If you’ve always wanted to make authentic Polish Pączki at home, you’re going to love this recipe. These traditional Polish doughnuts are incredibly soft, fluffy, and filled with sweet jam, just like the ones you’ll find in bakeries across Poland during Fat Thursday (Tłusty Czwartek).
I know homemade doughnuts can seem intimidating at first, but don’t worry—I’ll walk you through every step. With simple ingredients, clear instructions, and a few helpful tips, you’ll be making beautiful homemade Pączki with confidence.
One of my favorite things about this recipe is how authentic it tastes while still being easy enough for home bakers. The dough is rich and buttery, the filling options are endless, and the sweet lemon glaze adds the perfect finishing touch.
Whether you’re celebrating Fat Thursday, exploring your Polish heritage, or simply craving a truly special homemade treat, this Pączki recipe delivers AMAZING results every time.
Why We Love Those Homemade Polish Pączki?
There is a reason Pączki have been loved in Poland for generations. They are wonderfully soft, lightly sweet, and filled with delicious jam in every bite. The dough fries up beautifully golden on the outside while staying light and fluffy inside.
Another thing I love about this recipe is that it uses simple pantry ingredients. There are no complicated techniques or hard-to-find ingredients required. If you can make bread dough, you can absolutely make these traditional Polish doughnuts.
And let’s talk about the fillings. Classic rose jam is always a favorite, but you can easily customize these Pączki with black currant preserves, raspberry jam, prune butter, chocolate filling, vanilla custard, or whatever your family loves most.
Most importantly, this recipe is reliable. Follow the steps, pay attention to the temperature tips, and you’ll get soft, bakery-style Pączki that taste like they came straight from a Polish pastry shop.
What Are Pączki?
Pączki (pronounced poonch-kee) are traditional Polish filled doughnuts made from a rich yeast dough that contains egg yolks, butter, milk, and sugar. They are especially popular on Tłusty Czwartek, also known as Fat Thursday, which is celebrated just before Lent begins.
Unlike regular doughnuts, authentic Pączki are made with a richer dough, giving them their signature soft texture and incredible flavor. They are traditionally filled with rose petal jam, prune butter, or fruit preserves and finished with powdered sugar or a sweet glaze.
If you’ve never tried homemade Pączki before, you’re in for a real treat.
Necessary Equipment
You don’t need any fancy equipment to make homemade Pączki. Here is everything you’ll need:
- Large mixing bowl
- Measuring cups and spoons
- Kitchen thermometer (highly recommended)
- Rolling pin
- 3-inch round cutter or drinking glass
- Deep pot or Dutch oven for frying
- Slotted spoon
- Wire cooling rack
- Paper towels
- Small whisk
- Pastry bag if filling after frying
Key Ingredients & Substitutions
2 oz fresh yeast: Fresh yeast creates the soft, fluffy texture that makes authentic Polish Pączki so special. If you can’t find fresh yeast, about 21 grams active dry yeast can be used instead.
1/3 cup granulated sugar: Adds sweetness and helps activate the yeast.
4 cups all-purpose flour: Provides structure while keeping the dough tender and light.
1 cup warm milk: Keep the milk between 90°F and 95°F for the best yeast activation. This small step makes a HUGE difference.
4 egg yolks: These give the dough its beautiful color and rich flavor.
1/4 cup unsalted butter, melted and cooled: Adds richness while helping create that soft bakery-style texture.
1 tablespoon vanilla sugar: Adds a gentle vanilla flavor. If needed, vanilla extract can work as a substitute.
2 tablespoons spirytus or rum: This traditional ingredient helps prevent the dough from absorbing too much oil during frying.
Pinch of salt: Balances the sweetness and enhances the overall flavor.
4 cups canola oil: A neutral oil that’s perfect for frying.
1/2 cup jam: Rose jam, black currant jam, prune butter, raspberry jam, and apricot preserves are all excellent choices.
1 cup powdered sugar: Creates a smooth and sweet glaze.
2 tablespoons fresh lemon juice: Adds brightness and prevents the glaze from becoming overly sweet.
How to Make Traditional Polish Pączki
1. Activate the Yeast
Warm the milk to approximately 90°F to 95°F (32°C to 35°C). Combine the fresh yeast with a tablespoon of sugar and a tablespoon of flour. Stir gently and allow the mixture to sit for about 15 minutes until frothy and bubbly.
2. Prepare the Dough
In a large bowl, combine the remaining flour, sugar, vanilla sugar, and salt. Add the activated yeast mixture, egg yolks, and spirytus or rum.
3. Add the Butter
Slowly pour in the cooled melted butter while mixing. Continue stirring until a shaggy dough begins to form.
4. Knead Until Smooth
Knead the dough for 8 to 10 minutes until it becomes smooth, glossy, and elastic. The dough should pull away from the sides of the bowl while remaining soft.
5. First Rise
Place the dough in a lightly greased bowl. Cover with a clean kitchen towel and allow it to rise in a warm, draft-free area for 1 to 1½ hours or until doubled in size.
