Authentic Paczki Recipe: Polish Fat Tuesday Donuts

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These traditional Polish Paczki (pronounced “poonch-key”) are rich, yeasted donuts filled with jam or custard and fried to golden perfection. A must-have for Fat Thursday (Tłusty Czwartek) or Mardi Gras celebrations!

Why You’ll Love This Recipe

✔ Authentic Polish recipe passed down through generations
✔ Pillowy soft interior with a delicate crust
✔ Customizable fillings – use your favorite jam or custard
✔ Perfect for special occasions or weekend baking projects

Ingredients

For the Dough

  • 4 cups (500g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 2¼ tsp (1 packet) active dry yeast
  • ½ tsp salt
  • ½ cup (120ml) whole milk, warmed to 110°F
  • 4 large egg yolks
  • ¼ cup (60g) unsalted butter, softened
  • 2 tbsp vodka or rum (optional, prevents oil absorption)
  • 1 tsp vanilla extract
  • Zest of 1 lemon

For Frying & Finishing

  • 6 cups vegetable oil for frying
  • 1 cup granulated sugar for coating
  • 1 tsp ground cinnamon (optional)

Filling Options

  • 1 cup raspberry jam
  • 1 cup prune jam (traditional)
  • 1 cup pastry cream
  • 1 cup rosehip jam

Step-by-Step Instructions

1. Make the Dough

  1. Whisk together flour, sugar, yeast, and salt in a stand mixer bowl.
  2. Add warm milk, egg yolks, butter, alcohol (if using), vanilla, and lemon zest.
  3. Mix with dough hook for 5-7 minutes until smooth and elastic.
  4. Cover and let rise in warm place for 1-1½ hours until doubled.

2. Shape & Second Rise

  1. Punch down dough and roll to ½-inch thickness.
  2. Cut 3-inch circles using a biscuit cutter or glass.
  3. Place on parchment-lined trays, cover, and rise 30-45 minutes.

3. Fry to Perfection

  1. Heat oil to 350°F (175°C) in heavy pot.
  2. Fry paczki 2-3 at a time for 1½-2 minutes per side until deep golden.
  3. Drain on wire rack over paper towels.

4. Fill & Finish

  1. Cool slightly, then pipe in filling using a Bismarck tip or small spoon.
  2. Roll in cinnamon sugar while still warm.

Expert Tips

🔹 Temperature matters: Keep oil between 340-360°F for even cooking
🔹 Traditional touch: Add a teaspoon of orange blossom water to dough
🔹 Make ahead: Dough can refrigerate overnight after first rise
🔹 Serving suggestion: Dust with powdered sugar instead of granulated

Storage & Serving

  • Best eaten day of making
  • Store unfilled paczki in airtight container for 1 day
  • Reheat briefly in 300°F oven to refresh texture

Enjoy these pillowy treats with strong coffee for an authentic Polish experience! 🇵🇱☕ Let me know if you’d like alternative filling suggestions!

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