Pączki (Polish Filled Doughnuts)
Pronounced: POWNCH-key
Soft, rich, fluffy, and traditionally enjoyed before Lent — but amazing any time!
Ingredients (Traditional Version)
Makes 12–15 pączki
For the dough:
1 cup warm milk
2 ¼ tsp active dry yeast (1 packet)
⅓ cup sugar
4 tbsp butter, softened
3 egg yolks
1 whole egg
½ tsp salt
1 tsp vanilla extract
1 tbsp rum or vodka (prevents oil absorption but optional)
3 ½ cups flour (approx.)
For filling (choose one):
Plum jam (traditional)
Raspberry jam
Custard
Lemon curd
Nutella (modern version)
For finishing:
Powdered sugar or
Sugar glaze (1 cup powdered sugar + 2 tbsp milk)
Instructions
1️⃣ Activate the yeast
In a bowl, mix warm milk + yeast + 1 tbsp sugar.
Let sit 5–10 minutes until foamy.
2️⃣ Make the dough
In a large bowl, beat butter + remaining sugar until creamy.
Add egg yolks, whole egg, vanilla, and rum/vodka.
Mix in the activated yeast mixture.
Add flour + salt gradually until a soft dough forms.
3️⃣ Knead
Knead 8–10 minutes until smooth and elastic.
Dough should be soft but not sticky.
4️⃣ First rise
Place dough in an oiled bowl.
Cover and let rise 1–1.5 hours, until doubled.
5️⃣ Shape
Roll dough to ½-inch thickness.
Cut circles with a biscuit cutter or glass.
Place on a tray, cover, and let rise another 30–45 minutes.
6️⃣ Fry
Heat oil to 350°F (175°C).
Fry pączki 1–2 minutes per side until golden brown.
Drain on paper towels.
7️⃣ Fill
Use a piping bag with a long tip:
Insert the tip into the side
Squeeze jam/custard inside
8️⃣ Finish
Dust with powdered sugar
OR dip in glaze while still warm.
