Paczki (Polish Donuts)
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If there’s one donut I’ll never say no to, it’s Paczki. These soft, pillowy Polish donuts are light, fluffy, and filled with delicious jam, custard, or lemon curd. I’ve made them countless times, and they never fail to impress. Whether you’re celebrating Fat Tuesday or just craving a homemade treat, this recipe is one you’ll want to keep!
What Are Paczki
The very first time I had Paczki was when I was 14 years old, working at a bakery. I had no idea what they were, but the moment I took a bite—soft, pillowy, with that perfect jam filling—I was hooked. Over the years, I’ve eaten my fair share of Paczki, but I knew I had to perfect my own recipe.
And trust me, after making these countless times, I can confidently say this is the one. Light, fluffy, and just the right amount of sweetness, these Polish donuts are everything they should be. Whether you fill them with jam, custard, or lemon curd, they’re an absolute treat—especially on Fat Tuesday. But honestly? I’d eat them any day of the year.
Why You’ll Love This Recipe
- Authentic & Foolproof – After years of making Paczki, I’ve perfected this recipe to be as close to bakery-style as possible—soft, airy, and perfectly sweet.
- Easier Than You Think – No need to be intimidated! The dough is simple, and I’ll guide you through each step, from rising to frying.
- Customizable Fillings – Jam, custard, lemon curd, Nutella… The possibilities are endless, and you can make them just the way you like!
- Perfect for Fat Tuesday (or Any Day!) – Traditionally made for Mardi Gras, but honestly? These are too good to only enjoy once a year!
Before You Start – Tips for Perfect Paczki
I’ve made these countless times, and let me tell you—getting Paczki light, fluffy, and bakery-perfect is all about the right technique. Here’s what you need to know before you dive in:
Ingredients Matter
- Flour – Stick to all-purpose flour for the best texture. Bread flour will make them chewier, so I don’t recommend it.
- Yeast – I use instant yeast to speed things up, but active dry yeast works too—just let it proof in warm milk first.
- Milk & Butter – Room temperature is key! Warm milk activates the yeast, and melted butter adds richness.
- Filling – Traditional Polish Paczki are filled with plum butter or rosehip jam, but feel free to use strawberry, custard, or lemon curd!
Dough Tips
- Soft but Not Sticky – The dough should be soft and slightly tacky but not sticky. If it’s sticking to your hands, add a tiny bit more flour.
- Double Rise = Airy Paczki – First rise builds structure, second rise makes them extra light and fluffy. Don’t rush it!
- Rolling Thickness – Keep the dough ¼ inch thick so they puff up beautifully when fried.
The Secret to Perfect Frying
- Oil Temperature Matters – Keep the oil at 350°F (175°C). Too hot? The outside burns before the inside cooks. Too cool? They’ll be greasy.
- Use a Thermometer – If you can, use a deep-fry thermometer to maintain consistent heat.
- Don’t Crowd the Pot – Fry in small batches so they cook evenly. Flipping them too soon can lead to uneven browning.
Finishing Touches
- Filling Like a Pro – Use a piping bag with a filling tip for even distribution. Poke a small hole in the side and pipe in just enough filling—too much, and they’ll burst!
- Sugar Coating – Granulated sugar? Powdered sugar? Both work! Powdered sugar gives a delicate sweetness, while granulated adds a slight crunch.
Making these Polish donuts at home is easier than you’d think! Here’s how to do it:
In a medium bowl, whisk together the eggs, warm milk, melted butter, sugar, salt, and vanilla. Stir in the yeast and let it sit for a minute. Add the flour to your stand mixer and pour in the wet ingredients. Using the dough hook, mix until smooth and pulling away from the sides—this tells you it’s ready!
Pro Tip: The dough should be soft but not sticky. If it feels too wet, sprinkle in a little more flour, a tablespoon at a time.
Turn the dough onto a floured surface and knead for a minute to bring it together. Place it in a greased bowl, cover, and let it rise for about one to two hours until doubled in size. This slow rise develops that soft, pillowy texture.
Patience pays off! A slow, steady rise builds the best texture.
Roll out the dough to ¼-inch thickness and cut out rounds using a cookie cutter or glass. Place them on a parchment-lined baking sheet and let them rise again for 30 minutes. This second proof ensures they stay light and airy.
Heat about 3 inches of oil in a Dutch oven to 350°F (175°C). Fry 5-6 at a time, flipping halfway, until golden brown—this only takes 1-2 minutes per side. Drain on paper towels.
