Name: Homemade Paczki (Polish Doughnuts) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Polish
Ingredients: 2 cups (480 ml) whole milk, warmed to 110°F (43°C); 4½ teaspoons active dry yeast (2 packages); ¾ cup (149 g) granulated sugar, plus 1 pinch; 5 to 6 cups (709 to 850 g) all-purpose flour, divided; 1 whole egg; 4 egg yolks; 1 teaspoon vanilla extract; 1¼ teaspoons salt; 4 tablespoons unsalted butter, melted and cooled; Peanut oil, canola oil, or lard, for frying; Fruit preserves, for filling (such as raspberry, strawberry, or prune); Powdered sugar; Granulated sugar

Jump to Recipe· 4.1 from 20 reviews

If you’ve ever dreamed of biting into a pillowy, golden treat bursting with your favorite fruity filling, then this Homemade Paczki (Polish Doughnuts) Recipe is exactly what you’ve been waiting for. These heavenly doughnuts, a cherished Polish tradition, offer a perfect balance of soft, tender dough and a dusting of sweet sugar that will brighten any celebration or cozy afternoon. Mastering this recipe at home is easier than you might think, and it’s sure to become a beloved classic in your kitchen.

Ingredients You’ll Need

The image shows two clear glass measuring bowls filled with thick, pale yellow dough at different stages of rising, placed side by side on a surface with a white marbled texture. The bowl on the left contains dough that has partially risen with a rough, uneven surface and is covered loosely with plastic wrap draped over the edges. The bowl on the right holds dough that has risen fully, filling the bowl more and showing a smooth but slightly bubbly texture on top. Both bowls have clear handles and spouts, and the lighting highlights the soft, fluffy consistency of the dough. Photo taken with an iphone --ar 4:5 --v 7

To create these irresistible paczki, you only need simple, everyday ingredients that come together in harmony to create the perfect texture, flavor, and color. Each ingredient plays a key role, ensuring your doughnuts are airy yet rich, with just the right sweetness and a beautiful golden crust.

Whole milk (2 cups, warmed to 110°F): The warm milk activates the yeast and helps create that tender crumb.
Active dry yeast (4½ teaspoons): The magic behind the dough’s rise and fluffiness.
Granulated sugar (¾ cup + 1 pinch): Adds sweetness to the dough and helps with browning during frying.
All-purpose flour (5 to 6 cups): Builds the structure of the dough, creating a soft but sturdy base.
Egg (1 whole): Adds richness and helps bind the ingredients.
Egg yolks (4): Give an extra dose of richness and color to the dough.
Vanilla extract (1 teaspoon): Infuses a subtle warmth and depth of flavor.
Salt (1¼ teaspoons): Balances the sweetness and enhances all other flavors.
Unsalted butter (4 tablespoons, melted and cooled): Contributes moisture and buttery richness for tender bites.
Peanut oil, canola oil, or lard (for frying): A neutral oil that fries the paczki to crispy, golden perfection.
Fruit preserves (for filling): The sweet surprise inside – raspberry, rosehip, or your favorite jam.
Powdered and granulated sugars (for coating): Adds the signature sweet finish and irresistible texture.

How to Make Homemade Paczki (Polish Doughnuts) Recipe

Step 1: Activate the Yeast

Start by warming your milk to about 110 degrees Fahrenheit – warm enough to wake up the yeast but not so hot that it kills it. Stir in the yeast and a pinch of sugar, then let it sit for 5 to 10 minutes until it becomes frothy and bubbly. This step is crucial because it ensures your dough will rise beautifully.

Step 2: Mix the Dough

In a large bowl, combine the yeast mixture with the remaining sugar, eggs, egg yolks, vanilla extract, salt, and melted butter. Gradually add in 5 cups of flour, mixing well after each addition until you have a smooth, slightly sticky dough. If the dough is too wet, sprinkle in the extra flour a little at a time, but be careful not to overdo it – you want that softness.

Step 3: First Rise

Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm spot for about 1 to 1½ hours, or until the dough doubles in size. This rise is where the dough develops its airy texture and characteristic lightness that makes paczki so special.

Step 4: Shape the Paczki

Turn the risen dough onto a floured surface and gently roll it out to about ½-inch thickness. Use a round cutter or glass around 3 to 4 inches in diameter to cut out dough circles. Place a spoonful of your chosen fruit preserves in the center of half the circles, then top with the remaining circles. Pinch the edges firmly to seal in the filling.

