Paczki

Light, fluffy doughnuts filled with your favorite jams or custards, perfect for Paczki Day or any special occasion.

Print Recipe

Prep Time 1 30

Cook Time 10

Total Time 1 40

Course Dessert, Snack

Cuisine Polish

Servings 12 pieces

Calories 250 kcal

Ingredients

Dough Ingredients

4 cups All-purpose flour, plus a little extra for dusting
1 cup Warm milk To wake up the yeast
2 teaspoons Active dry yeast or instant yeast For rising
1/4 cup Granulated sugar
1 teaspoon Pinch of salt
2 large Eggs Plus 2 egg yolks for richness
1/4 cup Unsalted butter, melted and cooled slightly
1 teaspoon Vanilla extract
1 teaspoon Lemon zest
2 cups Your favorite filling e.g., raspberry jam, plum butter, lemon curd, or pastry cream
2 quarts Neutral oil for frying e.g., canola or peanut
1 cup Powdered sugar For dusting or a simple glaze

Instructions

Dough Preparation

Bloom the yeast in warm milk if using active dry. If foamy after a few minutes, proceed.
Combine sugar, eggs, yolks, vanilla, zest, and the milk mixture.
Add most of the flour and salt, knead while adding melted butter gradually until the dough is soft, slightly tacky but not sticky.
Let the dough rise in a greased bowl until puffy, about 60 to 90 minutes.
Once risen, roll dough to about half an inch thick, cut rounds, and let proof again until very light.

Frying

Heat oil to 350°F for frying.
Fry paczki for about 1 to 2 minutes per side until golden, flipping once.
Drain on a cooling rack.

Filling

While warm, dust with powdered sugar or glaze.
Cool slightly before filling to prevent filling from melting.
Poke a small hole in the side and pipe in jam or custard until slightly heavy.

Notes

Paczki are best enjoyed fresh but can be stored. Keep filled paczki in a loosely covered container at room temperature for up to 24 hours or in the fridge for up to 2 days.

Keyword Doughnut recipe, Fried doughnuts, Paczki, Sugar-dusted desserts, Sweet treat