Avoid greasy donuts! If the oil is too cool, they’ll soak up oil. Too hot, and they’ll brown too fast before the inside cooks.
Once cooled slightly, pipe your favorite filling—jam, custard, lemon curd—into the side of each donut using a piping bag. Roll in powdered or granulated sugar while still warm.
Not sure how much to fill? Go slow—too much filling and they can burst!
Frequently Asked Questions
Why is my Paczki dough too sticky?
Paczki dough is naturally soft, but if it’s too sticky to handle, it likely needs a touch more flour. Add one tablespoon at a time until it comes together. Be careful not to overdo it—too much flour makes dense donuts!
Can I bake Paczki instead of frying?
Technically, yes, but you won’t get that signature soft, airy texture and golden crust. If baking, brush them with melted butter before and after baking at 375°F (190°C) for 12-15 minutes.
How do I know my oil is the right temperature for frying?
If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles immediately and floats, it’s ready. If it browns too quickly, the oil is too hot; if it sinks, it’s too cold. Aim for 350°F (175°C).
What’s the best filling for Paczki?
Classic options include plum butter, rosehip jam, raspberry jam, custard, and lemon curd, but you can get creative with Nutella, pastry cream, or even dulce de leche.
Can I make Paczki ahead of time?
Fresh is best, but you can make the dough a day ahead and let it rise in the fridge overnight. Fry them the next day for the freshest results.
How do I store leftover Paczki?
Store in an airtight container at room temperature for up to 2 days. If storing longer, refrigerate for up to 4 days, but let them come to room temp before eating.
Can I freeze Paczki?
Yes! Freeze unfilled Paczki in an airtight container for up to 3 months. Thaw at room temperature, then reheat in a 300°F (150°C) oven for 5 minutes before filling.
Why Is Everyone Freaking Out About Paczki
Because they’re just that good! When I worked in Detroit, there wasn’t a Fat Tuesday that went by without someone bringing in a box of Paczki for everyone to enjoy! They’re so popular that Fat Tuesday is even sometimes referred to as Paczki Day!
And what’s not to celebrate. We’re talking delectable fried treats filled with plum, jelly, lemon or lime curds, strawberry, raspberry, custards, chocolate, or Nutella! If you’ve never tries these before, I strongly urge you to give them a try.
Looking for More Donut Recipes? Try These:
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Paczki (Polish Donuts)
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Ingredients
- 2 large eggs
- ½ cup milk (lukewarm)
- 2 tablespoons butter (unsalted, melted)
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon instant yeast
- 2 cups all-purpose flour
- vegetable oil (for frying)
- fruit preserves (for filling, such as raspberry or strawberry jam, custard, lemon curd)
- powdered sugar (for coating)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium size bowl combine the eggs, milk, butter, sugar, salt and vanilla extract. Add the yeast and mix well.
- Add the flour to the bowl of your mixer, then pour in the milk/egg mixture. Using the dough hook, mix well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl. The dough will be a soft dough.
- Turn over the dough onto a floured surface and knead for a couple minutes, then place the dough in a bowl that's sprayed with cooking spray. I also like to spray the dough with some cooking spray so that it doesn't dry out. Cover with plastic wrap or a clean kitchen towel and let rise for a couple hours. The dough should double in size.
- Roll out the dough on a floured surface so that's it's about 1/4 inch in thickness. Cut out rounds using a glass or a cookie cutter. Repeat with the remaining dough. Place the donuts on a baking sheet lined with parchment paper and let them rise again for about 30 minutes until doubled in size.
- Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the donuts make sure the oil is hot, it needs to be 350℉. Fry the donuts, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.
- Transfer the donuts to a large bowl lined with paper towels to drain some of the excess oil. Allow them to cool until you are able to handle them.
- Using a piping bag and a filing tip, pipe your favorite filling into the sides of the paczki.
- Roll the donuts in powdered or granulated sugar then serve.
Notes
- These paczki are best the same day they are made. If having leftovers, store them in an airtight container at room temperature for up to 2 days.
- Yeast Choice – Instant yeast speeds things up, but if using active dry yeast, let it proof in warm milk for 5 minutes before mixing.
- Don’t Rush the Rise – The double proofing is what gives these their signature light, airy texture. Let the dough take its time!
- Oil Temperature is Everything – Keep it at 350°F (175°C). Too hot? They brown too fast. Too cool? They absorb too much oil. A thermometer is your best friend here!
- Filling Tips – Use a piping bag with a round tip and go slow—too much filling and they’ll burst! If you don’t have a piping bag, slice them open and spoon in the filling.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
