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