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Loading...Polish paczki are rich, yeasted doughnuts traditionally enjoyed on Fat Thursday (Tlusty Czwartek), the last Thursday of Carnival before Lent begins. Unlike typical doughnuts, the dough is enriched with plenty of egg yolks, butter, and a splash of spirits, creating an exceptionally tender crumb. Each one is deep-fried until deep golden, injected with warm rose hip jam, and finished with a snowy dusting of powdered sugar.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings12
Yield12 doughnuts
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 50 gCarbs
- 1 gFiber
- 24 gSugar
- 5 gProtein
- 85 mgSodium
- 110 mgPotassium
- 50 mgCalcium
- 2 mgIron
- 4 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (55 g) unsalted butter, melted and cooled
- 2 tbsp rum or vodka
- 1 tsp pure vanilla extract
- 1/2 tsp fine salt
For the filling and frying
- 1 cup (280 g) thick rose hip jam or plum preserves
- 1 tsp finely grated lemon zest
- 4 cups (960 ml) neutral oil such as canola or sunflower, for frying
- 1 cup powdered sugar, for dusting
- 1 large egg white, lightly beaten (optional seal)
Directions
- Activate the yeast by stirring it into the warm milk with 1 teaspoon of the sugar; let stand until foamy, about 5 minutes.
- In a large bowl, whisk the flour with the remaining sugar and salt. Make a well in the center, add the egg yolks, melted butter, rum, vanilla, and the yeast mixture, and stir to form a shaggy dough.
- Turn onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 1/2 hours.
- Punch down the dough, knead in the lemon zest, and roll out to a 1/2-inch thickness. Cut into 3-inch rounds with a biscuit cutter, transfer to parchment-lined trays, cover, and let rise again until puffy, 40 to 45 minutes.
- Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry the rounds in small batches, 2 to 3 minutes per side, until a deep mahogany gold. Drain on a wire rack and cool until warm, not hot.
- Load the rose hip jam into a piping bag fitted with a 1/4-inch round tip. Insert the tip into the side of each doughnut and squeeze in roughly 1 1/2 tablespoons of jam, then pinch the opening closed if using the egg white seal.
- Dust the filled paczki very generously with powdered sugar and arrange on a serving platter.
- Serve the same day for the crispiest exterior, either warm or at room temperature, with coffee or hot milk.
Cook’s Notes
- Paczki are the centerpiece of Fat Thursday, when Polish bakeries reportedly sell hundreds of millions of them in a single day.
- Monitor oil temperature closely; below 325°F the dough will absorb excess oil and turn greasy, while above 360°F the outside burns before the inside cooks.
- Rose hip jam (dziki róż) is the most traditional filling, but thick plum, raspberry, blackberry, or custard also work well.
- The optional splash of rum or vodka tenderizes the gluten and limits oil absorption during frying—a classic Polish trick passed down through generations.
- For best texture, fry and fill within a few hours of serving; leftover paczki can be revived in a 300°F oven for 5 minutes to restore their crisp shell.
