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Home » Desserts » Polish Paczki aka Polish Doughnuts

Polish Paczki aka Polish Doughnuts

February 22, 2020 By Kim Beaulieu 79 Comments

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These Homemade Polish Paczki are the perfect dessert to celebrate Fat Tuesday or Mardi Gras. You can use lemon, apple, raspberry, strawberry, custard or any filling you love then dunk them in powdered sugar or glaze.  

These Homemade Polish Paczki are the perfect dessert to celebrate Fat Tuesday or Mardi Gras. You can use lemon, apple, raspberry, strawberry, custard or any filling you love then dunk them in powdered sugar or glaze.  

These Homemade Polish Paczki are the perfect dessert to celebrate Fat Tuesday or Mardi Gras. You can use lemon, apple, raspberry, strawberry, custard or any filling you love then dunk them in powdered sugar or glaze. 

This is one of my daughter’s favourite recipes. She looks forward to making them every year. As Fat Tuesday approaches we both get super excited to carry on our tradition of making these tasty treats.

You can prep the dough the day before since it needs to rise. Or make them early in the morning. Just really keep in mind that you have to allow for two or more hours for the dough to rise. Just keeping it real, folks!

If you have never made these I’ll warn you they are a tad step heavy. You need to make dough with yeast, allow it to rise, punch it down, allow it to rise again, then roll it out, cut it into spheres, then allow those to rise.

By the time you get to the filling stage it’s been hours of prep. Most of that is inactive though so it’s not difficult, it’s just a lot of steps to get from point A to point B, C, D and E.

It’s totally worth it though. If you think store-bought Polish Paczki are phenomenal wait till you try homemade. These bad boys are going to blow your mind.

What are Paczki or Polish Doughnuts?

Paczki are filled rich pastries that are similar to doughnuts. You can fill them with jams, preserves, pie fillings, custard, lemon curd or even Nutella.

They are often coated with powdered sugar or icing (glaze). While not traditional, we make a batch with a cinnamon sugar blend every year.

When do you eat Paczki aka Polish Doughnuts?

In Canada and the states, Paczki are meant to be eaten on Fat Tuesday, which is the day before Ash Wednesday. It’s a time honoured tradition where we live in Canada.

In Poland they are typically eaten on Fat Thursday, which is the Thursday before Ash Wednesday.

How do you pronounce Paczki?

In our area they pronounced “pownch-key”. Lots of folks pronounce the name incorrectly. I figure as long as you’re doing your best to say it right, you’re doing okay.

Other great desserts as good as these Polish Paczki:

  • Baked Fudge
  • Chocolate Tacos
  • The Best Brownies in the World
  • Homemade Snickers Cheesecake Bars
  • Strawberry Shortcake No Bake Mini Cheesecakes

These Homemade Polish Paczki are the perfect dessert to celebrate Fat Tuesday or Mardi Gras. You can use lemon, apple, raspberry, strawberry, custard or any filling you love then dunk them in powdered sugar or glaze. #paczki #fattuesday #mardigras

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Polish Paczki

These Homemade Polish Paczki are the perfect dessert to celebrate Fat Tuesday or Mardi Gras. You can use lemon, apple, raspberry, strawberry, custard or any filling you love then dunk them in powdered sugar or glaze.  
Course Dessert
Cuisine Polish
Keyword donut, paczki, polish donut
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories 149kcal
Author Kim Beaulieu of Cravings of a Lunatic

Ingredients

For the Dough:

  • 1 1/2 cups warm milk (110 degrees is ideal)
  • 2 packages active dry yeast (Each package of yeast is 7 grams. If using jarred yeast you will need 14 grams total)
  • 1 tablespoon sugar (for proofing the yeast)
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 large egg room temperature
  • 3 large egg yolks room temperature
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 1/2 all-purpose flour

For the Toppings:

  • Granulated Sugar
  • Powdered Sugar
  • Cinnamon Sugar Mix (one part granulated sugar, one part brown sugar, then a dash of cinnamon and nutmeg)

Instructions

For proofing the yeast:

  • Warm the milk in a saucepan using a thermometer to watch the temperature. Do not go over 110 degrees. Remove from heat. Add 1 tablespoon of sugar and 2 packages of active dry yeast. Stir briefly. Then set aside to allow it to proof. This will take about 5 to 8 minutes, just let it sit and if your yeast is good it will start to foam.

