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
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Polish Paczki
Ingredients
For the Dough:
- 1 ½ 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)
- ½ cup sugar
- ½ 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 ½ 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 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!
Notes
Nutrition
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.
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Toodles and smoochies! xx
Jamie
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
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
So delicious! Yours look better than the ones that came out of the bakery I worked in years ago!
Kim Beaulieu
Awe thanks Renee. I had so much fun making these with my daughter. It's a yearly tradition.
Kayle (The Cooking Actress)
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
Tradition in our family, my daughter insists on making them every year. It's so much fun. We have tons of them.
Courtney @ Neighborfood
Great minds think alike! We love Paczki too, but this was the first year I made them myself. So delicious!
Kim Beaulieu
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
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
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
Yum!! Yo rPolish Paczki looks just incredible! They look so light and fluffy!!
Kim Beaulieu
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
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
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
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
Thanks Tara. Ha, I know right. I just had to wait for mini-me to get home. It's our family tradition.
Family Foodie
Can you believe I have never tried a Paczki? This must change... these look so good.
Kim Beaulieu
You have to try them Isabel. They are so good. So worth the effort.
Shaina
Wow, your photos look incredible...like pop-out-of-the-screen perfection
Kim Beaulieu
Thanks so much Shaina. I appreciate it.
Emily @ Life on Food
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
They are so good Emily, you must try them. We love making them.
Shannon R
I need to follow your recipe stat! Your paczki are so photogenic, I want to dive right in!
Kim Beaulieu
Thanks Shannon. I hope you get to make them. xx
Betsy Cohen
I wish you lived nearby. I would be over in a heartbeat!
Kim Beaulieu
I would love that. xx
Jennie @themessybakerblog
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
They really are worth it. Love these freaking things. Thanks for pinning lady. xx
Alex
Oh they look so mouth-watering... I don't know about serving, but I'd eat them with a gigantic smile alright!
Kim Beaulieu
Ha, thanks Alex, that made me giggle.
Anonymous
Polish Pączki -- I've never heard of these before! They look amazing! I'm going to have to make them! So decadent! 🙂
Kim Beaulieu
You must make them. So good.
suzanne Perazzini
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
Thanks so much Suzanne. I adore making these with mini-me every year. Such a great tradition.
Kelly @ Kelly Bakes
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
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
So much for trying to avoid sweets my sweet tooth doesn't think it can let these beauties pass me by.
Kim Beaulieu
Ha, I've given up fighting my sweet tooth. It always wins.
Samantha @FerraroKitchen
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
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.