Polish Paczki is one of my daughter’s favourite recipes. She looks forward to making them every year. This recipe is easy and absolutely delicious.
Each year my daughter gets really excited as Fat Tuesday approaches. So when Sunday Supper announced the theme for this week would be Fat Sunday I knew we needed to make Polish Paczki. Mini-me was beyond thrilled. Timing was difficult as she’s in university and works, so she’s super busy. So these were made at around midnight on Saturday night, mere hours before the post was due. I knew it was the only time we could make them together so I did the prep for the dough during the day. That ensured we could make the Polish Paczki together before bed.
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. So 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. 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.
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- 1 and ½ cups warm milk (110 degrees is ideal, no warmer than that)
- 2 packages of 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)
- ½ cup sugar
- ½ cup (1 stick) of butter
- 1 large egg, room temperature
- 3 large egg yolks, room temperature
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 and ½ to 5 cups all-purpose flour
- Granulated Sugar
- Powdered Sugar
- Cinnamon Sugar Mix (one part granulated sugar, one part brown sugar, then a dash of cinnamon and nutmeg)
- 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.
- In a stand mixer combine the ½ cup sugar and ½ 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 ½ 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 ½ 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 ½ hours.
- Now lightly flour your work surface. Turn your dough out onto the work surface. Roll out so the dough is ½ 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!
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.
Be sure to visit all my Sunday Supper peeps to see what they whipped up for you!
Cocktails & Other Beverages:
- The Hurricane Cocktail Recipe from An Appealing Plan
- The French 75 from Kimchi MOM
- Sweet Potato Pie Smoothie from Peanut Butter and Peppers
Appetizers:
- Fried Oysters and Remoulade from Jane’s Adventures in Dinner
- Shrimp in Mustard Sauce from Noshing With The Nolands
- Mini Sweet Potato Pies from MealDiva
- Cajun Crab Beignets from Delaware Girl Eats
- Pancetta and Mushroom Arancini from Ruffles & Truffles
Main Dishes:
- Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
- Chicken and Sausage Gumbo from Supper for a Steal
- Sausage and Shrimp Jambalaya from Yours And Mind Are Ours
- Vegan Pizza Waffles from Killer Bunnies, Inc.
- Red Beans and Rice from Cookin’ Mimi
- Baked Catfish Po’Boy from Curious Cuisiniere
- Muffaletta from Casa de Crews
- Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
- Seafood Gumbo from Take A Bite Out of Boca
- Cajun Rice and Beans from Momma’s Meals
- Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
- Louisiana Roasted Barbecue Shrimp from Food Lust People Love
- Cajun Dirty Rice Bowls from The Dinner-Mom
- New Orleans Fried Chicken from Family Foodie
Side Dishes:
- Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
- Okra Creole from Cindy’s Recipes and Writings
Desserts:
- Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
- Chocolate Ganache Tart from Melanie Makes
- Banana Bread Pudding from Gotta Get Baked
- Delicious Saffron Baked Beignets from A Kitchen Hoor’s Adventures
- New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
- Buttermilk Beignets from The Messy Baker
- Eggless Bread Pudding in a Jar from What Smells So Good?
- Mint Julep Bars from The Girl In The Little Red Kitchen
- Mardi Gras Cupcakes with Cinnamon Frostingfrom Hezzi-D’s Books and Cooks
- Mardi Gras Long Johns from Kudos Kitchen by Renee
- Mexican Chocolate Coffee Cake from La Cocina de Leslie
- Fasnetküchle from The Not So Cheesy Kitchen
- Cheesecake Swirl Brownies from That Skinny Chick Can Bake
- Pecan and Chocolate Pralines from Desserts Required
- Chocolate Raspberry Cake from Clarks Condensed
- Baked Coconut Beignets from Mess Makes Food
- Ravioli dolci di Carnevale from Manu’s Menu
- Strawberry Paczki from Neighborfood
- Blackberry Fritters from girlichef
- Brownie Chocolate Chip Cheesecake from Magnolia Days
- Flourless Chocolate Cake in a Mug with Coconut Cream from Sue’s Nutrition Buzz
- Pecan Bars from Pies and Plots
- “Skinny Tuesday” Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
- Mocha Pear Cake from Happy Baking Days
- Skinny Baked Beignets from Daily Dish Recipes
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Craving more fabulous desserts? Check out these recipes!
Easy Semi Homemade Strawberry Pop Tarts
Toasted Coconut and Cherry Hand Pies
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
Jamie says
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!
Kim Beaulieu says
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.
Renee - Kudos Kitchen says
So delicious! Yours look better than the ones that came out of the bakery I worked in years ago!
Kim Beaulieu says
Awe thanks Renee. I had so much fun making these with my daughter. It’s a yearly tradition.
Kayle (The Cooking Actress) says
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!
Kim Beaulieu says
Tradition in our family, my daughter insists on making them every year. It’s so much fun. We have tons of them.
Courtney @ Neighborfood says
Great minds think alike! We love Paczki too, but this was the first year I made them myself. So delicious!