For the Dough:

  • In a stand mixer combine the 1/2 cup sugar and 1/2 cup butter, cream that with a paddle attachment.You want it fluffy before adding anything else. Once it is you can add the egg, egg yolks, rum extract and vanilla extract. Mix until combined.
  • Now alternately add the flour and yeast mixture to stand mixer bowl. I alternated 3 times and mixed slowly in while adding. Then turn the speed up to a medium speed for a minute or two, until the dough becomes blistered. Every time we make these we end up using the full 5 cups of flour. But I also start out with 4 and 1/2 cups to be sure if I need more or not.
  • The dough is going to be very sticky, it's okay, don't let that freak you out. Spray a glass bowl with non-stick spray and then set the dough inside. I spray a piece of parchment with non-stick spray then lay that over the top of the dough, then I tightly cover the bowl with tinfoil, sealing the edges. Set the bowl somewhere warm and allow to rise for about 1 to 2 and 1/2 hours, it should double in size.
  • Now punch it down, then wrap it back up and allow it to rise again for 1 to 2 and 1/2 hours.
  • Now lightly flour your work surface. Turn your dough out onto the work surface. Roll out so the dough is 1/2 inch thickness. Use a biscuit cutter or glass to cut rounds. Place them on lightly floured pans, cover with a lint free cloth, and allow them to rise for another 30 to 60 minutes.
  • Heat your oil to 350 degrees F.
  • Drop pacski in the oil, flat side down, cook for about 2 to 3 minutes, then flip over and cook other side for 1 to 2 minutes. You want them to be golden brown.
  • Scoop out of the fryer and lay on a paper towel, then dunk in desired topping. Place on a rack to dry.
  • Repeat with 3 or 4 at a time so you don't over-crowd your oil. Continue until all the pacski are cooked.
  • Serve with a big old sugary smile!

Notes

Be sure to allow for inactive rising time of 2+ hours for the dough!
 
Nutritional Information Note: The calculations do not include the filling or toppings, just the dough. 
 
Recipe Source: About.com
 
Makes 2 Dozen Paczki
 
It helps to set up separate bowls of sugary toppings before frying the Polish Paczki.
You can also fill them with various fillings such as peach pie filling, apple pie filling, cherry pie filling, or jams, or even custard.

Nutrition

Calories: 149kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 284mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 373IU | Calcium: 45mg | Iron: 1mg

These Homemade Polish Paczki are the perfect dessert to celebrate Fat Tuesday or Mardi Gras. You can use lemon, apple, raspberry, strawberry, custard or any filling you love then dunk them in powdered sugar or glaze.

Be sure to peek around my Recipe Index for more recipe inspiration. You can peek through other desserts or go for broke and look at ice cream recipes.

You can also follow me on Pinterest and Instagram to keep up with what I’m whipping up in the kitchen.

Toodles and smoochies! xx

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Comments

  1. Jamie says

    March 2, 2014 at 9:20 AM

    These are wonderful and I know how many I could eat! These are really similar to what you find in France and here in Nantes during this season and I’ve been meaning to make them. I might try your recipe!

    Reply
    • Kim Beaulieu says

      March 4, 2014 at 2:10 AM

      I love these things. We only make them once or twice a year so they stay “special”. My daughter goes crazy for them. She said last year’s were better so I’m wondering if maybe I used a little more sugar in the dough last year. When we stuff them we don’t pipe it in, we actually roll them a tad thinner, then add filling, seal them like ravioli, then drop them in the fryer with the filling inside. So good. You must try it. I bet you could get a lighter dough than me. I’m good with pastries and breads, but I don’t have that golden touch some people have.

      Reply
  2. Renee - Kudos Kitchen says

    March 2, 2014 at 9:35 AM

    So delicious! Yours look better than the ones that came out of the bakery I worked in years ago!

    Reply
    • Kim Beaulieu says

      March 4, 2014 at 2:12 AM

      Awe thanks Renee. I had so much fun making these with my daughter. It’s a yearly tradition.

      Reply
  3. Kayle (The Cooking Actress) says

    March 2, 2014 at 10:54 AM

    awwww!!! That’s so sweet!!! I’ve never had the Polish Doughnuts (There’s a lot more Italian/Irish traditions where I grew up…and in my family lol) but they look so fluffy and delicious!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:23 AM

      Tradition in our family, my daughter insists on making them every year. It’s so much fun. We have tons of them.

      Reply
  4. Courtney @ Neighborfood says

    March 2, 2014 at 11:04 AM

    Great minds think alike! We love Paczki too, but this was the first year I made them myself. So delicious!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:24 AM

      Love these things, so good. We make them every year. It’s one of our family traditions. My daughter is a pro with dough after working at a pizza place.

