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Polish Doughnuts | Pączki

Course Dessert
Cuisine Eastern European, Polish
Keyword dessert, doughnut, Pączki
Prep Time 2 hours
Cook Time 4 minutes
Total Time 2 hours 4 minutes
Servings 20 doughnuts


for dough

  • 1000 g wheat flour all-purpose, King Arthur brand
  • 20 g Saf Instant Yeast
  • 150 g sugar
  • 480 ml milk whole, room temp
  • 6 each egg yolks large
  • 1 each egg large
  • 1 tbsp vanilla extract
  • 2 tbsp rum
  • 2 each lemon zest and juice
  • 1 tsp kosher salt
  • 100 g butter softened

for filling

  • ~430 g jam or fruit preserves, 17-18g per doughnut

for coating

  • ~50 g confectioners powdered sugar


  • In a bowl of stand mixer, combine sifted flour and Saf instant yeast. In a separate large bowl, the rest of ingredients for the dough and whisk until sugar and salt are dissolved. Add liquid mixture to the flour. Using paddle attachment, combine all ingredients.
    Dough for Polish doughnuts pączki
  • Knead on medium speed for about 5 minutes (for KA: speed 2 for 5 minutes + speed 4 for 2 minutes), until a very soft dough comes together.
    Dough for Polish doughnuts pączki
  • Transfer the dough to a lightly greased bowl, cover with plastic wrap, and leave at room temperature for 1 - 1 1/2 hours, until doubled in size.
    Dough for Polish doughnuts pączki
  • Dough for Polish doughnuts pączki
  • Remove the dough from the bowl and turn out onto a floured work surface. With your fingers, gently pat it to make an even layer, sprinkle with flour, and gently roll a rectangular 1/2" thick. Divide it into two halves. Let it rest for 5 minutes, covered.
    Dough for Polish doughnuts pączki
  • Roll both halves 1/4" thick. Using a 3" D cookie cutter, mark 10-12 rounds on one of them, and spoon 1 tsp of filling in the center of each round.
    Shaping Polish doughnuts pączki
  • Place the other half of the dough on top. Using the same cookie cutter, cut out circles around the covered filling. The edges will stick together during the process of cutting. Note: they won't stick well if you have too much flour on the inner side of the dough.
    Shaping Polish doughnuts pączki
  • Lightly oil a baking sheet. Arrange shaped doughnuts on it leaving enough space around each one to double.
    Making Polish doughnuts pączki
  • Cover and leave at room temperature for 45-60 minutes.
    Making Polish doughnuts pączki
  • Fill a large shallow pot with oil 2 1/2" deep and heat it to 175C/350F. Right before frying, pierce the top and the bottom of each doughnut with a toothpick once on each side to prevent forming a bubble around the filling.
    Deep frying Polish doughnuts pączki
  • Fry for about 2 munites on each side, starting bottom (wet side) down, until dark golden brown.
    Deep frying Polish doughnuts pączki
  • Remove from oil to paper towels to drain off excess oil. Sprinkle with powdered sugar and serve.
    Polish doughnuts pączki


About: https://www.seasonsandsuppers.ca/polish-paczki-donuts-recipe/
Source recipe: https://www.mojewypieki.com/przepis/paczki-przepis-i
Shaping method: http://rozik1965.livejournal.com/39292.html
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