Kim Beaulieu says
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.
John@Kitchen Riffs says
I love these things! All too much. 😉 I’ve never tried making them, though — definitely something I need to do. These look wonderful — thanks.
Kim Beaulieu says
They are so good. You have to try making them John. They are super easy, just a tad step heavy but totally worth it.
Jennifer @ Peanut Butter and Peppers says
Yum!! Yo rPolish Paczki looks just incredible! They look so light and fluffy!!
Kim Beaulieu says
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.
Liz says
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 🙂
Kim Beaulieu says
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.
Tara says
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!
Kim Beaulieu says
Thanks Tara. Ha, I know right. I just had to wait for mini-me to get home. It’s our family tradition.
Family Foodie says
Can you believe I have never tried a Paczki? This must change… these look so good.
Kim Beaulieu says
You have to try them Isabel. They are so good. So worth the effort.
Shaina says
Wow, your photos look incredible…like pop-out-of-the-screen perfection
Kim Beaulieu says
Thanks so much Shaina. I appreciate it.
Emily @ Life on Food says
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.
Kim Beaulieu says
They are so good Emily, you must try them. We love making them.
Shannon R says
I need to follow your recipe stat! Your paczki are so photogenic, I want to dive right in!
Kim Beaulieu says
Thanks Shannon. I hope you get to make them. xx
Betsy Cohen says
I wish you lived nearby. I would be over in a heartbeat!
Kim Beaulieu says
I would love that. xx
Jennie @themessybakerblog says
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!
Kim Beaulieu says
They really are worth it. Love these freaking things. Thanks for pinning lady. xx
Alex says
Oh they look so mouth-watering… I don’t know about serving, but I’d eat them with a gigantic smile alright!
Kim Beaulieu says
Ha, thanks Alex, that made me giggle.
Anonymous says
Polish Pączki — I’ve never heard of these before! They look amazing! I’m going to have to make them! So decadent! 🙂
Kim Beaulieu says
You must make them. So good.
suzanne Perazzini says
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.
Kim Beaulieu says
Thanks so much Suzanne. I adore making these with mini-me every year. Such a great tradition.
Kelly @ Kelly Bakes says
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!
Kim Beaulieu says
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.
Laura says
So much for trying to avoid sweets my sweet tooth doesn’t think it can let these beauties pass me by.
Kim Beaulieu says
Ha, I’ve given up fighting my sweet tooth. It always wins.
Samantha @FerraroKitchen says
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
Kim Beaulieu says
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.
Cathy says
worth every bit of the effort I’ll bet and amazingly delicious looking too!
Kim Beaulieu says
Thanks Cathy. We love these things.
Katie says
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!
Kim Beaulieu says
Ha, high praise. We love making these every year.
Susan P says
These look delicious. Do you switch to the hook attachment when adding the flour?
Kim Beaulieu says
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.
Nancy @ gottagetbaked says
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.
Kim Beaulieu says
Thanks Nancy. You totally need to come visit. Not as pretty here as BC but I can make up for that with food. Ha.
Abbe@This is How I Cook says
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!
Kim Beaulieu says
Ha, that’s basically what happens here over the last one. We all make deals to see who wants it the most.
Cindys Recipes and Writings says
I couldn’t resist a few of these today! Diet be damned!
Kim Beaulieu says
Exactly. Once a year, who cares right. So worth the indulgence. xx
Angie says
These look so good! I see why it’s your daughter’s favorite 🙂
Kim Beaulieu says
Thanks Angie. She is crazy for these things.
Paula - bell'alimento says
Yum. Yum. Gimme Some. Sorry I couldn’t think straight after seeing those photos. Want. Stat.
Kim Beaulieu says
Ha, that actually cracked me right the heck up. Thanks Paula. xx
Barbara @ Barbara Bakes says
These would be a favorite at my house too!
Kim Beaulieu says
They are just too darn good. xx
Diana Cote says
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! 🙂
Kim Beaulieu says
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
Ramona W says
Wow… I could seriously a whole tray of these. 🙂 Looks like a perfect treat.
Kim Beaulieu says
Pretty much what I did. lol
Rebecca {foodie with family} says
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!
Kim Beaulieu says
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.
Marjory @ Dinner-Mom says
These look amazing! Thanks for sharing!
Kim Beaulieu says
Thanks so much Marjory. xx
Lauren @ Healthy Delicious says
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.
Brianne @ Cupcakes & Kale Chips says
This Polish girl really has to make these sometime!
Simone says
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!
Sarah says
These look exactly like the ones they sell in Toronto’s Polish district… SO good!
Renee says
I’ve never had packai however I know my life won’t be complete until I’ve had one after seeing yours. Wow.
Kate@Diethood says
These just made me drool. For reals. They’re gorgeous!!
heather @french press says
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!
Jane says
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!
Kim Beaulieu says
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.
anna says
How do you control the oil temperature for cooking the Polish paczki? What kind of pot do you use? Do you use a thermometer?
Kim Beaulieu says
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.