Pączki: A Traditional Polish Jam-Filled Doughnut Recipe
Published Feb. 28, 2025
Recipe Overview
Total Time: 4 hours 15 minutes (10 minutes prep, 1 hour 50 minutes cooking, 2 hours 15 minutes rising)
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Rising Time: 2 hours 15 minutes (1.5 hours + 0.75 hours)
Yield: Approximately 16 pączki
Ingredients
Dough Ingredients
1 cup (250 milliliters) whole milk, lukewarm (100–110°F/38–43°C)
2 packets (14 grams/4½ teaspoons) active dry yeast
½ cup + 1 tablespoon (114 grams) granulated sugar, divided
7 large egg yolks + 1 whole egg
1 teaspoon fine sea salt
1 tablespoon vodka, rum, or brandy (optional, for flavor depth)
1 tablespoon vanilla extract
4 cups (500 grams) all-purpose flour, sifted, plus extra for dusting
6 tablespoons (84 grams) unsalted butter, melted and cooled
Filling & Coating Ingredients
Vegetable oil, for greasing the bowl and frying
2 cups smooth jam (e.g., strawberry, wild rose, plum; see Pro Tips for alternatives)
Granulated or powdered sugar (optional, for coating)
Pączki Glaze (optional): ½ cup (65 grams) powdered sugar + 1 tablespoon hot water (for 4 doughnuts; scale as needed)
Finely chopped candied orange peel (if using glaze)
Detailed Preparation
Step 1: Activate Yeast
In a small saucepan, heat milk over medium heat until lukewarm (100–110°F/38–43°C), about 2–3 minutes. Transfer to a small bowl. Add 1 tablespoon sugar and yeast, stir to dissolve. Cover and let sit in a warm spot (75–80°F/24–27°C) until frothy, ~10 minutes.
Step 2: Cream Egg Yolks & Add Flavors
In a stand mixer (fitted with a paddle attachment) or large bowl (hand mixer), beat egg yolks with salt and remaining ½ cup sugar on high speed until pale, tripled in volume, and fluffy, ~5 minutes. Scrape down the bowl, add whole egg, vodka (if using), and vanilla extract. Beat to combine.
Step 3: Mix the Dough
Switch to the dough hook. Add the yeast mixture and sifted flour, mixing on the lowest speed until combined, ~2–3 minutes. Gradually drizzle in melted butter while mixing on low, ~15 minutes total, until the dough pulls away from the bowl (it will remain sticky but cohesive).
Step 4: First Rising
Lightly oil a large bowl. Transfer dough to the bowl, cover with a damp kitchen cloth, and let rise in a warm spot until doubled in size, ~1.5 hours.
Step 5: Second Rising
Gently deflate the dough (press down firmly), cover again, and let rise until doubled again, ~30 minutes.
Step 6: Shape & Cut Doughnuts
Line a baking sheet with parchment paper. Dust a work surface lightly with flour. Gently deflate the dough, knead 3–4 times, then roll to ⅔-inch thickness. Cut 3-inch rounds with a cutter, spacing 1 inch apart. Gather scraps, re-roll once, and cut remaining dough (avoid over-rolling). Aim for 16 pączki total.
Step 7: Final Rising Before Frying
Place dough rounds on the prepared sheet, cover, and let rise in a warm spot until puffy, ~30–45 minutes.
Step 8: Prepare Frying Station
Fill a 5-quart pot with 1 inch of oil. Attach a deep-fry thermometer; heat to 350°F (177°C). Line a sheet pan with a wire rack or paper towels for draining.
Step 9: Test & Fry Doughnuts
Fry 3 test doughnuts top-side down until deep brown (~2.5–3 minutes). Flip and fry the other side until golden, ~2.5–3 minutes. Check doneness: internal temp ~190°F (88°C) or cut to ensure no raw batter.
Step 10: Fry All Doughnuts
Fry remaining doughnuts in batches of 3, maintaining oil at 340–350°F. Transfer to the rack/paper towels to cool slightly.
Step 11: Fill & Finish
Fill a piping bag with jam. With a chopstick, make a small hole in the side of a cooled doughnut, insert the bag tip, and squeeze 1 tablespoon jam. Dust with powdered sugar, roll in granulated sugar, or brush with glaze (add candied orange peel if using).
Pro Tips
Jam Alternatives: Traditional: prune butter, wild rose; Modern: strawberry, plum, or chocolate pastry cream.
Glaze: Whisk ½ cup powdered sugar + 1 tbsp hot water for 4 doughnuts; scale up for more.
Storage: Unfilled pączki: room temp for 1 day; filled: refrigerate in an airtight container for 1–2 days.
User Comments
“My mother always included a slice of raw potato in the frying oil—Tradition!”
“So delicious, but my first one in Detroit felt like a hockey puck in my stomach! Definitely meant for Lent.”
“Rich like Polish tradition—my wife called them ‘PERFECTION’ after following the recipe!”
Pączki are best enjoyed fresh; share with coffee or tea for an authentic Polish experience!