Step 5: Second Rise

Let the shaped paczki rest, covered lightly with a towel, for about 30 minutes until they puff up slightly. This final rise ensures even fluffiness and a light bite after frying.

Step 6: Fry to Golden Perfection

Heat your frying oil to 350 degrees Fahrenheit—use a candy thermometer for accuracy. Fry the paczki in batches, flipping halfway through, until they are golden brown on both sides, about 2 to 3 minutes per side. Be careful not to overcrowd the pan, keeping the heat steady for even cooking.

Step 7: Coat and Cool

Remove the paczki with a slotted spoon and place them on a paper towel-lined tray to drain excess oil. While still warm, roll or sprinkle them in a mixture of powdered and granulated sugar for that classic sweet finish. Let them cool enough to handle without losing their warm softness inside.

How to Serve Homemade Paczki (Polish Doughnuts) Recipe

The image shows three steps of making round biscuit dough. On the left, there is a large flat piece of dough rolled flat on a white marbled surface with some flour dusted around. In the middle, a red round cutter presses into the dough with around 14 circle shapes cut out, some still in place and some removed, with the rolling pin resting at the bottom left. On the right, there are 14 round dough pieces placed on small squares of parchment paper arranged on a metal baking tray ready to bake. The dough pieces are light golden with a slightly rough texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

One of the great joys of this Homemade Paczki (Polish Doughnuts) Recipe is how you can dress them up. Beyond the sugar coating, try dusting with cinnamon sugar, or adding a glaze made from powdered sugar and lemon juice for extra zing. Fresh berries or edible flowers on the side also add a lovely pop of color and freshness.

Side Dishes

Paczki pair wonderfully with a steaming cup of coffee or tea, making for a delightful breakfast or afternoon treat. For a festive brunch, serve them alongside scrambled eggs or a fresh fruit salad to balance the sweetness with some savory and bright notes.

Creative Ways to Present

For a party or special occasion, arrange your homemade paczki on a tiered cake stand or platter, nestled among sprigs of fresh mint. You can also turn them into mini sandwiches with a layer of mascarpone or whipped cream alongside the fruit preserve for an elegant twist that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though that’s rare), keep your paczki in an airtight container at room temperature for up to two days. This helps maintain their soft texture without becoming stale or soggy.

Freezing

You can freeze paczki once cooled. Wrap each doughnut individually in plastic wrap, then place in a freezer-safe container or bag. Frozen paczki will keep their freshness for up to 3 months, making them a perfect make-ahead treat for busy days or last-minute celebrations.

Reheating

To bring frozen or stored paczki back to life, warm them gently in a 350-degree oven for 5 to 7 minutes or microwave for about 20 seconds. This will refresh their soft, pillowy texture without drying them out.

FAQs

What makes paczki different from regular doughnuts?

Paczki are richer thanks to the addition of egg yolks and butter, and they are traditionally filled with fruit preserves or sweet fillings rather than just being glazed or frosted. They also have a slightly denser yet soft texture that sets them apart.

Can I use yeast substitutes to make paczki?

Fast-acting dry yeast or fresh yeast can be used, but active dry yeast is recommended to achieve the perfect rise and texture. Substituting too much may alter the dough’s flavor and consistency.

Is it necessary to fry paczki, or can I bake them?

Traditional paczki are deep-fried for that signature crispy exterior and soft interior. Baking would result in a different texture, more like a doughnut muffin, missing the classic golden crust and rich mouthfeel.

What type of fruit preserves work best for filling?

Classic flavors include raspberry, rosehip, prune, or strawberry preserves. Choose thick, high-quality preserves that won’t run too much when heated but still provide a bright, sweet burst inside.

Can I make paczki vegan or dairy-free?

It’s possible with substitutions like plant-based milk, vegan butter, and egg replacers, but the texture and flavor will be different from the traditional recipe. Experimenting can be fun, but the original recipe is what gives paczki their beloved classic taste.

Final Thoughts

There’s truly nothing quite like the joy of homemade paczki fresh from the fryer, sugar-coated and stuffed with luscious fruit filling. Diving into this Homemade Paczki (Polish Doughnuts) Recipe will bring a delicious slice of Polish tradition right into your kitchen, creating memories and flavors that linger long after the last bite. So roll up your sleeves, get frying, and share the love with these irresistible treats that are sure to become a favorite in your family too!