      Reply
  5. [email protected] Riffs says

    March 2, 2014 at 11:16 AM

    I love these things! All too much. 😉 I’ve never tried making them, though — definitely something I need to do. These look wonderful — thanks.

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:27 AM

      They are so good. You have to try making them John. They are super easy, just a tad step heavy but totally worth it.

      Reply
  6. Jennifer @ Peanut Butter and Peppers says

    March 2, 2014 at 11:18 AM

    Yum!! Yo rPolish Paczki looks just incredible! They look so light and fluffy!!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:28 AM

      Thanks Jennifer. We love making them. My daughter is really good with pastry type recipes. Think it’s all her pizza shop experience. She is a genius with dough.

      Reply
  7. Liz says

    March 2, 2014 at 11:20 AM

    I know Katie would love these, too…in fact, the whole family would!!! Your photos are outstanding…your paczki look so fluffy and irresistible! I’d like one with each topping, please 🙂

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:32 AM

      She would totally dig these. So very good. I was so worried about the photos, I took them with artificial light which you know I hate. But I had no choice. I liked the cinnamon sugar ones. The next day we did filling, I’m a sucker for peach and cherry. Mini-me likes apple.

      Reply
  8. Tara says

    March 2, 2014 at 11:53 AM

    Yum, those look amazing. Look at you baking at midnight, I am up way too early to stay up that late!! Getting old I guess!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:33 AM

      Thanks Tara. Ha, I know right. I just had to wait for mini-me to get home. It’s our family tradition.

      Reply
  9. Family Foodie says

    March 2, 2014 at 12:45 PM

    Can you believe I have never tried a Paczki? This must change… these look so good.

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:34 AM

      You have to try them Isabel. They are so good. So worth the effort.

      Reply
  10. Shaina says

    March 2, 2014 at 1:41 PM

    Wow, your photos look incredible…like pop-out-of-the-screen perfection

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:34 AM

      Thanks so much Shaina. I appreciate it.

      Reply
  11. Emily @ Life on Food says

    March 2, 2014 at 1:48 PM

    These look pretty darn decadent. I haven’t ever had a paczki but they sell them in all of the bakeries around here. Just thinking about a warm one is making me drool.

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:36 AM

      They are so good Emily, you must try them. We love making them.

      Reply
  12. Shannon R says

    March 2, 2014 at 3:36 PM

    I need to follow your recipe stat! Your paczki are so photogenic, I want to dive right in!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:37 AM

      Thanks Shannon. I hope you get to make them. xx

      Reply
  13. Betsy Cohen says

    March 2, 2014 at 3:46 PM

    I wish you lived nearby. I would be over in a heartbeat!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:38 AM

      I would love that. xx

      Reply
  14. Jennie @themessybakerblog says

    March 2, 2014 at 5:04 PM

    Doughnuts are always worth the effort. I know these aren’t technically doughnuts, but if they look like a doughnut and taste like a doughnut… Pinning!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:39 AM

      They really are worth it. Love these freaking things. Thanks for pinning lady. xx

      Reply
  15. Alex says

    March 2, 2014 at 5:16 PM

    Oh they look so mouth-watering… I don’t know about serving, but I’d eat them with a gigantic smile alright!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:39 AM

      Ha, thanks Alex, that made me giggle.

      Reply
  16. Anonymous says

    March 2, 2014 at 5:51 PM

    Polish Pączki — I’ve never heard of these before! They look amazing! I’m going to have to make them! So decadent! 🙂

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:40 AM

      You must make them. So good.

      Reply
  17. suzanne Perazzini says

    March 3, 2014 at 12:37 AM

    These look so great and your photos are lovely. I think these treats are best kept for a special occasion – that’s what keeps them so sought-after.

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:40 AM

      Thanks so much Suzanne. I adore making these with mini-me every year. Such a great tradition.

      Reply
  18. Kelly @ Kelly Bakes says

    March 3, 2014 at 12:43 AM

    My little Polish donut-loving heart thanks you SO much for sharing this recipe! I am not a master of frying (despite having worked at a donut shop), however, I will be babysitting at my sister’s house where there is a deep fryer at my disposal. These NEED to happen!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:45 AM

      Awe, you are so welcome Kelly. Have you ever made them? I think you can bake them too. When we stuff them we don’t just pipe stuff in, we actually make the rounds smaller, add the filling, top with another round, seal and cook with the filling in them. There is something so amazing about warm filling inside. Just make sure you seal them really well so the filling doesn’t end up in your deep fryer.

