Name: Polish Paczki Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 20 min
Cuisine: Polish
Ingredients: 2 ¼ teaspoons instant yeast or dry active yeast; 1 cup whole milk, scalded and cooled to 100-110°F; 2 large egg yolks, room temperature; 1 large egg, room temperature; ⅓ cup granulated sugar (all-natural cane sugar or white granulated sugar); 2 tablespoons butter, melted and cooled slightly; 1 teaspoon vanilla extract; ¾ teaspoon kosher salt; 3 – 3 ½ cups all-purpose flour (unbleached, organic recommended); High-heat vegetable oil (such as avocado oil) for frying, enough to fill pot 2 inches deep; Granulated sugar for dusting after frying or powdered sugar; Your favorite jam, custard, or curd (e.g. raspberry, lingonberry, lemon curd)

Jump to Recipe· 3.8 from 6 reviews

If you’ve ever dreamed of biting into a fluffy, melt-in-your-mouth treat bursting with your favorite jam or custard, this Polish Paczki Recipe is your new best friend. These classic Polish donuts are not only a feast for the senses but also a wonderful way to bring a bit of joyful celebration into any ordinary day. With a golden crust dusted in sugar and a delectably soft interior, each paczki is like a little party on your palate. Whether it’s Paczki Day or just a craving for something sweet and special, this recipe delivers an unforgettable experience that’s as fun to make as it is to eat.

Ingredients You’ll Need

A flat top-down view of several clear glass bowls arranged on a white marbled surface, each holding different baking ingredients. At the center is a large bowl filled with white all-purpose flour. Surrounding it, going clockwise from top left, are a small bowl of light beige instant yeast, a small bowl of melted yellow butter, a small bowl with dark brown vanilla extract, a clear pitcher with white whole milk, a small bowl of white salt, a small bowl filled with light beige granulated sugar, a double egg yolk in a small clear bowl, a white egg, and a small bowl containing bright yellow custard and dark red jam. The ingredients are spaced evenly, the textures range from powdery to smooth and creamy. Photo taken with an iphone --ar 4:5 --v 7

This Polish Paczki Recipe calls for simple, everyday ingredients that come together beautifully to create the perfect balance of texture, flavor, and color. Each component plays a vital role: the flour gives structure, the yeast ensures lightness, eggs enrich the dough, and butter adds that irresistible tenderness.

2 ¼ teaspoons instant or dry active yeast: This natural leavening agent makes the dough rise beautifully and airy.
1 cup whole milk (scalded and cooled): Provides moisture and richness; scalding improves dough texture.
2 large egg yolks and 1 large egg, room temperature: Eggs add richness and help create that tender crumb.
⅓ cup granulated sugar: Adds sweetness and helps with browning during frying.
2 tablespoons melted butter, cooled: Brings a creamy mouthfeel and locks in flavor.
1 teaspoon vanilla extract: Infuses a warm, inviting aroma and subtle sweetness.
¾ teaspoon kosher salt: Balances sweetness and enhances overall flavor.
3 to 3 ½ cups all-purpose flour: The backbone of the dough, providing structure and chew.
High-heat vegetable oil (like avocado oil) for frying: Essential for achieving that crisp, golden exterior without burning.
Granulated sugar or powdered sugar for dusting: Adds an extra layer of sweet delight once fried.
Your favorite jam, custard, or curd for filling: This is the surprise center that makes each paczki uniquely yours.

How to Make Polish Paczki Recipe

Step 1: Scald and Cool the Milk

Start by heating the milk in a small saucepan until it’s steaming with tiny bubbles around the edges — never let it boil to keep your yeast happy. Then, cool it down to between 100 and 110°F so it’s warm but gentle enough to activate the yeast without killing it.

Step 2: Make the Sponge

In your mixing bowl, combine the warm milk, 1 cup of flour, and the yeast. Stir gently until smooth, then let it sit for about 20 to 30 minutes. You’ll know it’s ready when it’s bubbly and foamy, signaling that your yeast is awake and working its magic.

Step 3: Whisk the Eggs

While the sponge is rising, whisk together the egg yolks and whole egg until they turn thick, creamy, and pale. This step ensures your paczki dough gets extra richness and an airy texture.

Step 4: Mix the Dough

Add the melted butter, sugar, and vanilla extract to the sponge, mixing until combined. Then, using your mixer on low speed, add the eggs and salt. Gradually incorporate the rest of the flour, starting with 2 cups and adding one tablespoon at a time until you get a tacky but non-sticky dough that clings to the bowl bottom and pulls away from the sides. Knead using a dough hook for 5 to 7 minutes or by hand for about 5 minutes for a tender but structured dough.