6. Cut and Fill the Dough
Transfer the dough to a lightly floured surface and roll it to approximately ½-inch thickness. Using a 3-inch round cutter, cut circles from the dough.
Place a teaspoon of jam in the center of half the circles. Cover each with another dough circle and firmly pinch the edges together. Gently roll each filled piece between your hands to form a smooth round ball, ensuring the seam is completely sealed.
Alternatively, you may leave the dough unfilled and pipe the filling into the fried Pączki later.
7. Second Rise
Place the shaped Pączki on a lightly floured baking sheet. Cover loosely and allow them to rise for another 30 minutes until noticeably puffy.
8. Heat the Oil
Heat the canola oil to 350°F (175°C). Maintaining a steady oil temperature is essential for evenly cooked doughnuts.
9. Fry the Pączki
Carefully fry the doughnuts in batches, avoiding overcrowding. Cook for about 2 minutes per side until deep golden brown. Transfer to paper towels or a wire rack to drain.
10. Prepare the Glaze
Whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
11. Glaze and Serve
Dip the tops of the cooled Pączki into the glaze and allow the excess to drip off. Place on a wire rack until the glaze sets before serving.
Expert Tips for Perfect Pączki
Fresh Yeast: Making sure that your yeast is fresh is crucial for that perfect fluffy texture. Old yeast might not activate properly, leaving you with flat doughnuts.
Temperature Matters: Keep the milk warm (not hot) to activate the yeast without killing it, and ensure the frying oil is at a consistent 350°F for even, golden cooking.
Smooth, Elastic Dough is Key: Knead the dough until it’s smooth and glossy. This develops the gluten, giving Paczki their signature soft texture.
Let Them Rise: Don’t rush the rising process. A proper, warm, draft-free environment helps the dough double in size, making your Paczki light and airy.
Fillings: Experiment with different jams or even custards for the filling. Inserting the filling before or after frying allows for variety and personalization.
Traditional way of making Pączki: Traditionally to fry those delicious doughnuts, animal fat like lard was used. I recommend trying it, if You want to experience the old traditional flavor of pączek.
Filling ideas for Polish Pączki
Classic Fruit Jams: You can’t go wrong with traditional fruit jams. Prune, rose jam, and black currant jam are classic choices that offer a sweet and slightly tart flavor. Raspberry, strawberry, and apricot jams are also fantastic for a more familiar fruity taste.
Sweet Creams: For a rich and creamy filling, consider using Vanilla Budyń – Polish custard or sweet cream. Vanilla or chocolate custard are popular choices that make each bite decadently delicious. A lemon curd filling can add a zesty twist to the traditional Paczki.
Chocolate: Chocolate lovers can make Pączki with a smooth chocolate ganache or Nutella filling. These options add a luxurious richness to the doughnuts, making them irresistible to anyone with a sweet tooth.
Cheese Fillings: A sweetened cheese filling, similar to that used in cheesecakes, can offer a uniquely delightful flavor. Mixing cream cheese with a bit of sugar and lemon zest creates a filling that’s both tangy and sweet.
Serving Suggestions
Fresh Pączki are best enjoyed slightly warm with coffee, tea, or hot chocolate. They are a staple during Fat Thursday celebrations but also make a wonderful addition to holiday dessert tables, brunch spreads, and family gatherings.
For an authentic Polish dessert experience, serve them alongside other traditional treats such as Faworki (Angel Wings), Sernik (Polish Cheesecake), or Makowiec (Poppy Seed Roll).
Make-Ahead and Storage
Room Temperature: Store cooled Pączki in an airtight container for up to 2 days.
Refrigerator: While refrigeration is possible, it may slightly dry out the dough. Bring them to room temperature before serving.
Freezer: Freeze unglazed Pączki for up to 2 months. Thaw overnight and glaze before serving.
Reheating: Warm for a few seconds in the microwave or a few minutes in a low oven to restore softness.
FAQ
What is the traditional filling for Polish Pączki?
Rose petal jam, prune butter, and black currant jam are considered the most traditional fillings in Poland.
Why is alcohol added to Pączki dough?
A small amount of spirytus or rum helps reduce oil absorption during frying while adding subtle flavor.
Can I fill Pączki after frying?
Yes. Many bakers prefer to pipe jam or custard into the doughnuts after frying for a cleaner appearance and more filling.
What size cutter should I use?
A 3-inch round cutter is ideal for traditional homemade Pączki.
Why didn’t my Pączki rise?
The most common causes are expired yeast, milk that was too hot or too cold, or insufficient rising time.
What are the traditional Polish pączki flavors?
Traditional Polish Pączki flavors include plum jam, rose petal jam, and raspberry. These classic fillings offer a sweet and slightly tart taste, capturing the essence of Polish culinary tradition.
Why do Polish celebrate Fat Thursday?
Polish celebrate Fat Thursday (Tłusty Czwartek) as the last Thursday before Lent, marking a time to indulge in sweets and treats before the period of fasting begins. It’s a cultural tradition to enjoy delicious foods like Paczki and Faworki as well as other pastries, symbolizing abundance and joy.