      Reply
  19. Laura says

    March 3, 2014 at 8:09 AM

    So much for trying to avoid sweets my sweet tooth doesn’t think it can let these beauties pass me by.

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 2:46 AM

      Ha, I’ve given up fighting my sweet tooth. It always wins.

      Reply
  20. Samantha @FerraroKitchen says

    March 3, 2014 at 11:32 AM

    Gorgeous Kim! I want to say these are similar to malasadas?? You must know what they are…Portuguese doughnuts that you can find anywhere in Hawaii…I miss them! But I am afraid of making anything with yeast lol

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:07 AM

      Very similar. I think almost interchangeable. I can’t wait to take K to Hawaii. We’re hoping next year, if not it’ll be the year after. She needs to see where her name comes from.

      Do not fear the yeast, the worst part of it is the smell. I despise the smell of yeast, especially when you proof it, particularly in milk. But once you tackle yeast it’s super easy. Just make sure you proof so you know your yeast is good. It takes just a few minutes. Or buy a bread machine, I do a ton of my doughs in my bread maker. It does all the work for you.

      Reply
  21. Cathy says

    March 3, 2014 at 12:25 PM

    worth every bit of the effort I’ll bet and amazingly delicious looking too!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:12 AM

      Thanks Cathy. We love these things.

      Reply
  22. Katie says

    March 3, 2014 at 1:07 PM

    Oooooh…I think I drooled just a little bit. Is there anything better than a sweet treat warm from the fryer? These look so special!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:13 AM

      Ha, high praise. We love making these every year.

      Reply
  23. Susan P says

    March 3, 2014 at 4:46 PM

    These look delicious. Do you switch to the hook attachment when adding the flour?

    Reply
    • Kim Beaulieu says

      March 4, 2014 at 12:41 AM

      You could, I didn’t. I just left the paddle on it and it worked beautifully. It’s a pretty wet dough until you work it later with some bench flour. I’m a lazy girl, if I can get away with not swapping attachments I will. Just don’t use the whisk, it wouldn’t work, but the paddle is perfection. On slow speed. Hope that helps. Let me know if you make them. I’m noshing on one (or three) right now.

      Reply
  24. Nancy @ gottagetbaked says

    March 3, 2014 at 8:12 PM

    Gaaaaah – these are so gorgeous, Kim, I can’t stand it. I love fried dough so much. This may be a step-heavy recipe but I’m sure totally worth it at the end to take a giant bite out of these crispy, soft, sugar crusted beauties. I’m visiting your house next year for Fat Tuesday.

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:14 AM

      Thanks Nancy. You totally need to come visit. Not as pretty here as BC but I can make up for that with food. Ha.

      Reply
  25. [email protected] is How I Cook says

    March 3, 2014 at 11:47 PM

    I can see why this is one of her favorite recipes. These would be dangerous in my house. I’d have to auction them to the highest bidder and I bet no one would bid higher than me!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:23 AM

      Ha, that’s basically what happens here over the last one. We all make deals to see who wants it the most.

      Reply
  26. Cindys Recipes and Writings says

    March 4, 2014 at 8:12 AM

    I couldn’t resist a few of these today! Diet be damned!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:23 AM

      Exactly. Once a year, who cares right. So worth the indulgence. xx

      Reply
  27. Angie says

    March 4, 2014 at 9:51 AM

    These look so good! I see why it’s your daughter’s favorite 🙂

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:24 AM

      Thanks Angie. She is crazy for these things.

      Reply
  28. Paula - bell'alimento says

    March 4, 2014 at 5:18 PM

    Yum. Yum. Gimme Some. Sorry I couldn’t think straight after seeing those photos. Want. Stat.

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:24 AM

      Ha, that actually cracked me right the heck up. Thanks Paula. xx

      Reply
  29. Barbara @ Barbara Bakes says

    March 4, 2014 at 5:35 PM

    These would be a favorite at my house too!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:25 AM

      They are just too darn good. xx

      Reply
  30. Diana Cote says

    March 4, 2014 at 6:32 PM

    I don’t have any rum or rum extract, i do have real whiskey and vanilla & lemon extract also almond. is there anything i could substitute it for? Thanks! 🙂

    Reply
    • Kim Beaulieu says

      March 4, 2014 at 7:25 PM

      I’d just use straight up vanilla extract if you don’t have rum. I do that a lot. Almond would be nice too. Hope that helps. xx

      Reply
  31. Ramona W says

    March 4, 2014 at 7:55 PM

    Wow… I could seriously a whole tray of these. 🙂 Looks like a perfect treat.

