but the reward is a batch of authentic, fresh pastries that far surpass anything store-bought. Share them with family and friends, and watch as these traditional Polish treats create new memories around your table.