Traditional Polish Donuts – Homemade Pączki
- Total Time: 1 hour 5 minutes
- Yield: 25 Pączki 1x
Description
Authentic Polish Pączki recipe made with rich yeast dough, filled with jam, fried until golden, and finished with a sweet lemon glaze.
Ingredients
- 2 oz Fresh yeast
- 1/3 cup Granulated white sugar
- 4 cups All-purpose flour
- 1 cup Warm milk (not hot)
- 4 Egg yolks
- 1/4 cup Unsalted butter (melted and cooled)
- 1 tablespoon Vanilla sugar
- 2 tablespoons Spirytus (or rum)
- pinch Salt
- 4 cups Canola oil (for deep frying)
- 1/2 cup Jam (of your choice)
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice (freshly squeezed)
Instructions
- Activate the yeast: Dissolve the yeast in warm milk with a tablespoon of sugar and flour. Let it sit in a warm place until frothy (about 15 minutes).
- Prepare the Dough: In a large bowl, combine the flour, remaining sugar, salt, and vanilla sugar. Mix in the frothy yeast mixture, egg yolks, and spiritus/rum. Gradually add melted butter, mixing until the dough is smooth and elastic.
- Knead until smooth: Knead for about 8-10 minutes until the dough is glossy and pulls away from the sides of the bowl.
- First Rise: Cover the dough with a clean cloth and let it rise in a warm, draft-free place until doubled in size, about 1-1.5 hours.
- Shape the Paczki: Punch down the risen dough and turn it out onto a floured surface. Roll out to about 1/2 inch thickness. Cut out circles using a doughnut cutter or a glass. Place a teaspoon of jam in the center of half the rounds, then cover with the other half, sealing the edges. You can also place the filling inside afer frying the pączki, using an icing sleeve.
- Second Rise: Place the filled dough on a floured tray, cover lightly, and let them rise again for about 30 minutes until puffy.
- Fry the Paczki: Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the paczki in batches, turning once, until golden brown on both sides (around 2 minutes on each side). Remove and drain on paper towels.
- Glaze the Paczki: Whisk together powdered sugar and lemon juice to make the glaze. Dip each donut into the glaze, letting excess drip off, then place on a wire rack to set.
Notes
- For the best results, always use fresh yeast and verify your milk temperature with a thermometer. A temperature range of 90°F to 95°F provides ideal yeast activation.
- Keep the frying oil steady at 350°F throughout cooking, and avoid overcrowding the pot.
- Traditional fillings include rose jam, prune butter, and black currant preserves, but you can customize the recipe with your favorite filling.
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 459
- Fat: 37g
- Carbohydrates: 26g
- Protein: 3.39g
Nutrition Information
Per 1 Serving:
Calories: 459, Carbs: 26g, Fat: 37g, Protein: 3.39
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
You mentioned cutting the dough with a glass or donut cutter. What specific size of cutter? Like a 3″? There’s so many different sizes. Also you mentioned putting a small amount of filling in the center and folding the other edge over and sealing. I’m picturing a hand pie or a turnover. Don’t we roll it into a ball? I didn’t see anywhere in the instructions to do that.
Great questions! A 3-inch cutter works well for pączki—big enough for filling but still easy to fry. And yes, you’re right! The dough should be rolled into a ball after filling, not folded like a hand pie. I’ll make sure to clarify that better in the instructions. Thanks for catching it!
Helpful Tip -> I have been making homemade Polish Sweet Bread for decades. It uses fresh (cake) yeast like this recipe calls for. The instructions above say “Activate the yeast: Dissolve the yeast in warm milk with a tablespoon of sugar and flour.” This process will get you in trouble. Bread making’s success involves temperature control especially when activating yeast. The key temp for activating cake yeast is between 90-95 degrees F. Too hot, and you’ll kill the yeast, too cool and it won’t activate. After you warm up the milk, cool it down to lukewarm (90 – 95 degrees). Use a thermometer. Don’t wing it. Cool the milk in the bowl you are going to use for the bread. Putting the milk in the bowl will immediately drop the temperature 15 – 20 degrees. You don’t want to cool it in the pan then put it in the bowl. The milk will be too cool to activate the yeast. If you follow these steps, you’ll have great results every time unless the yeast is bad. My mom used to “wing it” with the yeast in her sweet bread and had many batches that didn’t rise. I’m running a 100% success rate.
Can these be baked instead of fried?
Yes they can but they will have a different structure and taste, but still delicious.
Does one need to put one circle on top of another circle if no filling is added prior to frying then rool into a ball? Or, does one just roll a ball and fry it?
Great question! 😊 If you’re making unfilled pączki, you don’t need to stack two circles together. Simply shape the dough into smooth balls, let them rise, and fry them. If you’d like a filling, you can also fry them plain and then use a piping bag (or pastry syringe) to fill them with jam, custard, or another filling after they’ve cooled slightly. Enjoy!