Step 5: First Rise

Shape the dough into a ball and place it into a lightly oiled bowl, turning it once to coat evenly. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise somewhere warm for 1 to 2 hours until it has roughly doubled in size. This slow fermentation develops the flavor and that irresistible fluffy texture.

Step 6: Shape the Paczki

Once risen, gently punch down the dough on a floured surface and roll it out to about half an inch thick. Use a 3-inch biscuit cutter to shape rounds. Don’t worry about the scraps — just gather them, roll out again, and cut more rounds. Place the rounds on a parchment-lined baking sheet, cover with a damp towel, and let them rise again for another 30 to 60 minutes until puffy and soft.

Step 7: Fry the Paczki

Heat your oil to 360–365°F using a deep pot or fryer with at least 2 inches of oil to keep the paczki floating as they cook. Fry them a few at a time, turning once to get that gorgeous golden-brown crust on both sides. Remove from oil and drain on a wire rack, then immediately dust with sugar while still warm. Remember not to overcrowd the pot — the oil temperature must stay hot enough to cook the dough properly.

Step 8: Fill and Enjoy

Allow the paczki to cool completely. Then, with a sharp knife, create a small hole about half an inch wide and an inch deep on the side of each one. Use a piping bag fitted with a round tip to fill your paczki generously with jam, custard, or curd. Now they’re ready to delight you with every bite!

How to Serve Polish Paczki Recipe

Two round doughnuts with a rough sugar coating sit on a white plate with curved edges on a white marbled surface. One doughnut is placed flat while the other leans against it and shows a thick, red jam coming out from the top center. A white cloth with thin blue stripes lies in the background along with a jar of jam and stacked white plates. The doughnuts have a golden brown color with a slightly uneven texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

After frying and filling, a simple dusting of powdered sugar or granulated sugar adds a charming sparkle and an extra touch of sweetness that makes these treats even more irresistible. You could also drizzle some glaze made with powdered sugar and a splash of milk for a glossy finish.

Side Dishes

Polish paczki are wonderfully satisfying on their own but pairing them with fresh fruit preserves, a cup of strong coffee, or a latte makes for a delightful breakfast or afternoon snack that’s both balanced and indulgent.

Creative Ways to Present

Arrange your paczki on a beautiful platter and lean them gently against each other so the filled sides face up, showing off the luscious filling. For a festive look, sprinkle some edible flowers or finely chopped nuts around your display. You could even serve them with small bowls of different fillings on the side for guests to fill their own fresh paczki!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to two days. This keeps the dough soft and the filling fresh without drying out the delicate texture.

Freezing

Paczki freeze beautifully! Wrap each one individually in plastic wrap, then place in a freezer-safe container or bag. They can be frozen for up to two months. Thaw them at room temperature and reheat gently before enjoying for a treat that’s almost as good as fresh.

Reheating

To bring your paczki back to their just-made glory, warm them briefly in a 300°F oven for about 5 to 7 minutes. Avoid microwaving, which can make the dough tough. You want that freshly fried softness with warm, gooey filling!

FAQs

What makes a Polish Paczki different from regular doughnuts?

Polish Paczki Recipe results in a richer, denser doughnut that is typically filled with jam or custard and dusted with sugar. Unlike regular doughnuts, paczki are traditionally deep-fried to a deep golden brown and have a tender, almost brioche-like crumb.

Can I make the dough ahead of time?

Absolutely! You can cold-proof your dough by letting it rise overnight in the fridge after the first mix. This slow fermentation enhances flavor and makes the process easier on busy mornings.

What fillings work best for paczki?

Classic fillings include raspberry, rosehip, or plum jam, but custards, lemon curd, or even chocolate ganache are fantastic options. Just make sure the filling is thick enough to pipe easily without leaking.

Why is it important to maintain the oil temperature?

Keeping the oil between 360 and 365°F ensures the paczki cook evenly without absorbing too much oil or burning on the outside before the inside cooks through completely.

Is it okay to use all-purpose flour or should I use something else?

All-purpose flour works wonderfully for this Polish Paczki Recipe. Using unbleached or organic flour can add a subtle depth of flavor, but standard all-purpose will give you fantastic results every time.

Final Thoughts

Making this Polish Paczki Recipe is more than just baking; it’s about bringing joy and tradition into your kitchen with every fluffy, sugar-coated bite. Whether you’re celebrating a special occasion or simply treating yourself, these homemade paczki never fail to brighten the day. So grab your ingredients, get a bit floury, and indulge in this sweet piece of Polish heritage—you’ll be so glad you did!