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:25 AM

      Pretty much what I did. lol

      Reply
  32. Rebecca {foodie with family} says

    March 4, 2014 at 8:52 PM

    There’s a HUGE Polish community near me in Buffalo, and they actually call Shrove Tuesday “Paczki Tuesday”! I love these things and I’m not even usually a doughnut person!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:26 AM

      They are huge here too, they sell them everywhere. I love making them and eating them. I’m like you, I’m not a big donut girl but I make exceptions for these.

      Reply
  33. Marjory @ Dinner-Mom says

    March 4, 2014 at 10:39 PM

    These look amazing! Thanks for sharing!

    Reply
    • Kim Beaulieu says

      March 5, 2014 at 3:27 AM

      Thanks so much Marjory. xx

      Reply
  34. Lauren @ Healthy Delicious says

    March 5, 2014 at 2:49 PM

    I love paczi! It never even occurred to me to make my own… I bet these are a billion times better than what I get at the grocery store.

    Reply
  35. Brianne @ Cupcakes & Kale Chips says

    March 6, 2014 at 10:32 PM

    This Polish girl really has to make these sometime!

    Reply
  36. Simone says

    March 7, 2014 at 9:03 AM

    Well heavy or not and many steps or not… I’m pretty sure I would looove to make these! They look gorgeous and love your photos!

    Reply
  37. Sarah says

    March 7, 2014 at 9:46 PM

    These look exactly like the ones they sell in Toronto’s Polish district… SO good!

    Reply
  38. Renee says

    March 8, 2014 at 8:07 PM

    I’ve never had packai however I know my life won’t be complete until I’ve had one after seeing yours. Wow.

    Reply
  39. [email protected] says

    March 9, 2014 at 12:46 PM

    These just made me drool. For reals. They’re gorgeous!!

    Reply
  40. heather @french press says

    February 9, 2016 at 9:56 AM

    fat tuesday just wouldn’t be the same without a delicious doughnut or two. I usually make my grandmothers fastnachts, but this year we went with beignets. either way fried dough is the way to go!

    Reply
  41. Jane says

    February 14, 2016 at 12:01 PM

    Hi, I am actually in the middle of making these. I just finished making my first dough and was about to make a second batch when I noticed that the recipe calls for salt. I didn’t add any to the first batch because it isn’t in the instructions anywhere. When are you supposed to add it and does this mean my first dough is ruined? I’ve just put it in a bowl to rise for the first time. I’d really appreciate if you can get back to me ASAP!

    Reply
    • Kim Beaulieu says

      February 14, 2016 at 5:10 PM

      I’ll peek at the recipe as soon as I get home, but leaving the salt out won’t affect this recipe whatsoever. It just helps heighten the sweetness but you won’t even notice it’s missing at all. Thanks for the heads up. I’ll take a look as soon as I get it. Sometimes not having an editor to look over stuff sucks. I keep wondering if it would be worth hiring a proof reader, just in case the odd one like this gets by me.

      Reply
  42. anna says

    March 20, 2016 at 2:58 PM

    How do you control the oil temperature for cooking the Polish paczki? What kind of pot do you use? Do you use a thermometer?

    Reply
    • Kim Beaulieu says

      March 23, 2016 at 12:11 AM

      Hi Anna. We have an electric deep fryer which is perfect for maintaining the temperature. You can use a dutch oven or large stock pot on the stove just as easily. If you do that you must use a thermometer to avoid not only burning, but a dangerous situation. You can buy good thermometers anywhere these days, even Walmart carries them. I have to be super careful when doing any frying on my stove because mine is gas, so it’s open flame. If you decide to use a dutch oven only fill the oil about 1/4 to 1/3 full, just enough oil to cook it but you not to bubble up over the sides. Does that help a bit? If you need anything else just holler. I’m all morning on Wednesday, but stepping out for lunch and some barn time in the afternoon. Then I’m home in the evening. You can hit me up here or email me.

      Reply
  43. Pickled Love says

    May 17, 2020 at 11:27 PM

    This looks so fluffy and sugary, too tasty to resist! I would try it!

    Reply
    • Kim Beaulieu says

      June 16, 2020 at 8:38 PM

      Thanks so much.

      Reply

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