“Polish Doughnuts – Pączki”

Pączki - Polish Doughnuts

Polish Doughnuts – Pączki

You can fill these with jam, lemon curd, chocolate pudding, or custard (my favorite). It’s best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. – Jenny Jones

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 30 minutes

Makes: 12

Paczki (Polish Doughnuts)


  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons (1 packet = 7 grams) yeast (instant or dry active)
  • 2/3 cup milk (reduced fat or whole milk) warmed to 120°F for instant/110°F for dry active yeast
  • 3 Tablespoons vegetable oil
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • about 1/4 cup extra flour
  • 1 Tablespoon melted butter
  • 1/3 cup sugar for coating
  • 1 cup jam, custard, or filling of choice


    1. Place flour, sugar, salt, & yeast in large bowl.
    2. Stir in warm milk, followed by oil, egg yolks & vanilla.
    3. With electric mixer, beat for 2 minutes on high speed.
    4. Stir in enough flour until the dough holds together.
    5. On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
    6. If using custard filling, make it now so it can cool. (see recipe below)
    7. Line a large baking sheet with parchment paper.
    8. On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
    9. Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
    10. When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
    11. Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
    12. Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.
    13. For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.
Custard Filling:
  1. In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using – refrigerate if necessary.

Note: If using a pastry bag, choose a smooth jam and not one with pieces of fruit as they can clog the tip.

Polish Doughnuts – Pączki….Click on Donut and watch how to start making.;..

Pączki (Polish Doughnuts)

 “Polish Doughnuts – Pączki”

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